7 Genius Holiday Cookie Jars Mixes from One Base

Is it just me, or does the Holiday season come too quickly?! It seems like there's always one thing or another that needs to be done, or baked, or delivered. The joy of giving can easily be lost in the hustle...but it doesn't need to be that way. I get a jump-start on all the gifts by making a few of these handy cookie-mixes ahead of time. That way, I don't ever feel too stressed.  For some great inexpensive very Martha-Stewart-like beautiful cookie mix wrapping ideas, see my post on Holiday Gifts of Impeccable Taste. These are also fabulous made in pint or quart-sized jars  (depending on the size of the recipe) and will be shelf-stable 2-3 years with an oxygen absorber! Wow! Right?!

What if one gourmet-quality homemade moist and chewy buttermilk cookie mix could save you a ton of money on holiday neighbor gifts and be made into 7 or more different cookie mixes, just by adding a few different ingredients?! Would that be the best cookie mix in history?! What if it was also shelf-stable and "just add water" so you didn't even need to find an egg or a cube of butter? That is evil-genius.

Here's my simple basic recipe base:

Chef Tess Bakeresse ™ 
Extra Moist Buttermilk Cookie Mix
9 cups All Purpose Flour 
1 ¼ cup Powdered Whole Eggs
1 cup Buttermilk Powder
1 cup Vanilla Pudding Mix (2 small boxes)
2 Tbsp. baking soda
1 Tbsp. salt
4 cup Powdered Butter
3 1/2 cups sugar 

To make Cookie Mix: Combine all ingredients well. This mix will make approximately 20 cups of cookie mix. Use 2 cups of mix per gourmet cookie mix (or the amount specified for the flavor variations). This recipe will make 10 bags of plain sugar cookie mix. 10 quart-sized jars.
To Bake: Combine cookie mix with 1/3 cup water and stir well. Place one inch balls on a cookie sheet and bake 8-10 minutes.  Yield 1 dozen cookies.

This Mix will Make 7 different cookie mixes depending on what flavors you add to it. It is simple to change and very versatile. 

Raspberry Cocoa Coated Crinkles

For the mix  (pint size jar):
2 cups buttermilk cookie mix
1 tsp LorAnn Raspberry flavored oil, combine well.
Coating:
1/4 cup hot cocoa mix 
To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 12 balls and roll each cookie in the cocoa mix. Place one inch balls on a cookie sheet and bake 8-10 minutes.

 Elvis' Blue Christmas
 Peanut-butter Banana whoopie pies

For the Mix (quart size jar):
2 cups buttermilk cookie mix
1 cup Powdered Peanut Butter
1/2 cup sugar
1 tsp. LorAnn Banana Flavoring oil

Frosting (plastic sandwich bag): 
1 cup powdered sugar
1/4 cup cocoa

To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 1 dozen balls. Flatten lightly. Place one inch balls on a cookie sheet and bake 8-10 minutes. For frosting, combine frosting mix with 1 1/2 Tablespoons very hot water (more or less depending on how thick you want the frosting). Spread the frosting in-between two peanut butter cookies.
                              

Mint Cocoa brownie bites

For the Mix (quart sized jar):
2 cups buttermilk cookie mix
1/4 cup Baker's Cocoa
3 Tbsp. Mint Hot Cocoa Mix (Stephen's)
1/2 cup sugar
1 cup chocolate chips

To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 1 dozen balls. Flatten lightly.  Place one inch balls on a cookie sheet and bake 8-10 minutes.

7 Grain  Caramel Apple Walnut Cookies

For the Mix (quart sized jar):
1 cup 7 Grain rolled Cereal 
1 cup Buttermilk Cookie Mix
1/2 cup sugar
1/2 cup Freeze Dried Apples (chopped)
1/2 cup chopped walnuts
1 Tbsp.  vanilla caramel non-fat non-dairy creamer powder

To Bake: Combine cookie mix with 1/3 cup water and stir well. Form into 1 dozen balls. Flatten lightly. Place one inch balls on a cookie sheet and bake 8-10 minutes.
                                

Coconut-Chewy Hawaiian Christmas Cookies

For the Mix (pint-sized jar):
1 cup Buttermilk Cookie Mix
1 cup Macaroon Coconut
1/4 cup sugar
1 Tbsp. coconut flavored non-fat non-dairy creamer powder

To Bake: Pre-heat oven 350 degrees. Combine cookie mix with 1/4 cup water and stir well. Scoop by the rounded tablespoon onto a lightly greased baking sheet.Bake 8-10 minutes. Allow to cool 5 minutes before removing from baking pan.

Dark Chocolate Chip Orange-Brandy Cookies 

For the Mix (quart sized jar): 
2 cup Buttermilk Cookie Mix
1/2 cup sugar
1 tsp LorAnn Orange Brandy flavored oil
2 tsp vanilla caramel non-fat non-dairy creamer
1 cup 72% cocoa dark chocolate chips

To Bake: Pre-heat oven 350 degrees. Combine cookie mix with 1/3 cup water and stir well. Scoop by the rounded tablespoon onto a lightly greased baking sheet.Bake 8-10 minutes. Allow to cool 5 minutes before removing from baking pan.
                                    

Creamy  White Chocolate Eggnog cookies

For the Mix (quart sized jar):
2 cups Buttermilk Cookie Mix
1/2 cup sugar
1/4 cup Sour Cream Powder
1/2 tsp Wise Woman of the East Spice Blend OR 1/4 tsp nutmeg
1 cup white chocolate chips

To Bake: Pre-heat oven 350 degrees. Combine cookie mix with 1/3 cup water and stir well. Scoop by the rounded tablespoon onto a lightly greased baking sheet. Bake 8-10 minutes. Allow to cool 5 minutes before removing from baking pan.



There you go! Make some amazing cookie mixes this season! Enjoy my darlings!

Three Extra Moist Buttermilk Holiday Cookie Mixes

Cookie dough is the devil. I've decided. Having cookie mix may be just as evil. So, I've found a solution...giving the cookie mix away. I'm not baking ten sheets of cookies for neighbors and friends that will most likely end up in my mouth. No way! I got smart a few years back and making mixes saved us a lot of money at Christmas. As every dollar counts this time of year, this will be my gift to you. The recipes. I trust that most of my readers have skill enough to make this work. So Welcome! Take them. Don't send me any. My job is to bless you with goodies. Speaking of blessing people with goodies...have you entered My Bread or Cinnamon Roll Free Class Giveaway! ? Pop on over and sign up. I'm giving away a cooking class (150$ value) to one lucky person in the Phoenix area and 1 bottle of my Wise Woman of the East spice blend to two of my "out of town" readers. Sign up on this link Here.

Now to the cookie dough! Welcome once again to mix making Monday! I'm excited to share some awesome cookie mixes that we have been working on here at the Petersen house. It's really quite cruel how I've shamelessly been flaunting cookies all over the house for a week on end. Dangerous for my jeans too. I've been changing a few of the ingredients in my Holiday Cookie Mixes to add to the texture and moisture of the finished cookies. I had such great feedback last year at this time when I introduced the original Holiday Cookie Mix recipes that I knew we needed more. More improved is good right? So, let me tell y'all that the the genius ingredient is the addition of pudding in the mix. Wow does it ever make a difference on the moisture of the cookie. The other genius ingredient is the use of buttermilk powder. It's not pronounced, but a very subtle amazing change. What I've ended up with is a cookie mix that Ace begs me to make. He's not a sweets-eatin' kind of guy either...so this is huge.

Chef Tess' Extra Moist Buttermilk Cookie Mix

9 cups all purpose flour (whole wheat works, but be sure it is soft wheat or pastry flour)
1 1/2 cup buttermilk powder (instant milk is okay too)
1 1/2 cup Homemade Instant Pudding Mix or you can use Honeyville Vanilla Pudding
3T baking soda
1 T salt
2T vanilla or LorAnn Princess emulsion
2 cups butter or shortening (I use Spectrum Organic)
3 cups sugar (you can use spenda spoon able instead)

Softened butter in a very large bowl, electric mixers are amazing for making mixes, I highly recommend using one. Add the sugar and vanilla (I also love brandy, rum, nut flavors...)and cream well. In a separate large bowl combine the dry ingredients. Gradually add the dry ingredients into the butter mixture. If done correctly it will look like a course cornmeal.


This mix will make 20 cups of cookie mix. I use 2 cups of mix per gourmet mix. Most often I will put 2 cup portions in storage size zip bags. This mix will make 10 bags of plain sugar cookie mix.

 

The baking directions for basic Buttermilk Sugar Cookies:
In a large bowl, combine the cookie mix, 2 egg and 1/4 cup oil. Drop by rounded Tablespoon onto cookie sheet, 1 1/2 inches apart. Bake 375 degrees 10-12 minutes. You may sprinkle with sugar or funky cool nubby things. You know...have fun. Also, if you would prefer to do a roll out sugar cookie from the mix, use only 1 egg 1/4 cup oil or melted butter and chill the dough 30 minutes before rolling out 1/4 inch on lightly floured counter top. Bake 375 degrees 10-12 minutes, depending on the size of the cookies



One of Ace's worst weaknesses on earth...macadamia nut and white chocolate chip cookies. Slightly undercooked so they're still gooey and he'll sell his immortal soul for a nibble. Really.
Adding a little lime zest to the mix and some coconut...and he was in hog-man heaven.

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 (fine grated, dehydrated 24 hours in a dry room)

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

To bake: Pre-heat oven to 375 degrees. Combine cookie mix with 1/4 cup melted butter and 2 egg until well combined. Place one inch balls of dough on cookie sheet and bake 8-10 minutes.

Time for the peanut butter Toffee Crunch Cookies to get an update.

For Peanut Butter Toffee Crunch Cookie Mix:
2 cups basic Buttermilk cookie mix
1/4 cup peanut butter
1/4 cup Heath bar toffee bits

Combine well. Put in a quart size storage bag.

Baking directions:
Pre-heat oven to 375 degrees. In a medium size bowl combine 2 cups of the peanut butter cookie mix with 2 egg 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.

One of my favorite holiday cookies is the dark chocolate orange oatmeal cookies.

Dark Chocolate Orange Oatmeal Cookie Mix:
In quart size bag:
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

Put 2 cups of the cookie mix on the bottom of a quart size mason jar. Add a layer of oats. A layer of chocolate chips and the orange zest. Seal tightly.

To bake:
Combine cookie mix with 1/2 cup water 1/4 cup melted butter and 1 egg. Drop by rounded Tablespoon on ungreased cookie sheet and bake at 375 degrees 10-12 minutes

There you go. Happy Holidays to you!

Holiday Cookie Mixes

I am a "gifter". I discovered that to be my love language and have found in almost any situation if someone finds I am giving them gifts...it is because I love them. Imagine my dismay in years past that my list of friends and family to give gifts to, far exceeded my budget. Rather than rely on credit cards and get in more debt, I was faced with the reality that I could still be a giving soul...and do so on a tight budget. Gals at church, friends and neighbors, co-workers and mailmen would often find me handing them a gift from my heart. Homemade gourmet cookie mixes (among a few other mixes I do). It will probably effect a lot of families this year. I have a few dear friends in particular who have found this year to be the tightest one financially they have ever faced. Every dollar is being counted. Every dollar spent on someone outside the family is done with pain. Those gifts take away from what they can give their children. Yet, here they are, faced with co-workers who may not know their financial situation...and they feel this great need to "save face". The solution my friends, for me for years, has been homemade mixes. A cookie mix in a pre-made package at the store with an oven mitt on average will cost 5$. Add up the 10 co-workers, the neighbors, church associates, brother in law...you're looking at quite a chunk. So...here's my gift to you this year. I hope this puts more money in your pocket, and still makes you look good. No matter your financial situation, it's a lot of fun. It's personal. It takes less time than you think.

I keep flour, sugar, butter, baking powder and salt on hand around my house. These mixes don't cost me much extra and the ingredients are just that basic. Baking basics are usually on sale this time of year as well! If you add things like peppermint chips, nuts, dried fruit...it will cost a bit more, but not too bad.

Basic Cookie Mix (From an old church cookbook)

9 cups all purpose flour (whole wheat works, but be sure it is soft wheat or pastry flour)

3 cups dry powdered milk (option, but I like the texture it gives the cookies)

3T baking powder

1 T salt

2T vanilla

2 cups butter or shortening (I use Spectrum Organic)

4 cups sugar (you can use spenda spoon able instead)

Softened butter in a very large bowl, electric mixers are amazing for making mixes, I highly recommend using one. Add the sugar and vanilla (I also love brandy, rum, nut flavors...)and cream well. In a separate large bowl combine the dry ingredients. Gradually add the dry ingredients into the butter mixture. If done correctly it will look like a course cornmeal.

This mix will make 20 cups of cookie mix. I use 2 cups of mix per gourmet mix. Most often I will put 2 cup portions in storage size zip bags. This mix will make 10 bags of plain sugar cookie mix. The baking directions for basic sugar cookies:

In a large bowl, combine the cookie mix, 1 egg and 1 T water. Drop by rounded Tablespoon onto cookie sheet, 1 1/2 inches apart. Bake 375 degrees 10-12 minutes. You may sprinkle with sugar or funky cool nubby things. You know...have fun. Also, if you would prefer to do a roll out sugar cookie from the mix, use only 1 egg (no water) and chill the dough 30 minutes before rolling out 1/4 inch on lightly floured counter top. Bake 375 degrees 10-12 minutes, depending on the size of the cookies.

Nice huh? There are several variations I love. Here are a few:

Peppermint Crunch Lemon Creams:

To each 2 cup portion, add:

1/2 tsp lemon kool-aid powder (I know...very gourmet)

1 tsp lemon zest

1/4 cup peppermint crunch Andes Mints (they are pink)

To bake:

Add 1 egg and 1 T water to the mix in a bowl. Preheat oven to 375 degrees. Drop by rounded Tablespoon on ungreased cookie sheet and bake 10-12 minutes. Yields 2 dozen.

For storage purposes until I am ready to give the mix away, I write the name of the mix, the yield, and the liquid needed to be added right on the bag label. It makes it easier to keep track. I keep the mix refrigerated if I use butter. I will either have my kids decorate cute bags, or sew some very simple bags myself out of fabric and tie them with twine or ribbon. Directions can be printed, or hand written when attaching a tag to the bag. Just make sure it reflects your personality and love. Always. It will taste better.

For Peanut Butter Toffee Crunch Cookie Mix:

4 cups basic cookie mix

1/2 cup peanut butter

1/4 cup Heath bar toffee bits

Combine well. Put in a quart size storage bag.

Baking directions:

Pre-heat oven to 375 degrees. In a medium size bowl combine the cookie mix with 1 egg and 2T water. Mix until well combined. Drop by Tablespoon on ungreased cookie sheets, 1 inch apart. Bake 10-12 minutes until golden brown.


Oatmeal Cookie Mix:
In quart size bag:

2 cups basic cookie mix

1 cup rolled oats

1 tsp cinnamon

1/2 tsp allspice

1 cup raisins (optional)

1/2 cup chopped nuts (optional)

1/2 cup chocolate chips (optional)

1 tsp dry orange zest

To bake:

Combine cookie mix with 1/2 cup water and 1 egg. Drop by rounded Tablespoon on ungreased cookie sheet and bake at 375 degrees 10-12 minutes.

To make 10 mixes, it took just under an hour. Savings to my family...around 45$ That's a lot for a small family on a small budget. If you find yourself in that catagory, God bless. If you sell the mixes to make extra money, hooray for you!

Here's what the peppermint crunch lemon cream dough looks like unbaked.

Baked, they are tender and minty with a hint of lemon. Very nice. Very nice indeed. Merry Christmas to all.

There you go. Also good topped with a peppermint kiss.