Introduction
This Bulk Dry Sugar Cookie Mix is a simple, sweet pantry blend that makes soft, buttery sugar cookies anytime. It’s a make-ahead mix that turns into classic cookies with just a few wet ingredients.
Perfect for holidays, bake sales, or last-minute dessert cravings. Keep a jar on hand and you’ll be minutes away from fresh sugar cookies.
Once the mix is ready, baking cookies is quick, easy, and totally satisfying.
Why You’ll Love This Recipe
It’s a simple, reliable sugar cookie base that tastes homemade every time.
- Quick prep just add wet ingredients and bake.
- Budget-friendly with everyday pantry staples.
- Great for cut-outs, rolling, or drop cookies.
- Easy to scale for batches or gifting jars.
- Beginner-friendly and kid-approved.
- Less mess and faster cleanup.
Why This Bulk Dry Mix Works
Pre-measured dry ingredients mean consistent cookies every time.
The blend is balanced for soft centers and lightly golden edges.
It’s ideal for keeping on hand so cookie night is always easy.
Flavor & Texture
Sweet, buttery aroma with classic sugar cookie flavor.
Soft centers with lightly crisp edges.
Perfect as-is or decorated with icing and sprinkles.
Ingredients You’ll Need
Flour: Provides structure and a sturdy cookie base.
Sugar: Adds sweetness and helps with browning.
Baking Powder: Gives the cookies lift and tenderness.
Baking Soda: Helps with spread and golden edges.
Salt: Balances sweetness and enhances flavor.
Substitutions
These swaps are for the bulk dry mix only.
Gluten-Free
Replace the flour with a 1:1 gluten-free baking blend. Cookies may be slightly more delicate.
Lower-Sugar
Swap sugar with a cup-for-cup alternative. Cookies may spread a bit less.
Tips & Tricks
- Whisk the dry ingredients thoroughly for even distribution.
- Store the mix in an airtight jar to keep it fresh.
- Label the jar with the date and baking instructions.
- Chill the dough before baking for thicker cookies.
- Stir the mix before each use to reblend ingredients.
- Add mix-ins like sprinkles or citrus zest right before baking.
Make Ahead & Freezing
Make the dry mix ahead and store in jars so it’s ready anytime.
Baked cookies freeze well—store in airtight containers for up to 2 months.
Thaw at room temp or warm briefly to serve.
How To Store
Room Temperature: Store baked cookies in an airtight container for up to 5–7 days.
Refrigerator: Store in a sealed container for up to 10 days.
Freezer: Freeze in a freezer-safe bag for up to 2 months.
Recommended Containers: Airtight containers or freezer bags.
Frequently Asked Questions
Can I prep this in advance?
Yes—mix it up ahead of time and keep it sealed in a jar.
Do these cookies freeze well?
Absolutely—freeze baked cookies in airtight containers for up to 2 months.
Can I scale this up?
Yes, it scales nicely for bigger batches or gifting.
Is a gluten-free version possible?
Yes—swap in a 1:1 gluten-free baking blend.
Bulk Dry Sugar Cookie Mix
Equipment
- Large mixing bowl
- Whisk
- Large spoon or spatula
- Measuring cups
- Measuring spoons
- 128-ounce airtight storage jar or 1-gallon airtight container
Ingredients
- 8 cups all-purpose flour
- 3 cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
Instructions
- Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to a large mixing bowl.
- Whisk thoroughly until all ingredients are evenly combined and the leavening agents are evenly distributed throughout the mixture.
- Transfer the finished dry mix to a clean, 128-ounce airtight storage jar or 1-gallon airtight container.
- Seal tightly and store in a cool, dry place for up to 3 months.
- When you’re ready to bake, measure out the amount needed for your single-batch sugar cookie recipe and add the required wet ingredients.
Notes
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