Williams Sonoma Gingerbread Cookie Mix
Summary
FLAVOR PROFILE
- Molasses, spice
WHY WE LOVE IT
- Spice up the holidays with a delicious 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 a few fresh ingredients, roll the dough into balls, sprinkle with the included sugar and bake.
- A Williams Sonoma exclusive.
NET WEIGHT
- 1 lb. 4.2 oz./572g (makes approx. 3 dozen 2" diam. cookies).
- Certified kosher by CRC.
Ingredients
- 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 dairy, eggs, soy, peanuts, tree nuts.
Recipe
Preparation Instructions
Ingredients
- 8 Tbs. (1 stick/125g) unsalted butter, at room temperature
- 1 egg, at room temperature
- 1 tsp. water
- 1 packet cookie mix (included)
- All-purpose flour for dusting (for cutout cookies)
- 1 packet Demerara sugar (included)
Directions
- Using an electric mixer, beat butter on medium speed until light and fluffy, about 1 minute. Add egg and water and beat until well blended, about 1 minute. Add cookie mix and beat until dough comes together, 2 to 3 minutes.
- For Cutout Cookies: Shape dough into 2 disks. Wrap tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to overnight. Line 2 baking sheets with parchment paper. On a floured work surface, roll out dough 1/4 inch (6 mm) thick, dusting with more flour as needed. Using cookie cutters about 2 inches (5 cm) in diameter, cut out cookies and transfer to baking sheets. Reroll scraps and cut out more cookies.
- For Sliced Cookies: Shape dough into 2 logs, each about 1 1/2 inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to overnight. Line 2 baking sheets with parchment paper. Starting at one end of the log, cut dough into 1/3-inch (9-mm) rounds and transfer to baking sheets.
- For Both Types of Cookies: Position 1 rack in upper third and 1 rack in lower third of an oven and preheat to 350°F (180°C). Sprinkle cookies evenly with Demerara sugar and bake until cookies are set at the edges, 10 to 12 minutes, rotating baking sheets halfway through baking. Let cool on baking sheets 5 to 10 minutes, then transfer to wire racks and let cool completely. Makes about forty 2-inch (5-cm) cookies.
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Shipping & Returns
Shipping Information
Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.
While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.
We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.
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Return Policy
We're not able to provide returns or cancellations on any food products, which are final sale items.
Please note that orders can't be cancelled once they have been processed or shipped.
Williams Sonoma Gingerbread Cookie Mix
| Item | Price |
|---|---|
| Williams Sonoma Gingerbread Cookie Mix | No Longer Available |
| Williams Sonoma Gingerbread Cookie Mix, Set of 2 | No Longer Available |