There are days when my daughter asks for something sweet and tasty for tea. And if I promised her what I would cook, I would certainly keep my promise.
Well, now any mommy on maternity decree will understand me. Outside the window is disgusting weather, all relatives are at work, the refrigerator is empty and you can’t go far with the baby.
HOW TO MAKE THE 3 INGREDIENT COOKIE
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best 3 Ingredient Cookie.
- Step 1. Place room temperature butter in the mixer bowl. Use the paddle to beat it at medium speed.
- Step 2. Pour sugar and whisk until the mass is light and fluffy.
- Step 3. Sift flour into a bowl and beat until all the ingredients are combined and you get a dough.
- Step 4. Put the dough on a flat surface, squeeze it with your hands in a lump. Roll out the sausage, then use your fingers to make sharp corners. You should get a long rectangular prism.
- Step 5. Parchment sheet evenly covers with a layer of sugar. Then roll the dough on the sugar embankment on each side.
- Step 6. Wrap the dough with cling film and adjust the shape. Put in the refrigerator for an hour.
- Step 7. Remove the film and cut the dough with a sharp knife into 1 cm thick slices.
- Step 8. Put the squares on a baking sheet covered with parchment and bake for 20 minutes in the oven preheated to 325 F. Store cookies in a box or container with an airtight lid.
Why my Three Ingredient Cookies are not crunchy?
There may be several reasons for this. Firstly, you need to beat the butter with sugar until light and fluffy. Secondly, do not neglect the use of superfine sugar. The smaller fraction connects faster with the butter.
You also need to consider the amount of flour indicated in the recipe, the time and temperature of baking. Use high-quality butter in your preparation, not margarine.
So, the main points for crunchy cookies:
- superfine sugar with low moisture content;
- fat (high-quality butter);
- longer and slower baking.
Why my Three Ingredient Cookies is hard?
Cookies can turn out to be tough and hard if you add an insufficient amount of butter. Also, watch your baking time. After the specified baking time, you can get one cookie, break it, and see if it is baked enough.
If it is still sticky inside, bake for few more minutes. I know many housewives who neglect the dosages and amount of a product in the recipe.
So, the result is not the best. But baking almost always requires specifics.
Can I use bread flour for Three Ingredient Cookies?
You can freely use bread flour for making 3 Ingredient Cookies. The proportion will be unchanged. You can also make a 1: 1 ratio with all-purpose flour.
But you must take into account the fact that cookies made from such flour will be much darker. It can also be flatter due to the high protein content in bread flour.
How to get superfine sugar at home?
Agree, if everyone always has regular sugar, then we turn to the store for special grinding. What to do if the right sugar was not at hand?
Pour the required amount of granulated sugar into a hand blender, and process it at high speed for 1-2 minutes. Stop before it turns into powder.
Wait for a little while the sugar dust settles, otherwise, you risk contaminating the kitchen. Also, when you open the lid, you can wrap it with a damp towel to prevent sugar from spraying.
Can you freeze Three Ingredient Cookies?
Of course, it can be done easily. After you wrapped the finished dough in the film, put it in the freezer. Keep it there for up to six months. Before use, thaw overnight in the refrigerator or for several hours at room temperature.
Baking Tips For THE 3 INGREDIENT COOKIE
- After you put the dough in the refrigerator, you can stop. Put the dough in the freezer and store it there for up to six months. Before cooking, let the dough defrost at room temperature for several hours.
- Store cookies in a box or container with an airtight lid. Otherwise, it will dry quickly.
OTHER COOKIES RECIPES YOU MIGHT ENJOY
THE 3 INGREDIENT COOKIE
Ingredients
- - 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)
Instructions
- 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.
Notes
- 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.
These cookies are great. I dipped them half in melted
chocolate. Sooo good!
Thanks,
Isn’t this the same thing as Scottish shortbread? Wonderful. Sandra
Hi can I use honey instead of sugar.there is a italian cookie recipe with only 3 ingredients using honey not sugar but can’t find it.,,not sure how much flour ,and I think it uses oil. Can you help..I can’t find your respond..I lost it..
Hi can I use honey instead of sugar.there is a italian cookie recipe with only 3 ingredients using honey not sugar but can’t find it.,,not sure how much flour ,and I think it uses oil. Can you help
I have made these cookies several times and they have turned out great everytime. My Grandbabies love them. These are by far my favorite cookies.
So glad you’ve been enjoying these cookies, and thank you so much 🙂
Instead of regular icing sugar can we use brown sugar after putting it in the blender.
Hi Sara,
I didn’t use brown sugar, but I think you can try! but keep in mind that we are using superfine sugar in this recipe, not icing sugar.
I thought these went well. The only difference I made was to add a tsp of vanilla and 1/4 teaspoon of salt. Delicious. I think these could also be made using citrus zest for lemon, lime, or orange flavored cookies.I rub the zest into the sugar and let it sit for a day before using to fully have the oils infuse into the sugar. (I generally have citrus sugars on hand because I never open the fruit without first zesting it. Zest freezes well if I don’t want to use it right away. I freeze in small storage containers. If there is not enough to fill the container, I cover the zest with plastic film to remove the air. When I have another fruit to zest, I just add that zest to the container. Use as needed, and it is not watered down by freezing in water in ice cubes. That zest would not be useable in these cookies. Coolers could be made using powdered sugar to sprinkle or dip cookies in instead of granulated. Put the zest in the powdered sugar a few hours to days ahead, and it will nicely infuse the powdered sugar. Rub the zest into the sugar, either kind forcing the oil into the sugar to saturate the flavor. And yes, using superfine sugar is a must. I have had trouble finding it as the pandemic has progressed. I did use regular grind sugar, and beat it like crazy to get fluffy. the result was not quite as tender as with superfine sugar, but still a nice respectable cookie for tea and grandkids! Thanks for these cookies (I have also seen recipes for powdered sugar to be used instead of granulated. These were int recipes for Scottish shortbread. But I not a fan ). Be creative, happy baking. Stay safe.
Wonderful Jiwa!! I am so glad you enjoyed them! And my pleasure helping you look good Thanks! They make me feel like the holidays are here!
Can’t I use regular beaters? I don’t have a paddle.
Thanks.
Hi Rosalyn! yes, you can use a regular hand whisk. But it will take more effort and time to beat the butter with sugar until light and fluffy.
Hello! I LOVE these cookies! I’d like to make the “witches fingers” out of this dough…do you think that will work…it wont spread out in the oven when I bake them? Thanks!
Wow! that’s a great idea! I haven’t cooked “witches fingers”, but I think this dough will work well. The cookies do not grow in size or creep.
Thank you!! 🙂
Can I use Almond flour and Splenda in place of white flour and sugar?
Hi jane, I have not made these cookies using almond flour and Splenda, so I cannot guarantee the same result as in the recipe. I know almond flour products have a more crumbly texture, but I think it’s worth trying.
Thank you so much for this recipe!!! My three year old and I made it and he just loves them! I followed all of your instructions and they turned out great!
Yay!! I’m so glad you’re loving the recipe Alisha. I look forward to seeing you around the site.
I am in the process of making these cookies….followed recipe to a T….about ready to go in garbage can….they will not hold together….call apart as soon I go to shape them!!!?????
Hi Harriet,
How did you measure flour? maybe the amount has been exceeded? if you do not use a cooking scale, you can get more flour than you need. try to form the dough by wrapping it in a cling film.
Aleksa,
I am ready to make these cookies…but I don’t have super fine sugar nor do I have a blender…..can I still make them with regular sugar?????
Hi Harriet,
I usually cook this recipe using superfine sugar only. You can grind regular sugar a little in a stone mortar, or grind it for a few seconds in a coffee grinder. If none of these options suits you, beat regular sugar and butter for a sufficient amount of time, until light and fluffy.
Aleksa,
I tried this recipe and they crumbled I did everything according to the recipe they tasted good but broke apart after the mix and trying to cut them
Hi Diana,
thanks for reaching out, you need to beat the butter with sugar well, until light and fluffy. Add a little less flour. Squeeze well with your hands and before cutting, hold the dough, not in the refrigerator, but the freezer. Not less than an hour.
Good luck!
Aleksa