Side Pannel
Homemade Sugar Cookie Mix
Homemade Sugar Cookie Mix
- Recipe Submitted by Cornbread on 11/21/2014
Category: Breakfast, Eggs, Cookies
Ingredients List
- For the Mix:
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups flour
- 3/4 cup mix-ins (sprinkles and/or mini chocolate chips and/or nuts)
- To make the Cookies:
- 3/4 cup unsalted butter, softened and sliced into tablespoons
- 1 tablespoon vanilla extract
- 1 egg
Directions
To make the mix:
Whisk all ingredients in a large bowl. Continue with making instructions or place in a resealable bag or large jar (3 pint to 1 quart sized jar or container).
To make the cookies:
1. (If you”™re gifting this mix, attach the following directions to the jar.)
2. Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
3. Place mix in the bowl of a stand mixer fitted with the paddle attachment. (Or, a large bowl if using a hand mixer.) Add butter and mix slowly until crumbly. (This will take a minute or two in a stand mixer; longer with a hand mixer.) Add vanilla and egg and mix until a cookie dough forms.
4. Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
5. Bake for 9-11 minutes. I like to take them out as soon as the bottom starts to turn brown (about 9 minutes for my oven) even though the centers may still be a little glossy, and let them finish cooking as they cool. Store in an airtight container or ziploc bag for up to 4 days, or freeze for up to one month.
Whisk all ingredients in a large bowl. Continue with making instructions or place in a resealable bag or large jar (3 pint to 1 quart sized jar or container).
To make the cookies:
1. (If you”™re gifting this mix, attach the following directions to the jar.)
2. Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
3. Place mix in the bowl of a stand mixer fitted with the paddle attachment. (Or, a large bowl if using a hand mixer.) Add butter and mix slowly until crumbly. (This will take a minute or two in a stand mixer; longer with a hand mixer.) Add vanilla and egg and mix until a cookie dough forms.
4. Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
5. Bake for 9-11 minutes. I like to take them out as soon as the bottom starts to turn brown (about 9 minutes for my oven) even though the centers may still be a little glossy, and let them finish cooking as they cool. Store in an airtight container or ziploc bag for up to 4 days, or freeze for up to one month.
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