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Pamela's Cookie Mix, Sugar
Pamela's Cookie Mix, Sugar
Pamela's Cookie Mix, Sugar
Pamela's Cookie Mix, Sugar
Pamela's Cookie Mix, Sugar
Pamela's Cookie Mix, Sugar

Pamela's Cookie Mix, Sugar

13 oz
Pamela's Cookie Mix, Sugar

Pamela's Cookie Mix, Sugar

13 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Since 1988. Roll & cut. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. No artificial colors, flavors or preservatives. Share the joy of home baked cookies! Use your favorite cookie cutters to make fun shapes, or roll and slice cookies. Frost them, fill the with chips, nuts or dried fruit or sprinkle with colored sugar. Homemade goodness is now fast and easy! GF: Certified gluten-free. Pamela's Products is proud to support national and regional non-profit celiac disease, gluten intolerance and autism support organizations. Visit our website for more great recipes: www.pamelasproducts.com! Product of the USA.


Ingredients

Evaporated Cane Sugar, Brown Rice Flour, Cassava Flour, Powdered Sugar (contains 3% Tapioca Starch), Potato Starch, Tapioca Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Gluten-free Flavor, Sea Salt, Guar Gum, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate).


Directions

Roll & Cut Sugar Cookies: 1 bag Pamela's Sugar Cookie Mix; 8 tbsp butter or butter alternative; 1 egg, large (or equivalent of 2 large eggs with egg replacer). Yield: 12 large, 18 medium or 36 small cookies. Pre-heat oven to 350 degrees. Soften butter in stand mixer, then add dry mix and egg, mixing until dough comes together. Roll our dough between 2 pieces of parchment or plastic wrap .Cut out cookies using cookie cutters or free form with a knife. Remove excess dough around cookies and bake for 8 to 12 minutes until edges just start to brown. If dough becomes warm or sticky, wrap in plastic and refrigerate for 30 minutes to an hour. Optional: Sprinkle with crystals, sprinkles, or for Snickerdoodles with cinnamon before baking. Or when cooled, decorate with frosting or royal icing.


Warnings

Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.

Nutrition

Nutrition Facts

Serving Size 22.00 g
Servings Per Container 17
  • Amount Per Serving
  • Calories 80
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 70mg3%daily value
    • Total Carbohydrate 21g7%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 10g
    • Protein 0g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Since 1988. Roll & cut. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. No artificial colors, flavors or preservatives. Share the joy of home baked cookies! Use your favorite cookie cutters to make fun shapes, or roll and slice cookies. Frost them, fill the with chips, nuts or dried fruit or sprinkle with colored sugar. Homemade goodness is now fast and easy! GF: Certified gluten-free. Pamela's Products is proud to support national and regional non-profit celiac disease, gluten intolerance and autism support organizations. Visit our website for more great recipes: www.pamelasproducts.com! Product of the USA.


Ingredients

Evaporated Cane Sugar, Brown Rice Flour, Cassava Flour, Powdered Sugar (contains 3% Tapioca Starch), Potato Starch, Tapioca Starch, Sorghum Flour, White Rice Flour, Sweet Rice Flour, Gluten-free Flavor, Sea Salt, Guar Gum, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate).


Directions

Roll & Cut Sugar Cookies: 1 bag Pamela's Sugar Cookie Mix; 8 tbsp butter or butter alternative; 1 egg, large (or equivalent of 2 large eggs with egg replacer). Yield: 12 large, 18 medium or 36 small cookies. Pre-heat oven to 350 degrees. Soften butter in stand mixer, then add dry mix and egg, mixing until dough comes together. Roll our dough between 2 pieces of parchment or plastic wrap .Cut out cookies using cookie cutters or free form with a knife. Remove excess dough around cookies and bake for 8 to 12 minutes until edges just start to brown. If dough becomes warm or sticky, wrap in plastic and refrigerate for 30 minutes to an hour. Optional: Sprinkle with crystals, sprinkles, or for Snickerdoodles with cinnamon before baking. Or when cooled, decorate with frosting or royal icing.


Warnings

Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.


Common questions

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