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Betty Crocker Cookie Mix, Gingerbread
Betty Crocker Cookie Mix, Gingerbread
17.5 oz
About
Details
Betty Crocker Gingerbread Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.
• COOKIE MIX: Delicious cookie mix that makes a warm, sweet treat packed with flavor that both kids and adults will love.
• QUICK AND EASY: Make cookies without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day.
• ENDLESS OPTIONS: Prepare cookie mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love.
• GREAT TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker.
• CONTAINS: 17.5 oz
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses Powder, Palm Oil, Maltodextrin, Baking Soda, Cinnamon, Spice, Salt, Nonfat Milk
Directions
You Will Need: 1 Stick (1/2 cup) butter, margarine or spread*, softened** (Not melted); 1 tablespoon water; 1 egg. 1. Heat: Heat oven to 375 degree F (or 350 degree F for nonstick cookie sheet). 2. Stir: Stir cookie mix, softened butter, water and egg in medium bowl until well blended. 3. Roll: Roll dough on lightly floured surface until 114 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 3-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 4. Bake: Bake 8 to 10 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on high 10-15 seconds. Betty's Tip: To Make Gingersnaps, shape dough into 1-inch balls. Flatten slightly with bottom of glass dipped in sugar. Bake 9 - 11 minutes. Do not eat raw cookie dough.
Warnings
Contains wheat and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 1.5g2%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 150mg7%
- Total Carbohydrate 22g8%
- Dietary Fiber 0g0%
- Sugars 11g
- Protein 2g
Details
Betty Crocker Gingerbread Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.
• COOKIE MIX: Delicious cookie mix that makes a warm, sweet treat packed with flavor that both kids and adults will love.
• QUICK AND EASY: Make cookies without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day.
• ENDLESS OPTIONS: Prepare cookie mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love.
• GREAT TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker.
• CONTAINS: 17.5 oz
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses Powder, Palm Oil, Maltodextrin, Baking Soda, Cinnamon, Spice, Salt, Nonfat Milk
Directions
You Will Need: 1 Stick (1/2 cup) butter, margarine or spread*, softened** (Not melted); 1 tablespoon water; 1 egg. 1. Heat: Heat oven to 375 degree F (or 350 degree F for nonstick cookie sheet). 2. Stir: Stir cookie mix, softened butter, water and egg in medium bowl until well blended. 3. Roll: Roll dough on lightly floured surface until 114 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 3-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 4. Bake: Bake 8 to 10 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on high 10-15 seconds. Betty's Tip: To Make Gingersnaps, shape dough into 1-inch balls. Flatten slightly with bottom of glass dipped in sugar. Bake 9 - 11 minutes. Do not eat raw cookie dough.
Warnings
Contains wheat and milk ingredients.
Common questions
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