When the heart craves cookies, what’s the easiest way to make some? This cookie recipe won’t take you longer than an hour to prepare (minus the hour in the fridge) and you will only need 3 ingredients. It couldn’t get any easier! As a result, you will get a batch of delicious cookies for the whole family. The cookies will come out quite plain, so you can decorate them and make them look any way you like. They will go well with some morning coffee or afternoon tea. Take these cookies with you to work to impress your colleagues or pack them in your children’s lunch boxes as a sweet treat.
How to make the 3 Ingredient Cookie?
Beat sugar and butter with a mixer until fluffy.
Sift your flower into the mixture and knead the dough.
Lay the dough out on a flat surface and form a rectangular prism that looks like a loaf of bread.
Put a layer of sugar over the dough.
Wrap the dough in cling film and put it in the fridge for an hour or so.
After an hour, cut it into squares, spread the squares on parchment paper, and bake for 20 minutes at 325 F degrees.
How can I make my cookies crunchy?
You might be disappointed if your cookies don’t end up being very crunchy. To make these cookies crunchy, you need to make sure you beat the butter with sugar until the mixture is light and fluffy. Use superfine sugar if you can. It will connect with the butter with ease and make all the difference to your cookies.
How can I prevent my cookies from getting hard?
A hard cookie is even worse than one that’s not crunchy enough. To prevent that from happening, make sure you add enough butter to your recipe. The butter is what makes the cookie soft and delicious. Additionally, you mustn’t over-bake the cookies. If you’re not sure if your cookies are ready, stick a toothpick in one of the cookies. If it comes out with goo, it still needs some time in the oven.
Can I freeze cookie dough?
Of course! You can freeze this cookie dough with ease. Later, when you feel like having a cookie, you won’t need to make the dough anymore. To freeze the dough, you should first let it cool in the fridge for an hour. Then, wrap it in cling film and put it in the freezer. When you’re ready to use the dough, thaw it in the fridge overnight. It will last for up to 6 months in the freezer.
- - 6 oz. (3/4 cup) butter, room temp.
- - 3.5 oz. (1/2 cup) superfine sugar
- - 9 oz. (2 1/4 cups) all purpose flour
- Raw sugar or large-granulated sugar for coating (1/2 cup is plenty)
Beat butter with sugar in a mixer until light and fluffy. Then sift the flour into the bowl and knead the dough.
Lay the dough on a flat surface and form a long rectangular prism with your hands.
Run the dough in a layer of sugar, wrap in cling film and put in the refrigerator for an hour.
Cut the dough into squares, put on parchment and bake for 20 minutes at 325 F.
Butter softened to room temperature easily whips. If you do not have time to get it in time, cut it into pieces, and melt a little in the microwave. If superfine sugar is not at hand, you can make it yourself. Pour the required amount of sugar into a hand blender bowl and beat until fine. The dough practically does not increase in size when baking, so the squares can be laid out pretty close.