2 Ingredient Sugar Cookies Food

2 INGREDIENT COOKIES

2 Ingredient Cookies image

Found this recipe online and tried it out. Turned out yummy. Probably the best recipe to start kids off baking cookies! The add-ins are endless. Choc chips,nuts,spices,fruit etc. When I made the second batch of these, I added vanilla extract and choc chips, turned out great. No secret to these... when you get a nice cookie dough consistency...it's time to bake. The smaller you make them, the less time they will take...and will determine how much you get out of a batch.

Provided by Corilayn

Categories Dessert

Time 20m

Yield 6-12 cookies, 6-12 serving(s)

Number Of Ingredients 2

Ingredients

2 bananas
1 cup quick oats

Steps:

Pre heat oven to 350.
Add bananas and oats to a bowl.
Mash until creamed together, I used a fork.
Add additional oats if needed to
Should end up with a drop cookie consistency.
Add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together.
Place on cookie sheet either by small dropfulls or spoon on and flatten top.
Bake for 12-15 mins.

BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)

Betty's Easy Meringue Cookies (2 Ingredients) image

Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child.

Provided by Oolala

Categories Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 2

Ingredients

3 egg whites
3/4 cup sugar

Steps:

Beat whites until very stiff.
Gradually add sugar and keep beating until mixture forms peaks.
Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
Note: Do not brown!

Nutrition Facts : Calories 105.3, Sodium 27.6, Carbohydrate 25.1, Sugar 25.1, Protein 1.8

SUGAR COOKIES

Sugar cookies image

Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.

Provided by Liberty Mendez

Time 30m

Yield Makes 20-22

Number Of Ingredients 6

Ingredients

100g unsalted butter, softened
100g caster sugar
2 eggs
1tsp vanilla extract
30g cornflour
300g plain flour

Steps:

Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

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