What can I do with a box of Sugar Cookie mix?

Question by Confused Little Flower: What can I do with a box of Sugar Cookie mix?
I have a box of sugar cookie mix (makes 18), but I really dont want regular sugar cookies. Does anyone have any recipes or know of a website that has recipes that include a sugar cookie mix?

Best answer:

Answer by Josh
you could make them and give them away

Know better? Leave your own answer in the comments!

Posted by in Greek Cookies and tagged with Cookie, Sugar | Trackback
  1. Jenn says:

    Add some cinnamon to the batter and then roll the dough into balls. Roll each ball in a mixture of cinnamon and powdered sugar, then flatten each ball slightly and bake. They’ll be like snickerdoodles. Otherwise, add some lemon zest and replace about a tsp. of your liquid with lemon juice. Then, once the cookies are baked, drizzle with a mixture of powdered sugar and lemon juice. You can do the same thing with orange. Or of course, you can always add chocolate. You can do almost ANYTHING with sugar cookie dough. It’s basically a base cookie dough….tons of possibilities!

  2. K L says:

    Baklava Bars Prize-Winning Recipe
    Love classic Baklava? Fall in love with an easy way to get the same Greek signature flavors using cookie mix and crushed fillo shells.

    Prep Time: 25 min
    Total Time: 2 hours 50 min
    Makes: 24 bars

    Cookie Base
    1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
    1/2 cup butter or margarine, softened
    1/2 teaspoon grated lemon peel
    1 egg

    Filling
    1 1/2 cups chopped walnuts
    1/3 cup granulated sugar
    1/4 cup butter or margarine, softened
    1 teaspoon ground cinnamon
    1/8 teaspoon salt
    8 frozen mini fillo shells (from 2.1-oz package)

    Glaze
    1/3 cup honey
    2 tablespoons butter or margarine, softened
    1 tablespoon packed brown sugar
    1/2 teaspoon lemon juice
    1/4 teaspoon ground cinnamon
    1 teaspoon vanilla

    Garnish
    5 tablespoons honey

    1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
    2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
    3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
    4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
    5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
    6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
    7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

    ““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““
    Coconut-Butterscotch-Fudge Cookies

    Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
    Prep Time: 45 min
    Total Time: 45 min
    Makes: About 2 1/2 dozen cookies

    Ingredients:
    1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
    1/2 cup butter or margarine, melted
    1 egg
    1 to 1 1/2 cups flaked coconut
    1/2 cup butterscotch topping
    3/4 cup hot fudge topping

    Method:
    1. Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
    2. Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
    3. Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

    ““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““`
    Chocolate Snowballs

    Surprise! There’s chocolate in the center of each cookie.
    Prep Time: 20 min
    Total Time: 1 hour 0 min
    Makes: About 5 dozen cookies

    Ingredients:
    1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
    1/2 cup butter or margarine, melted
    1 egg
    1/4 cup Gold Medal® all-purpose flour
    1/4 cup unsweetened baking cocoa
    1/2 cup finely chopped almonds
    1 teaspoon almond extract
    60 Hershey’s® Kisses® milk chocolates, unwrapped
    3/4 cup powdered sugar

    Method:
    1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
    2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
    3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
    4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

  3. The Busy Baker says:

    You can use the mix to make a crust for a lemon tart.

    http://allrecipes.com/Recipe/Lemon-Square-Bars/Detail.aspx

    P.S. I also drizzled melted raspberry jam on top when it was done.

  4. Jason says:

    and you can make the sugar cookies extra special by adding white or dark chocolate chips, chopped nuts or chopped dried fruits.
    Try searching yeolesweets on the web.
    They have a lot of cookie choices/variations for inspiration.

Leave a Reply

  Some XHTML allowed.  

*