3 Ingredient Easy Sugar Cookies Food

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C.)
• Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.
• Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
• Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

3 INGREDIENT MELT IN YOUR MOUTH SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Combine all ingredients and mix for a FULL 10 minutes.
• Yes, I said a full 10 minutes!
• Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
• I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
• Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
• Decorate with maraschino cherries or sprinkles if you feel fancy.
• Bake for approx 15 minutes or until bottoms are very lightly brown.
• Watch that the tops don't turn brown!

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

3-IN-1 SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.
• For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.
• For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.).
• Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
• Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.