These are terrific. Most gluten free products are hard but these are soft on the outside and crispy on the inside. I have to use buttermilk to replace eggs (allergy) but it works great. I make 15 of the larger sized ones. So yesterday I made pumpkin pie filling, which takes a long time to bake, thoroughly cooled it and spread it like peanut butter thickly on cooled cookies, and covered them with whipped cream. It was the best pumpkin pie substitute by far that I've had since I went gluten free 20 years ago. I watched a scary movie for Halloween and ate my pumpkin pie cookies.
About This Item
Betty Crocker Gluten Free Sugar Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.
- Betty Crocker gluten free sugar cookie mix is delicious and packed with flavor that both kids and adults will love
- Makes 18 about cookies
- Versatile cookie mix that yields great cookies every time
- Contains no artificial flavors and no preservatives
- The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker
- gluten free cookie, gluten free cookies, gluten free snack, gluten free snacks,lunch snack, lunch snacks, gluten free lunch snack, cookie, cookies
Do not eat raw cookie dough.
Ingredients: Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.
Instructions: FOR DROP COOKIEYou will need1 Stick (1/2 Cup) Butter, Softened (Not Melted)1 Tablespoon Water1 Teaspoon Gluten-Free Vanilla1 EggTo soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened..1. Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended.2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet.3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.Allow cookie sheet to cool between batches.TO PREPARE WITH VEGETABLE OIL, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs.High Altitude (3500-6500 ft): No change.FOR CUTOUT COOKIEYou will need1 Tablespoon Gluten-Free Flour1 Stick (1/2 Cup) Butter, Softened (Not Melted)1 Tablespoon Water1 Teaspoon Gluten-Free Vanilla1 Egg1. Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended.2. Roll dough until 1/4 inch thick on surface sprinkled with gluten-free flour. Cut with 2-inch cookie cutter and place 1 inch apart onto ungreased cookie sheet.3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.High Altitude (3500-6500 ft): No change.
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|Assembled Product Weight|
|Assembled Product Dimensions (L x W x H)|
1.50 x 4.81 x 7.50 Inches
Best GF Sugar Cookie Mix!
Since I have to eat GF - doesn't always mean I enjoy it. Too many GF foods are not that great or they're made by companies that are here today and gone tomorrow. So it's nice to get a name brand item that is easy to bake and tastes great! This year - for the holidays - I added Koolaid to flavor the cookies! YUMMMMM! And Walmart did a great job with shipping FAST!!
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