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Pillsbury Ready To Bake Gingerbread Cut Out Cookies - 7.2 OZ

Pillsbury Ready To Bake Gingerbread Cut Out Cookies - 7.2 OZ

Cutout Cookie Dough, Gingerbread

Naturally flavored. Per 2 Cookies: 180 calories; 3 g sat fat (15% DV); 125 mg sodium (5% DV); 13 g total sugars. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Precut 10 cookies. Ready to bake. Frosting & decorations not included. Safe to Eat Raw: Our cookie dough is ready to eat raw because we use: Heat treated flour; Pasteurized eggs; Ready to eat manufacturing. To find out more visit us at pillsbury.com/SafeToEatRaw. Questions? Save package and call 1-800-775-4777; www.Pillsbury.com. Box Tops for Education: No more clipping. Scan your receipt. See how at btfe.com. Sealed inside for freshness.
Nutrition Facts

Serving Size: 2cookies
Servings Per Container: 5
Calories Amount Per Serving
180
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 8g 11%
Saturated Fat Amount Per serving 3g 15%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 10mg 3%
Sodium Amount Per serving 125mg 5%
Potassium Amount Per serving 0mg 0%
Total Carbohydrate Amount Per serving 24g 9%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 1g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 8%
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Canola Oil, Water. Contains 2% or Less of: Dried Molasses, Dextrose, Wheat Protein Isolate, Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Eggs, Caramel Color, Salt, Wheat Starch, Natural And Artificial Flavor, Hydroxylated Soy Lecithin, Sulfites.
Product Attributes
Kosher
Warning Contains: Contains wheat, egg, and soy ingredients.
Directions Place. Make. Yum! Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Place cookie dough shapes about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Do not overbake. Cool 3 minutes; remove from cookie sheet. Cool completely. Do not microwave cookie dough. Keep dough refrigerated.

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