RECIPES USING SUGAR COOKIE MIX RECIPES

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CRISP SUGAR COOKIE MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME



Crisp Sugar Cookie Mix Recipe: How to Make It - Taste of Home image

I've been relying on this mix for light sugar cookies for years. I've even packaged it and sold it at bazaars. —Eneatha Attig Secrest, Mattoon, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 4 dozen per batch.

Number Of Ingredients 10

5 cups all-purpose flour
3 cups confectioners' sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
ADDITIONAL INGREDIENTS (for each batch):
1 cup butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Colored sugar, optional

Steps:

  • In a large bowl, combine the first 4 ingredients; mix well. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (8 cups total). , To prepare cookies: In a large bowl, cream butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill 2-3 hours or overnight. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake until the edges are lightly browned, 7-9 minutes. Cool on wire racks.

Nutrition Facts : Calories 74 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

SUGAR COOKIE MIX ADD-INS RECIPES ALL YOU NEED IS FOOD



SUGAR COOKIE MIX ADD-INS RECIPES All You Need is Food image

These cookies are also delicious without mix-ins: After chilling and slicing the cookies, brush the tops with a lightly beaten egg white, and sprinkle with sanding sugar.

Provided by Martha Stewart

Yield Makes about 6 dozen

Number Of Ingredients 11

4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup finely chopped dried cherries
1 cup white chocolate chips and 1 cup coarsely chopped macadamia nuts
Zest of 1 lemon and 1 orange
1/4 cup finely chopped candied ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 325 degrees. Sift flour, baking powder, and salt into a medium bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Add eggs, 1 at a time, mixing well. Mix in vanilla.
  • Reduce speed to low. Add flour mixture in 3 batches, mixing after each addition. Add mix-ins, and beat on low speed until incorporated, 1 to 2 minutes.
  • Divide dough in half; roll each into a 1 1/2- to 2-inch-diameter log. Wrap in plastic. Place in freezer until firm, about 30 minutes. (Dough can be stored in freezer up to 3 months; let soften at room temperature 10 to 15 minutes before slicing.) Cut logs into 1/4-inch-thick rounds, transferring rounds to baking sheets lined with parchment paper. Bake until edges begin to turn golden, 15 to 20 minutes.

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