Jenny Keller's Sugar Cookie Dough

Jenny Keller's Sugar Cookie Dough

Jenny Keller of Jenny Cookies shared this delicious, versatile sugar cookie recipe from her book Cookie Class with us as part of our Bob's by the Book interview series, highlighting our favorite cookbook authors! Decorate with sparkling sugar and your favorite frosting, or enjoy their simplicity as-is with a cup of tea.
Servings
36 servings
Prep time
15 minutes
Cook time
7 minutes
Passive time
10 minutes

Ingredients

Instructions

  1. Whisk the flour and baking powder together in a medium bowl.
  2. Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth, or about 2 ½ minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
  3. Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. The dough will form a ball around the paddle attachment and feel soft but not sticky.
  4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch (2.5-cm) thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
  5. Preheat oven to 375°F (190°C).
  6. Roll out the dough on a lightly floured flat work surface to about ¼-inch (6-mm) thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about ¾ inch (1 cm) apart.
  7. Bake one sheet at a time on the middle rack about 7-8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
  8. Repeat steps 6 and 7 with the gathered scraps until all the dough has been used.
  9. Note: Make these cookies gluten free by substituting equal parts of our Gluten Free 1-to-1 Baking Flour for all-purpose.

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