Betty Crocker Gingerbread Cookie Mix
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Directions
You will need: 1 Stick (1/2 Cup) Butter, Margarine or Spread,* Softened (Not Melted) 1 Tablespoon Water 1 Egg *If using spread, use one with a least 65% vegetable oil. To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 1. Heat oven to 375°F (or 350°F for nonstick cookie sheet). 2. Stir cookie mix, softened butter, water and egg in medium bowl until well blended. 3. To Make Gingersnaps: Shape dough into 1-inch balls and place 2 inches apart on 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. 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): No change.
Nutrition Facts
| Title | Per 3 tbsp mix |
| Number Of Servings | About 19 |
| Serving Sizes | |
| Serving Size Full Txt | 3 tbsp (mix) (25g) |
| Energy | 100 |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 135 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugars | 10 g |
| Added Sugars | 10 g |
| Iron | 0.9 mg |
| Protein | 1 g |
| Daily Percent Of Iron | 4 |
| Daily Percent Of Added Sugars | 19 |
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
00016000169913