Betty Crocker

Cookie Mix, Gingerbread

Nutritional Info

Nutrition Facts

19 servings per container
Serving Size: 3 tbsp mix

 prepared
Calories100150
     Calories from Fat1060

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)6 g (10%)
     Saturated Fat0 g (0%)3.5 g (17%)
     Trans Fat0 g0 g
Cholesterol0 mg (0%)25 mg (8%)
Sodium135 mg (6%)170 mg (7%)
Total Carbohydrate20 g (7%)22 g (7%)
     Sugars10 g12 g
Protein1 g2 g

Vitamin A0%2%
Iron4%4%
Potassium50 mg (1%)55 mg (2%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

17.5 oz.

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Product Details

Makes 3 dozen 2-inch cookies. Betty Crocker Kitchens Tested & Approved: Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 1-1/2.

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses, Partially Hydrogenated Soybean and/or Cottonseed Oil, Maltodextrin, Baking Soda, Spice, Cinnamon, Salt.

Warnings

Allergy Note: Contains wheat. May contain egg, milk, and soy ingredients.

Directions

Prep Time: 7 minutes. Bake Time: 10 minutes. You Will Need: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil) softened (not melted); 1 tablespoon water; 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 1. Heat oven to 375 degrees F. Stir cookie mix, softened butter, water and egg in Medium bowl until soft dough forms. 2. To Make Gingersnaps: Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Or - To make Cutout Cookies: Roll dough on lightly floured surface until 1/4 inch thick (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 2-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 3. Bake as directed below or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Cookie Sheet - Shiny Metal: 8-10 minutes bake time; Dark or Nonstick: 9-11 minutes bake time. Allow cookie sheet to cool between batches. High Altitude (3500-6500 Ft): For gingersnaps and cutout cookies, bake all cookie sheets 8-10 min.

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