Betty Crocker Sugar Cookie Mix, 87.5 oz
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Directions
Prep time: 7 minutes Bake time: 10 minutes You will need for 1 pouch: For Drop Cookies: 1/2 Cup (1 stick) Butter, Margarine or Spread,* Melted and 1 Egg *If using spread, use one that has more than 65% oil. For Cutout Cookies: 1/3 Cup Butter, Margarine or Spread,* Melted, 1 Egg, and 2 Tablespoons Gold Medal® All-Purpose Flour *If using spread, use one that has more than 65% oil. 1. Heat oven to 375°F (or 350°F for nonstick cookie sheet). 2. TO MAKE DROP COOKIES: Stir cookie mix, 1/2 cup melted butter and egg in medium bowl until well blended. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. OR TO MAKE CUTOUT COOKIES: Stir cookie mix, 1/3 cup melted butter, egg and all-purpose flour in medium bowl until well blended. Roll dough on lightly floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes, or until edges are light golden brown. Cool 1 minute before removing from sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): For Drop Cookies with 1 pouch mix, use 1/3 cup butter, margarine or spread,* melted, and 1 egg. Bake 7-9 min. Bake larger drop cookies 10-13 min. For Cutout Cookies, no change.
Nutrition Facts
| Title | Per 3 tbsp mix |
| Number Of Servings | 18 |
| Serving Sizes |
3.0 Tablespoon 28.0 Gram |
| Serving Size Full Txt | 3 Tablespoon (28g) |
| Energy | 120 |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugars | 13 g |
| Added Sugars | 13 g |
| Iron | 0.6 mg |
| Protein | 1 g |
| Daily Percent Of Iron | 4 |
| Daily Percent Of Added Sugars | 25 |
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Baking Soda, Salt, Natural Flavor.Warnings
Do not eat raw cookie dough.UPC
00016000150317