Betty Crocker Gingerbread Cookie Mix
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Directions
You will need: 2 Tablespoons Butter, Margarine or Spread,* Melted 1 Egg *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. Stir Cookie Mix, melted butter and egg in medium bowl until well blended. 3. 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 3-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 4. 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): Stir 1 Tbsp all-purpose flour into dry cookie mix. Betty’s Tip: For drop cookies, drop dough by tablespoonufuls; flatten with glass dipped in sugar.
Nutrition Facts
Serving Size: 24.0 g
| Title | Per 2 tbsp mix |
| Serving Sizes | |
| Serving Size Full Txt | 2 tbsp mix (24g) |
| Energy | 100 |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 130 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugars | 10 g |
| Added Sugars | 10 g |
| Iron | 0.8 mg |
| Protein | 1 g |
| Daily Percent Of Iron | 4 |
| Daily Percent Of Added Sugars | 20 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses Powder, Palm Oil, Maltodextrin, Baking Soda, Cinnamon, Spice, Salt.Warnings
Do not eat raw cookie dough.May contain egg, milk and soy ingredients.
UPC
00016000127791