3 Ingredient Christmas Cookie Recipes

3 INGREDIENT CHRISTMAS COOKIE RECIPE

Steps:

• In the bowl of a KitchenAid mixer, cream the butter till it is light and fluffy.
• Add the sugar and continue to beat until everything is combined.
• Then add in the flour and combine together until it forms a sugar cookie dough.
• Using a small cookie scoop or a tablespoon sized measuring spoon, form the dough into small balls.
• Place the cookies on baking trays that have been lined with parchment paper.
• Flatten the balls slightly.
• Make imprints on top of the cookies using the back of a fork.
• Bake in a preheated 325°F oven for about 15 minutes or until the cookies are slightly browned on the bottom.
• Remove them from the oven.
• Allow them to cool for a few minutes before decorating with powdered sugar and red and green colored sugar.

THREE-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.
• Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.

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.