Betty Crocker™ Gingerbread Cookie Mix

You will need: 1 stick (1/2 Cup) Butter, Margarine or Spread*, Softened (Not Melted) + 1 Tablespoon Water + 1 Egg. Prep Time: 7 minutes 1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir cookie mix, softened butter, water and egg in medium bowl until soft dough forms. 2. To Make Gingersnaps: Shape dough into 1-inch balls and place 2 inches apart onto ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. OR To Make Cutout Cookies: Roll dough on lightly floured surface until 1/4 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). 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 set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. *If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. Betty's Tips: Allow cookie sheet to cool between batches.

Nutrition Facts

Serving Size: 25.0 g

Servings per Container: 19

Title	As Packaged
Serving Size Full Txt	3 tbsp mix (25g)makes 2 gingersnaps
Energy	100
Total Fat	1.5 g
Saturated Fat	.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	135 mg
Potassium	50 mg
Carbohydrates	20 g
Dietary Fiber	0 g
Sugars	10 g
Protein	1 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	0
Daily Percent Of Iron	4

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses Powder, Palm Oil, Maltodextrin, Baking Soda, Cinnamon, Spice, Salt.

Warnings

CONTAINS WHEAT; MAY CONTAIN EGG, MILK AND SOY INGREDIENTS. Do Not Eat Raw Cookie Dough

UPC

00016000169913