Hy-Vee Sugar Cookie Mix 17.5 oz

NET WT 17.5 OZ (1 LB 1.5 OZ) 496 g
About this Product
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.

Features And Benefits

  • No Added Color
  • Per 3 Tbsp as Packaged: 100 calories; 1 g sat fat (4% DV); 65 mg sodium (3% DV); 9 g total sugars.


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GMO Disclosures

Health & Safety

  • Do not consume/eat raw cookie dough.

Product Instructions
You Will Need: 1: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10 to 15 seconds), Softened (not melted); 1 egg. Basic Recipe: 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For larger cookies, drop by rounded tablespoonfuls. 3. Bake 7 to 9 minutes (for crisp cookies bake 9 to 11 minutes) or until edges are light golden brown. For larger cookies, bake rounded tablespoonfuls 8 to 10 minutes. 4. Cool 1 minute before removing cookie sheet. Store cool cookies in airtight container. High Altitude (above 3,500 feet): For all drop cookies, stir in 1 tablespoon flour with the cookie mix.

General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Milk
  • Wheat
  • Contains: wheat, milk.
As packaged




Sat Fat (g)


Sodium (mg)


Total Sugars (g)

As prepared




Sat Fat (g)


Sodium (mg)


Total Sugars (g)

  • Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Contains one or more of the following: Canola and/or Palm Oil) with Preservative (TBHQ), Contains 2% or less of each of the following: Leavening (Sodium Aluminum Phosphate, Baking Soda), Natural and Artificial Flavor, Cornstarch, Salt.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.