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Cookie Mix Jars Make Holiday Gift-Giving Sweet, and Simple

Give your favorite people a delicious way to satisfy their cookie cravings anytime they want with these easy DIY mix jars.



Easy-to-make and sweet to give, these cookie mix jars are perfect (last-minute) DIY gifts for any cookie lover on your gift list. They make cookie-baking almost as easy as opening a package of refrigerated dough, but far more delicious and personal! There’s classic Chocolate Chip and Oatmeal Raisin Spice mixes for the safe-bet types. There’s Cranberry-Ginger-White Chocolate for the slightly more adventurous sweet tooth (the ginger keeps it from sweetness overload), and there’s a double chocolate Hot Cocoa cookie mix for your favorite chocolate lover, complete with marshmallows on top (those are my personal fave).

Follow these simple tips, and the recipes below, for assembling gift-worthy cookie jars with minimal fuss.

Jar-Gifting 101:

♥ Use 1-quart wide-mouth mason jars. Size matters!


♥ Weigh or measure your ingredients into a bowl, then use a piece of parchment paper as a funnel to transfer into the jar.


♥ Press the air out of each layer of ingredients so that everything will fit with the least amount of air at the top. The flour mixture is always the first thing to go into the jar, and for good reason. You need to pound the bottom of the jar several times on a soft surface (dish towel folded on the counter works well) to settle the mixture and release as much air as possible. Then press the flour down firmly and evenly with the backs of your fingers (this is where the wide-mouth jar is important) before layering in your next ingredient. Do this with every subsequent layer so you have enough room to fit all ingredients into the jar.


♥ If making multiple jars, assembly line this task! Line up your clean jars and lids and tackle one ingredient at a time, but mix each batch of flour individually to avoid any scaling and dividing errors.


♥ Be sure your jars are sealed tight, especially if the recipe contains brown sugar. You don’t want any air getting in and drying out the sugar. If using jars with clamp-on lids, such as Weck jars, be sure to use the rubber ring to make it air-tight, or use them only for recipes without brown sugar.


♥ Make sure to include the directions! Write the directions on a recipe card or give them a festive digital design and print on cardstock. Either way, make sure you attach the recipe to the jar so it doesn’t get lost before the recipient has a chance to bake the cookies.


♥ A simple ribbon dresses up these jars for holiday gift-giving. Go the extra mile and cut circles of decorative paper (this can be wrapping paper!) to fit in the top of the lid for a more festive look. If you’re into the kitsch, you can cut circles out of fabric and secure them under the lid rings for that cutesy, old-fashioned look.

Classic chocolate chip cookies turn out crisp on the edges and chewy in the middle.

Chocolate Chip Cookie Mix

2 cups (10 ounces) all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (7 ounces) packed brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

1 1/4 cups chocolate chips (chip sizes vary so add up to 1 1/2 cups, or until you run out of room)

Wisk together flour salt and baking soda. Begin with flour mixture and layer ingredients into wide-mouth mason jar in order listed, pressing hard on each layer before adding the next.


Give with these instructions:

Preheat oven to 350 degrees with racks in upper- and lower-middle positions. In a large bowl, beat 1 1/2 sticks (12 tablespoons) softened butter until light and fluffy, about 2 minutes. Add 1 egg at room temperature, then 1 teaspoon vanilla extract, and beat until smooth. Add all contents of jar to bowl and beat just until dough comes together. Scoop 2 generous tablespoons of dough per cookie and place about 2 inches apart on a parchment-lined (or greased) baking sheets. Bake up to two sheets at a time until edges are just browned, 10 - 12 minutes, rotating sheets halfway through baking. Makes about 2 dozen cookies.

Oatmeal Raisin Spice cookies are even more festive when made with Trader Joe’s golden berry blend.

Oatmeal Raisin Spice Cookie Mix

1 cup (5 ounces) all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon allspice

2 cups old fashioned rolled oats

3/4 cup raisins or mixed dried fruit (such as Trader Joe’s golden berry blend)

3/4 cup (5 1/4 ounces) packed dark brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

Wisk together flour, baking soda, cinnamon, nutmeg, and salt.Begin with flour mixture and layer ingredients into wide-mouth mason jar in order listed, pressing hard on each layer before adding the next. It’s a tight fit so press hard and don’t worry – it all fits!


Give with these instructions:

Preheat oven to 350 degrees with racks in upper- and lower-middle positions. In a large bowl, beat 1 1/2 sticks (12 tablespoons) softened butter until light and fluffy, about 2 minutes. Add 2 eggs at room temperature, one at a time, then 1 teaspoon vanilla extract, and beat until smooth. Add all contents of jar to bowl and beat just until dough comes together. Scoop 2 generous tablespoons of dough per cookie and place about 2 inches apart on a parchment-lined (or greased) baking sheets. Bake up to two sheets at a time until edges are just browned, 10 - 12 minutes, rotating sheets halfway through baking. Makes about 2 dozen cookies.


Cranberry Ginger White Chocolate cookies not only look festive, but taste like the holidays.

Cranberry Ginger White Chocolate Cookie Mix

1 1/2 cups (7 1/2 ounces) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups old fashioned rolled oats

1/2 cup dried cranberries

1/4 cup finely chopped crystalized ginger

1/2 cup white chocolate chips

1/2 cup (5 1/4 ounces) packed dark brown sugar

1/2 cup (3 1/2 ounces) granulated sugar

Wisk together flour, baking soda, ground ginger, and salt. Also combine the dried cranberries and crystalized ginger. Begin with flour mixture and layer ingredients into wide-mouth mason jar in order listed, pressing hard on each layer before adding the next. It’s a tight fit so press hard and don’t worry – it all fits!


Give with these instructions:

Preheat oven to 350 degrees with racks in upper- and lower-middle positions. In a large bowl, beat 1 1/2 sticks (12 tablespoons) softened butter until light and fluffy, about 2 minutes. Add 1 egg at room temperature, then 1 teaspoon vanilla extract, and beat until smooth. Add all contents of jar to bowl and beat just until dough comes together. Scoop 2 generous tablespoons of dough per cookie and place about 2 inches apart on a parchment-lined (or greased) baking sheets. Bake up to two sheets at a time until edges are just browned, 10 - 12 minutes, rotating sheets halfway through baking. Makes about 2 dozen cookies.


Just as cozy as a mug of hot cocoa, these cookies are perfect for Santa, and your favorite chocolate lover.

Hot Cocoa Cookie Mix

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cocoa powder

1 cup sugar

1 1/2 cups semi-sweet chocolate chunks or chopped chocolate

1 cup mini marshmallows

Wisk together flour, baking powder, and salt. Begin with flour mixture and layer ingredients into wide-mouth mason jar in order listed, except marshmallows, pressing hard on each layer before adding the next. Place marshmallows in separate air-tight bag and attach to jar.


Give with these instructions:

Preheat oven to 350 degrees with racks in upper- and lower-middle positions. In a large bowl, beat 1 1/2 sticks (12 tablespoons) softened butter until light and fluffy, about 2 minutes. Add 1 egg at room temperature, then 1 1/2 teaspoonsvanilla extract, and beat until smooth. Add all contents of jar to bowl and beat just until dough comes together. Scoop 2 tablespoons of dough per cookie and place about 2 inches apart on a parchment-lined (or greased) baking sheets. Bake up to two sheets at a time for 10 minutes, rotating sheets halfway through, then briefly remove sheets from oven to add 3 marshmallows to the top of each cookie. Continue baking until marshmallows are puffed, about 4 minutes. Makes about 2 dozen cookies.

Note: For an extra-special kick, add a 1/2 teaspoon cinnamon to the flour mixture to make Spiced Hot Chocolate Cookies.

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