Sugar Cookie Mix Instructions

Sugar Cookie Mix Instructions

Welcome to Pink Slip Gourmet! This recipe is for those who have purchased or been gifted one of our cookie mixes.  Lucky you!  With no mixer needed, this is a super easy recipe that comes together quickly and is delicious.

If you have a cookie mix with colorful sprinkles, click here for the best instructions.

Note: you can add in any type of chips (chocolate, peanut butter, butterscotch, etc) your heart desires.  For the Autumn Spice mix, try adding butterscotch chips.  For the traditional sugar cookie mix, try adding peanut butter chips, chocolate chips, or both! Just mix them in at the end before rolling the dough balls. This jar will make around dozen 3.5 inch cookies and around 2 dozen 2 inch cookies. Let's get started!

Additional ingredients needed:
Sprinkles/sadding sugar* or regular granulated sugar (optional)
1 large egg, slightly beaten
1 1/2 teaspoons vanilla extract (NOT needed for Autumn Spice Mix)
6 tablespoons unsalted butter, melted

Heat oven to 350 degrees. Line a baking sheet with a Silpat pad or parchment paper. Place a few tablespoons of the sprinkles or sugar in a small bowl and set aside.

Pour jarred cookie mix ingredients into a medium sized bowl. If the brown sugar is hard to remove from the jar, simply use a fork to help loosen it.  Once the contents are in the bowl, you can use the fork or clean hands to break up any remaining  brown sugar lumps.  Whisk all dry ingredients to combine.

Next, add egg, vanilla extract and butter to the bowl. Using a large spoon or spatula, mix the wet and dry ingredients until fugly combined.  If adding chips of any kind, simply fold them in now
Use the dough immediately or place in the refrigerator for 15 minutes to chill slightly, making it less sticky when rolling.

Using your hands or a dough scoop, form the dough into 1.5 inch balls. Roll each ball in the bowl of sugar and place on the prepared baking sheet with a few inches between each dough ball.

If you did not chill the dough, bake the cookies for 9-10 minutes. If chilled, bake for 11- 12 minutes**. Leave the cookies on the baking sheet to finish fully baking/cool down for 5 minutes. Enjoy!

Autumn Spice Cookies

*I prefer the look, taste and texture of India sanding sugar or Wilton sparkling sugar. You can use any color, but I like a traditional white sanding sugar, unless it is the holidays. Regular granulated sugar will also work in a pinch.

**All ovens are different - check the cookies often so they do not over-bake. You simply want to see slightly golden edges and the center looking just barely cooked. They will continue to bake on the baking sheet as they cool.
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