Betty Crocker Sugar Cookie Mix, 17.5 oz


 

Directions

Drop Cookies: You will need: 1 Stick (1/2 Cup) Butter Margarine or Spread,* Softened (Not Melted) 1 Egg *Spread should have at least 65% vegetable oil. Time to bake! 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. Cutout Cookies: 3 Tablespoons Gold Medal™ All-Purpose Flour 1 Stick (1/2 Cup) Butter, Margarine or Spread,* Melted 1 Egg 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir flour into dry cookie mix in a medium bowl. Add melted butter and egg, stir until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. 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. Makes: 3 dozen 2 inch cookies High Altitude (3500-6500 ft): No change.

 

Nutrition Facts

Serving Size: 3.0 tbsp mix

Servings per Container: 18

Title Mix
Serving Size Full Txt 3 tbsp mix (28g)makes 2 cookies
Energy 110
Total Fat 1.5 g
Saturated Fat .5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 80 mg
Potassium 15 mg
Carbohydrates 23 g
Dietary Fiber 0 g
Sugars 13 g
Protein 1 g
Daily Percent Of Vitamin A 0
Daily Percent Of Iron 2

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Natural Flavor.

UPC

00016000306301