This classic Snickerdoodle dough is made with high-quality Kerrygold butter, local eggs, organic sugar and gluten-free flour. We include a small bag of cinnamon and sugar for rolling. Keep in your freezer for a rainy day, or thaw immediately to enjoy freshly-baked cookies at home!
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Size & Packaging
Size: 1 pint/1 lb
1 lb of cookie dough makes about a dozen cookies
Packaged in plastic
gluten-free, soy-free, vegetarian, not dairy-free (contains butter and milk powder)
Cookie dough contains raw egg*
Ingredients: Bob's Red Mill GF Flour (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xantham gum), Kerrygold butter, raw cane sugar O, eggs L, cream of tartar, baking soda, vanilla, cinnamon and salt.
O = organic L = local
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Meals are made in a facility that uses gluten, dairy and soy, therefore they are not suitable for those with allergies.
Thaw dough in fridge. Preheat oven to 400F. Line baking sheet with parchment. Pour included cinnamon/sugar packet into a small bowl. Scoop out about 2 Tbs of cookie dough, roll into ball and then into sugar mixture. Place onto baking sheet, then push down a bit on the dough ball so it isn't domed. Bake 9-10 minutes. Remove while cracks appear a little doughy still. Let cool and enjoy!
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