Buy it Again
Betty Crocker Gluten Free Sugar Cookie - 15 OZ
Cookie Mix, Sugar, Gluten Free
Per 2 Tbsp Mix as Packaged: 100 calories; 1 g sat fat (4% DV); 120 mg sodium (5% DV); 10 g total sugar. See nutrition facts for as prepared information. Gluten free. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. No artificial colors or preservatives. Anything is possible with Betty. The Red Spoon Promise: 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. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.bettycrocker.com. General Mills, Box 200, Minneapolis, MN 55440. www.BettyCrocker.com. how2recycle.info. Recipes & tips party ideas inspiration, bettycrocker.com/gf. 100% recycled paperboard. Carbohydrate Choices: 1.
|Serving size||2 tbsp mix|
|Servings Per Container||About 19|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 2g||9%||9%|
|Saturated Fat 1g||21%||21%|
|Trans Fat 0g|
|Total Carbohydrate 19g||7%||7%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.
Warning Contains: Do not eat raw cookie dough.
Directions For Drop Cookie: You will need: 1 stick (1/2 cup) butter, softened (not melted) + 1 tablespoon water + 1 teaspoon gluten-free vanilla + 1 egg. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookies 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 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. 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. Allow cookie sheet to cool between batches. For Cutout Cookie: You will need: 1 tablespoon gluten-free flour + 1 stick (1/2 cup) butter, softened (not melted) + 1 tablespoon water + 1 teaspoon gluten-free vanilla + 1 egg. 1. Heat oven to 350 degrees F (or 325 degrees 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 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 7 to 9 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.