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Betty Crocker Sugar Cookie Mix Recipe Collion
Betty Crocker Sugar Cookie Mix Recipe Collion
Betty Crocker Sugar Cookie Mix Recipe Collion
Betty Crocker Sugar Cookie Mix Recipe Collion
Betty Crocker Sugar Cookie Mix Recipe Collion
Betty Crocker Sugar Cookie Mix Recipe Collion

Betty Crocker Sugar Cookie Mix Recipe Collion

52.5 oz
Betty Crocker Sugar Cookie Mix Recipe Collion

Betty Crocker Sugar Cookie Mix Recipe Collion

52.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Betty Crocker Sugar Cookie Mix Recipe Collection 3 Pack. Kosher Dairy. Homemade in 20 minutes. For more new recipes go to www.BettyCrocker.com Betty Crocker sugar cookie mix recipe collection 3 pack is delicious and packed with flavor that both kids and adults will love. Contains no artificial flavors and no preservatives. Versatile cookie mix that yields great cookies every time. Made in a gluten-free processing facility. The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker.


Ingredients

Sugar, Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Baking Soda, Salt, Corn Starch, Artificial Flavor.


Directions

For Cutout Cookies: 1/3 Cup Butter, Margarine or Spread,* Melted; 1 Egg; 2 Tablespoons Gold Medal® All-Purpose Flour *If using spread, use one that has more than 65% oil. For great homemade cookies, the Betty Crocker Kitchens recommend using real butter. 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). 2. TO MAKE DROP COOKIES: Stir cookie mix, 1/2 cup melted butter and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. OR TO MAKE CUTOUT COOKIES: Stir cookie mix, 1/3 cup melted butter, egg and all-purpose flour in medium bowl until soft dough forms. Roll dough on lightly floured surface until 1/4 inch thick. 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 light golden brown. Cool 1 minute before removing from sheet. Cool completely; store in airtight container.


Warnings

CONTAINS WHEAT INGREDIENTS. Do Not Eat Raw Cookie Dough.

Nutrition

Nutrition Facts

Serving Size 28.0 g
Servings Per Container 54
  • Amount Per Serving
  • Calories 110
    • Total Fat 2.5g4%daily value
    • Total FatSaturated Fat 1.5g8%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 60mg3%daily value
    • Total Carbohydrate 22g7%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 13g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Betty Crocker Sugar Cookie Mix Recipe Collection 3 Pack. Kosher Dairy. Homemade in 20 minutes. For more new recipes go to www.BettyCrocker.com Betty Crocker sugar cookie mix recipe collection 3 pack is delicious and packed with flavor that both kids and adults will love. Contains no artificial flavors and no preservatives. Versatile cookie mix that yields great cookies every time. Made in a gluten-free processing facility. The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker.


Ingredients

Sugar, Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Baking Soda, Salt, Corn Starch, Artificial Flavor.


Directions

For Cutout Cookies: 1/3 Cup Butter, Margarine or Spread,* Melted; 1 Egg; 2 Tablespoons Gold Medal® All-Purpose Flour *If using spread, use one that has more than 65% oil. For great homemade cookies, the Betty Crocker Kitchens recommend using real butter. 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). 2. TO MAKE DROP COOKIES: Stir cookie mix, 1/2 cup melted butter and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. OR TO MAKE CUTOUT COOKIES: Stir cookie mix, 1/3 cup melted butter, egg and all-purpose flour in medium bowl until soft dough forms. Roll dough on lightly floured surface until 1/4 inch thick. 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 light golden brown. Cool 1 minute before removing from sheet. Cool completely; store in airtight container.


Warnings

CONTAINS WHEAT INGREDIENTS. Do Not Eat Raw Cookie Dough.


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