Betty Crocker™ Limited Edition: Gingerbread Cookie Mix
Fill your kitchen with the scent of delicious baked goods in minutes! With Betty Crocker Gingerbread Cookie Mix, you can treat yourself to oven-fresh gingerbread cookies any time of the day or night. Prepare as described on the packaging or explore Betty Crocker recipes for a new take on this cookie classic that everyone will love. Bring your family together with the perfect balance of sweet flavor and convenience, or share with friends for any occasion.
For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.
About This Item
- BAKING MIX: Make gingerbread cookies the whole family will love
- QUICK AND EASY: Enjoy cookies in a few simple steps
- ENDLESS OPTIONS: Explore Betty Crocker recipes for gingerbread treat options
- GINGERBREAD GOODNESS: Bite into soft and chewy gingerbread cookies
- SPECIAL OCCASION TREATS: Serve gingerbread treats for sweet celebrations and everyday moments
- BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need
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
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Serving Size
3 tbsp mix
Amount Per Serving As Packaged
Calories
110
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Not a significant source of Vitamin D, Calcium, and Potassium
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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.
