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 Honeyville All Purpose Flour
1 ¼ cup Honeyville Powdered Whole Eggs
1 cup Honeyville Buttermilk Powder
1 1/2  cup Honeyville Vanilla Pudding Mix
2T baking soda
1T salt
4 cup Honeyville Powdered Butter
3 1/2 cups sugar or Honeyville Granulated Honey

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 Honeyville Raspberry 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 Honeyville Powdered Peanut Butter
1/2 cup sugar
2 tsp banana mix-a-meal flavor powder
Frosting (plastic sandwhich bag):
1 cup powdered sugar
1/4 cup cocoa
1/2 tsp vanilla flavor 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. 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 Honeyville Sunrise Baker’s Cocoa
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.

 4 Grain  Caramel Apple Walnut Cookies













For the Mix (quart sized jar):

1 cup Honeyville Four Grain Cereal or  Quick Rolled Oats
1 cup Buttermilk Cookie Mix
1/2 cup sugar
1/2 cup chopped walnuts
2 tsp butterscotch flavor 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 Honeyville Macaroon Coconut
1/4 cup sugar
1 tsp coconut powder flavor
1 tsp pineapple powder flavor
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 butterscotch flavored powder
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 Egg-nog cookies












For the Mix (quart sized jar):
2 cups Buttermilk Cookie Mix
1/2 cup sugar
1/4 cup Honeyville Sour Cream Powder
1/2 tsp Wise Woman of the East Spice Blend
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!
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Always My Very Best,
Your Friend Chef Tess