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Crisp Sugar Cookie Mix

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch

Makes

about 4 dozen per batch

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
Crisp Sugar Cookie Mix Recipe photo by Taste of Home
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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 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Colored sugar, optional

Directions

  1. 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).
  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 until the edges are lightly browned, 7-9 minutes. Cool on wire racks.
Editor's Note: Omit colored sugar if you want to frost the cookies.

Nutrition Facts

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

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