The Perfect Cookie Ratio
Flour : Butter : Sugar (by weight)
300g + 200g + 100g
Makes 24 classic cookies
The 3:2:1 Cookie Rule
Flour
300g (2½ cups)
Structure and texture
Butter
200g (14 tbsp)
Rich flavor and tenderness
Sugar
100g (½ cup)
Sweetness and spread
Formula: Sugar × 2 = Butter | Sugar × 3 = Flour
This is for granulated sugar. Brown sugar counts separately!
Scaling the 3:2:1 Cookie Ratio
| Batch Size | Flour (3 parts) | Butter (2 parts) | Sugar (1 part) | Egg | Yield |
|---|---|---|---|---|---|
| Small | 150g (1¼ cups) | 100g (7 tbsp) | 50g (¼ cup) | 1 egg yolk | 12 cookies |
| Standard | 300g (2½ cups) | 200g (14 tbsp) | 100g (½ cup) | 1 egg | 24 cookies |
| Large | 450g (3¾ cups) | 300g (1¼ cups) | 150g (¾ cup) | 1 egg + 1 yolk | 36 cookies |
| Double | 600g (5 cups) | 400g (1¾ cups) | 200g (1 cup) | 2 eggs | 48 cookies |
Why the 3:2:1 Ratio Works
🧈 High Butter Content (⅓ of dry ingredients)
The 2:3 butter-to-flour ratio creates tender, melt-in-mouth texture. Butter coats flour particles = minimal gluten development.
🍬 Balanced Sweetness
1 part sugar (⅙ of total recipe) provides sweetness without being cloying. This is the "sweet spot" for cookies.
🍪 Perfect Spread
The ratio creates ideal dough consistency - not too sticky, not too dry. Cookies spread just enough to be crispy-edged with soft centers.
📐 Easy to Remember & Scale
Simple multiplication: Start with sugar amount, double for butter, triple for flour. Math is straightforward!
Classic 3:2:1 Cookie Recipe (24 cookies)
Ingredients (Weigh for Best Results)
- All-purpose flour 300g (2½ cups)
- Unsalted butter (softened) 200g (14 tbsp)
- Granulated sugar 100g (½ cup)
- Large egg 1 egg
- Vanilla extract 1 tsp
- Salt ½ tsp
- Baking powder (optional) ½ tsp
Instructions
- 1 Cream softened butter and sugar until light and fluffy (2-3 minutes).
- 2 Beat in egg and vanilla until combined.
- 3 Add flour and salt. Mix just until dough comes together (don't overmix).
- 4 Chill dough 30 minutes (prevents spreading, easier to handle).
- 5 Roll into 1-inch balls, place on baking sheet 2 inches apart.
- 6 Bake at 350°F (175°C) for 10-12 min until edges are golden. Cool on pan 5 min.
Cookie Variations (Starting from 3:2:1)
Classic Sugar Cookies (3:2:1)
300g flour + 200g butter + 100g granulated sugar + 1 egg
Texture: Tender, slightly crisp. Use: Roll and cut into shapes, decorate with icing.
Chocolate Chip Cookies (Modified 3:2:1)
300g flour + 200g butter + 50g white sugar + 100g brown sugar + 1 egg + 200g chocolate chips
Texture: Chewy centers, crispy edges. Tip: Brown sugar adds moisture and chewiness.
Shortbread Cookies (Lower Sugar)
300g flour + 200g butter + 100g sugar (this is 3:2:1, but traditionally 3:2:1 = 1:2:3 sugar:butter:flour)
Texture: Crumbly, buttery, sandy. Note: See our shortbread ratio guide.
Snickerdoodles (Added Cinnamon)
300g flour + 200g butter + 100g sugar + 1 egg + 1 tbsp cinnamon-sugar coating + ½ tsp cream of tartar
Texture: Soft, tangy. Tip: Cream of tartar is key for authentic flavor.
Peanut Butter Cookies (3:2:1 + PB)
300g flour + 100g butter + 100g peanut butter + 100g sugar + 100g brown sugar + 1 egg
Texture: Dense, rich. Tip: Peanut butter counts as part of fat content (replaces half the butter).
Granulated vs Brown Sugar in Cookies
🍬 Granulated Sugar (White)
Effect: Crisp, Spread More
Sugar melts = cookies spread wider, edges get crispier
Flavor: Clean, Sweet
Neutral sweetness, lets other flavors shine
Best For:
Sugar cookies, shortbread, thin & crispy cookies
🍯 Brown Sugar (Light/Dark)
Effect: Chewy, Moist, Less Spread
Molasses absorbs moisture = cookies stay soft and chewy
Flavor: Caramel, Molasses
Rich, deep flavor (dark brown = stronger)
Best For:
Chocolate chip, oatmeal, chewy cookies
💡 Mix Both for Best Results!
Most chocolate chip cookie recipes use 50/50 mix: 50g white + 100g brown = crispy edges + chewy centers. This still counts as "1 part sugar" in 3:2:1 ratio.
Common Cookie Problems & Fixes
❌ Cookies Spread Too Much (Thin & Flat)
Causes: Butter too warm, not enough flour, too much sugar.
Fix: Chill dough 30 min before baking. Use 300g flour exactly (weigh!). Reduce sugar by 10%.
❌ Cookies Too Thick, Don't Spread
Causes: Too much flour, dough too cold, not enough sugar.
Fix: Don't pack flour when measuring (or weigh). Let dough sit 10 min at room temp before baking. Flatten balls slightly.
❌ Dry, Crumbly Cookies
Causes: Too much flour, overbaked, not enough butter/fat.
Fix: Reduce flour by 10%. Bake just until edges are golden (centers look slightly underdone). Add 1 tbsp milk to dough.
❌ Tough, Hard Cookies
Causes: Overmixed dough (developed gluten), overbaked.
Fix: Mix just until flour disappears. Don't beat after adding flour. Bake 1-2 min less (cookies firm up as they cool).
❌ Cookies Burnt on Bottom
Causes: Dark pans (absorb too much heat), oven rack too low.
Fix: Use light-colored aluminum pans. Bake on middle rack. Put second baking sheet under first (insulates).
Cookie Texture Guide (Adjust 3:2:1)
For CRISPY Cookies:
- • Use 100% granulated sugar (no brown sugar)
- • Reduce butter to 180g (slightly less fat)
- • Bake 2 min longer until deep golden
- • Roll dough thinner (⅛ inch)
For CHEWY Cookies:
- • Use 100% brown sugar (or 50/50 mix)
- • Add 1 extra egg yolk (more moisture)
- • Underbake by 1-2 min (centers look slightly raw)
- • Don't flatten - let them puff up
For SOFT & CAKE-LIKE Cookies:
- • Add ½ tsp baking powder (extra lift)
- • Use 50/50 granulated + brown sugar
- • Increase flour to 330g (more structure)
- • Add 2 tbsp milk (softer texture)
Pro Tips for Perfect Cookies
⚖️ Weigh Ingredients (Especially Flour)
300g flour is exact. "2½ cups" varies by 20-30g depending on how you scoop. Weight = consistency.
🧈 Butter Temperature Matters
Softened butter (65-68°F) creams best. Should leave fingerprint when pressed. Too warm = flat cookies, too cold = won't cream.
❄️ Chill Dough for 30 Minutes
Cold dough = less spread, thicker cookies, easier to handle. Also allows flour to hydrate = better texture.
📏 Use Cookie Scoop for Even Size
1-tbsp scoop = consistent cookies that bake evenly. Inconsistent sizes = some burnt, some raw.
🔥 Don't Overbake!
Remove when edges are golden but centers look slightly underdone. Cookies continue baking on hot pan (carryover cooking).
🍪 Rotate Pan Halfway
Most ovens have hot spots. Rotate baking sheet 180° at 6-minute mark for even browning.