Betty Crocker

Cookie Mix, Sugar Cookie

Nutritional Info

Nutrition Facts

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

 mix2 cookies prepared
Calories110160
     Calories from Fat2070

Amount Per Serving and/or % Daily Value*

Total Fat2.5 g (4%)8 g (12%)
     Saturated Fat.5 g (3%)4 g (20%)
     Trans Fat1 g 
Cholesterol0 mg (0%)25 mg (9%)
Sodium70 mg (3%)105 mg (4%)
Total Carbohydrate22 g (7%)7%
     Dietary Fiber0 g (0%)0%
     Sugars12 g 
Protein1 g2 g

Vitamin A0%4%
Iron2%2%
Potassium15 mg (0%)20 mg (1%)
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

17.5 oz.

for Personal Shopping

Cookie Mix, Sugar Cookie
Product Details

Box Tops for Education. Homemade cookies in 20 minutes! Per 3 Tbsp Mix as Packaged: 110 calories; 0.5 g sat fat (3% DV); 70 mg sodium (3% DV); 12 g sugars. See nutrition fact 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 am-5:30 pm CT. www.Bettycrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Carbohydrate Choices: 1-1/2.

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Corn Starch, Artificial Flavor.

Warnings

Contains wheat; may contain egg, milk and soy ingredients.

Directions

Do not eat raw cookie dough. Baking Drop Cookies: You Will Need: 1 stick (1/2 cup) butter margarine or spread (spread should have at least 65% vegetable oil) softened (not melted); 1 egg. 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). In a medium bowl, stir cookie mix, softened butter and egg until soft dough forms. 2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For 2 dozen large cookies, drop by tablespoonfuls. 3. Bake: Bake 7 to 9 minutes (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): Stir in 1 tbsp all-purpose flour into dry cookie mix. Baking Cutout Cookies: You Will Need: 1 tablespoon Gold Medal All-Purpose Flour; 1/3 cup margarine or spread (spread should have at least 65% vegetable oil)softened (not melted); 1 egg. 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark nonstick cookie sheet). In a medium bowl stir flour into the dry cookie mix. Add softened butter and egg, stir until soft dough forms. 2. Roll: Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on an ungreased cookie sheet. 3. Bake: Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies. High Altitude: (3500-6500 ft): Stir 2 tbsps all-purpose four into dry mix. Let butter soften at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened.

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