Betty Crocker™ Snickerdoodle Cookie Mix
Fill your kitchen with the scent of home-baked cookies in minutes using America's number one cookie mix brand.* With Betty Crocker Snickerdoodle Cookie Mix, you can treat yourself to snickerdoodle cookies any time of the day or night. Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this cookie classic. 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. *Based on 52 weeks of Nielsen Sales Data for dry cookie mixes ending 6/1/2024.
About This Item
- CLASSIC COOKIE MIX: Create Snickerdoodle cookies for the whole family to enjoy (Do not eat raw cookie dough)
- QUICK AND EASY: Just mix, drop, and bake for a chewy, delicious treat any time of the day or night
- ENDLESS OPTIONS: Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this classic
- SNICKERDOODLE GOODNESS: Bite into sweet oven-baked cinnamon snickerdoodle cookies
- CONTAINS: One 17.9 oz pouch of Betty Crocker Snickerdoodle Cookie Mix
Ingredients
Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Palm Oil, Cream of Tartar, Cinnamon, Baking Soda, Salt, Canola Oil, Nonfat Milk.
Allergy Information
Contains wheat and milk ingredients.
Nutrition Facts
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Serving Size
2.5 tbsp mix
Amount Per Serving As Packaged
Calories
90
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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 as directed below. Empty pouch of Cookie Mix into a medium bowl. Remove Cinnamon Sugar packet; empty into a small bowl.
2 Stir Cookie Mix, softened butter, water and egg until dough forms. Roll dough into balls. Drop into cinnamon sugar rolling until coated. Drop dough 2 1/2 inches apart on ungreased cookie sheet.
3 Bake as directed below or until edges are set. Cool 2 minutes before removing from cookie sheet.
Number of Cookies
22-24 Regular
Oven Temperature
375°F for Aluminum Pan
350°F for Nonstick Pan
Drop Dough By
Rounded Tablespoon
Bake Time
11 to 13 Minutes
Number of Cookies
12 Large
Oven Temperature
350°F for Aluminum Pan
325°F for Nonstick Pan
Drop Dough By
About 3 Tablespoons
Bake time
14 to 16 Minutes
Betty’s Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water and 1 egg.
High Altitude (3500-6500 ft): Stir 3 Tbsp all-purpose flour into dry cookie mix.
