By Erin Huffstetler | 12/12/2016 | No Comments
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Make this your go-to sugar cookie mix at the holidays and throughout the year. It makes a beautiful dough that you can roll out and cut with cookie cutters, or form into a log to create your own slice-and-bake cookies. Here’s my recipe.
Sugar Cookie Mix
2-1/2 cups flour
1 cup sugar
1/2 tsp baking powder
What You Do:
Mix all of your ingredients together in a bowl, until they’re well combined.
Then, transfer your sugar cookie mix to a quart-size jar, if you won’t be using it until later.
Free Printable Sugar Cookie Mix Labels
Here are free, printable labels that you can use to label your sugar cookie mix. The back label includes instructions for how to use your mix to make sugar cookies.
Mason jars usually have raised lettering that doesn’t play nicely with labels. Ball sells a smooth jar that I’ve been using for my mixes. It’s available at craft stores.
If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.
Ready to make a batch of sugar cookies with your mix? Here’s how.
Sugar Cookie Recipe
Makes 2-3 dozen cookies
2 sticks butter, softened
1 egg, beaten
1 tsp vanilla extract
1/4 tsp almond extract (optional)
What You Do:
Blend the butter.
Then, add your egg and extract.
Slowly add your sugar cookie mix, and mix until the dough comes together. Then, shape your dough into a ball or log, and refrigerate it for at least an hour. This step is important. It’ll ensure that your cookies hold their shape when you bake them. Warm dough tends to spread in the oven.
Allow the dough to sit on the counter just until is softens enough to be workable. Then, roll it out on a floured surface. (I like to use a Silpat mat for this because the dough doesn’t stick to it). 1/4-inch thickness is about right. You can go a little thicker, if you want softer cookies.
Then, use cookie cutters to cut out your cookies. If you’re using a Silpat, be careful not to cut into the mat.
I used a drinking glass to cut out these cookies. It’s a good trick for getting perfectly round cookies, without springing for a round cookie cutter.
If you don’t want to mess with cookie cutters at all, you can also use your sugar cookie dough to make slice-and-bake cookies. Just form your dough into a log before you refrigerate it, and slice off 1/4-inch cookies. Easy!
Bake your cookies at 375 degrees for 8-10 minutes. Then, decorate and enjoy!
To Make Sugar Cookie Mix:
- 2–1/2 cups flour
- 1 cup sugar
- 1/2 tsp baking powder
To Make Sugar Cookies:
- 1 batch sugar cookie mix
- 2 sticks butter, softened
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
Combine ingredients. Store mix in an air-tight container, if you won’t be using it right away.
Blend butter. Then, add egg and extract, and beat until combined.
Slowly add the sugar cookie mix, and continue mixing until dough forms.
Shape the dough into a ball or log, and refrigerate for at least an hour.
Allow the dough to sit out on counter, just until it softens enough to be workable. You want it to be cold, but not so stiff that it resists rolling out.
Roll your dough out on a floured surface to 1/4-inch thickness. Then, cut with cookie cutters.
For slice-and-bake cookies, cut 1/4-inch rounds from a log of cookie dough.
Bake at 375 degrees for 8-10 minutes.
Allow cookies to cool. Then, decorate and enjoy.