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Annie's Organic Sugar Cookie  Mix
Annie's Organic Sugar Cookie  Mix
Annie's Organic Sugar Cookie  Mix
Annie's Organic Sugar Cookie  Mix
Annie's Organic Sugar Cookie  Mix
Annie's Organic Sugar Cookie  Mix

Annie's Organic Sugar Cookie Mix

15.6 oz
Annie's Organic Sugar Cookie  Mix

Annie's Organic Sugar Cookie Mix

15.6 oz
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About

Details

Annie's Organic Sugar Cookie Cookie Mix 15.6 oz. Box. Made with Goodness! No artificial flavors, synthetic colors or preservatives. No hydrogenated oils Unbleached flour. We work with trusted suppliers to source only non-GMO ingredients. We partner with people places we trust...to grow the organic wheat to make flour for our Sugar Cookie Cookie Mix to make your cookies wonderfully delicious! Kosher. Annie's cookie mix is USDA Organic. We work with trusted suppliers to source only non-GMO ingredients. No Artificial Flavors, Synthetic Colors, or Preservatives. We use unbleached flour. No Hydrogenated Oils.


Ingredients

Organic Cane Sugar, Organic Wheat Flour, Organic Palm Oil, Cream Of Tartar, Sea Salt, Baking Soda, Natural Flavor.


Directions

For Drop Cookies: You will need: 1 Stick (1/2 Cup) Butter, Softened* (Not Melted) 1 Egg *To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 1. HEAT OVEN to 375°F (or 350°F for nonstick cookie sheet). Stir mix, softened butter and egg in a medium bowl until well blended (dough will be stiff). 2. DROP DOUGH by tablespoonful 2 inches apart on ungreased cookie sheet. 3. BAKE 9 to 11 minutes or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Enjoy! NO BUTTER? NO PROBLEM! Make cookie dough using 1/3 cup vegetable oil, 1 tablespoon water and 1 egg. Allow cookie sheet to cool between batches. Makes 2 dozen 2 1/2 inch cookies. High Altitude (3500-6500 ft): No change. For Cutout Cookies: 1/3 Butter, Melted 1 Egg 1. HEAT OVEN to 375°F (or 350°F for nonstick cookie sheet). Stir mix, melted butter and egg in a medium bowl until well blended. 2. ROLL DOUGH on floured surface until 1/4 inch thick. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. BAKE 7 to 8 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Enjoy! High Altitude (3500-6500 ft): No change.


Warnings

Contains wheat ingredients.

Nutrition

Nutrition Facts

Serving Size 3.00 Tbsp
Servings Per Container ABOUT 20
  • Amount Per Serving
  • Calories 100
    • Total Fat 2g3%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 75mg3%daily value
    • Total Carbohydrate 18g6%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 11g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Annie's Organic Sugar Cookie Cookie Mix 15.6 oz. Box. Made with Goodness! No artificial flavors, synthetic colors or preservatives. No hydrogenated oils Unbleached flour. We work with trusted suppliers to source only non-GMO ingredients. We partner with people places we trust...to grow the organic wheat to make flour for our Sugar Cookie Cookie Mix to make your cookies wonderfully delicious! Kosher. Annie's cookie mix is USDA Organic. We work with trusted suppliers to source only non-GMO ingredients. No Artificial Flavors, Synthetic Colors, or Preservatives. We use unbleached flour. No Hydrogenated Oils.


Ingredients

Organic Cane Sugar, Organic Wheat Flour, Organic Palm Oil, Cream Of Tartar, Sea Salt, Baking Soda, Natural Flavor.


Directions

For Drop Cookies: You will need: 1 Stick (1/2 Cup) Butter, Softened* (Not Melted) 1 Egg *To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 1. HEAT OVEN to 375°F (or 350°F for nonstick cookie sheet). Stir mix, softened butter and egg in a medium bowl until well blended (dough will be stiff). 2. DROP DOUGH by tablespoonful 2 inches apart on ungreased cookie sheet. 3. BAKE 9 to 11 minutes or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Enjoy! NO BUTTER? NO PROBLEM! Make cookie dough using 1/3 cup vegetable oil, 1 tablespoon water and 1 egg. Allow cookie sheet to cool between batches. Makes 2 dozen 2 1/2 inch cookies. High Altitude (3500-6500 ft): No change. For Cutout Cookies: 1/3 Butter, Melted 1 Egg 1. HEAT OVEN to 375°F (or 350°F for nonstick cookie sheet). Stir mix, melted butter and egg in a medium bowl until well blended. 2. ROLL DOUGH on floured surface until 1/4 inch thick. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. BAKE 7 to 8 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Enjoy! High Altitude (3500-6500 ft): No change.


Warnings

Contains wheat ingredients.


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