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Warm Your Ovens: Colorado State Fair to Host Gold Medal Flour Cookie Contest


media release

Colorado State Fair

Colorado Department of Agriculture



August 3, 2015


Chris Wiseman, General Manager, (719) 924-0151,

Christi Lightcap, Dir. of Communications, (720) 480-8672,


Warm Your Ovens: Colorado State Fair to Host Gold Medal Flour Cookie Contest


PUEBLO, Colo. – The “Gold Medal Flour Cookie Contest” is coming to the Colorado State Fair. The competition will reward the most delicious and award-worthy cookies from Colorado home bakers.


The entry fee is only $5 and cash prizes await the top three finishers, including a $200 award for first place. All winners receive an award certificate and celebratory apron. Winners may also be featured by Gold Medal on Facebook or other communications.


Using the premium quality of Gold Medal flour, contestants are asked to create any kind of cookie, from bars and brownies, to more classic cookies or new creations. Any style, size or shape is welcome. Let your taste buds and imagination run wild. Judges choose winning recipes with the best appearance, flavor and texture.


The contest will be held on August 31, 2015; registration is now open with an entry deadline of August 29, 2015. For contest details, official rules, and a list of other special contests, contact the Colorado State Fair general entry office at 719-404-2080 or visit


The Colorado State Fair runs August 28 - September 7, 2015.  For more information, visit


For inspiration, try these Mexican Hot Chocolate Snickerdoodles, a past blue ribbon winner (Los Angeles, 2014, Kim Dame). You can also find inspiration at


Mexican Hot Chocolate Snickerdoodles

2 2/3 cups Gold Medal All-Purpose Flour

2 teaspoons cream of tartar

1/3 cup cocoa powder

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon Kosher salt

1/2 cup butter, softened

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

2 large eggs, room temperature

2 ounces unsweetened baking chocolate, melted and slightly cooled


Rolling Mixture:

1/2 cup granulated sugar

2 teaspoons cinnamon

1 tablespoon cocoa powder

1 teaspoon sea salt


In a medium bowl, sift together flour, cream of tartar, cocoa powder, cinnamon, baking soda, and kosher salt; set aside. In a mixing bowl or stand mixer (or you can use a hand mixer), beat together butter, shortening, and sugar until light in color and fluffy, about 5 minutes. Beat in eggs, one at a time, until well combined. Add the melted chocolate. Gradually add in flour mixture until all combined. Line 2 baking sheets with parchment paper or silicone baking mats. In a small bowl, mix the sugar, cinnamon, cocoa powder and sea salt. (Set aside as the rolling mixture.) Using a tablespoon or small scoop for a consistent size, scoop the dough and roll by hand into 1-inch balls. Coat in the rolling mixture. Place about 2 inches apart on the 2 baking sheets. Place in refrigerator. Chill for 1 hour. (Alternately you can wrap the full batch of dough in plastic and chill 2-4 hours or overnight before rolling into 1-inch balls, etc.) Preheat oven to 350 degrees. Bake for 8-9 minutes. Let cool on baking sheets for 5-10 minutes. Remove and finish cooling on wire racks. Makes about 36 cookies, depending on size.


The 2015 Colorado State Fair will mark the Fair's 143rd year as Colorado's premier celebration of agriculture. The Fairgrounds provides nearly $34 million in economic activity to Colorado throughout the year; $29 million of that activity is driven by the annual State Fair event. In addition to showcasing Colorado agriculture, the annual event features one of the country’s largest traveling carnivals, artwork, crafts, food competitions, thrilling rodeo action, a wide variety of food and merchandise booths and a Fiesta Day honoring Colorado's ties to the Hispanic culture. 




Editor Notes:

·         Interviews are available with General Manager, Chris Wiseman. Contact Christi Lightcap at (720) 480-8672 or

·         Media outlets can apply for media credentials at



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