Immaculate Bakery Gluten Free Sugar Cookie Mix

Immaculate Bakery Gluten Free Sugar Cookie Mix

Immaculate Bakery

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Honestly delicious No bleached flour No artificial preservatives


Rice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.


You Will Need:1 Stick (1/2 Cup) Butter, Softened* (Not Melted), 1 Tablespoon Water, 1 Teaspoon Gluten-Free Vanilla, 1 EggBaking Instructions:1. Heat oven to 350degF (or 325degF 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.Allow cookie sheet to cool between batches.To prepare with vegetable oil, make dough using 1/2 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs.High Altitude (3500–6500 ft.): No change.*To soften butter directly from refrigerator, microwave unwrapped stick on High 10–15 seconds. We know it's tempting... but please do not eat raw cookie dough.

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