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|19 servings per container|
|Serving Size: 3 tbsp mix|
|Calories from Fat||10||60|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1.5 g (2%)||6 g (10%)|
|Saturated Fat||0 g (0%)||3.5 g (17%)|
|Trans Fat||0 g||0 g|
|Cholesterol||0 mg (0%)||25 mg (8%)|
|Sodium||135 mg (6%)||170 mg (7%)|
|Total Carbohydrate||20 g (7%)||22 g (7%)|
|Sugars||10 g||12 g|
|Protein||1 g||2 g|
|Potassium||50 mg (1%)||55 mg (2%)|
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.
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.
Allergy Note: Contains wheat. May contain egg, milk, and soy ingredients.
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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