9.1 oz pkg
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Water, Canola Oil. Contains 2% Or Less Of: Eggs, Baking Powder (Sodium Aluminum Phosphate, Baking Soda), Salt, Red 40, Artificial Flavor.
Contains wheat and egg ingredients.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Shape sugar cookie dough. Per 2 Cookies: 110 calories; 1.5 g sat fat (8% DV); 85 mg sodium (4% DV); 9 g total sugars. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Ready to bake! 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. Questions? Save package and call 1-800-775-4777; www.pillsbury.com. For great recipes & cookie ideas, visit us at www.pillsbury.com. To find out more visit us at pillsbury.com/SafeToEatRaw.
Place. Make. Yum! Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Place cookie dough rounds on ungreased cookie sheet. Bake 12 to 14 minutes (Cookies will spread only slightly). Cookie surface and edges will be pale in color. Do not overbake. Cool 1 minute before removing from cookie sheet. Keep dough refrigerated.
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