Betty Crocker Cookie Mix Snickerdoodle - 17.9 Oz
Serving Size: 3tbsp mix
Servings Per Container: 18
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 10|
|Total Fat||Amount Per serving 1.5g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 75mg||3%|
|Potassium||Amount Per serving 75mg||2%|
|Total Carbohydrate||Amount Per serving 24g||8%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving 15g|
|Protein||Amount Per serving <1g|
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.
Cookie Mix, Snickerdoodle
Homemade cookies in 20 minutes! Box Tops for Education. Cinnamon sugar packet inside. Per 3 Tbsp Mix as Packaged: 110 calories; 0 g sat fat (0% DV); 75 mg sodium (3% DV); 15 g sugars. See nutrition facts for as prepared information. For great baking ideas visit: bettycrocker.com/cookies. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. www.BettyCrocker.com. Carbohydrate Choices: 1-1/2.
Warning Contains: Contains wheat ingredients.
Directions You will need: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), melted; 1 tablespoon water; 1 egg. Time to bake! 1. Stir. Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Empty pouch of cookie mix into a medium bowl. Remove cinnamon sugar packet; set aside. Stir cookie mix, melted butter, water and egg until soft dough forms. 2. Drop. Pour cinnamon sugar into a small bowl. Drop dough by rounded teaspoonfuls (one at a time) into cinnamon sugar, rolling until coated. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) Place dough 2 inches apart on an ungreased cookie sheet. 3. Bake. Bake as directed below or until edges are set. Let cool 1 minute before removing from cookie sheet. Cookie size: regular, bake time 8-10 minutes; large, bake time 9-11 minutes. Place cookie on a wire rack to cool completely. Allow cookie sheet to cool between batches. Store in airtight container. Makes: 3 dozen
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