Cream the butter and sugar well. It should be beaten with an electric mixer for about 5 minutes. The mixture should have a pale, fluffy appearance after beating. Creaming the mixture helps to aerate the dough. This creates a lighter and crisp baked cookie. If the mixture is not well creamed, the cookies will be heavy and dense.
The dough will be soft after it has been combined. It needs to be refrigerated for about 30 minutes before cutting into shapes. Refrigerating the dough firms it up and makes it easier to cut and shape. Dust the cutters with flour to create neat shapes.
Bake the cookies until just golden brown and lightly browned around the edges. Once the cookies are done baking, remove it from the oven, but allow to cool on the baking sheet
ADD DIFFERENT FLAVOURS TO YOUR BAKE
This is such a versatile recipe, making it easy to add your favourite flavours and decoration.
Use any flavouring and extracts you love. How about giving orange, lemon or rosemary extract a try.
Dip in or drizzle melted white and milk chocolate over the baked cookies
Decorate the baked cookies with beautiful patterns using piped royal icing or a thick glace
MAKING THE 3 INGREDIENT BUTTER COOKIES
These cookies couldn’t be easier to whip up. Easy and quick, it is mixed in one bowl.
Beat the butter and sugar for about 3 to 5 minutes until pale, light and fluffy.
Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.
Wrap the dough in clear wrap and refrigerate for 30 minutes.
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