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Betty Crocker Gingerbread Cake and Cookie Mix
Betty Crocker Gingerbread Cake and Cookie Mix
Betty Crocker Gingerbread Cake and Cookie Mix
Betty Crocker Gingerbread Cake and Cookie Mix
Betty Crocker Gingerbread Cake and Cookie Mix
Betty Crocker Gingerbread Cake and Cookie Mix

Betty Crocker™ Gingerbread Cake and Cookie Mix

14.5 oz
1
Betty Crocker™ Gingerbread Cake and Cookie Mix

Betty Crocker™ Gingerbread Cake and Cookie Mix

14.5 oz

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Harris Teeter
Harris Teeter
Available in 20147
Delivery
by 9:10am today
or schedule a time
Pickup
Unavailable at this store

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About

Highlights

Egg Free

Fish Free

Peanut Free

Shellfish Free

Treenut Free


Details

Fill your kitchen with the scent of delicious baked goods in minutes! With Betty Crocker Gingerbread Cake and Cookie Mix, you can treat yourself to oven-fresh gingerbread cookies or cake any time of the day or night. Prepare as cookie mix or cake mix — you decide! Enjoy as is or explore Betty Crocker recipes for a new take on this cookie classic.

• Make Betty Crocker gingerbread cake or cookies

• Make gingerbread cake or cookies in record time

• Prepare as cake mix or cookie mix

• Bite into soft gingerbread cookies or moist cake

• Serve gingerbread treats for 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 schools in need today


Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Wheat Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Dextrose, Corn Starch, Salt, Hydroxylated Soy Lecithin, Natural Flavor.


Directions

You will need: 1-1/4 cups water 1 egg. High altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cookie mix. Cake Instructions:1 Heat oven to 350 degrees F for aluminum or gloss pan or 325 degrees F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 inches x 8 inches: 32-37 minutes. 9 inches x 9 inches: 28-33 minutes. 11 inches x 7 inches: 24-29 minutes. Cookie Instructions: You will need: 1/4 cups water. 3 tablespoons butter or margarine softened. High altitude (3500-6500 ft); No change. 1 Heat oven to 375 degrees F or (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended. 2 Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3 Bake 11 to 13 minutes or until edges are firm (do not over bake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Betty's Tip: To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.


Warnings

Contains wheat and soy; May contain milk ingredients.

Nutrition

Nutrition Facts

Serving Size 51.00 g
Servings Per Container 8
  • Amount Per Serving
  • Calories 220
    • Total Fat 6g9%daily value
    • Total FatSaturated Fat 3g15%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 360mg15%daily value
    • Total Carbohydrate 38g13%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 19g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Egg Free

Fish Free

Peanut Free

Shellfish Free

Treenut Free


Details

Fill your kitchen with the scent of delicious baked goods in minutes! With Betty Crocker Gingerbread Cake and Cookie Mix, you can treat yourself to oven-fresh gingerbread cookies or cake any time of the day or night. Prepare as cookie mix or cake mix — you decide! Enjoy as is or explore Betty Crocker recipes for a new take on this cookie classic.

• Make Betty Crocker gingerbread cake or cookies

• Make gingerbread cake or cookies in record time

• Prepare as cake mix or cookie mix

• Bite into soft gingerbread cookies or moist cake

• Serve gingerbread treats for 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 schools in need today


Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Wheat Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Dextrose, Corn Starch, Salt, Hydroxylated Soy Lecithin, Natural Flavor.


Directions

You will need: 1-1/4 cups water 1 egg. High altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cookie mix. Cake Instructions:1 Heat oven to 350 degrees F for aluminum or gloss pan or 325 degrees F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 inches x 8 inches: 32-37 minutes. 9 inches x 9 inches: 28-33 minutes. 11 inches x 7 inches: 24-29 minutes. Cookie Instructions: You will need: 1/4 cups water. 3 tablespoons butter or margarine softened. High altitude (3500-6500 ft); No change. 1 Heat oven to 375 degrees F or (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended. 2 Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3 Bake 11 to 13 minutes or until edges are firm (do not over bake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Betty's Tip: To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.


Warnings

Contains wheat and soy; May contain milk ingredients.


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