Ingredients

Directions

Line 2 baking sheets with parchment paper. Set aside.
Using electric mixer fitted with flat beater, beat butter and sugar on medium speed until light and fluffy, approx. 2 minutes. Stop to scrape down sides of bowl as needed.
Add egg and beat until just combined, approx. 30 seconds.
Reduce speed to medium-low, add cookie mix and beat until just combined, approx. 30 seconds more. Stop to scrape down sides of bowl as needed.

For roll-out cookies:

Turn dough out on work surface and shape into flat disk.
Cover tightly with plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.
Preheat oven to 325°F (165°C).
Dust work surface lightly with cornstarch and roll out dough to 1/4" (6mm) thick, dusting with more cornstarch as needed.
Using cookie cutters, cut dough into desired shapes.
Gather up dough scraps and repeat with remaining dough.
Place cutouts on prepared baking sheets, spacing evenly apart.

For drop cookies:

Preheat oven to 375° (190°C).
Divide dough into 12 equal balls (approx. 40g each).
Place dough balls on baking sheets, spacing at least 2" (5cm) apart, ideally 6 per sheet.

For best results, bake one sheet of cookies at a time on center rack until they are set and light golden brown, approx. 10–12 minutes. Repeat with remaining cookies.
Alternatively, to bake all cookies at once, position racks in upper and lower thirds of oven and bake for 10–12 minutes, rotating pans 180° and from top to bottom halfway through baking time.
Transfer baking sheet(s) to wire rack to let cool for 5 minutes, then transfer cookies directly to wire rack to cool completely before serving.

Williams Sonoma Gluten-Free Sugar Cookie Mix