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Betty Crocker
Cookie Mix - Snickerdoodle

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17.90 oz
SKU / UPC: 016000474352


Nutrition Facts
Serving Size 3 tbsp. mix
Servings Per Container 18
Amount Per Serving
Calories 110Calories from Fat
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 75mg3%
Potassium 75mg2%
Total Carbohydrate 24g8%
Dietary Fiber 0g 0%
Sugars 15g 
Protein <1g 
Vitamin A0%
Vitamin C0%
Iron 2%
Thiamin 4%
Riboflavin 2%
Niacin 2%
Folic Acid 4%


Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Cream of Tartar, Cinnamon, Baking Soda, Corn Starch, Salt.


Prep Time: 8 minutes, Bake Time: 10 minutes. You Will Need: 1 stick (1/2 Cup) butter, margarine or spread*, melted; 1 tablespoon water; 1 egg. 1. Heat oven to 375F (or 350F for dark or nonstick cookie sheet). Empty pouch of Cookie Mix into medium bowl. Remove Cinnamon Sugar packet; set aside. Stir Cookie Mix, melted butter, water and egg until soft dough forms. 2. Empty Cinnamon Sugar packet into a small bowl. Drop dough by rounded teaspoonfuls (one or two at a time) into the bowl, rolling them in the sugar mixture until coated. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) 3. Place dough 2 inches apart onto ungreased cookie sheet. 4. Bake as directed below or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Bake Time: For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Stir 3 Tbsp. all-purpose flour into dry cookie mix. Bake regular cookies 7-9 min., large cookies 9-11 min. *If using spread, use one that has more than 65% vegetable oil.