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Miss Jones Baking Co, Confetti Pop Cookie Mix, 13 oz (369 g)
Makes 30 Mini, 20 Regular, or 12 Giant Cookies
You will need
5 1/2 Tbsp Unsalted Butter, Softened (Not Melted)
There are three ways you can make our cookies: using a stand mixer, using a hand mixer, or using a bowl and spatula…just be ready to get your hands in the mix!
Beat together the softened butter and egg in a large bowl using a mixer on medium-low speed. If you aren’t using a mixer, use a whisk for this part.
Add the cookie mix to bowl and beat on medium speed until dough starts to come together (60-90 seconds). If you aren’t using a mixer, use a spatula to fully combine ingredients, then form a ball of dough using your hands.
Using a small cookie scoop or spoon, portion and roll about one tablespoon of dough into a ball and place on baking sheet. For soft and chewy cookies, do not flatten. For crispier cookies, flatten slightly before baking.
Bake at 350F for 9-11 minutes (do not overbake). Cookies will be puffy right out of the oven, flattening as they cool to create a deliciously chewy, soft treat, with just the right amount of crunch!
Cut-Out Sugar Cookie Instructions: Add 1/4 cup flour to mix. Dough will be very crumbly so you’ll need to use your hands to form a ball of dough. Roll out, cut, and bake!
Vegan: Use 1/4 cup softened vegan butter, 1 tbsp almond milk, and flax egg (1 tbsp ground flax and 3 tbsp water mixed together. Let rest for 5 minutes). Follow normal mixing instructions and bake for 13-16 minutes.
Organic pastry flour, organic cane sugar, non-gmo sprinkles (sugar, potato starch, rice bran oil, maltodextrin, spirulina extract, paprika, turmeric, beetroot red, purple sweet potato, red radish, carnauba wax), natural vanilla flavor, baking powder (sodium acid pyrophosphate, sodium bicarbonate, non-gmo corn starch, mono calcium phosphate), sea salt, baking soda.
Brunei, Cambodia, Indonesia, Laos, Myanmmar, Philippines, Malaysia, Thailand, Vietnam.
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