3 Ingredient Cookies

Few days ago when searching for sugar cookies recipe, I found this 3 ingredient cookies recipe on youtube. Cookies looked yummy and baked the cookies last week.

Cookies, 3 Ingredient Cookies, 3 Ingredient Recipes, Butter Cookies, Sugar Cookies, Baking,

Cookies tasted some what like shortbread cookies and butter cookies. These are not very sweet and very addictive.

Cookies, 3 Ingredient Cookies, 3 Ingredient Recipes, Butter Cookies, Sugar Cookies, Baking,

Even the preparation is not that tedious and only drawback is that the cookie dough has to be chilled for ½ hour before baking. But that wasn’t that bad. I refrigerated the dough, made this and by the time I cleaned up the kitchen, it was time to bake the cookies.

Cookies, 3 Ingredient Cookies, 3 Ingredient Recipes, Butter Cookies, Sugar Cookies, Baking,

I followed the recipe without any changes as it fits this week’s theme, 3 ingredient dishes. However, next time I would add some vanilla extract and/or some fruit zest to enhance the flavor.

Cookies, 3 Ingredient Cookies, 3 Ingredient Recipes, Butter Cookies, Sugar Cookies, Baking,

When it comes to measuring ingredients of baking, specially flour, I prefer weighing to cup measures. The recipe called for 2 ¼ cups (9oz) of flour and the flour weighed 9 oz with less than 2 cups of flour. Depending on how we fill the cup, quantity of flour varies and hence prefer weighting my ingredients. I am listing both weight and cup measures.

Cookies, 3 Ingredient Cookies, 3 Ingredient Recipes, Butter Cookies, Sugar Cookies, Baking,

This post again is loaded with pictures and I still have 3 or 4 in the camera which I have not yet downloaded to my laptop. Enjoy the virtual treat!!

Source: youtube
Total Time: 55 – 65 minutes (includes refrigeration time)
Preparation: 10 – 15 minutes
Refrigerate: 30 minutes
Bake Time: 15 – 20 minutes
Yields: 40 cookies, depending on the size

Ingredients:

  1. Room temperature Butter – 6 oz ~ 12 tbsp. ~ 168 grams ~ ¾ cup
  2. Superfine Sugar (I used granulated sugar) – 3.5 oz ~ 100 grams ~ ½ cup + 2-3 tbsp of Granulated Sugar for sprinkling
  3. All Purpose Flour – 9 oz ~ 255 grams ~ 2 ¼ cups

Preparation:

  • Beat butter and ½ cup of sugar on medium speed until light and fluffy. I used my handheld mixer. It is a seven speed mixer and I used speed 5. It took about 3-5 minutes.
  • Add flour and mix until the mixture is crumbly. I used my mixer but this step can also be done by hand, by rubbing the flour into butter mixture until crumb like.
  • Transfer the dough mixture to a clean surface and continue rubbing by hand.
  • Lightly knead the mixture to form a dough.
  • Shape the dough into a rectangular log.
  • Sprinkle 2-3 tbsp of sugar on a wax or parchment paper. Roll the dough in it.
  • Once the dough log is coated with sugar, transfer to a plastic wrap, wrap the dough log.
  • Refrigerate for about 30 minutes until the dough is firm.
  • Preheat the oven to 325F.
  • Slice the dough into ¼” thick squares and place on a cookie sheet. Place the cookies at least 1” apart as the cookies spread when baking.
  • Bake in a preheated oven for 18-20 minutes or until light golden. I baked on the middle rack for 20 minutes. If the squares are not of even thickness, keep an eye on thin cookies after 18 minutes into baking.
  • Cool the cookies for 5 minutes on the sheet, transfer to cooling rack and let cool completely before storing in an airtight container.

Note:

  • I left the butter on countertop for about 1 hour to bring it to room temperature.
  • Temperatures vary from oven to oven and check cookies 18 minutes into baking. Also, cookies continue to bake even after removing from the oven.

This day in 2011 – Tandoori Tofu Curry
This day in 2014 – Goat Kalia

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

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