There is something about those big, bakery-style cookies that makes people stop in their tracks. Thick, soft, piled high with frosting or packed with chocolate… they feel like a treat you have to go out and buy.
But here’s the thing.
You don’t.
Because once you understand how those cookies are built, you realize they all start the same way—with a simple base that can turn into just about anything.
And that is exactly what this pantry mix—developed and tested right here in the This Old Baker kitchen—does.
Why This Works (And Why It’s Different)
Most people think every cookie recipe has to be made from scratch each time.
Measure the flour.
Measure the sugar.
Pull out all the ingredients again and again.
It gets old fast.
This mix changes that.
Instead of starting over every time, you build one jar that becomes your foundation. From there, you’re not baking from scratch—you’re baking from a system.
One that lets you make soft sugar cookies one day… rich chocolate the next… and something completely different after that.
The Secret Behind Bakery-Style Cookies
Those thick, soft cookies you see in bakery cases?
They’re not complicated.
They’re consistent.
They rely on a balanced base that:
- Holds its shape
- Bakes up soft in the center
- Can handle mix-ins, toppings, and frostings without falling apart
Once you’ve got that foundation in place, everything else becomes a variation.
Chocolate? Add it.
Fruit? Fold it in.
Frosting? Layer it on.
The base doesn’t change. The personality does.
From One Mix to Dozens of Cookies
This is where it gets fun.
Because this isn’t just one cookie.
It’s the start of a whole lineup.
From that same jar, you can create:
- Classic chocolate chip
- Soft frosted sugar cookies
- Deep chocolate brownie-style cookies
- Peanut butter combinations
- Fruit-filled bakery cookies
- Nostalgic favorites that taste like childhood
All without pulling out a dozen ingredients every time you want to bake.
Why Pantry Baking Wins Every Time
There is a certain kind of comfort in knowing you already have what you need.
No last-minute grocery trips.
No realizing you’re out of something halfway through.
No overcomplicating what should be simple.
This kind of baking fits into real life.
The kind where you’re busy.
Where your back hurts.
Where you still want something homemade without turning it into a whole production.
You keep the mix on the shelf, and when the craving hits, you’re ready.
Perfect for Gifting, Freezing, and Everyday Baking
This mix isn’t just for you.
It’s one of those things that:
- Makes a thoughtful jar gift
- Works beautifully for freezer baking
- Gives you something quick to pull together for gatherings
- Lets you bake a batch without planning your whole day around it
And once people realize what it can do, they’ll ask for it again.
The Real Win: Flexibility Without Stress
Here’s what I love most about this kind of system.
You don’t have to follow every cookie exactly.
You can:
- Use what you have
- Skip what you don’t
- Adjust based on what sounds good that day
It takes the pressure off and puts the fun back in.
Because baking shouldn’t feel like a chore.
It should feel like something you get to do.
What Comes Next
This mix is just the beginning.
Because once you’ve got it sitting on your counter, you’ve got options.
Lots of them.
The kind that turn one simple jar into a whole collection of bakery-style cookies… without the bakery price tag.
And we’re just getting started.
Check out our first two recipes – Copycat Crumbl Pink Sugar Cookie and Copycat Crumbl Mom’s Recipe Cookie

Copycat Crumbl Base Cookie Mix
Equipment
Ingredients
- 4¼ cups all-purpose flour or gluten free with xantham gum
- 1½ cups granulated sugar
- ¾ cup brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup cornstarch
Instructions
To Make The Bulk Mix
- Combine all ingredients. Whisk well to fully combine and break up any brown sugar clumps.Transfer to an airtight container or half-gallon jar.
To Make Cookies (Per Batch)
- 2½ cups cookie mix
- ¾ cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
📝 Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream wet ingredients
- In a large bowl, mix softened butter, eggs, and vanilla until smooth and fully combined.
- Add 2½ cups of the cookie mix add the variations to make each different cookie (to follow as individual recipes) and stir just until a soft dough forms.
- If making gluten free: You may need 1–2 extra Tbsp butter if dough feels dry (GF varies) 1. Let the dough rest (non-negotiable) 20–30 minutes before baking👉 Hydrates the flour = smoother texture2. Slightly underbake3. Use full-fat butter (no shortcuts)👉 This keeps that rich, soft bitePull when centers look soft👉 They finish setting as they cool
- 👉 Do not overmix.
Scoop large cookies
- Use about ¼ cup of dough per cookie (large scoop).
- Roll into a ball, then gently flatten the top.
Bake
- Bake for 10–12 minutes, until edges are set but centers still look slightly soft.
Cool
- Let cookies cool on the baking sheet for 5–10 minutes before moving.
- 👉 This step gives you that soft Crumbl-style center.








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