How to Make Sugar Cookies Using Ann Clark Sugar Cookie Mix

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Beat 16 tablespoons of butter and 1/2 cup of the dry mix using a stand mixer with a paddle attachment or an electric hand mixer.

Add the remaining dry mix and 1 large room temperature egg to the mixture and mix until well blended, scraping the sides of the bowl as needed.

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour or overnight.

Preheat the oven to 350°F (175°C) and prepare two baking sheets with parchment paper.

Lightly flour your surface and roll the dough out to 1/4 inch thickness.

Lightly beat the dough with your rolling pin a few times before rolling it out to loosen it up and help prevent cracking.

Cut the cookies using your favorite Anne Clark cookie cutters.

Bake for about 12 minutes or until lightly golden brown on the edges.

Cool the cookies on the pan for about 5 minutes, then carefully remove and let cool completely on a wire rack.

Cooking Techniques

Equipment Needed

Allergens