Ginger Snap Cookie Dough

Mom's Pantry

$19.90

This Product Is Available To Fundraisers Only
  • SKU: 1508
  • Weight: 1.36 kg

Scoop & Bake

Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 350°F. Scoop dough with a spoon and place onto cookie tray 1 ½ inches apart. Flatten dough with a fork. Bake for 9 - 12 minutes depending on desired consistency. Remove from oven and let cool. The cookie dough will keep in the refrigerator for up to 2 weeks and is good in the freezer for up to 6 months. RE-FREEZE UNUSED PORTIONS

Ingredients: Flour, sugar, fancy molasses, hydrogenated soybean and/or palm and/or canola oils, eggs, water, sodium bicarbonate, salt, ginger, citric acid. CONTAINS: EGG, MILK, SOY, WHEAT.