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Betty Crocker Cookie Mix, Sugar

Betty Crocker Cookie Mix, Sugar Image
Betty Crocker Cookie Mix, Sugar
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17.5 oz (1 lb 1.5 oz) 496 g

Makes 3 dozen - 2 inch cookies. Homemade cookies in 20 minutes. Carbohydrate Choices: 1-1/2. Bake life sweeter. Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. www.BettyCrocker.com.

UPC/PLU: 16000306301 ?

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Dietary Considerations: Kosher

  1. Details
  2. Instructions
  3. Nutritional Information
  4. Dietary Considerations
  5. Product Alerts
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.
Do not eat raw cookie dough. Prep Time: 7 minutes. Bake Time: 9 minutes. You Will Need: For Drop Cookies: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil.), softened (not melted); 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) 3. Bake 7 to 9 minutes (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: For drop cookies, stir in 1 tbsp flour with the cookie mix. For Cutout Cookies: You Will Need: 1/3 cup butter, margarine or spread (If using spread, use one that has more than 65% oil.), softened (not melted); 1 tablespoon Gold Medal All-Purpose Flour; 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir flour into cookie mix. Add softened butter and egg in medium bowl until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter and place 1 inch apart on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): For Cutout Cookies, stir in 2 tbsp flour with the cookie mix. Betty's Tips: Allow cookie sheet to cool between batches. Decorate cookies with Betty Crocker Ready to Spread or Whipped Frosting.
Nutrition Facts mix
Calories
110
Calories from Fat
20
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.5g
3%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
15mg
0%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
Vitamin A
0%
Iron
2%
Folic acid
4%
Folic Acid
4%
Niacin
2%
Niacin
2%
Riboflavin
2%
Thiamin
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
Nutrition Facts prepared
Calories
160
Calories from Fat
70
% Daily Value*
Total Fat
8g
12%
Saturated Fat
4g
20%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
105mg
4%
Potassium
20mg
1%
Sugars
12g
Protein
2g
ServingSize_Prepared
2ea
Total Carbohydrate
7%
Dietary Fiber
0%
Vitamin A
4%
Iron
2%
Folic acid
4%
Folic Acid
4%
Niacin
2%
Niacin
2%
Riboflavin
2%
Thiamin
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

Other Dietary Considerations:

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