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RubySnap Cookies, Bake-at-Home, Scarlett
RubySnap Cookies, Bake-at-Home, Scarlett
20 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Red velvet cream cheese. Bake-at-home cookies. Your house is gonna smell sooo good. Scarlett: Classically enchanting! Ruby's cookie version of moist delightful red velvet goodness. Entirely scrumptious buttery cream cheese frosting, oh my! You should probably buy some milk. You know you want my cookies. www.RubySnap.com. RubyFrozen.com. You have really good eyes. Visit RubyFrozen.com for a special always read the fine print. Made in Utah USA.
Ingredients
Unbleached Wheat Flour (Enzymes: Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folate), Butter (Pasteurized Cream rBGH-free), Cream Cheese (Pasteurized Milk, Cream, Cheese Culture, Salt), Pure Cane Sugar, Powdered Sugar, Sour Cream (Cream), Egg, Brown Sugar, Cocoa Powder (Unsweetened), Salt, Baking Powder, Baking Soda, Pure Vanilla (Water, Alcohol, 35%), Red 40 (Water, Sugar Red 40, Red 3, Yellow 5, Yellow 6, Blue 1, Blue 2, Corn Starch, Vegetable Gum, and Citric Acid).
Directions
Baking Instructions: Preheat Oven: 350 degrees conventional. 300 degrees convection. Bake Time: 16-18 minutes For best results, do not thaw! Place frozen dough on baking sheet lined with parchment. Since all ovens vary, look for these indications: Fully baked cookies should be dome shaped like a muffin top, with gentle stretch marks, top surface will be tender but bounce back when tapped with finger, do not allow to brown. Do not allow cracks to form. Surface of cookie should look dry and not glossy. Remove, let cool 15 minutes. Cookie will settle in top center during cooling. Allow frosting to warm at room temp, massage bag to soften frosting, snip 1/2 inch off corner of bag & pipe on the tasty. Enjoy!
Keep frozen.
Warnings
Contains: wheat, milk, egg. This product contains raw eggs and should be cooked before eating, consuming raw or undercooked eggs may increase your risk of foodborne illness.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 360
- Total Fat 18g28%
- Saturated Fat 11g55%
- Cholesterol 75mg25%
- Sodium 310mg13%
- Total Carbohydrate 47g16%
- Dietary Fiber 1g4%
- Sugars 27g
- Protein 5g
Details
Red velvet cream cheese. Bake-at-home cookies. Your house is gonna smell sooo good. Scarlett: Classically enchanting! Ruby's cookie version of moist delightful red velvet goodness. Entirely scrumptious buttery cream cheese frosting, oh my! You should probably buy some milk. You know you want my cookies. www.RubySnap.com. RubyFrozen.com. You have really good eyes. Visit RubyFrozen.com for a special always read the fine print. Made in Utah USA.
Ingredients
Unbleached Wheat Flour (Enzymes: Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folate), Butter (Pasteurized Cream rBGH-free), Cream Cheese (Pasteurized Milk, Cream, Cheese Culture, Salt), Pure Cane Sugar, Powdered Sugar, Sour Cream (Cream), Egg, Brown Sugar, Cocoa Powder (Unsweetened), Salt, Baking Powder, Baking Soda, Pure Vanilla (Water, Alcohol, 35%), Red 40 (Water, Sugar Red 40, Red 3, Yellow 5, Yellow 6, Blue 1, Blue 2, Corn Starch, Vegetable Gum, and Citric Acid).
Directions
Baking Instructions: Preheat Oven: 350 degrees conventional. 300 degrees convection. Bake Time: 16-18 minutes For best results, do not thaw! Place frozen dough on baking sheet lined with parchment. Since all ovens vary, look for these indications: Fully baked cookies should be dome shaped like a muffin top, with gentle stretch marks, top surface will be tender but bounce back when tapped with finger, do not allow to brown. Do not allow cracks to form. Surface of cookie should look dry and not glossy. Remove, let cool 15 minutes. Cookie will settle in top center during cooling. Allow frosting to warm at room temp, massage bag to soften frosting, snip 1/2 inch off corner of bag & pipe on the tasty. Enjoy!
Keep frozen.
Warnings
Contains: wheat, milk, egg. This product contains raw eggs and should be cooked before eating, consuming raw or undercooked eggs may increase your risk of foodborne illness.
Common questions
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