3-ingredient Christmas cookie recipe!
Need something to do to keep the little ones occupied during these cold and wet weekends?
We get it. The most expensive time of the year is approaching, we're in the middle of a cost of living crisis, and traipsing around the supermarket with 'Can I have this?' being asked every 2 minutes, isn't at the top of your agenda!
Well don't worry, we've got you covered. These cookies are made with just 3 simple ingredients that you're likely have in your cupboards. And, the best part? They are brimming with delicious melt-in-your-mouth flavours. Dress them up with sprinkles, drizzles, or just keep them simple. Either way, your little ones are going to have lots of fun making them (and eating them)!
INGREDIENTS
- 2 cups salted butter, cold and cut into pieces
- 1 cup packed light brown sugar
- 4 1/2 cups all purpose flour
Optional: Your favourite sprinkles / hundreds and thousands / icing
- Preheat oven to 170 degrees, with rack on lower middle position. Line baking sheets with baking paper and set aside.
- Combine butter and brown sugar with a electric mixer for a couple of minutes until light and fluffy. Add only 3 1/2 cups of the flour and mix on medium-low speed until combined.
- On a large board /work surface, sprinkle 1/2 cup flour to keep dough from sticking, and transfer dough to area. Knead dough by hand for 5 minutes, adding only as much of the remaining 1/2 cup flour as needed to make a soft dough, while continuing to knead by hand. The dough should end up soft and pliable, similar to play-dough, not sticky. Work in desired amount of sprinkles, if using.
(Important note: you may not end up using all the flour, depending on how your dough feels; it’s important to stop adding flour as soon as your dough feels like soft play dough).
- Divide dough into thirds, wrap tightly, and chill for at least 30 minutes or until firm enough to roll and cut shapes. Roll one-third of the dough out to about 1/2 inch thickness (lightly flour surface again if needed.) Either cut into triangles, or use cookie cutter for shapes. Place each cookie 2 inches apart on baking sheet. Poke cookies with fork to design if not using sprinkles.
- Bake 15-20 minutes, or until edges are golden brown. If your shapes are smaller, bake less time. Bake longer for bigger shapes. Repeat with the remaining dough, working in batches so dough stays chilled and workable.
- Cool completely on wire rack before serving/decorating.
NOTES
- Store cookies in airtight container at room temp.
- Extra dough can be frozen for up to 2 months. Wrap completely airtight; defrost dough when ready to roll/cut.
Don't forget to tag us in your creations on Instagram @mychristmaspyjamas! We love to see what you've made!
