We love including sugar cookie mix in gift sets. We find that the cookies are good when the recipe is followed but, we also love that the internet is filled with hacks on how to take this versatile cookie mix and make it into something unique. We have collected many ways you can adjust the recipe to create the perfect sugar cookie for any occasion. For more hacks on sugar cookies, check back to our website in the future.
FLAVOR
BUTTER
Room temperature butter is a great substitute for oil or margarine. The home baker uses butter much more often than oil or margarine and that is the taste most of us are used to when eating homemade. We suggest regular fat content, unsalted butter.
POWDERED MILK BOOSTER
Some folks swapping out water for milk, but we find that the results are not always that great. What does work very well is stirring in a tablespoon of dry milk powder into the mix before you combine dry ingredients with wet ingredients.
Extracts or spices
A ½ teaspoon of pure vanilla extract adds just the right flavor and an amazing homey aroma to sugar cookies.
We also are fans of adding a few dashes of cinnamon into the bowl and mixing with dry ingredients. While not a traditional sugar cookie ingredient, it does add a layer of flavor that will have you wanting to add it to all your baking.
Texture
Temperature
We encourage chilling the dough. Even 30 minutes, more if you have the time, can keep your cookie dough firmer and less likely to spread too thin during baking.
Set your timer about 3-5 minutes sooner than recommended. The differences in the pans we use, the ovens themselves and how we all measure, mix and drop all factor into how quickly cookies are done. It is far better to assess the progress and see that the baking is not done than to wait too long and get burnt and bitter cookies.
Sugar
Add an extra ½ tablespoon of sugar to adjust the texture. Brown sugar will make the cookies more chewy. White sugar will make them more crispy. Make sure that it’s mixed into the dry mix before combining with any wet ingredients.
