Easy Sugar Cookies made with All-Purpose Baking Mix

Recipe by Frank Tegethoff
Not Yet Reviewed

These easy sugar cookies have such a great texture — simultaneously soft, bendy, and crispy — that you’ll hardly believe how simple and fast they are to make! Just throw all the ingredients into a mixer, mix for one minute, roll in sugar, and bake. Whether you need last-minute cookies for a holiday party, cookie swap, or just a sweet fix, this recipe is the answer. 

Prep
10 mins
Bake
8 to 10 mins
Total
30 mins
Yield
2 dozen 3" cookies 
Easy Sugar Cookies made with All-Purpose Baking Mix - select to zoom
Easy Sugar Cookies made with All-Purpose Baking Mix - select to zoom
Easy Sugar Cookies made with All-Purpose Baking Mix - select to zoom
Easy Sugar Cookies made with All-Purpose Baking Mix - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 400°F with racks in the upper and lower thirds. Line two baking sheets with parchment or lightly grease.  

  2. In the bowl of a stand mixer fitted with the flat beater attachment, combine all the dough ingredients and mix briefly on low speed, about 30 seconds. Scrape the bowl and mix again until the ingredients are thoroughly combined and a cohesive dough forms, another 30 seconds.  

  3. Place the coarse or granulated sugar for finishing the cookies in a bowl.  

  4. Use a level tablespoon cookie scoop or a spoon to make 1 1/2" balls. One at a time, drop the balls into the sugar and roll gently to completely coat. Place the balls onto the prepared baking sheets, leaving about 2" between the cookies; they’ll spread as they bake.  

  5. Bake the sugar cookies for 9 to 11 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the edges are lightly brown and the centers are puffy and soft. The cookies will flatten and firm up as they cool.  

  6. Let the sugar cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool. Serve slightly warm or at room temperature. 

  7. Store sugar cookies in an airtight container at room temperature for up to 1 week; freeze for longer storage.  

Tips from our Bakers

  • Which fat should you choose? Use shortening for a puffier/thicker cookie whose texture is a bit harder and snappier; use butter for a flatter cookie with more flavor and an airier, crunchier texture.  

Baker’s Resources