Crisp Sugar Cookie Mix Recipe

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Crisp Sugar Cookie Mix Recipe
Crisp Sugar Cookie Mix Recipe photo by Taste of Home
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Crisp Sugar Cookie Mix Recipe

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I've relied on this mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe. —Eneatha Attig Secrest, Mattoon, Illinois
Featured In: 14 Cookie Mix Recipes
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 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 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Colored sugar, optional

Directions

In a large bowl, combine the first four 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 7-9 minutes or until the edges are lightly browned. Cool on wire racks. Yield: about 4 dozen per batch.
Editor's Note: Omit colored sugar if you want to frost the cookies.
Originally published as Crisp Sugar Cookie Mix in Quick Cooking March/April 1999, p19

Nutritional Facts

2 each: 74 calories, 4g fat (2g saturated fat), 15mg cholesterol, 66mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 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 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Colored sugar, optional
  1. In a large bowl, combine the first four ingredients; mix well. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (8 cups total).
  2. 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.
  3. 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 7-9 minutes or until the edges are lightly browned. Cool on wire racks. Yield: about 4 dozen per batch.
Editor's Note: Omit colored sugar if you want to frost the cookies.
Originally published as Crisp Sugar Cookie Mix in Quick Cooking March/April 1999, p19

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Reviews forCrisp Sugar Cookie Mix

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MariannC User ID: 8365633 227231
Reviewed May. 31, 2015

"This recipe makes baking cookies so much easier! The mix makes a wonderful gift idea... easy and delicious."

MY REVIEW
Diane User ID: 9295194 214386
Reviewed Dec. 9, 2014

"These were the best. I made them all and then frosted them as I needed them during Christmas, which made them easier to store over the holidays. The have a great taste. My family loved them."

MY REVIEW
sgronholz User ID: 1473861 19889
Reviewed Dec. 3, 2013

"This is one of my favorite homemade gifts to give. In addition to being easy to make, I've baked up the cookies as well, and they're delicious!"

MY REVIEW
jenreagan User ID: 6327476 24047
Reviewed Dec. 8, 2011

"Love this idea for a gift! :)"

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