Bake from Scratch® x Williams Sonoma Cookie Mix Trio

Summary

FLAVOR PROFILE

• Fragrant cinnamon, dark chocolate, sweet vanilla

WHY WE LOVE IT

• We teamed up with Brian Hart Hoffman, founder and editor of the influential Bake from Scratch magazine and host of the Williams Sonoma Baking School, to create foolproof mixes with irresistible homemade flavor. A scratch-baking enthusiast since childhood, Hoffman lent his expertise to our time-saving recipes for delicious cookies. The premium blends help you make three decadent desserts quickly and easily. Prep is simple – just add a few fresh ingredients and follow our step-by-step directions.
• A Williams Sonoma exclusive.

NET WEIGHT

• Approx. 5 lb./2.25 kg total.
• Set includes Cinnamon Roll Cookie Mix, Flourless Fudgy Cookie Mix and Celebration Sandwich Cookie Mix (see More Info tab for details).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients.

Dimensions & More Info

• Cinnamon Roll Cookie Mix: Featuring the irresistible flavors of homemade cinnamon rolls, this mix is the key to making rich, buttery shortbread cookies swirled with a cinnamon-sugar filling and topped with a sweet vanilla glaze. (25.3 oz./719g; makes 18 cookies)
• Flourless Fudgy Cookie Mix: Loaded with premium semisweet chocolate chips, this flourless mix helps you make rich, chewy fudge cookies with classic crackled tops. (21.7 oz./615g; makes 18 cookies)
• Celebration Sandwich Cookie Mix: Count on our mix to produce crisp vanilla-almond sugar cookies studded with rainbow sprinkles and filled with vanilla buttercream. (33.3 oz./945g; makes 10 cookies)

Use & Care

RECEIVING INSTRUCTIONS

• Cookie mixes ship fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 18 months.

PREPARATION INSTRUCTIONS

Cinnamon Roll Cookies

Cookie Ingredients

• 1 package flour mix (included)
• 1 package sugar mix (included)
• 1 package seasoning mix (included)
• 1 cup (227g) unsalted butter, softened
• 1 large egg, room temperature

Glaze Ingredients

• 1 package glaze mix (included)
• 2 1/2 Tbs. whole milk

Cookie Directions

• In bowl of stand mixer fitted with paddle attachment, combine butter and sugar mix. Beat at medium speed until fluffy, approx. 3–4 minutes. Scrape sides of bowl as needed. Add egg and beat until combined.
• With mixer on low speed, gradually add flour mix to butter mixture, beating until dough forms. Turn out 2/3 of dough (approx. 598g) onto clean surface and knead if any flour bits remain. Shape into disk and cover in plastic wrap. Refrigerate for at least 1 hour.
• Add seasoning mix to remaining dough. Beat at low speed until combined. Turn out onto clean surface and shape into disk. Cover in plastic wrap and refrigerate for at least 1 hour.
• Remove dough from refrigerator and let stand at room temperature for approx. 5 minutes. On lightly floured sheet of parchment paper, roll plain dough into 14" x 12" rectangle. Transfer dough on parchment paper to baking sheet and refrigerate for 15 minutes. Repeat procedure with seasoned dough.
• Transfer plain dough on parchment paper to flat surface. Carefully invert seasoned dough on top of plain dough. Between sheets of parchment paper, roll dough with rolling pin a few times to press together. Peel away top sheet of parchment paper. Starting with one long side, roll dough into log, using bottom sheet of parchment paper to help lift and roll, rolling as tightly as possible to avoid gaps. If dough cracks, let it stand for a few minutes until it becomes pliable. Trim 1⁄2" off each end. Tightly wrap dough in parchment paper, twisting ends to seal. Refrigerate for at least 2 hours or freeze until ready to use.
• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Cut dough log into 3/8" thick slices. Place 1" apart on prepared pans.
• Bake until edges of cookies are golden brown, approx. 8–10 minutes. Let cool completely on pans.

Glaze Directions

• In small bowl, combine glaze mix and milk. Whisk until well-combined. Set aside.
• Once cookies have cooled, drizzle them with glaze.
• Store in airtight container.

Flourless Fudgy Cookies

Ingredients

• 1 package cookie mix (included)
• 3 large egg whites (90g), room temperature

Directions

• Preheat oven to 350°F.
• In medium bowl, whisk egg whites until foamy. Add cookie mix and whisk together until there are no streaks. Batter should be very thick.
• Grease 2 rimmed baking sheets with cooking spray.
• Using 1 1/2-Tbs. spring-loaded scoop, create dough balls (approx. 37g each) and place on prepared baking sheets at least 2" apart. Let sit at room temperature for 30 minutes. Sprinkle with flaked sea salt, if desired.
• Bake until edges are set and tops are dry and cracked, approx. 10–12 minutes. Let cool completely on pan before serving.

Celebration Sandwich Cookies

Cookie Ingredients

• 1 package cookie mix (included)
• 1/2 cup unsalted butter, room temperature
• 1 large egg, room temperature

Filling Ingredients

• 1 package filling mix (included)
• 1 cup unsalted butter, room temperature

Cookie Directions

• Preheat oven to 350°F.
• Line 2 rimmed baking sheets with parchment paper.
• In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy. Add 1 cup cookie mix and beat until well-combined. Beat in egg. Slowly add remaining cookie mix, beating until soft ball forms.
• Using 1 1/2–Tbs. spring-loaded scoop, create dough balls (30g each). Roll until smooth. Place at least 2" apart on prepared pans.
• Bake until edges are lightly browned, approx. 12–14 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks.

Filling Directions

• In bowl of stand mixer fitted with paddle attachment, beat butter on medium speed until smooth and creamy. Reduce mixer speed to low. Gradually add filling mix and beat until thick and smooth.
• Transfer to pastry bag fitted with large open star piping tip. Pipe buttercream in spiral pattern on flat side of half of cookies. Top with remaining cookies, flat side down.