Our Sugar Cookie Mix makes perfect cut-out cookies, and one bag makes a generous batch of 30 large cookies or 90 small ones! The dough freezes very well, so you can keep some on hand to bake fresh cookies whenever you like. You can also use this versatile mix to make snickerdoodles, lemon cookies, pumpkin cookies, and more! We use our all-purpose flour with The Plant Based Egg in our baking mixes, and that means your cookies will always come out great and have a superior texture. No need to add xanthan gum, guar gum, or eggs!

We recommend using a high-protein plant milk with our baking mixes for the very best results. Examples are soy milk, Ripple, Bolthouse, or any other plant milk with at least 8 grams of protein per cup. If you can’t use one of these, then flax milk is the next best choice. Your choice of vegan butter is also important because they differ considerably in water and fat content. We use Earth Balance Buttery Spread in the tub and it also comes in a soy free version. It has 11 grams of fat per 1 TBS (14 g) serving and it works very well in baking. If you wish to use another brand, be sure it contains at least 9 g of fat per 1 TBS (14 g) for the best results.

Like all of our products, this cookie mix is gluten free, top 8 allergen free, sesame free, and non-GMO! It is produced in a dedicated facility that is free from all of those, so there is no risk of cross-contamination.

Ingredients: Freely Vegan Flour (Whole Grain Blend [brown rice flour, sorghum flour, millet flour], White Rice Flour, Potato Starch, Tapioca Flour, The Plant Based Egg [psyllium husk, flaxseed, apple/citrus pectin, agar, milled chia, sunflower lecithin], Sweet Rice Flour, Potato Flour), Cane Sugar, Vanilla Powder (dextrose, select vanilla beans), Baking Powder (monocalcium phosphate, sodium bicarbonate, non-GMO corn starch), Baking Soda, Salt.