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Betty Crocker Gingerbread Mix 14.5oz

$8.99

SKU: BBBCGM145

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Betty Crocker Gingerbread Cake and Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.

See bettycrocker.com/cakes for more tips & ideas!

  • Betty Crocker muffins are a home-baked treat that are quick and portable for families on the go
  • Just add oil, water, and eggs
  • Bowl to oven in minutes
  • Top muffins or bread with fruit, butter and more
  • 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 - Betty Crocker

WARNING:

Do not eat raw cake batter or cookie dough.

Ingredients:

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Wheat Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Dextrose, Corn Starch, Salt, Hydroxylated Soy Lecithin, Natural Flavor.

Directions:

Instructions

Making Cake

You will need:1 1/4 Cups Water 1 Egg, or use 1 egg white or 1/4 cup fat-free cholesterol-free egg product instead of the egg.1 Heat oven to 350°F (metal or glass pan).2 Stir Gingerbread Mix, water and egg in ungreased 8- or 9-inch square pan, using fork, until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed.3 Bake 8-inch shiny metal pan 35 to 40 minutes; 8-inch glass, dark or nonstick pan 30 to 35 minutes; any type 9-inch pan 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.High Altitude (3500 to 6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix

Making Cookies 

You will need: 2 Tablespoons All-Purpose Flour, Omit flour for soft ginger cookies.1/4 Cup Water 2 Tablespoons Butter or Margarine, Melted Heat oven to 375°F. Stir dry Gingerbread mix and flour in medium bowl. Add water and melted butter, stir until dough forms.Shape dough into 1-inch balls. Continue as directed for:Gingersnaps: Place balls 2 inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with bottom of glass dipped in sugar.Soft Ginger Cookies: Roll balls in sugar if desired. Place 2 inches apart on ungreased cookie sheet. Flatten slightly.Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Store completely cooled cookies in airtight container.About 2 1/2 dozen cookies.High Altitude (3500 to 6500 ft): No change.Tip for decorating gingerbread cookies

To create the stitched edges try using white candy sprinkles.

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