7 cups all purpose flour
5 cups granulated sugar
½ cup dry milk powder
1 tablespoon baking powder
1 teaspoon baking soda1 teaspoon salt

Step By Step Instructions​

​Combine all ingredients in a large bowl and mix very, very well to properly distribute the ingredients.

Divide into four separate bags, 3 cups each.  Be sure to fluff before dividing and do not pack the mix into the measuring cup.  Also be sure to use a dry measuring cup and not a liquid or glass measure to ensure proper division.

Store in a cool dry place in your pantry for up to three months.

Store in the freezer for up to six months.

COOK’S NOTE:  If you like you can add vanilla powder or vanilla sugar to this recipe. 
To bake regular sugar cookies:

Add 10 tablespoons of softened butter, 1 egg and 2 tablespoons water.  You may need to add up to 2 additional tablespoons of water depending on the consistency of your dough and how old your flour might be.

Blend into a dough and scoop using a cookie scoop or by 2 tablespoon balls and roll into some sugar and place on a baking sheet.  Using the bottom of a smooth glass, gently press each dough ball into a flat circle. 

Bake in a 350-degree preheated oven for 10 to 12 minutes or until golden around the edges and lightly crackled on top.

Allow cookies to cool on the baking sheet for 10 minutes before removing to a rack to cool completely.

Store in an airtight container for up to 1 week, but they won’t last that long.

You can freeze the scooped dough in a plastic bag for up to three months and bake off from frozen at 350 degrees for 15 to 18 minutes.  Baking this way may yield a puffier and more domed cookie but will still be delicious.​

Homemade Bulk Sugar Cookie Mix

Homemade Bulk Sugar Cookie Mix

1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

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