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!
Size & Packaging
Size: 1 pint/1 lb
1 lb of cookie dough makes about a dozen cookies.
Packaged in plastic.
Ingredients: Raw* 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, raw* eggs L, cream of tartar, baking soda, vanilla, cinnamon and salt.
O = organic L = local
*Consuming raw or undercooked meats, poultry, seafood, shellfish, flour or eggs may increase your risk of foodborne illness. Cook fully before eating.
Please be aware that all products are made in a kitchen that uses products such as peanuts, tree nuts, coconut, dairy, eggs, wheat/gluten, fish, shellfish and soy. While we take steps to minimize the risk of cross-contamination, there is always risk of contamination, therefore we cannot guarantee that any of our products are safe to consume for people with severe 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!