4-Ingredient Sugar Cookies

Should I use salted or unsalted butter?

Since this recipe doesn’t call for salt and I like a hint of salt to pair with the sweetness, I like to use salted butter for this recipe. But you can use unsalted if you prefer.

Can I use a sugar substitute?

Yes, that will work just fine. I suggest a product that offers a 1:1 swap. Keep in mind that because those sweeteners are actually sweeter than granulated sugar, the cookies will then be sweeter than the original recipe. I have not tested it with a reduced sugar substitute – I am not sure if they will hold together the same way if the dry ingredients are reduced.

How many cookies does this make?

This recipe makes about 18-20 cookies but this will depend on how large or small you make them. I rolled 1″ balls of dough for these cookies.

Can this recipe be doubled?

Yes, absolutely. These cookies are delicious and therefore they go quickly. So if you need more than 18 – I highly recommend doubling this recipe.

What is the best way to store leftover sugar cookies?

Once the cookies have cooled, place them in an airtight container, and keep at room temperature for up to 4 days. Ours were gone in about 24 hours.

Can I use a different extract?

Yes, I do it often. You can use vanilla extract if you aren’t a big fan of that cherry flavor you get with almond extract. Sometimes I like to do 1/2 a teaspoon of each to balance out the flavors a bit.

HOW DO YOU MAKE 4-Ingredient Sugar Cookies?

1. Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
2. Combine the butter and sugar in the mixing bowl and beat until well combined.
3. Add flour and extract and mix until the dough pulls together. If you are using a hand mixer instead of a stand mixer with a paddle attachment, you may need to use your hands to pull the dough together. It should be smooth and not crumbly.
4. Portion out 1″ balls of dough and roll them between your hands to smooth and shape.
5. Place the dough on the prepared baking sheet. Press down on top of each ball with the bottom of a glass to flatten the cookies to about 1/2″ thick.
6. Sprinkle the unbaked cookies with additional granulated sugar and bake for 14-16 minutes or until golden on the bottom.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.

Do I have to chill the dough?

Nope! That is the best part of this cookie recipe. No chilling is required, which means that you can satisfy that craving in less than 30 minutes.

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

To make 4 Ingredient Sugar Cookies you will need…

• butter
• granulated sugar
• all-purpose flour
• almond extract

Products I love when making these easy sugar cookies…

This easy 4-ingredient sugar cookie recipe is SUPER SIMPLE and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

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