4 Ingredient Cookies Recipes

CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 INGREDIENT VARIATIONS

Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations image

Provided by Claire Robinson

Categories dessert

Time 1h4m

Yield approximately 65 cookies

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water
2 tablespoons loose chai tea, or from approximately 6 tea bags
1/2 cup toasted and chopped pecans
Plus extra powdered sugar, for dusting finished cookies

Steps:

Preheat the oven to 375 degrees F.
Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
Variations:
Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

4-INGREDIENT SUGAR COOKIES

4-Ingredient Sugar Cookies image

These are delicious! I got this recipe from my aunt about seven years ago. These are nice and light and not too sweet.

Provided by byZula

Categories Dessert

Time 18m

Yield 2-4 dozen

Number Of Ingredients 4

Ingredients

2 cups margarine
2 cups confectioners' sugar
4 cups flour
1 teaspoon vanilla

Steps:

Cream together the margarine and sugar.
Stir in vanilla and flour.
Roll small walnut-sized pieces into balls and flatten with a fork on a cookie sheet.
Bake at 350° until brown.

Nutrition Facts : Calories 3004.9, Fat 184.2, SaturatedFat 32, Sodium 2133.8, Carbohydrate 312.6, Fiber 6.8, Sugar 118.4, Protein 27.9

4 INGREDIENT CHOCOLATE CHIP COOKIES

4 Ingredient Chocolate Chip Cookies image

Really easy chocolate chip cookies with only four ingredients! Can't get any easier than that!!! Hope you enjoy.

Provided by Neriah M.

Categories Dessert

Time 22m

Yield 21 serving(s)

Number Of Ingredients 4

Ingredients

1 cup peanut butter (can substitute any nut butter)
1 cup sugar
2 eggs
1 1/2 cups chocolate chips (can substitute dairy-free chips)

Steps:

Preheat oven to 350°F.
Line one or two baking sheets with parchment paper.
Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 3.6, Cholesterol 17.7, Sodium 64.6, Carbohydrate 19.6, Fiber 1.4, Sugar 17.2, Protein 4.2

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