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Crisp Sugar Cookie Mix

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
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    about 4 dozen per 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 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Colored sugar, optional

Directions

  • 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.
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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