Williams Sonoma Gingerbread Cookie Mix
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Spice up the holidays with a fresh batch of gingerbread cookies that bake up soft and chewy, finished with a crunchy topping of Demerara sugar. Our easy-to-use mix is enhanced with molasses and spiced with cinnamon, ginger and cloves. Just add butter and eggs, sprinkle with the included sugar, bake and enjoy!
- 20.2 oz. (makes approx. 4 dozen 2" diam. cookies).
- Certified Kosher by CRC.
- Made in USA.
- Unbleached and unbromated flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), brown sugar, Demerara sugar, molasses, baking soda, cinnamon, ginger, cloves, salt.
- Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with milk, eggs, soy, peanuts, tree nuts.
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For an additional charge of $26 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.
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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.
Rated 5 out of 5 by NaRiHo from These are so DELICIOUS! These make the BEST Gingerbread cookies! Perfect texture and the taste is AWESOME.. everyone that ate them said the same thing and wonder how I made them.Date published: 2016-01-19Rated 5 out of 5 by Nevadacook from Yummy Cookies This is the second year I have ordered these cookies, and I purchased multiple boxes each year. Superb flavor. I intensify the flavor even more by adding diced crystallized ginger. A winner!Date published: 2015-11-13Rated 5 out of 5 by TheHappyCooker from Fabulous Gingerbread Cookies These cookies were the best I have ever purchased from WS. Soft with the nice touch of coarse sugar on the top (included in the package). Could not be better! I tried to order more, but it is not available--how sad.Date published: 2015-02-07Rated 5 out of 5 by tcmiata from Great Mix still We've loved this in the past and it seems like the same mix, only in a box instead of a can. The sugar for the top is a new addition, but we forgot to use it. Still tastes amazing.Date published: 2015-01-15
Recipe for Gingerbread Cookie MixThere was no recipe to be found in the Gingerbread Cookie Mix tin. Would you please provide the recipe and, if possible, a recipe for batches of a dozen cookies so I don't have to bake all the mix will make at one time.12 Tbs. (1 1/2 sticks/185g) unsalted butter 2 eggs 1 package Gingerbread Cookie Mix Have all the ingredients at room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy, about 1 minute. add the eggs one at a time and beat until well blended. Add the cookie mix and beat until the dough is smooth, 2 to 3 minutes. For Cutout Cookies: Shape the dough into 2 flat disks. Wrap tightly with plastic wrap and refrigerate until firm, at least 2 hours or up to overnight. Flour a work surface and roll out the dough 1/8 to 1/4 inch (3 to 6mm) thick, dusting with flour as needed. Using cookie cutters abut 2 inches (5cm) in diameter, cut out cookies and transfer to the prepared baking sheets. Reroll the scraps and cut out more cookies. For Sliced Cookies: Shape the dough into 2 logs, each about 1 1/2 inches (4cm) in diameter and 10 inches (25cm) long. Wrap tightly with plastic wrap and refrigerate until firm, at least 2 hours or up to overnight. Starting at one end of the log, cut the dough into 1/4 inch (6mm) rounds and transfer to the prepared baking sheets. Bake until the cookies are golden and set on the edges, 9 to 12 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. Transfer the cookies to wire racks and let cool completely. Makes about 5 dozen 2-inch (5cm) cookies.Date published: 2013-10-22
I just recieved a basket and in the basket was chocolate peppermint cookies and I never recieved a recipe inside so I dont know how to make themI finally got to a williams Sonoma store and located a new tin that actually had the recipe. The correct amount of butter is 13 tbsp, one tablespoon you use to melt the butter in a microwave with (2 min with stirring in between). All ingredients are to be at room temp and after melting chocolate with 1 tbs butter, let it cool. Then in separate bowl, cream rest of butter with sugar mix, then add egg. Slowly mix in melted chocolate mixture at low speed until incorporated (1 min) then add cookie mix for just about a minute not over mixing. Refrigerate the dough for min of 3 hrs to overnight either as two flat discs wrapped in plastic wrap or 2 logs 1.5 inch in diameter and 8 inch long. Either roll out disks to cut out shapes or slice the llog to make round disks. Use lined cookie sheets with parchment paper and use top or bottom third oven racks. Preheat oven to 350F. Bake 9-12 min rotating the tray 180 degrees halfway into baking. Hope this helps.Date published: 2013-10-22
gingerbread housecan this gingerbread cookie mix be used for a gingerbread house?Yes, just make sure you use Royal Icing as the cement to put the pieces together.Date published: 2013-10-22
Where do I find how much eggs and butter for this recipe?I could not find it either & nothing came in the Tin Inside or Outside. I searched for a while since this is a premade mix. I came across questions on WS site, then Check the Reviews.Date published: 2013-10-22
Does the gingerman cut out come with the tinIf not, can I purchase just the gingerbread man cookie cutter?No...Date published: 2013-10-22