Tuesday, December 15, 2015

Williams-Sonoma Gluten-Free Gingerbread Spiced Cookie Mix

Earlier this week, I made gingerbread cookies with Williams-Sonoma Gluten-Free Gingerbread Spiced Cookie Mix.

I was really excited to try this new product from Williams-Sonoma, because the mix contains my favorite gluten free flour, Cup4Cup, and I love their gingerbread spice quick bread mix.  I had high hopes for this mix, and it certainly did not disappoint, though I was disappointed that I never received my online order of the gingerbread spiced cookie mix, which I placed back in October.  I knew it wasn't supposed to be shipped for several weeks, because it was not in stock yet when I ordered it, but after seeing it in the Williams-Sonoma store in Winter Park, I called to find out where my order was.  Well, it turns out that the online store would not be fulfilling my order, because I guess they never received the mix, so I headed to my local store to buy two boxes, which were on sale for $12.99.

The mix has a warning that it contains milk, and is prepared and packaged using machines that may come in contact with wheat/gluten, eggs, soy, peanuts, tree nuts, sesame, and mustard.  I normally do not buy products with this kind of warning about wheat or gluten, but the mix is certified gluten free by the CSA, which means that it must test less than 5 ppm.

The mix was pretty easy to make.  I beat 155 grams of unsalted butter, which was a little more than the 10 tablespoons mentioned on the box, in my mixer, then added one large egg.  After incorporating the cookie mix, I shaped my dough into two logs in parchment paper, and refrigerated them for 3 hours.

You can make cutout cookies with the mix, but for my first time around, I decided to take the easy way out and make sliced cookies.  After I put them in the oven, I realized that I had not sprinkled them with the demerara sugar that was included in the box.  Next time I make them, I will probably skip this step, because I thought they bordered on being too sweet, even though I used very little sugar.  My husband disagreed with me, and thought the cookies were fine as is.

I ended up with 27 gingerbread cookies, which I squeezed onto two baking sheets.  The cookies ran together a little bit on the baking sheet with the extra row, but they still tasted great.  I followed the directions, baking both trays of cookies at the same time, rotating the baking sheets halfway through the cooking time, which took 12 minutes.

As far as taste goes, my whole family thought the cookies were great.  They were buttery, chewy, and packed a lot of flavor from the molasses, crystallized ginger, ginger, cinnamon, cloves, and nutmeg in the mix.

I hope Williams-Sonoma brings back their gluten free gingerbread spiced cookie mix in future years for the holidays.  It is not available online, but it can be purchased at your local store, though it might be a good idea to call ahead to be sure they still have it in stock.  Locally, Williams-Sonoma has stores in Winter Park on Park Avenue, and at the Mall at Millenia.  While you're there, pick up a bag of their gluten free gingerbread spice quick bread mix.  We make muffins with the mix, and they are amazing!

What are your favorite gluten free products at Williams-Sonoma.


Post a Comment