Sugar Cookies

Enjoy simple sugar cookies to cut out. Made with Pamela’s Baking & Pancake Mix.


    Cream butter and sugar together. Add egg and vanilla and beat together.

    Add Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.

    Roll out between two pieces of parchment paper until the dough is 3/8" to 1/4" thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies as they will spread. Bake at 350° for approximately 12-15 minutes or until edges are light brown. Let cookies cool slightly and use spatula to remove from cookie sheet. You can also can wrap and freeze dough, then slice and bake in a 350° preheated oven for 14- 17 minutes.

    IDEAS: Use egg white to wet tops of cookies and sprinkle colored sugar crystals on top before baking, or frost cookies with a mixture of powdered sugar, water and food coloring after baking. Please note: brown flecks of almond meal will show in the cookies.

    © Pamela's Products, Inc.

Customer Reviews

Based on 24 reviews
Kay Englund
good news/bad news

When the cookies came out of the oven I told my four year old granddaughter that I had some good news and bad news about the cookies. The good news was that the cookies had expanded and so there was more cookie to eat than when we put them in the oven. The bad news? The shapes were unrecognizable. Guess which part the four year old cared about? Right! They were delicious.

good recipe

Use parchment paper instead of greased cookie sheet. I baked cookies for 10 minutes, then transferred the parchment paper with cookies to cooling rack.


I am very happy with how these cookies turned out. Simple ingredients and the cookies are sturdy. I didn’t change a thing. They do expand more than I expected. For the first batch, I used a biscuit cutter and the cookies were too big. The rest were cut with a shot glass. You can see by my photo the size before and after baking.


I almost didn’t make these based on comments about the ingredients having wrong measurements, but I am so glad I made them! Ingredient measurements are perfect and I like these cookies way better that traditional wheat sugar cookies!
Thank you!


Awesome. I did tweak the recipe a little because I reduced it by half so I wouldn't eat so much and math isn't my strong suit so I probably didn't add as much baking mix as I should have, used brown sugar with molasses, didn't refrigerate, didn't roll and baked for only 12 minutes. They were outstanding.