Ingredient Butter Cookies

3 Ingredient Butter Cookies

Cookies with only three ingredients are the simplest to create. They are made with only three ingredients and require only one bowl, making them an ideal treat whether you are short on time or simply want something sweet without too many ingredients. You must try these 3-ingredient cookies. I like to offer these as tea cookies, and their simplicity reminds me of old-fashioned cookies.

The Easiest Recipe Ever

I’ve been making these cookies for an eternity. I absolutely adore the fact that they take few ingredients and no special equipment to prepare. To create these cookies, all you need is flour, butter, and sugar.

That’s all! There is no requirement for eggs, milk, or any additional components. They require chilling time, but when compared to other sweet delicacies, they rank first in terms of simplicity.

Can You Make Them Vegan Or Gluten-Free?

These cookies can be adapted to fit into almost any diet plan. Vegans should use a vegan-friendly sweetener and vegan butter, margarine, or vegetable shortening in place of regular butter.

Use gluten-free flour (GF flour) in place of regular flour if you have a gluten intolerance. Since gluten-free flour behaves differently than regular flour, it must be added in small increments until the dough resembles Play-Doh.

If your gluten-free flour blend doesn’t already contain xanthan gum, you’ll want to add a quarter teaspoon to the batter.

Instead of regular flour, you can substitute almond flour. Make sure you’re introducing it gradually once more. Almond meal is also out of the question because it would turn your cookie dough into a coarse, crumbly mess. Cookies made with almond flour will have a texture between between that of macarons and shortbread.

The Ingredients

Flour — When it comes to flour, I always use plain, all-purpose flour in this recipe. These were also baked with self-rising flour, and there is a noticeable difference.
Cookies made using self-rising flour have a lighter texture and are not as flat. However, this does not imply that the cookies made with plain flour are bad. With all much butter inside, regardless of which four you use, they are excellent.
White sugar, the standard among sugars, is my preferred option here. The white sugar gives cookies a crunchier texture, particularly around the edges. If you desire softer cookies, opt for brown sugar.
Also, keep in mind that if you use brown sugar, your cookies will appear darker than mine. The cookies made with brown sugar are more moist and their centers are slightly chewier.
The spread – The butter holds everything together and imparts a great flavor. Instead of calling them 3-ingredient cookies, we might call them butter cookies because their buttery flavor is ideal.

Making The Cookies (Overview)

We’ll have a full recipe with ingredients and step-by-step instructions soon, but for now, here’s an outline of what you’ll be getting into. Making these cookies is a breeze. If you are a complete novice in the kitchen, this dish is ideal for honing your skills. Measuring, beating, shaping, and baking are all part of the process.

As with any recipe, I recommend weighing and measuring your ingredients. Check that your butter is at room temperature. Combine the butter and sugar in a mixing bowl until creamy. This indicates that the sugar has melted slightly and the butter has been thoroughly creamed.

Sift in the flour. Sifting flour ensures that your cookies are lump-free. Also, sift your flour before weighing it, as any lumps may interfere with your measurements. Furthermore, sifted flour is lighter than un-sifted flour and easier to combine with the other ingredients. Once you’ve gathered your ingredients, combine them together with a spatula or use a stand mixer fitted with dough hooks.

The cookies can be shaped in two ways:

The first involves rolling out the dough into a log, sealing it in plastic wrap, freezing it for 30 minutes, and then cutting the log into cookies. The second approach, which I did, is to roll the dough into balls, dip each in extra sugar (optional), then press each with the bottom of a glass. After that, freeze them for 15 minutes. It’s time to bake the cookies after they’ve been frozen (to prevent them from overflowing). Bake for 14 minutes, then cool on a wire rack before serving.

Ingredients

12 cup of room-temperature butter
1/3 cup plus 2 tablespoons for rolling sugar
1 cup plain flour

Instructions

1. Using a handheld mixer, combine butter and sugar in a mixing basin.

2. Add the flour and fold it in with a spatula.
3. Form the dough into 16 balls, or smaller if you prefer larger cookies.

4. To roll the balls in sugar, place about 2 tablespoons sugar on a dish.
5. Roll the balls in the sugar and place on a baking sheet lined with parchment paper.

6. Press each cookie with the bottom of a glass, then place in the freezer for 20 minutes.

Preheat the oven to 350°F.

8. Bake the cookies for 14 minutes in a preheated oven.
9. Allow the cookies to cool on a wire rack before serving.

Ingredients

12 cup room temperature butter
plus an additional 2 tablespoons for rolling
1-cup of white flour

Instructions

1. Using a handheld mixer, combine butter and sugar in a mixing basin.

2. Add the flour and fold it in with a spatula.

3. Form the dough into 16 balls, or smaller if you prefer larger cookies.

4. To roll the balls in sugar, place about 2 tablespoons sugar on a dish.

5. Roll the balls in the sugar and place on a baking sheet lined with parchment paper.

6. Press each cookie with the bottom of a glass, then place in the freezer for 20 minutes.

Preheat the oven to 350°F.

8. Bake the cookies for 14 minutes in a preheated oven.

9. Allow the cookies to cool on a wire rack before serving.

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