

Gluten Free Classic Sugar Cookie Mix
Our Gluten Free Classic Sugar Cookie Mix is a baking staple for any gluten-free pantry. Whether you’re making totally adorable cut-out cookies or classic sugar cookies, it’s good to have a box on-hand.
Please note: While we update this website on a regular basis, the information displayed is for guidance only. For definitive advice, always read the package label.
$
Nutrition Facts |
||||
Serving Size 2 tbsp mix (24g) makes 1 cookie |
||||
Servings Per Container 18 |
||||
Amount Per Serving |
||||
Calories 90 |
Calories From Fat 0 |
|||
% Daily Value* |
||||
Total Fat 0g |
0% |
|||
Saturated Fat 0g |
0% |
|||
Trans Fat 0g |
||||
Polyunsaturated Fat 0g |
||||
Monounsaturated Fat 0g |
||||
Cholesterol 0mg |
0% |
|||
Sodium 125mg |
5% |
|||
Total Carbohydrates 20g |
7% |
|||
Dietary Fiber 0g |
0% |
|||
Sugars 9g |
||||
Protein less than 1g |
||||
Vitamin A Percentage 0% |
• |
Vitamin C Percentage 0% |
||
Calcium Percentage 0% |
• |
Iron Percentage 0% |
||
* Percent Daily Values are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs: | ||||
Calories: |
2,000 |
2,500 |
||
Total Fat | Less than | 65g | 80g | |
Saturated Fat | Less than | 20g | 25g | |
Cholesterol | Less than | 300mg | 300mg | |
Sodium | Less than | 2400mg | 2400mg | |
Total Carbohydrates | 300g | 375g | ||
Dietary Fiber | 25g | 30g |
Ingredients
Rice Flour, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.
MAY CONTAIN SOY INGREDIENTS
Baking Instructions
You will need
1 Stick (1/2 Cup) Butter, Softened* (Not Melted)
1 Tablespoon Water
1 Teaspoon Gluten-Free Vanilla
1 Egg
1. Heat oven to 350°F (or 325°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla and egg in medium bowl until soft dough forms.
2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet.
1. Heat oven to 350°F (or 325°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla and egg in medium bowl until soft dough forms. 2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3. Bake 13 to 15 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.