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Betty Crocker

Betty Crocker Gluten Free Sugar Cookie Mix

15 oz
$7.26 each($0.48 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Betty Crocker Gluten Free Sugar Cookie Mix: Per 2 tablespoon mix as packaged: 90 calories. No artificial colors or preservatives. Made in a gluten-free processing facility. Kosher.

Highlights

  • Nutrition Facts

    Per 2 tbsp mix

    About 18 servings per container

    Serving Size
    2.00 tbsp mix
    • Amount Per Serving
      Calories
      100
    • % Daily Value*
    • Total Fat
      • 2g
      • 2%
    • Saturated Fat
      • 1g
      • 4%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 120mg
      • 5%
    • Total Carbohydrate
      • 19g
      • 7%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 10g
    • Includes Added Sugars
      • 10g
      • 20%
    • Protein
      • <1g
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    As prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Total Fat
      • 0
      • 9%
    • Saturated Fat
      • 0
      • 21%
    • Trans Fat
      • 0
    • Cholesterol
      • 0
      • 9%
    • Sodium
      • 0
      • 7%
    • Total Carbohydrate
      • 0
      • 7%
    • Dietary Fiber
      • 0
      • 0%
    • Total Sugars
      • 0
    • Includes Added Sugars
      • 0
      • 20%
    • Protein
      • 0
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.

  • Bake: For Drop Cookie: You will need: 1 stick (1/2 cup) butter, softened (not melted); 1 tablespoon water; 1 teaspoon gluten-free vanilla; egg. To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 1 Heat oven to 350 degrees F (or 325 degrees 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 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. Bake: 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 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 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.