There’s nothing quite like the aroma of freshly baked cookies filling your home! Whether you’re craving classic chocolate chip, festive holiday treats, or something uniquely indulgent, we’ve gathered 26 irresistible cookie mix recipes that promise easy baking and delicious results. Dive in to discover your next favorite dessert—your sweet tooth will thank you!
Double Chocolate Chip Cookie Mix
Baking these cookies feels like wrapping yourself in a warm, chocolate-scented blanket, where each measured ingredient becomes a quiet promise of comfort. There’s something deeply soothing about the ritual of mixing, the way the rich cocoa and sweet chips mingle into a dough that holds memories in every spoonful. It’s a simple act that yields profound joy, one batch at a time.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup Dutch-process cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1/2 cup unsalted European-style butter, softened
– 3/4 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chunks
– 1/2 cup white chocolate callets
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt until fully combined.
3. In a separate large bowl, cream the unsalted European-style butter, light brown sugar, and granulated sugar using an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, and mix on low speed for 30 seconds until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, being careful not to overmix.
6. Fold in the semi-sweet chocolate chunks and white chocolate callets with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, until the edges are set but the centers still appear slightly soft to the touch.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack.
10. Let the cookies cool completely on the wire rack for about 15 minutes to achieve the ideal texture.
Velvety and rich, these cookies emerge with a crackled top and a fudgy interior that melts away with each bite. The interplay of semi-sweet and white chocolates offers a nuanced sweetness, perfect for pairing with a cold glass of milk or crumbling over vanilla bean ice cream for an indulgent dessert.
Classic Sugar Cookie Mix
Kindly, as autumn leaves begin to turn, I find myself drawn back to this timeless recipe, a comforting ritual that fills the kitchen with warmth and nostalgia. There’s something profoundly soothing in the simplicity of sugar cookies, a blank canvas waiting for personal touches and shared memories.
Ingredients
– 2 ¼ cups all-purpose flour, sifted
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– 1 cup European-style unsalted butter, softened to 68°F
– ¾ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully incorporated.
3. In a separate large bowl, using a hand mixer on medium speed, cream the European-style unsalted butter and granulated sugar for 3 minutes until pale and fluffy.
4. Tip: Ensure the butter is precisely softened to 68°F for optimal emulsion and texture.
5. Add the lightly beaten pasture-raised egg and pure vanilla extract to the creamed mixture, and beat on low speed for 1 minute until just combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, about 2 minutes; avoid overmixing to prevent toughness.
7. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
8. Tip: Chilling the dough ensures easier rolling and prevents spreading during baking.
9. On a lightly floured surface, roll out one disk of dough to a ¼-inch thickness.
10. Use cookie cutters to cut out shapes, transferring them to the prepared baking sheets with a spatula, spacing them 2 inches apart.
11. Bake for 8–10 minutes, until the edges are lightly golden but the centers remain soft.
12. Tip: Rotate the baking sheets halfway through baking for even browning and consistent results.
13. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Heavenly in their delicate crispness yielding to a tender crumb, these cookies carry the pure, buttery sweetness of childhood, perfect for adorning with a drizzle of royal icing or simply savoring alongside a cup of herbal tea on a quiet afternoon.
Almond Biscotti Cookie Mix
Wandering through the kitchen on this quiet afternoon, I find myself drawn to the comforting ritual of baking, where measured ingredients become something greater than themselves. There’s something deeply satisfying about creating almond biscotti, with its crisp texture and nutty warmth that seems to capture the essence of autumn’s gentle transition. Each slice tells a story of patience and precision, making the process as rewarding as the final treat.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure almond extract
– 1 cup whole raw almonds, roughly chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully incorporated.
3. Create a well in the center of the dry ingredients and pour in the lightly beaten pasture-raised eggs and pure almond extract.
4. Using a wooden spoon, gently mix the wet and dry ingredients until a shaggy dough begins to form, being careful not to overwork the mixture.
5. Fold in the roughly chopped whole raw almonds until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and divide it into two equal portions.
7. Shape each portion into a log approximately 12 inches long and 2 inches wide, placing them on the prepared baking sheet with at least 3 inches of space between them.
8. Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly golden around the edges.
9. Remove the baking sheet from the oven and allow the logs to cool for 10 minutes on the sheet before transferring to a wire rack.
10. Reduce the oven temperature to 325°F (165°C) while the logs cool.
11. Using a serrated knife, slice the cooled logs diagonally into ½-inch thick pieces, working with a gentle sawing motion to prevent crumbling.
12. Arrange the slices cut-side down on the baking sheet and return to the oven for 15-20 minutes, flipping halfway through, until dry and crisp.
13. Transfer the biscotti to a wire rack to cool completely before storing.
Baking these biscotti fills the kitchen with the warm, toasty aroma of almonds, a scent that lingers like a cozy memory. The finished cookies offer a satisfying crunch that gives way to subtle sweetness, perfect for dipping into coffee or enjoying on their own. For a creative twist, try drizzling them with dark chocolate or serving alongside a glass of vin santo, allowing the flavors to unfold slowly and deliberately.
Oatmeal Raisin Cookie Mix
Remembering how the crisp autumn air used to fill my grandmother’s kitchen, I find myself craving the warmth of spiced oats and sweet raisins, a simple comfort that feels like coming home.
Ingredients
– 1 cup old-fashioned rolled oats
– ¾ cup all-purpose flour
– ½ cup unsalted butter, clarified and cooled to room temperature
– ½ cup dark brown sugar, firmly packed
– ¼ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ½ tsp ground cinnamon
– ¼ tsp fine sea salt
– ⅔ cup plump raisins, preferably Thompson variety
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt until fully combined.
3. In a separate large bowl, cream the clarified unsalted butter with the dark brown sugar and granulated sugar using a hand mixer on medium speed for exactly 2 minutes, until light and fluffy.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter-sugar mixture, and mix on low speed for 30 seconds until just incorporated.
5. Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until no streaks of flour remain, being careful not to overmix.
6. Gently stir in the old-fashioned rolled oats and plump raisins until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Heavenly in their simplicity, these cookies emerge with a chewy texture and deep caramel notes from the brown sugar, perfectly balanced by the plump raisins. Try serving them warm with a drizzle of honey or crumbled over vanilla ice cream for an effortless dessert that feels both nostalgic and new.
Peanut Butter Cookie Mix
Unwrapping the cellophane from that familiar jar always feels like opening a letter from home—the rich, nutty aroma of peanut butter cookie mix promises simple comfort and childhood memories waiting to be revived in the warmth of the oven.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ¾ teaspoon fine sea salt
– 1 cup unsalted butter, clarified and cooled to 68°F
– 1 cup creamy peanut butter
– ¾ cup granulated sugar
– ¾ cup light brown sugar, firmly packed
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully incorporated.
3. In a separate large bowl, use an electric mixer on medium speed to cream the clarified butter, creamy peanut butter, granulated sugar, and light brown sugar for 3 minutes, or until the mixture is pale and fluffy.
4. Tip: Ensure all ingredients are at room temperature to achieve an even emulsion and avoid curdling.
5. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating on low speed for 1 minute after each addition until just combined.
6. Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed for 45 seconds until a cohesive dough forms, being careful not to overmix.
7. Tip: Chill the dough for 20 minutes in the refrigerator to prevent excessive spreading during baking, resulting in a thicker cookie.
8. Using a 1½-tablespoon cookie scoop, portion the dough into rounded balls and place them 2 inches apart on the prepared baking sheets.
9. Gently flatten each dough ball to a ½-inch thickness with the tines of a fork, creating a crosshatch pattern on top.
10. Bake for 10–12 minutes, or until the edges are golden brown and the centers appear slightly underdone.
11. Tip: Rotate the baking sheets halfway through baking to ensure even browning and a consistent texture.
12. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Velvety and tender, these cookies boast a melt-in-your-mouth quality with a perfect balance of salty peanut richness and caramelized sweetness; for an indulgent twist, sandwich two cookies with a dollop of dark chocolate ganache or crumble them over vanilla bean ice cream.
Snickerdoodle Cookie Mix
Perhaps it’s the gentle warmth of cinnamon that calls to me this evening, a quiet comfort as autumn light fades outside my window. There’s something deeply soothing about measuring out these simple ingredients, each one holding the promise of sweet, spiced memories to come.
Ingredients
– 2 ¾ cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup European-style unsalted butter, softened to room temperature
– 1 ½ cups granulated cane sugar
– 2 large pasture-raised eggs, lightly beaten
– 2 tablespoons whole milk
– ¼ cup granulated cane sugar for rolling
– 2 tablespoons Ceylon cinnamon for rolling
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon fine sea salt in a medium bowl until fully incorporated.
3. In a separate large mixing bowl, cream 1 cup European-style unsalted butter and 1 ½ cups granulated cane sugar using an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
4. Gradually add 2 large pasture-raised eggs, lightly beaten, to the butter mixture, mixing on low speed until just combined after each addition.
5. Pour in 2 tablespoons whole milk and mix for 15 seconds until the liquid is fully absorbed.
6. Tip: Scrape down the sides of the bowl with a rubber spatula to ensure even mixing throughout.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no white streaks remain, about 1 minute.
8. Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up slightly for easier handling.
9. Tip: Chilling the dough prevents excessive spreading during baking, yielding thicker cookies.
10. Combine ¼ cup granulated cane sugar and 2 tablespoons Ceylon cinnamon in a small shallow bowl.
11. Using a 1 ½ tablespoon cookie scoop, portion the dough into balls and roll each between your palms to smooth.
12. Roll each dough ball in the cinnamon-sugar mixture until fully coated, shaking off any excess.
13. Place the coated dough balls 2 inches apart on the prepared baking sheets.
14. Tip: For perfectly round cookies, gently press down on each ball with the bottom of a glass to flatten slightly to ½-inch thickness.
15. Bake one sheet at a time in the preheated oven for 8-10 minutes, rotating the sheet halfway through, until the edges are set but centers still appear soft.
16. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Gently crisp edges give way to a tender, cake-like center that melts on the tongue with each cinnamon-kissed bite. These cookies pair beautifully with a glass of cold milk or crumbled over vanilla bean ice cream for a simple yet elegant dessert.
Macadamia White Chocolate Cookie Mix
Gently, as autumn light filters through the kitchen window, I find myself reaching for the familiar comfort of baking—a quiet ritual that transforms simple ingredients into something tender and nostalgic. Macadamia white chocolate cookie mix, with its buttery richness and delicate crunch, feels like a whispered secret between bowl and oven. Each batch carries the warmth of shared moments and the solace of solitude.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 3/4 cup unsalted European-style butter, clarified and cooled to 68°F
– 3/4 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup macadamia nuts, toasted and roughly chopped
– 3/4 cup premium white chocolate, finely chopped
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully incorporated.
3. In a separate large bowl, use a hand mixer on medium speed to cream the clarified unsalted European-style butter with the light brown sugar and granulated sugar for 3 minutes, until pale and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Stir in the pure vanilla extract with a spatula until just combined.
6. Gradually fold the dry ingredients into the wet mixture using a folding motion, avoiding overmixing to prevent toughness.
7. Gently incorporate the toasted and roughly chopped macadamia nuts and finely chopped premium white chocolate until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10–12 minutes, or until the edges are golden brown but the centers remain soft with a slight sheen.
10. Cool the cookies on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
Effortlessly, these cookies emerge with a crisp edge giving way to a chewy center, the buttery macadamia nuts offering a subtle crunch against the creamy sweetness of white chocolate. Serve them warm with a drizzle of honey or crumbled over vanilla bean ice cream for an indulgent twist on a classic treat.
Gingerbread Cookie Mix
Remembering the warmth of autumn afternoons, I find myself drawn to the comforting ritual of mixing spices and flour, creating something that holds both memory and promise in its humble ingredients. There’s a quiet joy in measuring out each component, knowing that soon these simple elements will transform into treats that fill the kitchen with the scent of molasses and ginger.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 ½ teaspoons ground ginger
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground cloves
– ¼ teaspoon fine sea salt
– ¾ cup unsalted butter, softened to room temperature
– ¾ cup dark brown sugar, firmly packed
– 1 large pasture-raised egg, lightly beaten
– ¼ cup unsulphured molasses
– 1 teaspoon pure vanilla extract
– ¼ cup granulated sugar, for rolling
Instructions
1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and fine sea salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and firmly packed dark brown sugar for 3 minutes, until light and fluffy.
4. Add the lightly beaten pasture-raised egg, unsulphured molasses, and pure vanilla extract to the butter mixture, and mix on low speed for 1 minute until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 2 minutes until a cohesive dough forms, being careful not to overmix.
6. Tip: Chill the dough in the refrigerator for 30 minutes to make it easier to handle and prevent spreading during baking.
7. Portion the dough into 1-tablespoon balls and roll each in granulated sugar to coat evenly.
8. Place the dough balls 2 inches apart on the prepared baking sheets, flattening each slightly with the palm of your hand.
9. Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers appear slightly soft.
10. Tip: For chewier cookies, remove them from the oven when the centers still look underdone; they will firm up as they cool.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12. Tip: Store the cooled cookies in an airtight container with a slice of bread to maintain softness for up to 5 days.
Nothing compares to the tender crumb and warm spice of these gingerbread cookies, with their crisp sugar coating giving way to a soft, molasses-rich interior. They pair beautifully with a glass of cold milk or crumbled over vanilla ice cream for a simple yet indulgent dessert.
Molasses Spice Cookie Mix
As the crisp autumn air settles in, I find myself drawn to the warmth of molasses and spice, a comforting blend that evokes memories of cozy kitchens and shared moments. This molasses spice cookie mix offers both simplicity and depth, perfect for quiet afternoons or joyful gatherings. Its rich aroma and tender crumb make it a timeless treat that feels like a gentle embrace.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 1/2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 3/4 cup unsalted butter, softened to room temperature
– 1 cup dark brown sugar, packed
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup robust molasses
– 1/2 cup granulated sugar, for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground cloves until fully combined; this ensures even distribution of leavening agents and spices for a uniform texture.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and packed dark brown sugar for 3 minutes, or until light and fluffy, which incorporates air for a tender cookie.
4. Add the lightly beaten pasture-raised egg and robust molasses to the butter mixture, and mix on low speed for 1 minute until just incorporated, being careful not to overmix to avoid toughness.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 30 seconds until a cohesive dough forms, then scrape down the sides of the bowl with a spatula to ensure no pockets of flour remain.
6. Place the granulated sugar in a small bowl for rolling.
7. Scoop 1 tablespoon portions of dough, roll them into balls between your palms, and coat each ball thoroughly in the granulated sugar, which will create a delicate, crackled surface during baking.
8. Arrange the coated dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
9. Bake in the preheated oven for 10–12 minutes, or until the edges are set and the tops appear cracked but the centers are still soft; for best results, rotate the baking sheets halfway through baking to ensure even browning.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
When these cookies emerge from the oven, they offer a delightful contrast of a crisp, sugary exterior and a soft, chewy interior infused with warm spices. The deep molasses flavor pairs beautifully with a glass of cold milk or a hot cup of tea, making them ideal for savoring slowly on a quiet evening or sharing as a heartfelt gift wrapped in rustic paper.
Lemon Poppy Seed Cookie Mix
A quiet afternoon calls for something simple yet soulful, where the gentle hum of the oven meets the bright zest of citrus. Lemon poppy seed cookie mix offers that comforting balance, a humble treat that whispers of sunlit kitchens and shared moments. It’s the kind of recipe that feels both nostalgic and fresh, inviting you to slow down and savor the process.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup clarified butter, softened
– 2 pasture-raised eggs, lightly beaten
– 3 tablespoons fresh lemon zest
– 2 tablespoons poppy seeds
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and fine sea salt, whisking until uniformly blended for an even texture.
3. Add the clarified butter and pasture-raised eggs to the dry ingredients, mixing on low speed until a crumbly dough forms, being careful not to overwork it to maintain tenderness.
4. Gently fold in the fresh lemon zest, poppy seeds, and pure vanilla extract until just incorporated, ensuring the zest is evenly distributed for a bright flavor in every bite.
5. Scoop tablespoon-sized portions of dough, rolling them into balls and placing them 2 inches apart on the prepared baking sheets to allow for spreading.
6. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft, rotating the sheets halfway through for even browning.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to set before transferring to a wire rack to cool completely.
Delicate and crumbly, these cookies offer a subtle crunch from the poppy seeds against the creamy softness within, with the lemon zest lending a vibrant, aromatic lift. Serve them alongside a cup of herbal tea for a peaceful afternoon break, or crumble over vanilla bean ice cream for a simple yet elegant dessert that celebrates quiet indulgence.
Red Velvet Cookie Mix
A quiet afternoon calls for the gentle art of baking, where the deep crimson of red velvet cookie mix promises both comfort and elegance in every tender bite. There is something profoundly soothing about measuring ingredients with care, watching them transform into something greater than their parts. This recipe invites you to slow down and savor the process, creating cookies that are as beautiful to behold as they are to enjoy.
Ingredients
– 2 ¼ cups all-purpose flour, sifted
– ¼ cup unsweetened cocoa powder, Dutch-processed
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup unsalted European-style butter, softened to room temperature
– 1 ½ cups granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 1 tablespoon red gel food coloring
– 1 teaspoon distilled white vinegar
– ½ cup buttermilk, room temperature
– 1 cup white chocolate chunks
Instructions
1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until fully incorporated.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened European-style butter and granulated sugar on medium-high speed for 3 minutes, until light and fluffy.
4. Tip: Scrape down the sides of the bowl periodically to ensure even mixing and a uniform texture.
5. With the mixer on low speed, gradually add the lightly beaten pasture-raised eggs, mixing just until combined after each addition.
6. Add the pure vanilla extract, red gel food coloring, and distilled white vinegar, mixing on low speed for 30 seconds until the color is evenly distributed.
7. Tip: For a more vibrant red hue, allow the mixture to rest for 5 minutes before proceeding to the next step.
8. Alternately add the dry ingredients and room temperature buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed until just combined.
9. Gently fold in the white chocolate chunks with a spatula until evenly dispersed throughout the dough.
10. Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
11. Tip: Chill the scooped dough on the baking sheets for 15 minutes before baking to help the cookies maintain their shape and develop a chewier texture.
12. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are set and the centers appear slightly soft.
13. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Soft and chewy with a subtle tang from the buttermilk, these red velvet cookies offer a delightful contrast between the rich cocoa base and the sweet bursts of white chocolate. Their velvety crumb and vibrant color make them a stunning addition to any dessert platter or a cozy treat enjoyed with a glass of cold milk.
Pumpkin Spice Cookie Mix
Evenings like this call for something warm and spiced, something that fills the kitchen with the scent of autumn and wraps you in comfort. There’s a quiet joy in measuring out the ingredients, in the rhythm of mixing and folding, as if each step is a gentle pause in the day. These pumpkin spice cookies, with their soft warmth and subtle sweetness, feel like a whispered secret shared only with the stillness around you.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, clarified and cooled to room temperature
– 3/4 cup dark brown sugar, packed
– 1/4 cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 3/4 cup pumpkin puree, unsweetened
– 1 teaspoon pure vanilla extract
– 1/2 cup toasted pecans, roughly chopped
– 1/2 cup white chocolate chips
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the clarified unsalted butter, dark brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
4. Add the lightly beaten pasture-raised egg to the butter-sugar mixture and mix on low speed until just incorporated.
5. Fold in the unsweetened pumpkin puree and pure vanilla extract with a spatula until the mixture is smooth and uniform.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain, being careful not to overmix.
7. Gently fold in the toasted pecans and white chocolate chips until evenly distributed throughout the dough.
8. Using a 1.5-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers appear set but soft.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Zesty with warmth and spice, these cookies emerge from the oven with a tender, cake-like crumb that melts on the tongue, each bite layered with the earthy sweetness of pumpkin and the crunch of pecans. For a creative twist, serve them slightly warm with a dollop of spiced whipped cream or crumbled over a bowl of vanilla bean ice cream, letting the flavors mingle in a cozy, autumnal embrace.
Cranberry Orange Cookie Mix
Perhaps it’s the quiet hum of autumn afternoons that calls for something warm and spiced, something that fills the kitchen with the comforting scent of citrus and tart berries. Preparing these cookies feels like wrapping yourself in a soft blanket, each step a gentle ritual meant to slow the rush of the day. There’s a simplicity here that invites reflection, a chance to savor the process as much as the result.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup light brown sugar, firmly packed
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 tablespoon freshly grated orange zest
– 1 cup dried cranberries
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined; set aside.
3. In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
4. Tip: Scrape down the sides of the bowl periodically to ensure even mixing and incorporate more air for a tender cookie.
5. Add the lightly beaten pasture-raised eggs one at a time, mixing on low speed after each addition until just incorporated.
6. Mix in the pure vanilla extract and freshly grated orange zest until evenly distributed.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain, being careful not to overmix.
8. Fold in the dried cranberries with a spatula until they are evenly dispersed throughout the dough.
9. Tip: For uniformly sized cookies, use a #40 cookie scoop or measure 2 tablespoons of dough per cookie.
10. Drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
11. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers still appear soft.
12. Tip: Rotate the baking sheets halfway through baking to ensure even browning and avoid hot spots in your oven.
13. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Fresh from the oven, these cookies offer a delightful contrast: crisp edges giving way to a chewy, tender center bursting with the bright zing of orange and the tart sweetness of cranberries. For a creative twist, serve them slightly warm with a dollop of vanilla bean ice cream or alongside a cup of spiced chai tea, letting the flavors mingle and deepen in each comforting bite.
Mint Chocolate Chip Cookie Mix
Just as the crisp autumn air begins to settle, there’s a quiet comfort in returning to the simple rituals of baking. Mint chocolate chip cookie mix offers that gentle embrace—a familiar treat with a refreshing twist that feels both nostalgic and new. It’s the kind of recipe that invites you to slow down, to measure and mix with intention, and to savor the process as much as the result.
Ingredients
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 1 cup unsalted European-style butter, softened to 65°F
– ¾ cup granulated cane sugar
– ¾ cup packed dark brown sugar
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 1 teaspoon peppermint extract
– 1 ½ cups high-quality dark chocolate chunks (60% cacao)
– ¼ cup fresh mint leaves, finely minced
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully incorporated.
3. In a separate large bowl, cream the softened unsalted European-style butter, granulated cane sugar, and packed dark brown sugar on medium speed for 3 minutes, until light and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
5. Stir in the pure vanilla extract and peppermint extract until just combined.
6. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing until no streaks of flour remain, being careful not to overmix.
7. Gently incorporate the high-quality dark chocolate chunks and finely minced fresh mint leaves into the dough until evenly distributed.
8. Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
11. Transfer the cookies to a wire rack to cool completely for 15 minutes.
Delicately crisp at the edges with a chewy, tender center, these cookies offer a harmonious balance of cool peppermint and rich chocolate. For an elevated touch, serve them slightly warm alongside a dollop of vanilla bean ice cream, or crumble them over a morning yogurt for a playful breakfast treat.
Salted Caramel Cookie Mix
Beneath the amber glow of the kitchen light, I find myself measuring out the familiar components for salted caramel cookie mix—a recipe that feels like autumn itself, warm and inviting. There’s a quiet comfort in the ritual of blending sweet and salty, a balance that whispers of cozy evenings and shared moments. Each ingredient tells a story, from the rich butter to the flecks of sea salt, promising a treat that’s both nostalgic and deeply satisfying.
Ingredients
– 1 cup unsalted European-style butter, softened to 65°F
– ¾ cup light brown muscovado sugar, packed
– ½ cup granulated cane sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 2 ¼ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup salted caramel chips
– Flaky Maldon sea salt for finishing
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter, light brown muscovado sugar, and granulated cane sugar on medium speed for 3 minutes until light and fluffy.
3. Tip: Scrape down the bowl sides with a spatula halfway through to ensure even mixing.
4. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, and mix on low speed for 1 minute until fully incorporated.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 2 minutes until a dough forms, being careful not to overmix.
7. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
8. Fold in the salted caramel chips gently with a spatula until evenly distributed throughout the dough.
9. Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheets.
10. Lightly press each dough ball to flatten slightly and sprinkle a pinch of flaky Maldon sea salt on top of each cookie.
11. Tip: Chilling the dough for 15 minutes before baking helps prevent spreading and enhances flavor development.
12. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
13. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set.
14. Transfer the cookies to a wire rack to cool completely for another 10 minutes.
Lingering warmth from the oven fills the kitchen as these cookies cool, their chewy centers giving way to a crisp edge and bursts of gooey caramel. The subtle saltiness elevates the sweetness, creating a depth that’s utterly irresistible—perfect for pairing with a cold glass of milk or crumbling over vanilla ice cream for an indulgent dessert.
Coconut Macaroon Cookie Mix
Kindly, as the afternoon light softens, I find myself reaching for the familiar comfort of coconut macaroons—a treat that whispers of tropical breezes and simple pleasures, perfect for quiet moments of reflection.
Ingredients
– 2 cups sweetened shredded coconut
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a medium mixing bowl, combine 2 cups sweetened shredded coconut, 3/4 cup granulated sugar, and 1/4 cup all-purpose flour, whisking gently to aerate the mixture for a lighter texture.
3. Add 2 large pasture-raised eggs, lightly beaten, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt to the dry ingredients, folding with a spatula until just incorporated to avoid overmixing.
4. Using a tablespoon or small cookie scoop, portion the mixture into 1-inch mounds, spacing them 2 inches apart on the prepared baking sheet to allow for even spreading.
5. Bake in the preheated oven for 18–20 minutes, or until the edges turn a deep golden brown and the tops are firm to the touch, rotating the sheet halfway through for uniform browning.
6. Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely, which helps them achieve a crisp exterior.
Just out of the oven, these macaroons offer a delightful contrast: a crisp, caramelized shell giving way to a chewy, moist interior infused with the rich aroma of vanilla and coconut. For a creative twist, serve them slightly warm with a drizzle of dark chocolate or alongside a cup of herbal tea, enhancing their tropical sweetness.
Conclusion
Many delightful cookie mix recipes await you in this collection! Whether you’re a baking novice or expert, these easy-to-follow recipes will satisfy your sweet tooth. We hope you try them out and share your favorites in the comments. Don’t forget to pin this article on Pinterest so you can return to these delicious treats anytime!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
