Betty Crocker

Cookie Mix, Gingerbread

Nutritional Info

Nutrition Facts

19 servings per container
Serving Size: 3 tbsp mix

     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%
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.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

17.5 oz.

for Personal Shopping

Cookie Mix, Gingerbread
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.


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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