Easy Cut Out Sugar Cookies Recipe 3 Ingredient

Easy Cut Out Sugar Cookies Recipe : These 3 ingredient cookies not only the easy to make but also they eggless and delicious. They have a rich buttery taste, light and crumbly and a crisp texture.

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These easy cut out 3 ingredient cookies can be a base for many different cookies. 

They can be customized by adding nuts, chocolate chips , cream cheese, cocoa powder and even dried fruits. 

These cookies last long, therefore are perfect quick and easy holiday cookies.

Ingredients

Directions

Step 1

Preheat oven to 180C or 360F.

Step 2

To the bowl of a stand mixer with the whisk attachment, add butter at room temperature and beat for a few minutes.

Step 3

Add sugar and beat on medium speed until smooth and well combined.

Step 4

Change the whisk attachment to a flat whisk and add dry ingredients to the flour and mix on Medium LOW speed. Let it mix for 3–5 minutes, and you'll see a crumbly dough formed.

Step 5

Transfer the dough onto the work surface and roll the dough to a thickness of about 1/4 inch. Flouring the work surface and rolling pin is helpful, as is rolling dough out between 2 pieces of parchment paper.

Step 6

Cut out into shapes with a cookie cutter and place cut-out dough pieces on prepared baking sheets. Refrigerate for 15 minutes. (not necessary if you are in a cold place)

Step 7

Bake cookies for 10 to 12 minutes, or until edges appear set. Cookies won't be golden on the top.

Step 8

Remove from the oven and let the cookies cool down before you remove them from the sheet.

Tips:

Let the cookies cool completely before you remove it from the parchment paper, or else the cookies may get stuck to the parchment paper.

You can alternatively use silicone baking mats. Plastic straw near the top before baking. After cooling completely, keep these cookies in an airtight container to retain their crisp and crumbly texture. These cookies last as long as 3 weeks.

Do try the recipe and let me know how it turned out. If you like it please like and share.

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