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Betty Crocker Gingerbread Cake and Cookie Mix
Betty Crocker Gingerbread Cake and Cookie Mix
14.5 oz
About
Details
Fill your kitchen with the scent of delicious baked goods in minutes! With Betty Crocker Gingerbread Cake and Cookie Mix, you can treat yourself to oven-fresh gingerbread cookies or cake any time of the day or night. Prepare as cookie mix or cake mix — you decide! Enjoy as is or explore Betty Crocker recipes for a new take on this cookie classic.
• Make Betty Crocker gingerbread cake or cookies
• Make gingerbread cake or cookies in record time
• Prepare as cake mix or cookie mix
• Bite into soft gingerbread cookies or moist cake
• Serve gingerbread treats for celebrations and everyday moments
• Box Tops For Education Participating Product: Give back to schools with Betty Crocker - Download the Box Tops App to learn more & start earning cash for schools in need today
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Leavening (baking Soda, Sodium Acid Pyrophosphate), Wheat Starch, Dextrose, Corn Starch, Salt, Natural Flavor, Hydroxylated Soy Lecithin.
Directions
You will need: 1-1/4 cups water, 1 egg. Cake Instructions: 1 Heat oven to 350 degrees F for aluminum or gloss pan or 325 degrees F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 inches x 8 inches: 32-37 minutes. 9 inches x 9 inches: 28-33 minutes. 11 inches x 7 inches: 24-29 minutes. High altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cookie mix. You will need: 1/4 cups water, 3 tablespoons butter or margarine softened. Cookie Instructions: 1. Heat oven to 375 degrees F or (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended. 2. Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake 11 to 13 minutes or until edges are firm (do not over bake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft); No change. Betty's Tip: To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
Warnings
Contains wheat and soy; May contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 6g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 360mg16%
- Total Carbohydrate 38g14%
- Dietary Fiber 0g0%
- Sugars 20g
- Protein 2g
Details
Fill your kitchen with the scent of delicious baked goods in minutes! With Betty Crocker Gingerbread Cake and Cookie Mix, you can treat yourself to oven-fresh gingerbread cookies or cake any time of the day or night. Prepare as cookie mix or cake mix — you decide! Enjoy as is or explore Betty Crocker recipes for a new take on this cookie classic.
• Make Betty Crocker gingerbread cake or cookies
• Make gingerbread cake or cookies in record time
• Prepare as cake mix or cookie mix
• Bite into soft gingerbread cookies or moist cake
• Serve gingerbread treats for celebrations and everyday moments
• Box Tops For Education Participating Product: Give back to schools with Betty Crocker - Download the Box Tops App to learn more & start earning cash for schools in need today
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Leavening (baking Soda, Sodium Acid Pyrophosphate), Wheat Starch, Dextrose, Corn Starch, Salt, Natural Flavor, Hydroxylated Soy Lecithin.
Directions
You will need: 1-1/4 cups water, 1 egg. Cake Instructions: 1 Heat oven to 350 degrees F for aluminum or gloss pan or 325 degrees F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 inches x 8 inches: 32-37 minutes. 9 inches x 9 inches: 28-33 minutes. 11 inches x 7 inches: 24-29 minutes. High altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cookie mix. You will need: 1/4 cups water, 3 tablespoons butter or margarine softened. Cookie Instructions: 1. Heat oven to 375 degrees F or (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended. 2. Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake 11 to 13 minutes or until edges are firm (do not over bake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft); No change. Betty's Tip: To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
Warnings
Contains wheat and soy; May contain milk ingredients.
Common questions
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