Grandma’s Southern Sweet Potato Cobbler

Some of the best recipes are also the simplest — and these 3-Ingredient Butter Cookies are a perfect example. I first stumbled across a variation of this recipe in my great-aunt's handwritten cookbook, tucked between pages of elaborate holiday bakes. In contrast, these cookies were delightfully minimalist — just butter, powdered sugar, and flour. Yet, they delivered a melt-in-your-mouth texture and buttery flavor that rivaled even the most complex pastries.

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These cookies are ideal for beginner bakers, holiday prep, or when you're short on ingredients but craving something sweet. They can be dressed up with add-ins or toppings, but their base is irresistibly rich, tender, and satisfying on its own. Whether you're baking for a crowd or making a small batch for yourself, this is a go-to recipe that never disappoints.

Why You’ll Love 3-Ingredient Butter Cookies

• Incredibly Easy: No special tools, no chilling, and just three pantry staples.
• Versatile: Perfect as-is or customizable with flavors, toppings, or shapes.
• Quick to Make: Ready in under 30 minutes from start to finish.
• Perfect Texture: Soft, buttery, and tender — like a shortbread hybrid.
• Minimal Cleanup: Fewer ingredients mean less mess in the kitchen.
• Kid-Friendly: Great for baking with little helpers!

Ingredients You’ll Need

• 1 cup butter, softened and slightly melted – Use unsalted butter for best results. It should be soft enough to cream easily but not fully melted.
• 1 cup powdered sugar – Gives a fine, melt-in-your-mouth texture and integrates smoothly with butter.
• 2 cups all-purpose flour – Spoon and level for accurate measuring; provides structure to the cookies.

Step-by-Step Instructions

1. Preheat the Oven
   Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar
   In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar until light, fluffy, and smooth. This should take 2–3 minutes.
3. Add the Flour
   Gradually add the flour, mixing at a low speed until fully incorporated. The dough will look crumbly at first but will come together as you continue mixing.
4. Shape the Cookies
   Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls. Place them 1 to 2 inches apart on your prepared baking sheet.
5. Flatten Gently
   Using the palm of your hand or the bottom of a glass, gently press each ball to flatten slightly. This helps them bake evenly and achieve the classic butter cookie shape.
6. Bake to Perfection
   Bake in the preheated oven for 12–15 minutes, or until the edges are just lightly golden. Avoid overbaking to maintain a soft, tender texture.
7. Cool and Set
   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will continue to firm up as they cool.

Serving and Storage Tips

Serving Suggestions:

• Dust with powdered sugar after baking for a snow-like finish.
• Dip one half in melted chocolate for a fancy variation.
• Serve alongside coffee, tea, or milk.

Storage:

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
• Make-Ahead: Dough can be made 1–2 days in advance and stored in the fridge.

Gifting Tip:

• Pack in decorative tins or boxes lined with parchment paper for a charming edible gift.

Helpful Notes

• Butter Consistency: Butter should be soft, not melted. If too melted, chill the dough for 15–20 minutes before baking.
• Flour Accuracy: Too much flour can make the cookies dry. Spoon and level instead of scooping.
• Add-Ins: Stir in lemon zest, almond extract, or vanilla bean for flavor variations.
• Design Options: Press with a fork for a crosshatch pattern or use a cookie press for decorative shapes.
• Colorful Touch: Add holiday sprinkles or colored sugar before baking.

Frequently Asked Questions

1. Can I use margarine instead of butter?
   It's best to stick with real butter for the classic flavor and texture. Margarine may make the cookies too soft or greasy.
2. Do I need to chill the dough?
   Not usually, but if your butter was too warm or the dough feels sticky, a quick chill can help.
3. Can I make these gluten-free?
   Yes. Use a 1:1 gluten-free flour blend with xanthan gum for similar results.
4. Why are my cookies spreading too much?
   Your butter may have been too melted. Chill the dough briefly before baking.
5. Can I double this recipe?
   Absolutely! This recipe scales well and is perfect for large batches during the holidays.

Final Thoughts

These 3-Ingredient Butter Cookies are proof that sometimes less really is more. With just butter, powdered sugar, and flour, you get a classic cookie that’s rich, tender, and full of buttery goodness. Whether you’re a beginner in the kitchen or a seasoned home baker looking for a quick win, this recipe is one you’ll want to keep on hand.

They’re perfect for every occasion — from afternoon tea to holiday cookie trays, school lunches, or sweet thank-you gifts. You can dress them up or enjoy them as-is, and they’ll always come out beautifully. So the next time you're craving something sweet and simple, reach for this timeless recipe and bake up a batch of buttery joy.

Grandma’s Southern Sweet Potato Cobbler

Patricia Collins

This warm and nostalgic Southern sweet potato cobbler features a creamy, spiced sweet potato filling topped with a soft, golden crust. A heritage recipe full of soul, it’s the perfect dessert for holidays or any time you need comfort in a bowl. Serve warm with ice cream or whipped cream.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6

Calories 320 kcal

Ingredients

  

Sweet Potato Base:

• 4 cups cooked and mashed sweet potatoes about 3–4 medium
• 1 cup sugar
• ½ cup melted butter
• ½ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

Cobbler Topping:

• 1 cup all-purpose flour
• 1 teaspoon baking powder

Optional Toppings:

• Whipped cream
• Vanilla ice cream

Instructions

 

• Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
• In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
• Pour the sweet potato mixture into the prepared baking dish and smooth the top.
• In a separate bowl, mix flour and baking powder. Sprinkle evenly over the sweet potato base.
• Bake for 45–50 minutes or until topping is golden and a toothpick comes out clean.
• Let cool slightly before serving.
• Serve warm with whipped cream or ice cream, if desired.

Notes

• Use freshly cooked sweet potatoes for the best flavor and texture.
• Add chopped pecans to the topping for crunch.
• For a crispier crust, sprinkle sugar over the flour topping before baking.
• Can be made ahead and reheated in the oven or microwave.