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Illsbury Ready To Bake Hearts Cut Out Sugar Cookie Dough 20 Count - 7.2 OZ
Sugar Cookie Dough, Shape, Heart Cutout
Per 3 Cookies: 120 calories; 1.5 g sat fat (8% DV); 110 mg sodium (5% DV); 9 g total sugars. Ingredients derived from a bioengineered source. Learn more at ask.GeneralMills.com. 20 pre-cut cookies. 10 white. 10 pink. Ready to bake. Frosting & decorations not included. Safe to eat raw. Our shape sugar cookie dough is ready to eat raw because we use: Heat treated flour; Pasteurized eggs; Ready to eat manufacturing. www.pillsbury.com. how2recycle.info. Question? Save package and call. 800-775-4777. www.Pillsbury.com. For great recipes % cookie ideas, visit us at www.Pillsbury.com. To find out more visit us at pillsbury.com/SafeToEatRaw. Box Tops for Education: No more clipping. Scan your receipt. See how at BTFE.com. Sealed inside for freshness.
Ingredients
Serving Size: 3cookies Servings Per Container: About 7 |
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Calories | Amount Per Serving
120 |
% Daily Value |
---|---|---|
Calories From Fat | Amount Per serving 0 | |
Total Fat | Amount Per serving 4.5g | 6% |
Saturated Fat | Amount Per serving 1.5g | 8% |
Trans Fat | Amount Per serving 0g | |
Polyunsaturated Fat | Amount Per serving (-) | |
Monounsaturated Fat | Amount Per serving (-) | |
Cholesterol | Amount Per serving <5mg | 2% |
Sodium | Amount Per serving 110mg | 5% |
Total Carbohydrate | Amount Per serving 19g | 7% |
Dietary Fiber | Amount Per serving 0g | 0% |
Sugars | Amount Per serving (-) | |
Protein | Amount Per serving 1g | 0% |
Vitamin A | (-) | |
Vitamin C | (-) | |
Calcium | (-) | |
Iron | 4% |
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Water, Palm Oil, Canola Oil. Contains 2% or Less of: Eggs, Salt, Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Artificial Flavor, Red 40.
Product Attributes
Kosher
Warning
Contains: Contains wheat and egg ingredients. Do not microwave cookie dough.
Directions
Place. Make. Yum! Heat oven to 375 degree F (or 350 degree F for 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 1 minute; remove from cookie sheet. Keep dough refrigerated.
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