Betty Crocker™ Gluten Free Sugar Cookie Mix
Fill your kitchen with the scent of home-baked cookies in minutes! With Betty Crocker Gluten Free Sugar Cookie Mix, you can treat yourself to oven-fresh sugar 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. Bring your family together with the perfect balance of sweet flavor and convenience or decorate for any event or holiday and share with friends.
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
- CLASSIC COOKIE MIX: Sugar cookies for the whole family to enjoy
- 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
- FUN TO DECORATE: Decorate your sugar cookies for any occasion
- SPECIAL OCCASION TREATS: Serve sugar cookies 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
Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate), Salt, Xanthan Gum.
Allergy Information
Does not contain declaration obligatory allergens
Nutrition Facts
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Serving Size
2 tbsp mix
Amount Per Serving As Packaged
Calories
100
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Not a significant source of Vitamin D, Calcium, Iron, and Potassium
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Prep Instructions
You will need:
1 Stick (1/2 Cup) Butter, Softened (Not Melted)
1 Tablespoon Water
1 Teaspoon Gluten-Free Vanilla
1 Egg
Drop Cookie
Instructions:
1 Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended.
2 Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet.
3 Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.
Betty’s Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs.
High Altitude (3500-6500 ft): No change.
You will need:
1 Tablespoon Gluten-Free Flour
1Stick (1/2 Cup) Butter, Softened (Not Melted)
1 Tablespoon Water
1 Teaspoon Gluten-Free Vanilla
1 Egg
Cutout Cookie
Instructions:
1 Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended.
2 Roll dough until 1/4 inch thick on surface sprinkled with gluten-free flour. Cut with 2-inch cookie cutter and place 1 inch apart onto ungreased cookie sheet.
3 Bake 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.
