Crisp Sugar Cookie Mix Recipes

BEST APPLE CRUMBLE

Steps:

• Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
• In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
• Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

SUGAR COOKIES (LIGHT & CRISP)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil.
• Beat in egg and extract.
• Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
• Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
• Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer).
• Bake at 350°F for 10-12 minutes.
• Note: Cookies should be only very slightly browned. They will be a more of a light golden color.

CRISP SUGAR COOKIE MIX

Steps:

• 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.

VEGAN GLUTEN-FREE SUGAR COOKIES

Steps:

• In a medium bowl, add the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
• In a medium bowl, using an electric mixer, beat the butter and sugar until blended and creamy, about 3 minutes. Stop to scrape down the sides of your bowl when needed. Add milk and vanilla extract, blend again.
• Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed. Form the dough into a ball.
• Place the dough ball on a piece of plastic wrap and pat down into a disk. Wrap the dough disk and place in the refrigerator to chill for at least 3 hours.
• Remove from the fridge and let it sit at room temperature for a few minutes (it may be too hard to roll out right away, especially if it has been in the fridge for longer than 3 hours).
• Preheat oven to 350°F (177°C).
• Line cookie sheet(s) with parchment paper.
• Dust a piece of parchment paper with a little gluten free flour and place the chilled dough on top of the flour. Place another piece of parchment paper on top of the dough and using a rolling pin, roll dough out until it is ¼-inch thick.
• Cut out shapes and place them on the prepared baking sheets, leaving at least 1-inch of space between the cookies.
• Gather dough scraps and repeat rolling and cutting until all of the dough has been used.
• If using, sprinkle the cookies with the sanding sugar.
• Bake cookies. For softer cookies, bake for 11-12 minutes, for crisp cookies, bake for 13 minutes.
• Remove from oven and let cookies cool on the cookie sheet for 1-2 minutes before transferring them to a cooling rack. Fully cool before decorating.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.