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Pillsbury Ready To Bake! Cookies Sugar Cookies Bake Off 24 Count - 16 Oz
Cookie Dough, Sugar Cookie
No artificial flavors. Per 2 Cookies: 160 calories; 2.5 g sat fat (13% DV); 95 mg sodium (4% DV); 13 g total sugars. No high fructose corn syrup. No colors from artificial sources. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Makes 24 cookies. Safe to eat raw. Eat or bake. Our refrigerated cookie dough is ready to eat raw because we use: Heat treated flour. Pasteurized eggs. Ready to eat manufacturing. www.pillsbury.com. how2recycle.info. Questions? Save package and call 1-800-775-4777; www.pilsbury.com. Birthday cake cheesecake cookie cups: For the full recipe & to discover more visit us at pillsbury.com. To find out more visit us at pillsbury.com/SafeToEatRaw. Box Tops for Education: No more clipping. Scan you receipt. See how at btfe.com. how2recycle.info.
Serving Size: 2cookies
Servings Per Container: 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 7g||9%|
|Saturated Fat||Amount Per serving 2.5g||13%|
|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 95mg||4%|
|Total Carbohydrate||Amount Per serving 24g||9%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Canola Oil, Contains 2% or Less of: Egg, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Salt, Natural Flavor.
Warning Contains: Contains wheat and egg; may contain peanut and macadamia ingredients. Do not microwave cookie dough.
Directions Bake: Baking Directions: Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Place cookie dough rounds about 2 inches apart on ungreased cookie sheet. Bake 10 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet. Tip: If baking frozen dough, add 2 minutes to the bake time. Keep dough refrigerated. Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package.
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