Betty Crocker Snickerdoodle Cookie Mix (17.9 oz)

Betty Crocker Snickerdoodle Cookie Mix is a convenient product for making quickly. This mix includes a cinnamon sugar packet, enhancing the classic snickerdoodle flavor. It is designed for ease of preparation, allowing for a swift transition from bowl to oven. The mix can be used directly as is or incorporated into various recipes for a creative twist on traditional snickerdoodle cookies. Each product from this line offers a delicious homemade taste. Size: 17.9 OZ

Betty Crocker Snickerdoodle Cookie Mix is a convenient product for making quickly. This mix includes a cinnamon sugar packet, enhancing the classic snickerdoodle flavor. It is designed for ease of preparation, allowing for a swift transition from bowl to oven. The mix can be used directly as is or incorporated into various recipes for a creative twist on traditional snickerdoodle cookies. Each product from this line offers a delicious homemade taste. Size: 17.9 OZ

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 Contains: Wheat, Milk

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 Contains: Wheat, Milk

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.

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.