Crisp Sugar Cookie Mix

Eneatha Attig Secrest of Mattoon, Illinois has relied on the 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," she notes.

Crisp Sugar Cookie Mix

Photo by Tricia T.

  • Prep Time


  • Total Time


  • Servings



  • 5 cups all-purpose flour

  • 3 cups confectioners' sugar

  • 2 teaspoons baking soda

  • 2 teaspoons cream of tartar


  • 1 cup butter, softened

  • 1 egg

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract

  • Colored sugar, optional

  • Editor's Note: Omit colored sugar if you want to frost the cookies.


In a bowl, combine the first four ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (8 cups total). To prepare cookies: In a bowl, cream the butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill for 2-3 hours or overnight. On 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 at 375° for 7-9 minutes or until the edges are lightly browned. Cool on wire racks. Yield: about 4 dozen per batch.


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