Pink Polka Dot Cookies (Gift Mix in a Jar)

READY IN: 55mins
Recipe by Mom2Rose

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 3 dozen cookies.

Top Review by HokiesMom

These turn into nice soft wonderfully pink cookies. I could not find one unused quart jar so I'm sorry I could not present it as the gift in a picture but I just went and made the recipe and these turned out so well. The only hint I'll give is when mixing the shortening with the buttermilk, eggs, etc. - you should make sure the shortening is in the bowl first and then cream it a bit with the egg before adding the buttermilk and food coloring as it does not reallly mix well together at all and will splash (I have a pink dotted apron to prove it - ha ha). I used semi sweet chocolate chips and the taste in these cookies is wonderful. For the holidays I'm going to give out the jars but with some premade cookies too! Made for the Think Pink Tag Game in Cooking Games with Friends forum Oct. 2009.

Ingredients Nutrition


  1. Creating the Gift in a Jar:
  2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
  3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, sugar, brown sugar and then white chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
  4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
  6. Additional ingredients to be added by the recipient: 3/4 cup buttermilk, 8 drops food coloring, 1/2 cup solid butter-flavored shortening, 1 egg and 1 tsp vanilla extract.
  8. Preheat oven to 400.
  9. In a large bowl, first mix the buttermilk with the food coloring, then beat in the shortening, egg and vanilla extract.
  10. Add the contents of the jar, and stir until well mixed.
  11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
  12. Bake for 9-11 minutes, or until the edges are light brown in color.
  13. Allow to cool for 3 minutes on the baking sheet, then transfer to wire racks and cool completely.
  14. Serve immediately or store in an airtight container for up to 10 days.

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