Wholesome Sweeteners Organic Powdered Confectioners Sugar Description
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New Look - Same Great Taste!
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Live Sweetly™
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Super Fine 12x Powder
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Corn Free
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Perfect for Frostings, Fillings, Dusting and Baking
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Fair Trade Certified
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USDA Certified Organic
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Non-GMO Verified
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Naturally Vegan
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Kosher Certified
Life is Sweeter when it's Wholesome!™
Love, kindness and joy may not appear on the ingredient label, but they're in this package just the same. Each time you choose Wholesome!™ products, someone's life gets a little bit sweeter.
Wholesome pours their whole heart into all they do.
Wholesome is committed to organic and stay on the cutting edge of eco-friendly agriculture to ensure the smallest footprint possible. They are dedicated to Fair Trade and partner with caring farming families across the globe. Wholesome's partners are guaranteed a fair price so they can treat their loved ones well.
Live Sweetly™
Organic Powdered Confectioners Sugar
Wholesome's Organic Powdered Sugar captures a tiny bit of natural molasses in the fine powder making it delightfully sweet and flavorful. It's blended with organic tapioca for a gluten free and corn free powdered sugar. Wholesome's soft confectioners sugar is perfect for frostings, candies, fillings and decorating cookies. It's also perfect sprinkled over French toast, beignets and crêpes.
Directions
1 cup of Organic Powdered Sugar is equal to 1 cup of Refined Powdered Sugar
Free Of
Gluten, corn, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: 15
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 30 g | 10% |
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| Sugars | 30 g | |
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| Protein | 0 g | |
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Other Ingredients: Organic sugar*, organic tapioca starch.
*Fair Trade Certified™.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Cinnamon Roll Cookies (Gluten-Free)
[vc_row][vc_column][vc_column_text]If you follow a gluten-free diet and long for warm, yeasty cinnamon rolls, this is the recipe for you. Get the same buttery cinnamon flavor without the gluten in these cinnamon roll cookies. They’re an impressive taste-alike! The dough is made with unique yet delicious ingredients for a cookie dough, including a 1:1 gluten-free flour, brown sugar and cream cheese. The icing is a cream cheese icing that offers more tang and richness. The finished cookies show a beautiful cinnamon swirl.
Cinnamon Roll Cookies (Gluten-Free)
Dough
- 1-1/4 cup King Arthur Baking Company Measure for Measure Gluten-Free Flour
- 1/2 cup butter (softened)
- 1/3 brown sugar
- 2 oz. cream cheese (softened)
- 2 eggs
- 1 Tbsp. baking powder
- 1 Tbsp. vanilla extract
Cinnamon Filling
- 2 Tbsp. butter (melted)
- 1 Tbsp. cinnamon
- 1/4 cup sugar
Cream Cheese Icing
- 4 oz. cream cheese
- 1 cup confectioners sugar
- 1 Tbsp. vanilla extract
- 6 Tbsp. milk
- Using an electric mixer, combine butter, cream cheese and brown sugar until creamy and smooth.
- Add eggs and vanilla. Mix until thoroughly combined.
- Slowly add flour and baking powder. Until dough is soft like play dough. If dough is sticky, add a bit of flour. If it's crumbly or too dry, add a little bit of water or milk.
- Roll dough between 2 sheets of parchment paper into a rectangular shape, about 1/4-inch thickness.
- Before adding cinnamon-sugar mixture, test to see if dough rolls into a log easily. Slowly roll dough a few times. If dough rolls easily, unroll it back to the rectangular shape. To troubleshoot issues forming a log, reference notes below.
- If dough rolls easily, make cinnamon-sugar filling, brush melted butter over rectangular-shaped dough and sprinkle cinnamon-sugar mixture over dough.
- Slowly roll dough into tight log, wrap with plastic wrap and refrigerate 1 hour or freeze 20 minutes.
- Once chilled, cut dough into 1-inch thick cookies and add to cookie sheet.
- Bake at 350 degrees F for 10 minutes or until cookies are almost done. Cool on a wire rack.
- Meanwhile, make cream cheese icing. Using a hand mixer, mix cream cheese, powdered sugar, vanilla and milk until creamy. Add more milk to make the icing thinner.
- Spread cream cheese icing over cookies before serving.
- Store in an air-tight container for up to 5 days.
- For this recipe the flour used is King Arthur gluten-free measure for measure flour. If using a different mix, the cookies might have a different consistency.
- If dough is sticking to parchment paper: Pull dough away, sprinkle flour on the parchment paper and roll the dough again in a rectangular shape. If dough is still sticking and you have trouble forming a log, the dough may be too wet or rolled too thin. Roll it again in a thicker rectangular shape and try forming a log again. If you still have trouble forming the roll, pull dough away, add to a bowl with a bit of flour. Start with 1 tablespoon of flour and using your hands mix it in the dough. Roll it again and test it to be sure it doesn't stick or come apart.
- If dough is crumbling: The dough might be too dry. Add dough to a bowl and add a little bit of liquid (water or milk) and try rolling again.
- Grab these ingredients and more at Vitacost.
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