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You can make Dinosaur Cookies at home in just a few easy steps. Perfect for Birthdays, rainy days, or any day that needs a dinosaur.
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (palm, Palm Kernel), Corn Syrup, Corn Starch, Water, Rice Flour. Contains 2% Or Less Of: Wheat Protein Isolate, Nonfat Milk, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Egg Yolk With Sodium Silicoaluminate, Gum Arabic, Cellulose Gum, Confectioner's Glaze, Carrageenan, Soy Lecithin, Monoglycerides, Polysorbate 60, Potassium Sorbate (preservative), Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural And Artificial Flavor, Color (yellow 5, Red 3, Blue 1, Red 40), Citric Acid.
Do not eat raw cookie dough. You Will Need: 1/2 stick (1/4 cup) butter, margarine or spread, (Spread should have at least 60% vegetable oil) Softened (To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened) (Not melted) 1 Tablespoon water. Preparation: 1 Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie mix, softened butter and water in medium bowl until soft dough forms. 2 Drop dough by tablespoonfuls 2 inches apart on ungreased cookie sheet. 3 Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookies sheet. Cool completely before frosting. 4 Squeeze frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2 inch tip from corner of frosting pouch. Squeeze about 2 teaspoon frosting on each cookie; spread. Immediately decorate with sprinkles so they stick to frosting. Store loosely covered. High Altitude (3500-6500 ft): Heat oven to 375 degrees F for all pans.
Contains wheat, milk, egg and soy ingredients.
Fish Free
Shellfish Free
Treenut Free
You can make Dinosaur Cookies at home in just a few easy steps. Perfect for Birthdays, rainy days, or any day that needs a dinosaur.
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (palm, Palm Kernel), Corn Syrup, Corn Starch, Water, Rice Flour. Contains 2% Or Less Of: Wheat Protein Isolate, Nonfat Milk, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Egg Yolk With Sodium Silicoaluminate, Gum Arabic, Cellulose Gum, Confectioner's Glaze, Carrageenan, Soy Lecithin, Monoglycerides, Polysorbate 60, Potassium Sorbate (preservative), Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural And Artificial Flavor, Color (yellow 5, Red 3, Blue 1, Red 40), Citric Acid.
Do not eat raw cookie dough. You Will Need: 1/2 stick (1/4 cup) butter, margarine or spread, (Spread should have at least 60% vegetable oil) Softened (To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened) (Not melted) 1 Tablespoon water. Preparation: 1 Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie mix, softened butter and water in medium bowl until soft dough forms. 2 Drop dough by tablespoonfuls 2 inches apart on ungreased cookie sheet. 3 Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookies sheet. Cool completely before frosting. 4 Squeeze frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2 inch tip from corner of frosting pouch. Squeeze about 2 teaspoon frosting on each cookie; spread. Immediately decorate with sprinkles so they stick to frosting. Store loosely covered. High Altitude (3500-6500 ft): Heat oven to 375 degrees F for all pans.
Contains wheat, milk, egg and soy ingredients.