4 Delicious Homemade Holiday Cookie Mixes

This cookie mix recipe collection is just fantastic! There are four flavor variations here in one post. Homemade mixes are easy to make and you can control the ingredients. It's a wonderful way to bake from scratch and still enjoy the convenience of a mix.
Homemade-Cookie-Mix-blog

When someone makes you a homemade gift, they are not being cheap. Consider the time, thoughtfulness, and personal attention from the heart that goes into a homemade gift. Sometimes it does save money to make a gift, but there is an absolute joy in giving a piece of yourself to someone else.
What if one gourmet-quality homemade moist and chewy buttermilk cookie mix could save you a fair amount of money on holiday neighbor gifts and be made into four or more different cookie mixes, just by adding a few additional ingredients? Would that be the best cookie mix in history?

 

Extra Moist Buttermilk Cookie Mix

3 cups (1lb 5oz., 594g) sugar
1 ½ cups (12 oz., 452g) butter or butter-flavored shortening
2T (1 oz., 28g) double strength vanilla
9 cups (2lb 6oz.,1080g) Panhandle Milling all-purpose flour
1 1/2 cup (5 oz., 142 g) buttermilk powder or powdered soymilk
3 small boxes organic instant vanilla pudding (3.4 oz. each)
1 T (.63 oz., 18 g) salt
3 T (1.2 oz., 36g) baking powder

Directions:

In a 5-quart mixer with a paddle attachment, combine the softened butter, sugar, and vanilla. In a separate bowl, combine the dry ingredients well. Add the dry ingredients to the cream mixture and mix on low until it resembles coarse cornmeal. This recipe will make 20 cups of cookie mix. Each recipe below utilized 9 oz. of the prepared mix (about 2 cups) as the variation base.

 

Baking Directions Buttermilk Sugar Cookies: In a large bowl, combine the cookie mix, two eggs, and 1/4 cup oil or melted butter. Drop by rounded Tablespoon onto a cookie sheet, 1 1/2 inches apart. Bake 375°F 10-12 minutes.

Baking Directions Rolled sugar cookies: In a large bowl, combine cookie mix, one egg, 1/4 cup oil, or melted butter and chill the dough 30 minutes before rolling out 1/4 inch on a lightly floured countertop. Bake 375°F 10-12 minutes, depending on the size of the cookies.

White Chocolate Macadamia Nut Coconut-Lime Verbena cookie Mix

2 cups buttermilk cookie mix
1/2 cup macadamia nuts
1 cup white chocolate chips
1/2 cup coconut flakes
2 tsp lime zest (dehydrated)
True Lime powder

Directions:

Combine the zest with the cookie mix. Put in the bottom of a quart sealable mason jar. Top with macadamia nuts, chocolate, and coconut layers.

Baking Directions: Pre-heat oven to 375° F. Combine cookie mix with 1/4 cup melted butter and two egg until well combined. Place one-inch balls of dough on a cookie sheet and bake 8-10 minutes.

Peanut Butter Toffee Crunch Cookie Mix

2 cups PHM Buttermilk cookie mix
½ cup peanut butter powder
½ cup Heath bar toffee bits
½ cup chopped peanuts
1 cup milk chocolate chips

Directions:

In a quart-sized mason jar, Layer the cookie mix, peanut butter powder, toffee bits, peanuts, and chocolate chips.
Baking Directions: Pre-heat oven to 375°F degrees. In a medium-size, bowl combine the peanut butter cookie mix with two eggs and 1/4 cup melted butter. Mix until well combined. Drop by Tablespoon on ungreased cookie sheets, 1 inch apart. Yield 1 dozen cookies. Bake 8-10 minutes until golden brown.

Dark Chocolate Orange Oatmeal Cookie Mix

2 cups buttermilk cookie mix
1 cup rolled oats (or rolled 7-grain cereal)
1 cup chocolate chips (60% cocoa or higher)
2 tsp dry orange zest

Directions:

In a quart mason jar, put 2 cups of the cookie mix. Add a layer of oats, a layer of chocolate chips, and the orange zest. Seal tightly.
Baking Directions: Combine cookie mix with 1/2 cup water, 1/4 cup melted butter, and one egg. Drop by rounded Tablespoon on an ungreased cookie sheet and bake at 375°F 10-12 minutes.