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