Holiday gifting got you stumped? Homemade goodies are always a hit—and these clever DIY baking mixes (each of which begins with Martha White flour) are a great way to make the sweetness of the season last a little longer. Best of all, if you have lots of people on your list, the recipes can be easily doubled, tripled—or more! The whole process takes just a few minutes. Fill a mason jar, print out a simple card with the instructions, grab a ribbon to tie it on, and you’re all set!
Chewy Peppermint Sugar Cookies
Layer in a 1-quart jar:
3 cups Martha White Self-Rising Flour
½ cup light brown sugar
½ cup granulated sugar
½ teaspoon kosher salt
¼ cup crushed peppermint candies
Instructions: To make the cookies, heat the oven to 375°F. Line two baking sheets with parchment paper. Pour the contents of the jar into a large bowl. Stir, then add 1 stick of butter, melted, 2 large eggs, and 1 ½ teaspoons of vanilla extract. Stir until just combined. Shape dough into 1 ½-inch rounds and place on prepared baking sheets. Bake until just set, about 7 to 8 minutes, then carefully transfer to a wire rack to cool completely.
White Chocolate Chip Brownies
Layer in a 1-quart jar:
1 ¼ cup Martha White Self-Rising Flour
½ teaspoon kosher salt
⅓ cup unsweetened cocoa powder
⅔ cup granulated sugar
⅔ cup brown sugar
⅓ cup white chocolate chips
Instructions: To make the brownies, heat the oven to 350°F. Line an 8″ x 8″ baking pan with parchment paper. Pour the contents of the jar into a large bowl. Stir, then add 2 teaspoons vanilla extract, ⅔ cup vegetable oil, and 3 large eggs. Stir until just combined. Scrape the batter into a greased 8″ x 8″ baking pan. Bake until set, about 20-25 minutes. Transfer to a wire rack to cool before slicing into squares.
Cranberry Pecan Scones
Layer in a 1-quart jar:
2 cups Martha White Self-Rising Flour
1 cup rolled oats
¼ cup brown sugar
½ teaspoon kosher salt
¼ cup dried cranberries
¼ cup chopped pecans
Instructions: To make the scones, heat the oven to 425°F. Line a baking sheet with parchment paper. Pour the contents of the jar into a large bowl and stir. Add 1 teaspoon vanilla extract and 1 ½ cup heavy cream. Fold together until just combined. Divide the dough in half and transfer both pieces to the prepared baking sheet. Pat each half into a 1″-thick round, then slice each round into 6 wedges, keeping them slightly spaced apart. Bake scones until golden, about 15 minutes.