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Sugar Cookie Mix

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Everyone’s light, crunchy, seasonal favorite, each box of Sugar Cookie Mix makes about 30 two-inch cookies.  We also include recipes for making pound cake or Snickerdoodle cookies, too.

We sell your Sugar Cookie Mix as a single 11-ounce box, in cases containing six Sugar Cookie Mixes, or as part of 6-box, “build-your-own” cases with other Inspiration Mixes of your choosing.

We blend your Sugar Cookie Mixes in a fully gluten-free facility in southern Oregon.  All ingredients are non-GMO and free of gluten, wheat, casein, dairy, nuts, and soy.

There are no vegan options for this mix.

Purchase as a single mix, by the case (6 mixes), or in 5-pound bags:

SKU: N/A Category:


Ingredients: potato starch, cornstarch, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, and xanthan gum

Additional information

Weight 84 oz
Dimensions 10 × 5 × 7.25 in

Single, Case (6 Mixes), Bulk (5lbs.)


Cara’s Sugar Cookies (Makes 30, 2-inch cookies)

1 box of Cara’s Sugar Cookie Mix

2 egg whites

1 cup of granulated sugar

¾ cup of palm-oil shortening

3 tablespoons of milk of your choice

2 teaspoons of vanilla

Tapioca flour for rolling out cookies

Optional:  Add an additional ½ teaspoon of almond extract with the vanilla

Using a mixer, blend the egg whites, sugar, shortening, milk, and vanilla for about 2 minutes.

Stir in the Cara’s Sugar Cookie mix and mix together until well-blended.

Cover and refrigerate the dough for at least 2 hours.

To roll out dough for cut-outs: roll out your dough, 1/4-inch thick, onto a tapioca-floured board.  Cut the dough into any shape and place your cookies on a cookie sheet.

To make refrigerator-roll cookies: place your dough onto a 12-to-15-inch piece of parchment paper or waxed paper. Roll the cookie dough up in the paper, forming a log shape, and then refrigerate the log at least 2 hours or overnight. Unroll the log. Slice the dough log into 1/3-inch thick rounds and place them on a cookie sheet. Sprinkle the top of each cookie with just a pinch of sugar and bake.

Preheat oven to 375 degrees F.  Bake the cookies 8-10 minutes.  Remove them from the oven and let them cool for 3-5 minutes.


½ cup of soft butter

3 cups of powdered sugar

¼ cup of coconut milk

1 teaspoon of vanilla

Whip the butter in a large mixing bowl.  Add the 3 cups of powdered sugar to the whipped butter and blend the mixture. Pour in enough coconut milk to make a light, fluffy frosting. Add in the vanilla. Beat the frosting until it gets light and fluffy

Optional: Add ½-teaspoon of almond extract, orange extract, or lemon extract.  For a chocolate frosting, use 1/3-cup unsweetened cocoa powder.

Snickerdoodle Cookies (Makes 30, 2-inch cookies)

1 Box of Cara’s Sugar Cookie mix

½ cup of butter or substitute

¼ cup of shortening

1 cup of sugar

2 eggs

1 tablespoon of vanilla

2 tablespoons of granulated sugar

2 teaspoon of cinnamon

Preheat oven to 375 degrees F. Mix 2 tablespoons granulated sugar and 2 teaspoons of cinnamon together and then set aside.

Using a mixer, blend the butter, shortening, sugar, vanilla, and eggs together to make a creamed mixture.

Add Cara’s Sugar Cookie mix to the creamed mixture and blend the dough thoroughly. Cover and refrigerate your dough for 1 hour.

Roll one-inch balls of your dough in the sugar/cinnamon mixture until well-covered.

Place the dough balls on an ungreased cookie sheet 2 inches apart.  Gently flatten the balls a little bit.

Bake your cookies 10-12 minutes.  Be careful not to overbake them.  When they are done baking, they will have a very light color on the bottom of the cookies.

Pound Cake

1 box of Cara’s Sugar Cookie mix

2 sticks of butter or substitute

2 teaspoons of vanilla

Zest of 2 oranges

Juice of ½ orange

2 tablespoons of applesauce

3 large egg yolks

3 large eggs

1 ¼ cup of sugar

Preheat oven to 350 degrees F. Grease a 9- x 4 ½- x 3-inch metal loaf pan.

Beat butter, cookie mix, vanilla, orange zest, orange juice, and applesauce together until creamy. Set the creamed mixture aside.

Combine egg yolks, whole eggs, and sugar. Beat the mixture on medium-high with the whisk attachment until pale and thick – about 4 minutes.

Use mixer or hand stir the two mixtures together until blended. The batter will be slightly lumpy. Avoid overbeating.

Scrape the batter into the greased pan. Bake the pound cake 60-70 minutes. Be careful not to overbake. Remove from the oven. Let the cake sit 30 minutes in the pan (it will continue baking as it cools). Turn the cake out of the pan onto a wire rack and let it cool before serving.


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