PAMELAS COOKIE RECIPES RECIPES
SUGAR COOKIES – PAMELA'S PRODUCTS
Enjoy simple sugar cookies to cut out. Made with Pamela’s Baking & Pancake Mix.
Provided by Isabel
Number Of Ingredients 5
Steps:
- Cream butter and sugar together. Add egg and vanilla and beat together.
- Add Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
- Roll out between two pieces of parchment paper until the dough is 3/8" to 1/4" thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies as they will spread. Bake at 350° for approximately 12-15 minutes or until edges are light brown. Let cookies cool slightly and use spatula to remove from cookie sheet. You can also can wrap and freeze dough, then slice and bake in a 350° preheated oven for 14- 17 minutes.
Nutrition Facts : ServingSize ,
PAMELA'S GLUTEN FREE COOKIES RECIPE - FOOD.COM
If you have a gluten intolerance, Pamela's Ultimate Baking and Pancake mix is your best bet for baking! My favorite thing to make with this mix is cookies. No one can ever tell that they are gluten free. This recipe is really versatile too. So far, I have made basic chocolate chip cookies, white chocolate chip, apple blueberry, ginger peach, and carrot raisin. You can do whatever sounds good to you!
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add egg and vanilla and beat together.
- Add Pamela's Baking & Pancake Mix and whatever add-in. Mix thoroughly.
- The batter may feel stickier than regular cookie dough but that is fine.
- Place tablespoon sized scoops of dough on a lightly greased cookie sheet. Flatten.
- Bake in preheated 350°F oven for approximately 15 minutes.
- Let cookies cool slightly and use a spatula to remove from cookie sheet.
Nutrition Facts : Calories 105.2, FatContent 7.4, SaturatedFatContent 4.5, CholesterolContent 22.8, SodiumContent 38.2, CarbohydrateContent 10.5, FiberContent 0.5, SugarContent 9.8, ProteinContent 0.7
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