4-Ingredient Butter Cookies

Steps

1. In a food processor, pulse the flour and sugar together. Add the butter and pulse until dough just comes together, stopping and stirring occasionally.
2. Transfer half of dough to a large sheet of plastic wrap. Shape into a 12-inch log and wrap tightly in plastic, smoothing into even log. Repeat with remaining dough and another sheet of plastic wrap. Refrigerate at least 30 min., or up to overnight.
3. Preheat oven to 350°F. Line a large cookie sheet with parchment.
4. Place the sprinkles in a wide shallow dish. Remove 1 log from refrigerator and unwrap. Lightly brush with cold water, then roll log in sprinkles to cover sides, pressing to adhere. Cut dough into ¼-inch-thick slices. Arrange on lined pan, spacing 1 inch apart.
5. Bake 10–12 min., until golden brown on bottoms. Cool completely on wire rack. Repeat baking and cooling with remaining dough and sprinkles. To store, place in a sealed container at room temperature for up to 2 weeks.

Tips

Similar to flour, confectioners’ sugar can be measured in different ways, resulting in very different textures. For the most accurate results, weigh the confectioners’ sugar (⅔ cup = 75g).