Crisp on the outside, melt-in-your-mouth on the inside — these stovetop butter cookies are a game-changer. No oven? No problem! You only need a pan, a few simple ingredients, and 20 minutes to whip up a batch of golden, buttery goodness.

---

In the world of cookie lovers, there’s something irresistibly nostalgic about a classic butter cookie. Golden, delicate, and rich in flavor, they’re the kind of treat that feels like a warm hug. But here’s the twist — these butter cookies are made entirely on the stovetop! That’s right — no oven needed, no fancy equipment, and no long waiting times.

This recipe is perfect for anyone who loves cookies but wants a quicker, easier way to bake — or doesn’t have access to an oven. Whether you’re in a college dorm, RV, or just craving something sweet without heating up the house, these stovetop cookies deliver on flavor and convenience.

---

🛒 Ingredients (Makes about 18–20 cookies)

• 125g unsalted butter, softened
• 90g powdered sugar (icing sugar)
• 1 teaspoon vanilla extract
• 150g all-purpose flour
• 30g cornstarch
• ¼ teaspoon salt

Optional: A few drops of almond extract or a pinch of lemon zest for flavor variation.

---

🔪 Instructions

Step 1: Make the Dough

In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
Mix in the vanilla extract.

Sift in the flour, cornstarch, and salt. Stir with a spatula or wooden spoon until a soft dough forms. If the dough is too soft to roll, chill it in the fridge for 10 minutes.

---

Step 2: Shape the Cookies

Roll the dough into small balls (about 15g each).
Use a fork to gently flatten each ball into a thick disc — this gives them a signature buttery cookie texture and design.

---

Step 3: Stovetop Setup

Heat a heavy-bottomed non-stick pan (or cast iron skillet) over low heat. Line the pan with a piece of baking paper to prevent direct contact with heat — this keeps the cookies from burning.

---

Step 4: Cook the Cookies

Place the cookies on the parchment-lined pan. Cover with a tight lid to trap heat and mimic oven conditions.

Let them cook for 8–10 minutes on low heat, then carefully flip and cook the other side for another 4–5 minutes until they’re lightly golden.

TIP: Keep the heat very low. You're slowly “baking” them with ambient heat under the lid. No browning = they’re not ready yet.

---

Step 5: Cool and Enjoy

Let the cookies cool on a wire rack. They’ll firm up as they cool. Enjoy them warm, or store in an airtight container for up to 5 days.

---

🔢 Nutrition Info (Per Cookie – based on 20 cookies)

• Calories: 90 kcal
• Fat: 6g
• Carbs: 8g
• Sugar: 3.5g
• Protein: 1g
• Sodium: 20mg

---

👩‍🍳 Tips & Tricks

• Butter matters: Use good-quality unsalted butter for that rich, classic flavor. Room temperature is key for creaming.
• No parchment paper? Use a dry non-stick pan on very low heat, and move the cookies frequently to avoid hot spots.
• Flavor boost: Add a few drops of almond extract or citrus zest for variation.
• Add-ins? Press a chocolate chip, a nut, or a bit of jam into the center for fun.
• Make-ahead: Dough can be made and chilled up to 3 days in advance.

---

🧡 From Me to Your Kitchen

Butter cookies are one of those treats that remind you of family, holidays, and simpler times — but sometimes, simplicity is found in innovation. This stovetop version brings back that beloved, melt-in-your-mouth texture without the need for an oven. It's proof that even the most timeless recipes can be adapted to modern, minimal kitchens.

Whether you're a beginner, a college student, or just baking on the fly, this stovetop butter cookie recipe is here to bring joy, comfort, and maybe even a new tradition to your kitchen.