It’s in the Bag

Dec 1, 2018 | DIY

[title subtitle=”words and images: Catherine Frederick “][/title]
Tucked inside these adorable flannel bags are quart-sized bags of delicious cookie mix, perfect for gifting this holiday season! Share your family’s favorite recipe or try one of ours. Brownie and soup mixes are other great ideas to fill these holiday bags which are easily customizable based on your choice of fabrics and embellishments!


Makes 8 bags
  • Scissors
  • Iron 
  • Heat bond 
  • Twine
  • 1-yard fabric (45” wide),  I used buffalo plaid flannel 
  • Embellishments (measuring spoons, tags, greenery)
  • Quart-sized Ziplock bags for ingredients
  • Dry ingredients of choice



Cut fabric equally so you have 8 strips, each 8” wide and 22” long. Fray short edges. Make sure fabric is inside out. Apply heat bond to right and left sides of top half of strip, fold bottom half up, iron to adhere heat bond. Turn bag right side out. 

Add dry ingredients to Ziplock, close, then insert into the prepared bag. Write or print any instructions on tag. Tie bag with twine, add embellishments if desired. 



chocolate chip (makes 12)

  • 6 Tablespoons unsalted butter, softened
  • 1/4 cup dark brown sugar
  • 3 Tablespoons granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons all-purpose flour
  • 1/8 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup chocolate chips



Preheat oven to 375°. Beat butter with mixer until fluffy. Add sugars, blend. Next, add egg yolk and vanilla, blend. In separate bowl combine flour, salt, baking soda and baking powder. Add flour mixture to butter mixture. Stir in chocolate chips. Place on lined baking sheet 1-2 inches apart. Bake 8-10 minutes, remove when edges start to brown.



snickerdoodles (makes 8)

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 Tablespoons granulated white sugar
  • 3 Tablespoons packed light brown sugar
  • 1 Tablespoon granulated white sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and browned
  • 1 large egg yolk plus 1 ½ teaspoons egg white
  • 1/2 teaspoon pure vanilla extract



Preheat oven to 400° F. Melt butter and cook until amber in color and brown specks appear (3-5 minutes). Pour into bowl, let cool. In separate bowl, combine flour, cream of tartar, baking soda and salt. Add sugars to butter and mix until fluffy. Add egg and vanilla. Combine butter and flour mixtures. Cover dough, chill in fridge 10-15 minutes. In small bowl, combine sugar and cinnamon. Roll dough into 8 balls. Roll balls in mixture until well coated. Place on lined baking sheet 1-2 inches apart. Bake until edges start to brown, but centers are soft, about 8 minutes. 

Do South Magazine

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