Krusteaz Snickerdoodle Cookie Mix

17.5 oz

$2.06 each($0.12 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Krusteaz Snickerdoodle Cookies are perfect for any and all occasions. So whether it’s Happy Birthday, Congratulations or Get Well Soon, nothing accompanies a sentiment quite like a batch of Snickerdoodles. Just remember to make a little extra for yourself—with just a little prep and only about 10 minutes of baking time. Krusteaz Snickerdoodle Cookie Mix comes in a 17.5-ounce box—and they contain no artificial flavors and no artificial colors.

Highlights

Nutrition Facts
About 21 servings per container
Serving Size
3.00 inch cookie
- Amount Per Serving
  Calories
  90
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  65mg
  3%
- Potassium
  40mg
  0%
- Calcium
  0mg
  0%
- Iron
  0.5mg
  2%
^* 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
Cookie Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Cream of Tartar, Salt, Baking Soda, Natural Flavor (Contains Milk Derivatives). Topping: Sugar, Cinnamon, Soybean Oil.
Allergens and safety warnings
Contains: wheat, milk. May contain egg, soy and tree nuts.
You Will Need: 1 egg; 1 stick (1/2 cup) butter or margarine (Real butter works best. If using margarine, use one that contains more than 65% oil. High altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour), softened (not melted). Tip: For easier prep, mix cinnamon sugar into dough before scooping. 1. Heat: Heat oven to 375 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir: Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and form into balls. Roll dough balls in cinnamon-sugar topping (enclosed) and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan; sprinkle with cinnamon-sugar topping. Do not eat raw dough. 3. Bake: Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container. Yield: About 21, 3-inch cookies; Dough Quantity: 1 rounded tbsp; Bake Time: 8-10 minutes. Yield: About 11, 3-1/2-inch cookies; Dough Quantity: 2 rounded tbsp; Bake Time: 10-12 minutes. Yield: Cookie bars; Dough Quantity: 8x8-inch pan; Bake Time: 21-23 minutes.