Receiving Instructions

Store unopened at room temperature for up to 18 months.

Preparation Instructions

Ingredients

12 Tbs. (1 1/2 sticks/180g) unsalted butter, at room temperature
1 large egg, at room temperature
1 package cookie mix

Directions

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Set aside.
Using an electric mixer fitted with the flat beater, beat the butter and half of the cookie mix on medium speed until light and fluffy, about 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Add the egg and beat until just combined, about 30 seconds. Reduce the speed to medium-low, add the remaining cookie mix and beat until just combined, about 30 seconds more, stopping the mixer to scrape down the sides of the bowl as needed.
For cutout cookies: Turn the dough out on a work surface dusted with gluten-free flour and shape the dough into a flat disk about 1/4-inch (6-mm) thick, dusting with more gluten-free flour as needed. Using cookie cutters about 2 inches (5 cm) in diameter, cut out cookies and transfer them to prepared baking sheets, spacing them evenly apart. Reroll scraps, cut out more cookies and transfer them to the prepared baking sheets, spacing them evenly apart.
For drop cookies: Using a 2-inch (5-cm) ice cream scoop, scoop the dough into balls and transfer them to the baking sheets, spacing them at least 2 inches (5 cm) apart.
For best results, bake one sheet of the cutout or drop cookies at a time on the center rack until the cookies are set and light golden brown, 10 to 12 minutes. Repeat with the remaining cookies. Alternatively, to bake all the cookies at the same time, position racks in the upper and lower thirds of the oven and bake for 10 to 12 minutes, rotating the pans 180 degrees and from top to bottom halfway through baking time.
Transfer the baking sheet(s) to a wire rack to let them cool for 5 minutes, then transfer the cookies directly to the wire rack to cool completely before decorating or serving.

Nielsen-Massey x Williams Sonoma Gluten-Free Vanilla Bean Sugar Cookie Mix