Frequently Asked Questions

 

We have tried to anticipate questions you might have about our products and services and provide the answers here. If you need additional information please click on CONTACT and we will promptly answer any questions you may have.

 

 

My child is allergic to nuts. Are your cookies really peanut/nut free?
 

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.

 

 

Can I thaw and refreeze the dough?

 

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.

 

How long does the cookie dough last?

 

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

 

How much money can our group make? What are the keys to a successful fundraiser?

 

There is $10 profit on the cookbook and $7 profit on all other items. An average organization with 20 sellers can easily sell 400 pails for a profit of $2800 dollars.

 

 

Who created the recipes?

 

Lorenda Friesen and her cousin spent hundreds of hours in the kitchen perfecting Cookie Crumbles' distinctive recipes for six varieties of homemade-tasting cookies.

 

 

Is shipping included in the price of dough?

 

Cookie Crumbles provides free delivery in most cases when 150 items are sold. Other arrangements can be negotiated.

 

 

Is Cookie Crumbles a local company?

 

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

 

 

How do I bake the cookies?

 

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.

 

 

What kind of shortening do you use?

 

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

 

 

Do you sell your cookie dough in case lots? Do you ship your cookie dough?

 

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

for FUNDRAISERS
  Sandra Smith

Phone 1.855-531-4244

Email sandra@cookiecrumbles.ca

-----------------------------------

 Michelle Fuiten

Phone 306-921-8813

Email michelle@cookiecrumbles.ca

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     Peanut/Nut Free

and

    Trans Fat Free*

*except Shortbread

Proudly offering

fundraising across

the Prairies

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