Cherrybrook Kitchen Gluten Free Dreams Sugar Cookie Mix – gluten, wheat, egg, peanut, dairy free

Posted on | July 30, 2007 | 4 Comments

Mi-del mint chocolate sandwich cookie gluten free

Oh yah, looks good, huh? This is the Cherrybrook Kitchen Sugar Cookie Mix with their vanilla frosting mix.

Every Easter, I have a tradition of making soft and yummy sugar cookies with my kiddos. I have a heavenly recipe that is to die for that I have used for years. And even though I don’t mind eating gluten free, at Easter, every so often, I wish I could just have one of my famous sugar cookies.

When I saw this mix at my local grocery store, I was excited. Maybe I wouldn’t have to miss out at Easter anymore! Could it be? A good GF sugar cookie mix? This, I had to try. When I prepared the mix at home, I found the cookies easy to mix by hand. I rolled 18 small balls of cookie dough by hand, gently placed them on the sheet, and popped them into the oven. They were supposed to bake for 12-14 minutes, so I set my timer for 13 minutes. When my timer went off, I was shocked to discover that the cookies weren’t even half baked! They had barely started to flatten out and showed no hint of browning at the edges. I ended up baking the cookies for a full 19 minutes before they browned a bit at the edges and slightly cracked at the top.

After cooling completely on a wire rack, I found that these cookies appeared rounded at the top, creating a thicker center. This created some difficultly in frosting the cookies, as I prefer a flat sugar cookie:

I found the bottom and edges of the cookies to be crisp, with a soft chewy center. The texture seemed grainy and mealy, and crumbled a bit when I took a bite. the flavor was mild, not too sweet with a slight aftertaste. They tasted “OK”, alone, but much better with frosting, as with most sugar cookies. These cookies also dry out quickly, and suggest storing them in an air tight container after cooking. The packaging is just adorable, I just wish the mix turned out better for me. I hope someone else out there had a better experience than I did.

Pros: easy prep

Cons: fussy baking time, grainy texture, “OK” flavor

Rating: 3 stars

Were Can I Buy This Mix?

Cherrybrook Kitchen – Sugar Cookie Mix
From: glutenfree.com

Ingredients: White rice flour, evaporated cane juice, potato starch, tapioca flour, baking powder [sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate], xanthan gum, sea salt.

Category: *Cookies & Biscotti, Cherrybrook Kitchen mixes
Tags: cookies

Comments

4 Responses to “Cherrybrook Kitchen Gluten Free Dreams Sugar Cookie Mix – gluten, wheat, egg, peanut, dairy free”

Alisa
July 31st, 2007 @ 9:35 pm

Well they sure do look good! I have only trialed the cherrybrook kitchen cookie mix, which was good, not the gluten-free. I could see dryness being a problem, bummer.
Kristine
December 13th, 2010 @ 3:30 pm

I wish I had read this before baking. My cookies had zero spread and I also had to “overcook” to get them lightly brown. I am baking the second pan now and mushed them flat. But honestly, I hesitated when the box said to add melted margarine. I feel like the melting of the fat is what causes good spread. I doubt I will make these again but if someone out there does, try creaming the vanilla, margarine and rice milk with solid margarine and see if they turn out better.
michele
September 21st, 2011 @ 5:24 pm

I really enjoyed these. I made them small: I got about 40 out of the mix. I baked the directed 14 minutes. No, they didn’t spread as I’d hoped, but they were nice and soft, and not nearly as gritty as I expected. Maybe my expectations were low, but I was thrilled to have freshly baked cookies for a change!
Sara
November 16th, 2011 @ 2:50 pm

I made these, but rolled them in raw sugar before baking for the time required, and they were WONDERFUL!!!
Mine weren’t brown on top, but still yummy.
They pretty much disappeared. I will be getting another box soon