Product Description
Bake the best of every moment with Betty Crocker Gingerbread Cookie Baking Mix, and indulge in an oh-so-sweet holiday classic. Ready in four easy steps, treat family and friends to delicious spice cookies with America's #1 cookie mix brand (based on 52 weeks of Nielsen Sales Data for dry cookie mixes ending 1/3/2026). Enjoy them warm from the oven with a cold glass of milk, or decorate your finished cookies with royal icing or your favorite Betty Crocker frosting for a festive finish. Make these gingerbread cookies the star of your holiday dessert table or bake a batch for guests to see everyone smile with delight. Pack some in a gift basket, cookie tin, or seasonal care package. For over a century, Betty Crocker has been stirring things up for passionate dessert fans, makers, and bakers alike. From delectable desserts to dinner side dishes and essentials, it's easier than ever to make every moment deliciously special. Makes about 18 servings per pouch.
Prep Instructions
Everything You’ll Need:
1 Stick (1/2 Cup) Butter, Margarine or Spread,* Softened** (Not Melted)
1 Tablespoon Water
1 Egg
*Spread should have at least 60% vegetable oil. **To soften butter directly from refrigerator, microwave on High 10-15 seconds.
1 Heat Heat oven to 375°F (or 350°F for nonstick cookie sheet).
2 Stir Stir cookie mix, softened butter, water and egg in medium bowl until dough forms.
3 Roll Roll dough on lightly floured surface until 1/4 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 3-inch cookie cutter and place 2 inches apart on ungreased cookie sheet.
Makes about 18 to 20 cookies.
4 Bake Bake 9 to 11 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.
Decorate with royal icing for a festive finish. XO, Betty™
High Altitude (3500-6500 ft): No change.
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