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No Spread Cookies Using Cookie Mix

by verycherrycakes

Betty Crocker Sugar Cookie Recipe
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Betty Crocker Sugar Cookie Recipe

Recipe by Cinthia Michel
Servings

33

servings
20

20

minutes
10

40

minutes
Total time

1

hour 

Ingredients

  • 1 pack 17.5 oz sugar cookie mix

  • 1 large egg

  • 1 stick + 4 tbsp of butter

  • 2 tbsp sugar

  • 1 tbsp vanilla extract

  • 1/4 tsp almond extract

  • 1 cup all purpose flour

Directions

  • Add 1 stick + 4 tbsps of butter and one egg to your mixer, mix on medium speed for4 minutes until the ingredients combine
  • While the mixer is on, add in 2 tbsp of granulated sugar, this is going to help the butter and eggs fluff up and it’s going to create the base for our dough
  • Stop mixer and scrape the sides of the bowl, then continue to mix
  • After 4 minutes of mixing, stop the mixer and add in 1 tbsp vanilla, 1/4 tsp almond extract, Betty Crocker sugar cookie mix, and 1 1/4 cups all purpose flour and continue to mix until ingredients combine, approximately 3-4 minutes
  • Remove dough from mixing bowl and continue to knead by hand if needed
  • Dough can be used immediately or it can also be stored for later use. Please see notes for storing your dough
  • bake my cookies at 325 degrees Fahrenheit for 10-12 minutes
  • When cookies come out of the oven allow them to rest for 10 minutes and then you may begin to decorate or store for later use.

Recipe Video

Notes

  • Storing/Using your cookie dough
  • At room temp: use it within 3-4 hours of making your dough
  • Refrigerator: cookie dough should be wrapped in plastic wrap, placed in a ziplock bag and placed inside an airtight container to last 1 week in the refrigerator 
  • Freezer: cookie dough should be wrapped in freezer wrap, placed inside a ziplock bag and inside an airtight container to maintain freshness and used within 6 months of first preparing the dough