Fill your kitchen with the scent of delicious baked goods in minutes! With Betty Crocker Gingerbread Cake and Cookie Mix, you can treat yourself to oven-fresh gingerbread cookies or cake any time of the day or night. Prepare as cookie mix or cake mix — you decide! Enjoy as is or explore Betty Crocker recipes for a new take on this cookie classic.For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.
- BAKING MIX: Make a gingerbread cake or cookies the whole family will love
- QUICK AND EASY: Enjoy cake or cookies in a few simple steps
- ENDLESS OPTIONS: Prepare as gingerbread cake mix or cookie mix
- GINGERBREAD GOODNESS: Bite into soft and chewy gingerbread cookies or moist gingerbread cake
- SPECIAL OCCASION TREATS: Serve gingerbread treats for sweet celebrations and everyday moments
- BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker – Download the Box Tops App to learn more & start earning cash for schools in need today
Specifications
Features: Kosher dairy, Naturally flavored, Cake And cookie mix, Gingerbread
Brand: Betty Crocker
Manufacturer: GENERAL MILLS SALES INC.
Food Form: Dry Mixes
Assembled Product Weight: 0.9062 POUNDS
Assembled Product Dimensions (L x W x H): 1.43 x 4.75 x 7.25 Inches
Directions
Instructions: Making CakeYou will need:1 1/4 Cups Water1 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 CookiesYou will need:2 Tablespoons All-Purpose Flour, Omit flour for soft ginger cookies.1/4 Cup Water2 Tablespoons Butter or Margarine, MeltedHeat 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 cookiesTo create the stitched edges try using white candy sprinkles.
Warnings
Warning Text: Do not eat raw cake batter or cookie dough.
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