Dozen Gs* Sugar Cookies Recipe
Make Dozen Gs* Sugar Cookies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finishing
Method
Arrange oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly distributed.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two additions. Mix until the flour is just incorporated and a soft, slightly firm cookie dough forms. Do not overmix.
Shaping & Baking
Portion
Using a small cookie scoop or tablespoon, portion dough into 12 equal portions (each about 1.5 tablespoons or roughly 24–26 grams). Roll each portion between your palms to form smooth balls.
Coat with sugar
Place 1/4 cup granulated sugar (and optional sanding sugar) in a shallow bowl. Roll each dough ball in the sugar until evenly coated. If using sprinkles, press a few lightly onto the top of each ball after coating.
Arrange on baking sheet
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spread. If you have two baking sheets, bake both; if not, bake in batches.
Bake
Bake in the preheated 350°F (175°C) oven for 10 to 12 minutes, rotating the pan halfway through if necessary. Cookies should be set at the edges with a very pale center — avoid baking until brown to keep them soft.
Cool
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to set. Transfer cookies to a wire rack and cool completely, about an additional 15–20 minutes.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze between layers of parchment in a sealed container for up to 3 months. If frozen, thaw at room temperature before serving.