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Betty Crocker Cookie Mix Sugar Cookie - 17.5 Oz

Betty Crocker Cookie Mix Sugar Cookie - 17.5 Oz

Cookie Mix, Sugar Cookie

Per 3 Tbsp Mix as Packaged: 110 calories; 0.5 g (3% DV); 80 mg sodium (3% DV); 13 g total sugars. See nutrition fact for as prepared information. Partially produced with genetic engineering. No colors. No artificial flavors. No preservatives. BettyCrocker.com/cookies. Ask.GeneralMills.com. how2recycle.info. For great baking ideas visit: BettyCrocker.com/cookies. Learn more at Ask.GeneralMills.com. Carbohydrate Choices: 1/2.
Nutrition Facts
Serving size 3 tbsp mix
Servings Per Container 18
Amount Per Serving (+)
Calories 110 160
Calories from Fat 0 0
% Daily Value*
Total Fat 1.5g 2% 9%
Saturated Fat 0.5g 3% 20%
Trans Fat 0g
Cholesterol 0mg 0% 9%
Sodium 80mg 3% 5%
Potassium 0.6mg 4% 4%
Total Carbohydrate 22g 8% 8%
Dietary Fiber 0g 0% 0%
Sugars (-)
Protein 1g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium (-) (-)
Iron (-) (-)
(-) Information is currently not available for this nutrient.
(+)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt.
Product Attributes
Kosher
Warning Contains: Contains wheat; may contain egg, milk and soy ingredients.
Directions Do not eat raw cookie dough. You Will Need: For Drop Cookies: 1 Stick (1/2 Cup) Butter, Margarine or Spread (Spread should have at least 65% vegetable oil), Softened (Not Melted): For Cutout Cookies: 3 Tablespoons Gold Medal All-Purpose Flour + 1 Stick (1/2 Cup) Butter, Margarine, (Spread should have at least 65% vegetable oil) Melted. Time to bake! Drop Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms. 2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake: Bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Cutout Cookies: 1. Heat: Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir flour into dry cookie mix in a medium bowl. Add melted butter and egg, stir until soft dough forms. 2. Roll: Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake: 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. Makes: 3 dozen 2 inch cookies. High Altitude (3500 - 6500 ft): No change.

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