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Details
Get a head start on delicious homemade sugar cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Corn Starch, Artificial Flavor.
Directions
Baking Drop Cookies: You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 2 teaspoons water; 1 egg. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl, stir Cookie Mix, softened butter, water and egg until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 minutes (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let 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. Baking Cutout Cookies: You Will Need: 1 tablespoon Gold Medal® All-Purpose Flour; 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 1 egg. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl stir flour into the dry cookie mix. Add softened butter and egg, stir until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on an ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft.): Stir 2 Tbsp. all-purpose flour into dry cookie mix. Let butter soften at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. *Spread should have at least 65% vegetable oil.
Warnings
Do not eat raw cookie dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Trans Fat 1g
- Cholesterol 0mg0%
- Sodium 70mg3%
- Total Carbohydrate 22g7%
- Dietary Fiber 0g0%
- Sugars 12g
- Protein 1g
Details
Get a head start on delicious homemade sugar cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Corn Starch, Artificial Flavor.
Directions
Baking Drop Cookies: You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 2 teaspoons water; 1 egg. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl, stir Cookie Mix, softened butter, water and egg until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 minutes (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let 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. Baking Cutout Cookies: You Will Need: 1 tablespoon Gold Medal® All-Purpose Flour; 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 1 egg. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl stir flour into the dry cookie mix. Add softened butter and egg, stir until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on an ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft.): Stir 2 Tbsp. all-purpose flour into dry cookie mix. Let butter soften at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. *Spread should have at least 65% vegetable oil.
Warnings
Do not eat raw cookie dough.
Common questions
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