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Betty Crocker
Cookie Mix - Gingerbread

$2.79

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Details

17.50 oz
SKU / UPC: 016000169913

Nutrition

Nutrition Facts
Serving Size 3 tbsp. mix
Servings Per Container 19
Amount Per Serving
Calories 100Calories from Fat
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 135mg6%
Potassium 50mg1%
Total Carbohydrate 20g7%
Dietary Fiber 0g 0%
Sugars 10g 
Protein 1g 
Vitamin A0%
Vitamin C0%
Calcium0%
Iron 4%

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses, Partially Hydrogenated Soybean and/or Cottonseed Oil, Maltodextrin, Baking Soda, Spice, Cinnamon, Salt.

Directions

Prep Time: 7 minutes, Bake Time: 10 minutes. 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 that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 375F. Stir cookie mix, softened butter, water and egg in medium bowl until soft dough forms. 2. Shape dough into 1-inch balls and place 2 inches apart onto ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. 3. Bake as directed below or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Using shiny metal cookie sheet bake 8-10 minutes. Using dark or nonstick cookie sheet bake 9-11 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft.): For Gingersnaps, bake all cookie sheets 8-10 minutes. For Cutout Cookies: You will need: 1 stick (1/2 cup) butter, margarine or spread, softened (not melted) + 1 tablespoon water + 1 egg. 1. Heat oven to 375F. Stir cookie mix, softened butter, water and egg in medium bowl until soft dough forms. 2. Roll dough on lightly floured surface until 1/4 inch thick.** Cut with 2-inch cookie cutter and place 2 inches apart onto ungreased cookie sheet. 3. Bake as directed above or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. **If dough is too sticky to roll out, cover and refrigerate 15 minutes. High Altitude (3500-6500 ft): For Cutout Cookies, bake all cookie sheets 8-10 minutes.