30 oz pkg
About 27 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Molasses, Water, Canola Oil. Contains 2% Or Less Of: Eggs, Cinnamon, Salt, Ginger, Baking Soda.
Contains wheat and egg ingredients.Do not microwave cookie dough. Do not use if unsealed.
Giant Food 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 Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
Per 2 - 1 inch balls of dough: 120 calories; 2 g sat fat (10% DV); 150 mg sodium (6% DV); 9 g total sugars. Ingredients Derived from a Bioengineered Source. Learn more at Ask.GeneralMills.com. Safe to eat raw. Eat or bake. Our refrigerated cookie dough is ready to eat raw because we use: Heat treated flour; pasturized eggs; ready to eat manufacutring. Limited Edition To find out more visit us at pillsbury.com/SafeToEatRaw. Questions? Save package and call 1-800-775-4777. No more clipping. Box Tops for Education. Scan your receipt. See how at BTFE.com.
1. Heat oven 350 degrees F. 2. Cut roll of dough in half. Shape into ball; flatten slightly. 3. Roll on floured surface to about 1/4-inch thickness. 4. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. 5. Bake 7 to 11 minutes or until until cookies are set. Cool 1 minute; remove from cookie sheet. 6. Repeat with remaining dough. Cool completely before frosting. 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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