SUGAR COOKIE MIX RECIPE RECIPES

Steps:

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

Steps:

• Preheat oven to 350F.
• Line 2 baking sheets with parchment paper.
• Cream butter and sugar in a medium bowl, using medium speed (electric mixer) until light and fluffy.
• Add egg and vanilla.
• Continue beating until well-combined.
• Combine flour, salt and baking soda.
• Add the flour mixture to the wet ingredients.
• Mix on low speed until just combined.
• Wrap dough tightly with cling wrap and chill for at least 30 minutes.
• Turn dough out on lightly floured surface.
• Roll to about 1/8" thickness.
• Using cookie cutters/inverted wine glass, cut out cookies and transfer to prepared baking sheets.
• Sprinkle the tops with sugar, if desired.
• Bake until cookies are set but not brown, 8-10 minutes.
• Transfer to cooling racks.
• You may roll the dough into a log shape and freeze until firm, then slice and bake.
• LEMON SUGAR COOKIES- Add 1 tablespoon finely chopped lemon zest and 1 tablespoon lemon juice to butter and sugar.
• RAISIN SUGAR COOKIES- Stir 3/4 cup raisins into dough after dry ingredients have been combined.
• NUT SUGAR COOKIES- Stir 3/4 cup finely chopped (toasted) walnuts/pecans/other nuts into dough after dry ingredients have been combined.
• SUGAR AND SPICE COOKIES- Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the dough along with the flour.
• FROSTED SUGAR COOKIES- Omit the sprinkling of sugar on top of cookies.
• Beat 1 cup icing sugar, 1 tablespoon water/milk, 1/2 tsp vanilla extract and a few drops of food coloring (if desired) with electric mixer, on HIGH speed.
• Frost cookies after baking, while still slightly warm.
• CHOCOLATE COOKIES- Melt 2 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly and add to the dough after the addition of vanilla.
• MARBLED/TWO-TONED COOKIES- Melt 1 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly. After the dough has been formed, divide it into two. Add melted chocolate into one part of dough, knead it gently to incorporate chocolate uniformly. Combine 2 doughs and roll out as usual.