Make-Ahead Cookie Mixes

Cookies in jars

So as our week winds down, how about a sweet note? Everyone loves cookies, and I don’t care that Sesame Street has converted Cookie Monster into a “cookies in moderation” monster. To me, they are still awesome, and deserve their own day on “Make-Ahead Week”. Just like the soups and dressings from previous dressings, these make excellent gifts, and will be accepted with a bigger smile than salad dressing. Make sure if you are gifting these to layer the ingredients as “prettily” as possible, by alternating colours and textures so that it is attractive to both the eye and the stomach! You can print some cute labels and tags on your home printer, and there you go, next thing you know, you have a little cottage industry in your house making cookies-in-a-jar gifts! I wish you much success and in the words of Cookie Monster “Me want cookie!” “Me eat cookie!” “Om nom nom nom”


Applesauce Cookie Mix

Ingredients:
1 cup brown sugar
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¾ cup raisins
¾ cup chopped nuts

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup butter or shortening
1 egg
½ cup applesauce

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and applesauce and beat until mixed. Gradually stir in mix. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 – 12 minutes at 350°F.


Black & White Chip Cookie Mix

Ingredients:
2 ⅓ cup sugar
⅓ cup packed brown sugar
⅓ cup quick oats
⅔ cup flour
1 teaspoon baking powder
2 tablespoons chopped pecans
2 tablespoons M&M’s
⅓ cup rice krispies
¼ cup chocolate chips
¼ cup white chocolate chips

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
1 egg
½ cup butter or shortening

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and beat until mixed. Gradually stir in mix. Shape the dough into walnut size balls and place 2″ apart on sprayed cookie sheet. Bake at 350°F for 10-12 minutes. Makes 24 cookies.


Butterscotch Chip Cookie Mix

Ingredients:
1 ⅛ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon baking powder
½ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
1 cup rice krispies or corn flakes
¾ cup butterscotch chips
½ cup chopped pecans

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup of butter or shortening
1 egg
½ teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and vanilla, and then beat until mixed. Gradually stir in the mix. Shape the dough into walnut size balls and place 2″ apart on an ungreased cookie sheet. Flatten each cookie lightly with a fork dipped in sugar. Bake at 350°F for 8-10 minutes. Makes 24 cookies.


Chocolate Chip Oatmeal Cookie Mix

Ingredients:
¾ cup white sugar
¾ cup packed brown sugar
1 cup rolled oats
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup of softened butter or shortening
2 eggs
1 teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the eggs and vanilla, and then beat until mixed. Gradually stir in the mix. Drop the dough by heaping spoonfuls onto an ungreased cookie sheet.  Bake at 350°F for 12-15 minutes. Makes 24 cookies.


Chunky Chocolate Cookie Mix

Ingredients:
¾ cup firmly packed dark brown sugar
½ cup sugar
¼ cup cocoa powder
½ cup chopped pecans
1 cup jumbo chocolate chip morsels
1 ¾ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup butter or shortening, softened
1 egg
1 teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and vanilla, and beat until mixed. Gradually stir in mix. Shape the dough into walnut size balls and place 2″ apart on a greased cookie sheet. Bake at 350°F for 11-13 minutes. Cool for 5 minutes on the baking sheet, then transfer to cooling racks to finish cooling. Makes 3 dozen cookies.


Cocoa Peanut Butter Cookie Mix

Ingredients:
1 cup packed brown sugar
1 ½ cups packed confectioners’ sugar
¾ cup cocoa
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
½ cup creamy peanut butter
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg, vanilla and peanut butter, and then beat until mixed. Gradually stir in the mix. Shape the dough into walnut size balls and place 2″ apart on a greased cookie sheet. Flatten each cookie lightly with a fork dipped in sugar. Bake at 350°F for 9-11 minutes until edges are browned. Makes 3 dozen cookies.


Honey Spice Oatmeal Cookie Mix

Ingredients:
2 ¾ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 ½ cups Oats (quick or old fashioned, uncooked)

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
1 cup butter, softened (no substitutions)
¾ cup honey
1 large egg

Whip the butter until light and fluffy. Add the egg and honey, and beat until mixed. Gradually stir in the mix. Cover the dough and chill overnight. Next day, preheat the oven to 350°F. Shape the dough into 1”balls and place 2″ apart on an ungreased cookie sheet. Flatten each cookie lightly with a cup dipped in sugar. Bake at 350°F for 5-8 minutes.


Molasses Cookie Mix

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoonMo cloves
⅛ teaspoon allspice
1 teaspoon ginger

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup butter or shortening, softened
1 egg
¼ cup molasses
sugar, for decoration (optional)

Preheat the oven to 375°F. Whip the butter until light and fluffy. Add the egg and molasses, and beat until mixed. Gradually stir in the mix. Shape the dough into 1”balls and place 2″ apart on an ungreased cookie sheet. Flatten each cookie lightly, and sprinkle with sugar if desired. Bake at 375°F for 9-11 minutes.


Peanut Butter Cookie Mix

Ingredients:
¾ cup chopped salted peanuts
¾ cup packed brown sugar
¾ cup sugar
¾ cup peanut butter chips
1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
½ cup peanut butter
1 egg
1 teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the eggs, vanilla and peanut butter, and then beat until mixed. Gradually stir in the mix. Drop the dough by heaping spoonfuls onto a greased cookie sheet.  Bake at 350°F for 12-14 minutes.


Raspberry Chocolate Chip Cookie Mix

Ingredients:
1 small package raspberry gelatin dessert mix (aka Jewish Jello)
¾ cup sugar
1 ½ cups chocolate chips
1 ¾ cups flour mixed
½ teaspoon baking soda
½ teaspoon baking powder

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
1 egg
1 teaspoon vanilla

Preheat the oven to 375°F. Whip the butter or shortening until light and fluffy. Add the egg and vanilla, and beat until mixed. Gradually stir in mix. Shape the dough into walnut size balls and place 2″ apart on a lightly greased cookie sheet. Bake at 375°F for 12-14 minutes or until the tops are very lightly browned. Makes 2 ½ dozen cookies.


White Chocolate Cherry Cookie Mix

Ingredients:
1 cup flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¾ cup vanilla sugar
1 cup quick cooking rolled oats
½ cup dried cherries
½ cup chopped nuts
¾ cup white chocolate chips
½ teaspoon dried lemon peel

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
1 egg

Preheat the oven to 375°F. Whip the butter or shortening until light and fluffy. Add the egg and beat until mixed. Gradually stir in mix. Shape the dough into 1” size balls and place 2″ apart on a lightly greased cookie sheet. Bake at 375°F for 10-12 minutes.

Chai-Spiced Shortbread Cookies

Chai ShortbreadAlthough the flavors here are rich and complex, the recipe is very easy to make. This recipe makes about 45 cookies.

Ingredients:

1 cup butter, softened
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 ¼ teaspoons ground ginger
1 teaspoon ground fennel seeds*
½ teaspoon ground cardamom
Leaves from 1 English Breakfast tea bag
1 cup white chocolate chips (optional)

Directions:

Preheat oven to 350 degrees F. Beat the butter, sugar, salt, and vanilla together in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add the flour mixture to butter mixture and beat on low speed until blended. Stir in chocolate chips by hand.

Line 2 baking sheets with parchment paper or if you don’t have parchment paper, lightly grease the pans. Scoop about 1 tablespoon of dough into a ball and space them about 1 inch apart on sheets, and then flatten slightly with a floured bottom of a glass. Bake until cookies are light golden on the undersides, about 15 to 18 minutes, switching pan positions halfway through baking. Once you have removed the cookies from the oven, transfer them to racks to cool.

*Grind in a clean coffee grinder or in a mortar. For tips on cleaning your coffee grinder, click here.