It’s rare to find a recipe that only calls for three ingredients and still produces something edible without feeling like a compromise. Still, this cookie method defies common baking expectations. No butter. No eggs. There is no sugar in the dough itself. Just oil, flour and powdered dessert mix. The result is a soft, melt-in-the-mouth delicacy that is prepared before you even preheat the oven.
If you want to know how to make three ingredient cookies, this is the answer. It’s quick, forgiving, and relies on staples you probably already have in your pantry.
Simple ingredient list
You don’t need to go shopping for this. The beauty lies in its minimalism. Here’s exactly what you need to create this:
- 3/4 cup sunflower oil – Neutral oils work best here. Sunflower oil is traditional, but vegetable or canola oil is great if you have it.
- 2.5 cups all-purpose flour – Regular sifted flour ensures a light texture.
- 1 packet of cream powder (kremşanti) – This is a secret weapon. It’s not just sugar; It’s a stabilized custard powder that gives it texture and flavor. You don’t need to add extra sugar to the batter because this mixture is already sweetened.
For finishing touches:
* 4 tablespoons granulated sugar – Used exclusively for rolling shaped cookies.
Step-by-step preparation
First, pour the oil into a deep bowl. Why deep? Because when you add the dry ingredients, you want to avoid a cloud of flour hitting the ceiling.
Sift the flour and the whole packet of cream powder into the oil. Don’t just throw them in; Sifting ensures no lumps form, which is important since you’re not using eggs to bind the mixture.
Now get your hands in there. Knead the mixture until a smooth dough is formed. It may seem strange that the oil and powder form a single ball, but it works. The starch in the cream powder absorbs the oil just enough to form a smooth texture.
Place a sheet of baking paper on the work surface. Roll the dough directly onto the paper. It’s sticky, but the paper prevents the mess. Shape them with cookie cutter. If you don’t have cookies, you can roll small balls and flatten them with a fork. In this recipe, however, cookie cutters hold their shape better.
This is where the magic happens. Pour granulated sugar into a shallow bowl. Take each shaped cookie and dip it in sugar, covering both sides. This is not just decoration; It creates a slight crunch on the outside that contrasts with the soft interior.
Place the sugar-coated cookies on a baking sheet lined with parchment paper. Leave space between them; They don’t spread much, but the small space helps with even baking.
Preheat the oven to 170°C (340°F). Place on a tray and bake for 15-20 minutes. They don’t turn brown. This is intentional. You want them to be pale, barely golden around the edges and firm to the touch. If they stay raw-looking, they’re done
