Per 2 Tbsp Mix As Packaged: 100 calories; 1 g sat fat (4% DV); 120 mg sodium (5% DV); 10 g total sugar. Gluten free. See nutrition facts for as prepared information. Ingredient Derived from a Bioengineered Source. Learn more at Ask.GeneralMills.com. This package is sold by weight, not by volume. You can be assured of proper weight even though some settling of contents normally occurs during shipment and handling. Betty Promise: With over a century of inspiring makers across the world, Betty Crocker encourages and empowers everyone - no matter their skill level, gender or age - to share in the joy of homemade. From Betty's test kitchens to yours, we promise great taste, quality and convenience. This is a product you and your family will enjoy. We guarantee it. 1-800-828-3291. The red spoon promise by Betty Crocker. BettyCrocker.com. Follow us for more great baking ideas! Instagram: (at)bettycrocker. 100% certified recycled paperboard.

Rice Flour, Sugar, Palm Oil, Potato Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Salt, Xanthan Gum.

Drop Cookie Instructions: You Will Need: 1 stick (1/2 cup) butter, softened (Not melted). 1 tablespoon water. 1 teaspoon gluten-free vanilla. 1 Egg. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet), stir cookie mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet, 3. Bake 12 to 14 minutes or until edges are light golden brown, cool 2 minutes before removing from cookie sheet, cool completely; store in airtight container. Betty's tip: to prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs, high altitude (3500-6500 ft): no change. Cutout Cookie Instructions: You Will Need: 1 Tablespoon gluten-free flour. 1 Stick (1/2 cup) butter, softened (Not melted). 1 Tablespoon water. 1 Teaspoon gluten-free vanilla. 1. Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet), stir cookie mix, gluten-free flour, softened butter, water, vanilla and egg in medium bowl until well blended. 2. Roll dough until 1/4 inch thick on surface sprinkled with gluten-free flour, cut with 2-inch cookie cutter and place 1 inch apart onto ungreased cookie sheet. 3. Bake 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, high altitude (3500-6500 ft): no change.