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Sugar Cookie Mix

Source of Recipe

From "The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"A homemade dry cookie mix is a casual home baker's secret weapon. The ingredients are fresher and simpler than those in most store-bought mixes, and since the dry ingredients are pre-measured and the wet ingredients are kitchen staples, you're just a few steps away from freshly baked cookies at any given moment. (It also makes a wonderful holiday favor for a sweet-toothed friend.) When you're ready for cookies, you simply measure out some of the mix, combine it with butter and an egg, and reap the rewards: fresh, crisp, vanilla-scented sugar cookies. You can find vanilla powder in the baking aisle at some grocery stores, or you can order it online. If you can't find vanilla powder, you can add 1 teaspoon vanilla extract along with the melted butter and egg when baking a batch of cookies. If giving this mix as a gift, be sure to include the instructions for baking the cookies."

List of Ingredients

Sugar Cookie Mix:
◦� 4 cups (20 ounces) all-purpose flour
◦� 3 cups (21 ounces) sugar
◦� 1 teaspoon table salt
◦� 4 teaspoons vanilla powder
◦� 1 teaspoon baking soda

Cookies:
◦� 4 tablespoons unsalted butter, melted and cooled
◦� 1 large egg
◦� 1 � cups (10 ounces) Sugar Cookie Mix


Recipe

For the sugar cookie mix:
In extra-large bowl, combine flour, sugar, and salt. Whisk until well combined. Set fine-mesh strainer over bowl. Add vanilla powder and baking soda to fine-mesh strainer to sift mixture into bowl. Whisk until very well combined, about 1 minute. Transfer cookie mix to large airtight storage container. (Cookie mix can be stored at room temperature for at least 2 months.)

❧ To make one batch of cookies:
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. In large bowl, whisk melted butter and egg until combined. Add cookie mix and use rubber spatula to stir and press mixture until soft dough forms and no dry mix is visible. Use your hands to roll dough into 12 balls (about 1 heaping tablespoon each). Place dough balls on prepared baking sheet, leaving space between them.

Use your fingers to gently press and flatten each dough ball into 2-inch-wide circle. Bake until edges of cookies are just beginning to brown and centers are still soft, 14 to 16 minutes. Let cookies cool completely on sheet on cooling rack, about 30 minutes. Serve.

Makes 42 ounces mix
(enough for 48 cookies)