There are 110 calories in one serve of Betty Crocker Sugar Cookie Mix, 17.5 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
393
-
Total Fat (g)
5 -
Saturated Fat (g)
2 -
Kilojoules
1644 -
Sodium (mg)
286 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
79 -
Dietary Fiber (g)
0 -
Sugars (g)
46 -
Protein (g)
4
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Food Details
One serve of Betty Crocker Sugar Cookie Mix, 17.5 oz is 3.00 tbsp mix (28 grams) and contains 110 calories, 1.5g fat, 22g carbohydrates, and 1 grams of protein.
Homemade cookies in 20 minutes!
Betty Crocker Sugar Cookie Mix, 17.5 oz 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.
Other Info
Betty Crocker Sugar Cookie Mix, 17.5 oz has 18 servings per pack. Do not eat raw cookie dough. You Will Need: For Drop Cookies: 1 Stick (1/2 Cup) Butter, Margarine or Spread (Spread should have at least 65% vegetable oil), Softened (Not Melted): For Cutout Cookies: 3 Tablespoons Gold Medal All-Purpose Flour + 1 Stick (1/2 Cup) Butter, Margarine, (Spread should have at least 65% vegetable oil) Melted. Time to bake! Drop Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms. 2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake: Bake 7 to 9 (for larger cookies, 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. Cutout Cookies: 1. Heat: Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir flour into dry cookie mix in a medium bowl. Add melted butter and egg, stir until soft dough forms. 2. Roll: Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake: Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely, store in airtight container. Makes: 3 dozen 2 inch cookies. High Altitude (3500 – 6500 ft): No change.
Contains wheat; may contain egg, milk and soy ingredients.
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