Trail Mix Sugar Cookies
Get ready to take your cookie game to the next level with these irresistible Trail Mix Sugar Cookies! Combining the soft, buttery base of classic sugar cookies with the hearty crunch of trail mix, these sweet-and-salty treats are brimming with nuts, dried fruit, chocolate, and a touch of rolled oats for extra texture. Perfect for snack lovers, these cookies come together in just 25 minutes, making them an ideal choice for busy weeknights or last-minute baking adventures. Whether you’re prepping for a picnic, packing a lunchbox treat, or simply craving something unique and satisfying, these trail mix cookies are the ultimate crowd-pleaser. Plus, they stay fresh for up to a week, making them the go-to snack for any occasion!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups trail mix (unsweetened with nuts, dried fruit, and chocolate)
- 0.5 cup rolled oats
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the trail mix and rolled oats using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
