Uploaded July 2026 | Updated September 2026, 6 hours ago
Homemade sugar cookie mix is easy to make, budget-friendly, and perfect to keep on hand for holiday baking! Today I’m showing you how to make the equivalent of four sugar cookie pouch mixes using simple pantry ingredients.
I used to find sugar cookie pouch mixes for around 99 cents, but now they can cost nearly three dollars each—and many stores only carry them during the holiday season. Making your own means you can have a dependable cookie mix ready whenever you need it.
I left the shortening out of this version to make the mix even more user-friendly and shelf-ready. When you are ready to bake, simply add softened butter and an egg.
This homemade sugar cookie mix can be used for classic sugar cookies, snickerdoodles, spumoni chunk cookies, biscotti, piña colada cookies, lemon sugar cookies, chocolate chunk cookies, cookie bars, and so much more.
HOMEMADE SUGAR COOKIE MIX
For four mixes:
7 cups all-purpose flour
5 cups granulated sugar
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
Whisk everything together very well.
Divide the mix into four equal portions of approximately 3 cups each. For the most accurate results, weigh the entire batch and divide the total weight by four.
TO PREPARE ONE MIX:
3 cups homemade sugar cookie mix
10 tablespoons softened butter
1 large egg
1 teaspoon vanilla extract, optional
Mix until a soft dough forms. Scoop onto a parchment-lined baking sheet and bake at 375°F for approximately 10 to 13 minutes, or until the edges are lightly golden.
STORAGE:
Store the bulk mix in a tightly sealed container in a cool, dry location, or divide it into individual freezer bags. For longer storage, freeze the mix and use within one year for the best flavor and quality.
This is only the beginning! In the next video, I’ll use this homemade mix to make delicious cookies and show you just how versatile it can be.
Real Food for Real People, Real Easy!
#SugarCookieMix #HomemadeCookieMix #ChristmasInJuly
Get my cookbooks here: bit.ly/1czqM5R
Business Inquiries can be sent to:
info@noreenskitchen.com
Check me out on social media!
Facebook: on.fb.me/12bdibt
X (FomerlyTwitter): @noreenskitchen
Instagram: @Noreenskitchen
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.
Homemade sugar cookie mix is easy to make, budget-friendly, and perfect to keep on hand for holiday baking! Today I’m showing you how to make the equivalent of four sugar cookie pouch mixes using simple pantry ingredients.
I used to find sugar cookie pouch mixes for around 99 cents, but now they can cost nearly three dollars each—and many stores only carry them during the holiday season. Making your own means you can have a dependable cookie mix ready whenever you need it.
I left the shortening out of this version to make the mix even more user-friendly and shelf-ready. When you are ready to bake, simply add softened butter and an egg.
This homemade sugar cookie mix can be used for classic sugar cookies, snickerdoodles, spumoni chunk cookies, biscotti, piña colada cookies, lemon sugar cookies, chocolate chunk cookies, cookie bars, and so much more.
HOMEMADE SUGAR COOKIE MIX
For four mixes:
7 cups all-purpose flour
5 cups granulated sugar
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
Whisk everything together very well.
Divide the mix into four equal portions of approximately 3 cups each. For the most accurate results, weigh the entire batch and divide the total weight by four.
TO PREPARE ONE MIX:
3 cups homemade sugar cookie mix
10 tablespoons softened butter
1 large egg
1 teaspoon vanilla extract, optional
Mix until a soft dough forms. Scoop onto a parchment-lined baking sheet and bake at 375°F for approximately 10 to 13 minutes, or until the edges are lightly golden.
STORAGE:
Store the bulk mix in a tightly sealed container in a cool, dry location, or divide it into individual freezer bags. For longer storage, freeze the mix and use within one year for the best flavor and quality.
This is only the beginning! In the next video, I’ll use this homemade mix to make delicious cookies and show you just how versatile it can be.
Real Food for Real People, Real Easy!
#SugarCookieMix #HomemadeCookieMix #ChristmasInJuly
Get my cookbooks here: bit.ly/1czqM5R
Business Inquiries can be sent to:
info@noreenskitchen.com
Check me out on social media!
Facebook: on.fb.me/12bdibt
X (FomerlyTwitter): @noreenskitchen
Instagram: @Noreenskitchen
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.
