Whisk all ingredients in a large bowl. Continue with making instructions or place in a resealable bag or large jar (3 pint to 1 quart sized jar or container).

(If you’re gifting this mix, attach the following directions to the jar.)

Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.

Place mix in the bowl of a stand mixer fitted with the paddle attachment. (Or, a large bowl if using a hand mixer.) Add butter and mix slowly until crumbly. (This will take a minute or two in a stand mixer; longer with a hand mixer.) Add vanilla and egg and mix until a cookie dough forms.

Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.

Bake for 9-11 minutes. I like to take them out as soon as the bottom starts to turn brown (about 9 minutes for my oven) even though the centers may still be a little glossy, and let them finish cooking as they cool. Store in an airtight container or ziploc bag for up to 4 days, or freeze for up to one month.