Homemade Cookie Mix

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 12/2/21
Homemade cookie mix

The Spruce

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 36 servings
Yield: 9 cups
Nutrition Facts (per serving)
235 Calories
11g Fat
32g Carbs
2g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 235
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 28%
Cholesterol 17mg 6%
Sodium 241mg 10%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 2%
Total Sugars 16g
Protein 2g
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 31mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm, homemade cookies from the oven are a wonderful treat, but we don't always have the time to prepare them. You can speed up the process by having all the dry ingredients already combined and waiting for you. This cookie mix from scratch is quite versatile, becoming the base for a wide range of drop cookies, from classic chocolate chip to orange coconut cookies. This mix isn't just handy to have around for a busy baker but also makes a lovely gift.

Make sure you measure all of the ingredients carefully when making this mix. Always spoon flour into a measuring cup and level off the top with the back of a knife; never scoop the measuring cup into the flour (as so many television chefs do) because you'll get too much, which makes cookies heavy and hard. Brown sugar should be packed firmly into a measuring cup and hold its shape after being turned out. This recipe makes enough to fill three jars with 3 cups of mix in each.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for homemade cookie mix
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  2. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Mix these ingredients together well until blended.

    Combine dry ingredients
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  3. Cut in the shortening and butter with a pastry blender, 2 knives, or your hands until the mixture resembles cornmeal and the shortening and butter are evenly distributed.

    Cut in the shortening
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  4. Spoon into jars or airtight containers and store in the refrigerator.

    Story in airtight container
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  5. When ready to make cookies, measure out the needed mix per the instructions and add any necessary ingredients.

How to Store

The cookie mix can be left in the refrigerator in a tightly covered container for up to 12 weeks. If you'd like to store the mix in the pantry, replace the butter with another cup of vegetable shortening.

How to Use

When you want to make cookies, measure the amount needed and let it come to room temperature before using. (This should take about half an hour.) Add any necessary ingredients, such as eggs and vanilla, as well as flavor add-ins, and bake on an ungreased cookie sheet at 375 F for 10 to 12 minutes.


This cookie mix is basic, so you can use it to make a variety of drop cookies. Here are a few suggestions, but feel free to use your imagination.

  • Chocolate Chip Cookies: 3 cups cookie mix, 1 egg, 1/2 teaspoon vanilla, and 1 cup chocolate chips.
  • Peanut Butter Cookies: 3 cups cookie mix, 1/2 cup peanut butter, 2 eggs, and 1 teaspoon vanilla.
  • M&M Cookies: 3 cups cookie mix, 1 egg, 1/2 teaspoon vanilla, and 1 cup M&Ms.
  • Butter Pecan Cookies: 3 cups cookie mix, 1 egg, and 1 cup chopped pecans.