Boxed sugar cookie mixes provide a convenient shortcut for making classic sugar cookies. With just a few extra ingredients like eggs, oil and water, you can quickly whip up a batch of simple homemade cookies. However, basic sugar cookie mixes tend to produce cookies that are a little boring and one-dimensional in terms of texture and flavor. The good news is that with a few easy tweaks, you can transform that humble box of cookie mix into soft, chewy, melt-in-your-mouth treats! Read on to discover tips and tricks for taking your cookies from bland to grand.
What ingredients do you need in addition to the cookie mix?
While cookie mix ingredients vary between brands, most will require:
– Eggs and oil or butter – This helps bind the dough and gives the cookies structure. Usually 1-2 eggs and 1/3 cup oil or melted butter is needed.
– Water or milk – The liquid hydrates the dough. You’ll generally need around 2 tablespoons. Opt for milk instead of water for extra richness.
– Any additional ingredients listed on the package instructions. This might include extracts like vanilla or almond extract.
Make sure you have those basics handy before starting. Check the package directions closely so you know exactly what you need. Beyond the required ingredients, you can add a variety of mix-ins to customize the cookies.
What are some easy add-ins for extra flavor?
Adding just a few extra ingredients can transform the flavor from bland and one-note to rich, nuanced and delicious. Consider stirring in any of the following:
Chopped chocolate chips or chunks
Semisweet or milk chocolate chips are classic mix-ins. Chopped chocolate bars or chunks work well too. The melted chocolate provides bursts of chocolate in every bite.
Nuts like pecans, walnuts or almonds
Chopped nuts provide crunch and toasty, nutty flavor. Toast them first for even more depth.
Dried fruit like raisins, cranberries or cherries
Dried fruit lends chewy texture and fruity sweetness. For best results, roughly chop larger fruits like cherries.
Extracts like almond, maple, orange, peppermint or vanilla
Extracts infuse cookies with bold flavor. Use 1 tsp per batch. Vanilla is a classic choice, but experiment with other varieties too.
Spices like cinnamon, nutmeg, ginger or cardamom
Warm spices add comforting flavor. Start with 1/4 to 1/2 tsp per batch.
Citrus zest from lemons, limes or oranges
Finely grated zest provides bright, fresh citrus flavor. Add 1-2 tsp per batch.
Cookies or graham cracker crumbs
Crushed cookies give fun texture and flavor. Use about 1/4 cup per batch.
How can you adjust the dough for better texture?
The dough itself can be tweaked to take the cookies from dense and one-note to tender, soft and irresistible.
Use melted butter instead of oil
Butter provides richer flavor than oil. Melting it before adding produces chewier cookies. Let it cool slightly so it doesn’t scramble the eggs.
Swap out some all-purpose flour for cake flour
Using 1/4 to 1/2 cup cake flour makes cookies more tender. Cake flour has less gluten-forming protein than all-purpose.
Add an extra egg yolk for richness
An extra egg yolk makes cookies more moist and tender. Use 1 whole egg plus 1 yolk.
Stir in a spoonful of cream cheese
Cream cheese gives incredible softness and chew. Use 2-3 tablespoons per batch.
Include cornstarch to minimize spreading
About 2 teaspoons cornstarch per batch helps keep cookies nicely shaped and thick.
Whisk together baking soda and vinegar for extra rise
Activate baking soda’s leavening power by mixing with 1 teaspoon vinegar. Bubbly batter means puffier cookies.
What techniques yield the best shaped and textured cookies?
Proper handling of the dough and strategic baking methods further enhance the cookies.
Chill dough for at least 30 minutes
Chilling allows dough to firm up, preventing excessive spreading during baking.
Portion dough using a cookie scoop or measuring tablespoons
Consistent sizing means evenly baked cookies. Aim for 1-2 tablespoon dough balls.
Roll dough balls in sugar for crunchy edges
Coating dough in granulated or decorative sugar adds sweet crunch and sparkle.
Use parchment paper for no-fuss baking
Lining pans with parchment eliminates sticking and eases transfer.
Slighly underbake cookies
Pulling cookies at the point when they look just set but not browned yields the soft, chewy texture most love.
Let cookies rest before removing from pan
Let cookies cool on the baking pan 5-10 minutes before transferring to a rack. This helps set their shape.
What are some fun variations?
The basic sugar cookie recipe can be spun into diverse flavor themes with just a few tweaks.
Mexican Wedding Cookies
Add 1 cup chopped pecans and 2 tablespoons cinnamon. Roll baked cookies in powdered sugar.
Lemon Poppyseed
Include 2 tablespoons poppy seeds and 1 teaspoon lemon zest. Glaze baked cookies with lemon juice and powdered sugar.
Toffee Almond
Stir in 1/2 cup toffee bits and 1/2 cup chopped almonds.
Cappuccino
Replace water with strongly brewed coffee. Add 1 tablespoon instant coffee powder and 1/2 tsp almond extract.
Chocolate Mint
Mix in 1/2 cup chocolate chips and 1/4 tsp peppermint extract.
Ginger Molasses
Swap half the white sugar for molasses and add 1/4 tsp ground ginger.
Chai Spice
Include 1 tsp each cinnamon, cardamom, ginger and allspice. Add 1/4 tsp clove and nutmeg.
What about decorating and presentation?
Decorating basic sugar cookies with icing and sprinkles transforms them into edible art.
Royal Icing
This glossy icing dries hard for decorating. Beat 3 cups powdered sugar, 3 tablespoons meringue powder and 6 tablespoons warm water to stiff peaks. Divide into separate bowls and tint with food coloring. Thin with water 1 teaspoon at a time as needed. Pipe designs with small piping tips. Let set 1-2 hours before stacking/serving.
Buttercream
For fluffy buttercream, beat together 1 cup softened butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2-3 tablespoons milk. Divide into bowls and color as desired. Use to frost cookies or fill piping bags to decorate. Chill iced cookies 30 minutes before stacking.
Sprinkles and Nonpareils
These small candy decorations add color and whimsy. Press them into icing before it sets.
Dust with Powdered Sugar
For easy elegance, simply sift powdered sugar over cooled cookies. Leave some cookies plain for contrast.
Storage Tips
Properly stored, decorated sugar cookies will last about:
| Cookies without icing/glaze | 1 week at room temperature in an airtight container |
| Plain or glazed cookies | 1-2 weeks at room temperature in an airtight container |
| Iced and decorated cookies | 1 week in the refrigerator in an airtight container |
Freeze cookie dough, baked cookies or shaped dough balls for up to 3 months. Thaw dough overnight in fridge before baking. Let baked cookies thaw at room temperature.
Conclusion
With a few easy ingredient additions and smart baking techniques, boxed sugar cookie mix goes from basic to bakery-worthy. Adjust the mix-ins and decorations to suit any theme or occasion. Give these methods a try the next time you bake up a batch of cookies!