KitchenAid® Design Series Stand Mixer
A smaller version of commercial-size models, this versatile stand mixer is designed with enough power and capacity to prepare large batches of cake batter or cookie dough without compromising your kitchen counter space. It's expertly hand assembled in Greenville, Ohio, home of KitchenAid since 1919.
- Planetary action allows attachments to spin independently while making continual rotations around the bowl for thorough mixing.
- Ten speeds range from very slow stirring to very high beating.
- Head tilts for easy removal of work bowl and beaters.
- Power hub for use with optional attachments.
- 5-qt. glass bowl locks to base.
- Includes flat beater, dough hook and wire whip.
- Dimensions & More Info
Stand Mixer includes:
- 5-qt.-cap. glass work bowl.
- Flat beater.
- Dough hook.
- Wire whip.
- Die-cast zinc and aluminum housing.
- 14" x 8 1/2" x 13 3/4" high.
- 25 lb. 8 oz.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in USA.
- Use & Care
- Work bowl is dishwasher safe.
- Hand-wash flat beater, dough hook and wire whip with warm, soapy water.
- Clean base with damp cloth and dry thoroughly.
UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Chocolate Peppermint Crinkles
Place the chocolate in the top pan of a double boiler set over but not touching barely simmering water and heat, stirring occasionally, until melted. Let cool slightly.
In a large bowl, whisk together the flour, baking powder and salt.
In another large bowl, using an electric mixer, beat together the eggs and granulated sugar until well blended. Add the oil, vanilla and melted chocolate and beat until well blended. Stir in the flour mixture just until fully incorporated. Cover and refrigerate until the dough is firm enough to shape, at least 2 hours or up to 24 hours.
Preheat an oven to 350°F (180°C).
If using whole peppermint candies, place them between 2 sheets of aluminum foil and strike with a hammer or meat mallet, breaking them into large pieces. Then roll the candies with a rolling pin to crush them into small pieces. Set aside.
Put the confectioners’ sugar in a shallow bowl. Pinch off a piece of dough and roll it into a ball about 1 inch (2.5 cm) in diameter. Roll the ball in the confectioners’ sugar, coating evenly, and place on an ungreased baking sheet. Repeat with the remaining dough, spacing the balls 1 inch (2.5 cm) apart.
Bake until the cookies have puffed up and the surface cracks, showing the chocolate beneath, 8 to 10 minutes. Let cool slightly on the pan and then gently press some of the crushed peppermint all over each cookie. Transfer the cookies to wire racks and let cool completely. Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 3 days. Makes about 48 cookies.
Adapted from Williams Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).