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Betty Crocker™ Sugar Cookie Mix

Betty Crocker™ Sugar Cookie Mix - Front

About This Item

  • BOX TOPS FOR EDUCATION: Proud to support schools and teachers as an official participating product

Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Corn Syrup, Palm Oil, Leavening (baking soda, sodium aluminum phosphate), Salt, Nonfat Milk.

Allergy Information

CONTAINS WHEAT, MILK; MAY CONTAIN EGG AND SOY INGREDIENTS.

Nutrition Facts

Serving Size
2.5 tbsp mix (23g) makes 1 cookie
Amount Per Serving As Packaged Calories
90
% Daily Value
Total Fat  1g2%
Saturated Fat  0.5g3%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  65mg3%
Total Carbohydrate  19g7%
Sugars  11g
Incl. 11g Added Sugars  21%
Protein  1g
Iron  0.5mg4%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

Drop Cookies: 

You will need:
1 Stick (1/2 Cup) Butter Margarine or Spread,* Softened (Not Melted)
1 Egg
*Spread should have at least 65% vegetable oil.
Time to bake!
1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms.
2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls.
3. 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.
High Altitude (3500-6500 ft): No change.
Cutout Cookies:
3 Tablespoons Gold Medal™ All-Purpose Flour
1 Stick (1/2 Cup) Butter, Margarine or Spread,* Melted
1 Egg
1. Heat oven to 375°F (or 350°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 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 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.