• In a large bowl, combine the flour, sugar, salt, and baking soda. Mix thoroughly.Cut in the shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs. Store the mix in an airtight container at room temperature for up to 8 weeks.
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms.
• Add any desired mix-ins or follow the variations below.
• Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
• Bake for 10–12 minutes, or until the edges are lightly golden.
• If you are making the alternative version without shortening, add butter at bake time:

  For each batch:

  2½ cups dry cookie mix

  ½ cup (1 stick) softened butter

  1 egg

  1 teaspoon vanilla

  Mix until a soft dough forms, then add mix-ins.

  Bake at 350°F for 10–12 minutes.

Classic Sugar Cookies

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Roll dough balls in sugar before baking.

Chocolate Chip

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 cup semisweet chocolate chips.

Oatmeal Raisin

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1½ cups oats, ½ cup raisins, 1 tsp cinnamon.

Peanut Butter

• In a bowl, combine 2 1/4 cups of the Pantry Cookie Mix, 1 egg, 1/4 cup of peanut butter and 1 teaspoon of vanilla extract. Mix until a dough forms. Flatten with fork before baking.

Snickerdoodles

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 tsp cream of tartar. Roll in cinnamon sugar.

Double Chocolate

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ⅓ cup cocoa powder + 1 cup chocolate chunks.

Coconut Macadamia

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ½ cup coconut + ½ cup chopped macadamia nuts.

Lemon Sugar

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 Tbsp lemon zest + 1 Tbsp lemon juice. Roll in sugar.

Trail Mix

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ½ cup nuts, ¼ cup dried fruit, ¼ cup mini chips.

M&M

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 cup M&Ms.

White Chocolate Cranberry

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ¾ cup cranberries + ¾ cup white chips.

Cinnamon Roll

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 tsp cinnamon and 3 tablespoons of brown sugar. Swirl brown sugar + cinnamon.

Butterscotch Chip

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1 cup butterscotch chips. Optional pecans.

Funfetti

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add ¾–1 cup rainbow sprinkles.

Espresso Chocolate Chip

• In a bowl, combine 2 1/2 cups of the Pantry Cookie Mix, 1 egg, and 1 teaspoon of vanilla extract. Mix until a dough forms. Add 1½ tsp instant espresso powder + chocolate chips.

Roll Out Sugar Cookies

• Use THIS Roll-Out Method

  For one batch:

  2½ cups Pantry Cookie Mix

  ¾ cup softened butter (not melted)

  1 egg

  1 teaspoon vanilla

  + 2–4 tablespoons flour (as needed for firmness)

  Optional but recommended:

  ½ teaspoon baking powder (instead of relying on the soda in the mix)

  OR accept slightly softer edges if skipping this

  How to Handle the Dough (This Is Key)

  Mix until a smooth, soft dough forms

  Divide dough in half

  Flatten into discs

  Chill 1–2 hours (non-negotiable)

  Roll between parchment to ¼ inch thick

  Cut, chill again 10–15 minutes

  Bake at 350°F for 8–10 minutes

  👉 You’re looking for set edges, pale tops.