Betty Crocker

Cookie Mix, Snickerdoodle

Nutritional Info

Nutrition Facts

18 servings per container
Serving Size: 3 tbsp mix (28 g)

 mix
Calories110160
     Calories from Fat1060

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)7 g (10%)
     Saturated Fat0 g (0%)3.5 g (18%)
     Trans Fat0 g.5 g
Cholesterol0 mg (0%)25 mg (9%)
Sodium75 mg (3%)115 mg (5%)
Total Carbohydrate24 g (8%)8%
     Dietary Fiber0 g (0%)0%
     Sugars15 g 
Protein<1 g1 g

Vitamin A0%4%
Iron2%2%
Potassium75 mg (2%)80 mg (2%)
Thiamin4%4%
Riboflavin2%2%
Niacin2%2%
Folic Acid4%4%

* 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

17.9 oz.

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Product Details

Homemade cookies in 20 minutes! Box Tops for Education. Cinnamon sugar packet inside. Per 3 Tbsp Mix as Packaged: 110 calories; 0 g sat fat (0% DV); 75 mg sodium (3% DV); 15 g sugars. See nutrition facts for as prepared information. For great baking ideas visit: bettycrocker.com/cookies. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. www.BettyCrocker.com. Carbohydrate Choices: 1-1/2.

Ingredients

Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Cream of Tartar, Cinnamon, Baking Soda, Corn Starch, Salt.

Warnings

Contains wheat ingredients.

Directions

You will need: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), melted; 1 tablespoon water; 1 egg. Time to bake! 1. Stir. Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Empty pouch of cookie mix into a medium bowl. Remove cinnamon sugar packet; set aside. Stir cookie mix, melted butter, water and egg until soft dough forms. 2. Drop. Pour cinnamon sugar into a small bowl. Drop dough by rounded teaspoonfuls (one at a time) into cinnamon sugar, rolling until coated. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) Place dough 2 inches apart on an ungreased cookie sheet. 3. Bake. Bake as directed below or until edges are set. Let cool 1 minute before removing from cookie sheet. Cookie size: regular, bake time 8-10 minutes; large, bake time 9-11 minutes. Place cookie on a wire rack to cool completely. Allow cookie sheet to cool between batches. Store in airtight container. Makes: 3 dozen 2 inch cookies. High Altitude (3500-6500 ft): Stir 3 tbsp all-purpose flour into dry cookie mix. Bake regular cookies 7-9 min, large cookies 9-11 min.

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