A full batch of cookies for less than $2?
Groceries have gotten so expensive that people are starting to take notice of the actual cost of a batch of cookies. It might sound like a lot for something as simple as chocolate chip cookies, but between butter, eggs and chocolate chips, a single batch can easily run $8 to $12. I even paid $9 for a bag of chocolate chips recently, which started me on a journey to make them from scratch.
Sugar cookies are certainly a more affordable option, but even those can start to creep up in price. So when a recipe promising 10-cent cookies starts making the rounds on social media, it’s something worth looking into.
What are 10-cent cookies?
The recipe you may have seen popping up in your feeds lately can also be found on boxes of Jiffy Mix pie crust mix. It isn’t a new recipe—it’s the kind of back-of-the-box recipe that’s been floating around for decades—but it has resurfaced lately thanks to Instagram creator B. Dylan Hollis, who charmingly bakes his way through vintage recipes and retro box mixes. In his video, he frames “10-cent cookies” as a quick, low-effort way to make a whole batch for next to nothing.
The name comes from the cost per cookie. My batch came out to $1.89, which actually makes these 8-cent cookies!
How to Make 10-cent Cookies
These come together almost suspiciously easily. The ingredient list is short:
- 1 box Jiffy Mix pie crust mix
- 1/2 cup powdered sugar
- 2 teaspoons sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
There’s no softening butter, no creaming, no separating wet from dry ingredients, and no waiting for dough to rest overnight.
Everything goes into one bowl and mixes quickly. After a short chill, it’s ready to roll. The dough is smooth and easy to handle, and it rolls out cleanly on a lightly floured surface without sticking or fighting back, which already puts it ahead of many other sugar cookie recipes.
After cutting out the cookies, bake them at 350°F for 8 to 10 minutes until they’re set and lightly golden at the edges.
The box calls these “holiday sugar cookies,” and that makes sense. They bake up evenly, hold their shape, and would take very well to more detailed decorating if that’s the route you want to go. I kept it simple and followed B. Dylan Hollis’s lead with a quick shower of sprinkles, which was more than enough to win over my kids.
How do they taste?
The texture lands right where you want it to: lightly crisp at the edges, a little softer in the center, with a delicate, slightly flaky crumb. The flavor is vanilla-forward, gently sweet and simple—just a classic sugar cookie that does exactly what you want it to.
At just under 10 cents per cookie, this is a batch recipe I can make without thinking twice. Lately, that isn’t something every cookie recipe can offer!
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