Betty Crocker Sugar Cookie Mix

Details

Fill your kitchen with the scent of home-baked cookies in minutes using America's number one cookie mix brand.* With Betty Crocker Sugar Cookie Mix, you can treat yourself to sugar cookies any time of the day or night. Follow the simple steps on the package to prepare cookie mix as is or explore Betty Crocker recipes for a new take on this cookie classic. Make sugar cookies the star of a desserts or birthday party treat table. Don't forget the icing for holiday cookie decorating! For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing tasty dessert mixes, frosting, and convenient meal options and side dishes. *Based on 52 weeks of Nielsen Sales Data for dry cookie mixes ending 6/1/2024.

• CLASSIC COOKIE MIX: Create sugar 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 cookies as is or explore Betty Crocker recipes for a new take on these classic cookies

• SPECIAL OCCASION TREATS: Serve sugar cookies for sweet celebrations, food gifts, and everyday occasions; Ideal for goodie bags, birthday parties, and more

• CONTAINS: One 17.5 oz pouch of Betty Crocker Sugar Cookie Mix

Ingredients

ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CORN SYRUP, PALM OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, NONFAT MILK

Directions

You Will Need: 1 stick (1/2 cup) butter, margarine or spread,* softened,** (not melted); 1 egg. Drop Cookies: 1. Heat: Heat oven as directed below. 2. Stir: Stir Cookie Mix, softened butter and egg in a medium bowl until dough forms. Drop dough 2 1/2 inches apart on ungreased cookie sheet. 3. Bake: Bake as directed below or until edges are golden brown. Cool 2 minutes before removing from cookie sheet. Number of Cookies: 22-24 regular; Oven Temperature: 375 degrees F for aluminum pan; 350 degrees F for nonstick pan; Drop Dough By: Rounded tablespoon; Bake Time: 12 to 14 minutes. Number of Cookies: 12 large; Oven Temperature: 350 degrees F for aluminum pan; 325 degrees F for nonstick pan; Drop Dough By: About 3 tablespoon; Bake Time: 17 to 19 minutes. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on High 10-15 seconds. Betty's Tip: To prepare with vegetable oil, make dough using 1/2 cup oil, 2 tablespoons water and 1 egg. High altitude (3500 - 6500 ft): No change. You Will Need: 3 tablespoons Gold Medal all-purpose flour; 1 stick (1/2 cup) butter or margarine, softened** (Not melted); 1 egg. Cutout Cookies: 1 Heat: Heat oven to 375 degree F (or 350 degrees F for nonstick cookie sheet). Stir flour into dry cookie mix in a medium bowl. Add softened butter and egg, stir until dough forms. 2 Roll: Roll dough on floured surface until 1/4 inch thick. Cut with 3-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake: Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes. Before removing from cookie sheet. Cool completely; store in airtight container. ** To soften butter directly from refrigerator, microwave on high 10-15 seconds.

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