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Betty Crocker Gluten Free Sugar Cookie Baking Mix
Betty Crocker Gluten Free Sugar Cookie Baking Mix
15 oz
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Place your order with peace of mind.
About
Highlights
Gluten Free
Details
Fill your kitchen with the scent of home-baked cookies in minutes! With Betty Crocker Gluten Free Sugar Cookie Mix, you can treat yourself to oven-fresh sugar cookies any time of the day or night. Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this cookie classic. Bring your family together with the perfect balance of sweet flavor and convenience or decorate for any event or holiday and share with friends.
For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.
• CLASSIC COOKIE MIX: Sugar cookies for the whole family to enjoy
• QUICK AND EASY: Just mix, drop and bake for a chewy, delicious treat any time of the day or night
• ENDLESS OPTIONS: Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this classic
• FUN TO DECORATE: Decorate your sugar cookies for any occasion
• SPECIAL OCCASION TREATS: Serve sugar cookies for sweet celebrations and everyday moments
• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need
Ingredients
Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.
Directions
Drop Cookie Instructions: You Will Need: 1 stick (1/2 cup) butter, softened (Not melted). 1 tablespoon water. 1 teaspoon gluten-free vanilla. 1 Egg. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet), stir cookie mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet, 3. Bake 12 to 14 minutes or until edges are light golden brown, cool 2 minutes before removing from cookie sheet, cool completely; store in airtight container. Betty's tip: to prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs, high altitude (3500-6500 ft): no change. Cutout Cookie Instructions: You Will Need: 1 Tablespoon gluten-free flour. 1 Stick (1/2 cup) butter, softened (Not melted). 1 Tablespoon water. 1 Teaspoon gluten-free vanilla. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet), stir cookie mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended. 2. Roll dough until 1/4 inch thick on surface sprinkled with gluten-free flour, cut with 2-inch cookie cutter and place 1 inch apart onto ungreased cookie sheet. 3. Bake 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 (3500-6500 ft): no change.
Warnings
May contain soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 120mg5%
- Total Carbohydrate 19g6%
- Dietary Fiber 0g0%
- Sugars 10g
- Protein 1g
Highlights
Gluten Free
Details
Fill your kitchen with the scent of home-baked cookies in minutes! With Betty Crocker Gluten Free Sugar Cookie Mix, you can treat yourself to oven-fresh sugar cookies any time of the day or night. Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this cookie classic. Bring your family together with the perfect balance of sweet flavor and convenience or decorate for any event or holiday and share with friends.
For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.
• CLASSIC COOKIE MIX: Sugar cookies for the whole family to enjoy
• QUICK AND EASY: Just mix, drop and bake for a chewy, delicious treat any time of the day or night
• ENDLESS OPTIONS: Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this classic
• FUN TO DECORATE: Decorate your sugar cookies for any occasion
• SPECIAL OCCASION TREATS: Serve sugar cookies for sweet celebrations and everyday moments
• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need
Ingredients
Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.
Directions
Drop Cookie Instructions: You Will Need: 1 stick (1/2 cup) butter, softened (Not melted). 1 tablespoon water. 1 teaspoon gluten-free vanilla. 1 Egg. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet), stir cookie mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet, 3. Bake 12 to 14 minutes or until edges are light golden brown, cool 2 minutes before removing from cookie sheet, cool completely; store in airtight container. Betty's tip: to prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs, high altitude (3500-6500 ft): no change. Cutout Cookie Instructions: You Will Need: 1 Tablespoon gluten-free flour. 1 Stick (1/2 cup) butter, softened (Not melted). 1 Tablespoon water. 1 Teaspoon gluten-free vanilla. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet), stir cookie mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended. 2. Roll dough until 1/4 inch thick on surface sprinkled with gluten-free flour, cut with 2-inch cookie cutter and place 1 inch apart onto ungreased cookie sheet. 3. Bake 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 (3500-6500 ft): no change.
Warnings
May contain soy ingredients.
Common questions
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