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Betty Crocker™ Limited Edition: Gingerbread Cookie Mix
Betty Crocker™ Limited Edition: Gingerbread Cookie Mix - Front

Betty Crocker™ Limited Edition: Gingerbread Cookie Mix

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Betty Crocker Gingerbread Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.

About This Item

  • COOKIE MIX: Delicious cookie mix that makes a warm, sweet treat packed with flavor that both kids and adults will love.
  • QUICK AND EASY: Make cookies without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day.
  • ENDLESS OPTIONS: Prepare cookie mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love.
  • GREAT TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker.
  • CONTAINS: 17.5 oz
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Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Molasses Powder, Palm Oil, Maltodextrin, Baking Soda, Cinnamon, Spice, Salt, Nonfat Milk.

Allergy Information

CONTAINS WHEAT AND MILK INGREDIENTS.

Nutrition Facts

Serving Size
3 tbsp mix (28g)
Amount Per Serving As Packaged Calories
110
% Daily Value
Total Fat  1.5g2%
Saturated Fat  1g4%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  150mg6%
Total Carbohydrate  22g8%
Sugars  11g
Incl. 11g Added Sugars  21%
Protein  2g
Iron  1mg6%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

You will 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 oven to 375°F (or 350°F for nonstick cookie sheet).
2. Stir cookie mix, softened butter, water and egg in medium bowl until well blended.
3. 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.
4. Bake 8 to 10 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.
Betty’s Tip: TO MAKE GINGERSNAPS, shape dough into 1-inch balls. Flatten slightly with bottom of glass dipped in sugar. Bake 9 - 11 minutes.
High Altitude (3500-6500 ft): No change.