4 INGREDIENT SUGAR COOKIE RECIPE RECIPES

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4-INGREDIENT SUGAR COOKIES RECIPE - FOOD.COM



4-Ingredient Sugar Cookies Recipe - Food.com image

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

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 2-4 dozen

Number Of Ingredients 4

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, FatContent 184.2, SaturatedFatContent 32, CholesterolContent 0, SodiumContent 2133.8, CarbohydrateContent 312.6, FiberContent 6.8, SugarContent 118.4, ProteinContent 27.9

4-INGREDIENT CANDY CANE COOKIES RECIPE - PILLSBURY.COM



4-Ingredient Candy Cane Cookies Recipe - Pillsbury.com image

Candy cane cookies are a must-make treat for the holiday season, and now they're easier to make than ever before! Our recipe comes together with four simple ingredients, and they're delish. Make our candy cane Christmas cookies with your family this season!

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 36

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food color
Coarse sparkling sugar, if desired

Steps:

  • Heat oven to 350°F.
  • In medium bowl, crumble dough; stir or knead in flour and peppermint extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 2 portions. Place 1 portion in small bowl; add food color. Stir or knead until well blended.
  • Roll scant tablespoonfuls of each color of dough into 1 1/2-inch balls. On floured surface, arrange alternating white and red dough balls, in a row 4 across,. Dough balls should be just touching together. Repeat with remaining dough to make additional rows and create a large rectangle. Roll dough 1/4 inch thick.
  • Cut with floured 2 1/2- to 3-inch cane-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets. Reroll dough, and cut additional cookies. Sprinkle with sparkling sugar.
  • Bake 8 to 9 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.

Nutrition Facts : Calories 60 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 60 mg, SugarContent 4 g, TransFatContent 0 g

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