Williams Sonoma Gluten-Free Sugar Cookie Mix

Summary

FLAVOR PROFILE

• Vanilla, sugar

WHY WE LOVE IT

• Bake a batch of classic sugar cookies with our foolproof gluten-free mix. Ideal for making both roll-out and drop cookies, it's crafted with our signature flour blend, aromatic vanilla and the perfect amount of sugar. Prep is simple – just add a few fresh ingredients and bake. The irresistible cookies turn out golden and crispy outside, tender and buttery inside, and completely free of gluten.
• A Williams Sonoma exclusive.

NET WEIGHT

• 12.8 oz./363g total (makes 12–24 cookies).
• Certified gluten-free by GFCO.
• Shipped fresh.

Use & Care

RECEIVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 1 year.

PREPARATION INSTRUCTIONS

Ingredients

• 6 Tbs. (3/4 stick/90g) unsalted butter, room temperature
• 1 package sugar mix (included)
• 1 egg, room temperature
• 1 package cookie mix (included)
• Cornstarch, for dusting

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.

Ingredients

• Gluten-free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), sugar blend (sugar, brown sugar, natural vanilla flavor), coarse salt, silicon dioxide (anti-caking agent).
• Contains dairy.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, fish (salmon, haddock), sesame, soy, tree nuts (coconut), wheat/gluten, mustard.