Frequently Asked Questions

All of Cookie Crumble products are produced in peanut/nut free kitchens. Furthermore, all of our ingredients are purchased from peanut/nut free facilities. Our suppliers provide Allergen and Food Sensitivity Information for each ingredient that we purchase. Cookie Crumbles is diligent about being peanut/nut free.

Every product in the site’s Shop area has ingredients and nutritional info shown below the image, description, and “add to cart” button.

Just scroll down a little bit on an item’s page on the Shop to find ingredients and nutritional information.

You can keep Cookie Crumbles dough in your freezer for up to a year and you can thaw and refreeze Cookie Crumbles dough any time. You can keep the dough in your fridge for up to three months, which we recommend so your cookies are always ready to bake. You may also roll your cookie dough into balls and place them in a freezer bag for future use.

You can keep Cookie Crumbles dough in the freezer for up to a year and in the fridge for up to three months.

Lorenda Friesen and her cousin spent hundreds of hours in the kitchen perfecting Cookie Crumbles’ distinctive recipes for seven varieties of homemade-tasting cookies and two muffin mixes.

Cookie Crumbles provides free delivery in most cases when 200 items are sold. Other arrangements can be negotiated.

Yes, we’re a Canadian-run, family-owned business based in Saskatchewan. Our products are produced in our local, health inspected facility.

For optimum results, let the dough sit at room temperature for 30 minutes. Roll the dough into balls (don’t press down). Bake at 350°F for 10-12 minutes. If you take them out before they look done, the results will be a soft & chewy cookie & for a crunchier cookie, just bake a little longer.

Variety Specific Instructions: Gingersnaps – are more attractive if rolled in sugar before baking. For a thin wafer with Shortbread, you can roll it out and press down. You can also roll them out and cut them, but you will need a bit of flour on your board.

MUFFIN MIX DIRECTIONS

Mix together: 1 egg; 1 cup sour milk (milk with 1 tbsp vinegar added); 1/3 cup oil (may use melted margarine); and 3 1/4 cups dry mix.

May add any of the following or combination of:

• 1 banana, 1/2 cup chocolate chips;
• 1 chopped apple, 1/2 tsp cinnamon;1/2
• cup coconut, raisins, craisins, dates, nuts, wheat germ, dried fruit, zest of 1 lemon, 1 cup fresh or frozen berries (saskatoons, blueberries, raspberries, etc.)

BAKING INSTRUCTIONS

Line muffin tins with paper liners. Fill 1/2 full of dough and bake at 400°F for 15-20 minutes until toothpick comes out clean.

We ONLY use non-hydrogenated vegetable shortening & margarine. However, our shortbread dough does contain real butter.

We deliver only what you have pre-sold and never a pail more.