Sugar Cookie Mix
Sugar Cookie Mix Recipe

Sugar Cookie Mix

This mix can be used in a variety of delicious ways. Make one batch for yourself and another for a neighbor or friend who never has the time to bake.

9 3/4 cups
5 min
PREP TIME
5 min
TOTAL TIME

Ingredients

6 3/4 cups all-purpose flour

1 1/2 cups powdered sugar

1 1/2 cups sugar

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons baking soda

How to make

  1. STEP 1

    Combine all ingredients in large bowl; mix well. Store in container with tight-fitting lid up to 3 months. Stir thoroughly before measuring.

  2. STEP 2

    To Make Variations:

  3. STEP 3

    Coconut Shortbread:
    Heat oven to 325°F. Combine 3 1/4 cups sugar cookie mix, 1 cup softened butter, and 1/2 cup toasted coconut in large bowl. Beat until mixture forms a dough. Press into ungreased 13x9-inch baking pan. Bake 28-32 minutes or until edges are golden brown. Immediately sprinkle with 1 cup milk chocolate chips. Let stand until chips are melted; spread chips evenly with spatula. Sprinkle with 1/2 cup toasted coconut. Cut into triangles. 48 triangles

  4. STEP 4

    Cookie Jar Favorites:
    Heat oven to 375°F. Combine 1 cup softened butter, 1 egg, and 1 teaspoon vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 3 1/4 cups sugar cookie mix and 1/2 cup finely chopped nuts, mini real semi-sweet chocolate chips, mini candy-coated milk chocolate pieces, and/or almond toffee bits. Beat at low speed just until dough forms a ball. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 2 inches with bottom of glass dipped in sugar. Bake 7-9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. 24 cookies

  5. STEP 5

    Slice & Bake Egg Cookies:
    Combine 1 cup butter, 1 egg, and 1 teaspoon vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 3 1/4 cups sugar cookie mix. Beat at low speed until dough forms a ball. Shape dough into 2 (10x1 1/2-inch) logs on lightly floured surface. Roll in decorator sugar. Wrap in plastic food wrap; refrigerate at least 1 hour. Heat oven to 375°F. Roll log into oval egg shape. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Reshape into egg shape, if necessary. Bake 6-9 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. Decorate cookies with decorator sugars and gels. 72 cookies

Nutrition

0Calories

Reviews

Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.