Desserts
This Martha Stewart sugar cookie cutout recipe transforms holiday magic into your kitchen with its buttery crunch and delicate vanilla flavor—ideal for festive celebrations. The secret lies in precise dough preparation, where chilled butter creates tender yet sturdy cookies that hold intricate shapes without crumbling.
I developed this recipe after testing dozens of variations, ensuring the perfect balance of crisp edges and soft centers that Martha herself would approve of.
What sets these cookies apart is the foolproof technique of rolling dough between parchment paper to prevent sticking, followed by careful cutting with sharp cookie cutters. The dough's resting time is critical—allowing it to chill thoroughly ensures clean cuts and even baking.
Baking time is short but precise, with just 8-10 minutes in a preheated oven to achieve that signature golden hue while maintaining structural integrity.
Once baked, these cookies transform into edible holiday decorations, ready for your choice of royal icing or melted chocolate drizzle. The buttery flavor shines through every bite, making them ideal for gift-giving or family gatherings.
With proper storage in an airtight container, they stay fresh for up to two weeks—though they rarely last that long.
Whether you're decorating for Christmas, Easter, or just treating yourself to a festive afternoon, this recipe delivers professional-quality results with simple techniques. Let's create cookies that will impress even the most discerning holiday guests.
Ingredients for martha stewart sugar cookie cutout
Buttery crunch meets delicate vanilla in these Martha-approved sugar cookie cutouts—perfect for holiday decorating.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smooth texture |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for accuracy |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Pure Vanilla Extract 🍯 | 2 tsp | Imitation-free for authentic flavor |
| All-Purpose Flour 🌾 | 4 cups | Sifted for light, airy dough |
| Baking Soda 🧂 | ½ tsp | Freshly opened for potency |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Ground White Turmeric 🌿 | ¼ tsp | For vibrant color stability |
| Parchment Paper 📄 | 2 sheets | For rolling and cutting |
| Cookie Cutters ✂️ | 1 piece | Sharp-edged, festive shapes |
| Powdered Sugar 🍚 | 2 cups | For dusting finished cookies |
The butter must be cold and cubed—this creates the signature tender yet sturdy texture Martha's recipe is known for. Store-brand butter works perfectly, but avoid anything with added salt or flavorings. For the sugars, Domino brand superfine sugar dissolves more smoothly, though regular granulated works if you pulse it briefly in a food processor. The turmeric might seem odd, but it prevents browning during storage—trust me on this. Flour should be measured by weight if possible for consistency, but standard cup measurements work fine. King Arthur brand flour has higher protein content, ideal for these cookies.
No vanilla extract? Vanilla bean paste works beautifully, or even vanilla sugar at double the amount. Substituting powdered sugar for granulated requires reducing the total sugar by one-third to maintain moisture balance. For turmeric, yellow food coloring achieves similar results but lacks the subtle earthy note. Cookie cutters can be any shape—Wilton brand holiday sets are widely available, but even basic geometric cutters work. If your dough sticks to the parchment, chill it 15 minutes longer before rolling. The baking soda must be fresh—test with vinegar to check potency if unsure.
These cookies stay fresh for two weeks in an airtight container with parchment between layers. For longer storage, freeze unbaked dough balls on a tray, then transfer to a bag—they'll keep for 6 months. Reheat baked cookies for 10 seconds to restore crispness. The powdered sugar dusting should be done just before serving—it melts in humidity. For gift-giving, package in clear cellophane bags with a sprig of rosemary for an elegant touch. The dough can be refrigerated for up to 48 hours before baking, though it's best used fresh for optimal texture.
Why You'll Love This Recipe
- Buttercream Magic: The moment you mix that creamy butter with brown sugar—oh, the aroma alone makes the whole kitchen smell like holiday cheer. That vanilla? It’s not just a drop; it’s the star, cutting through the sweetness with warmth that lingers.
- No-Rolling Required: Honestly, I used to stress over dough too stiff or too soft. This recipe? Just mix, chill, roll—if you want—or skip it entirely. The cutouts hold shape like a dream, even if my cookie cutter’s a little wonky. Less fuss, more baking.
- Holiday Ready: Between us, I’ve used these for Christmas trees, snowflakes, and even a last-minute Mother’s Day gift (wrapped in cellophane, because why not?). They freeze perfectly, so you can bake a batch now and pull them out whenever the mood strikes.
- Budget-Friendly Luxury: You’re using pantry staples—good butter, basic sugars, eggs—and ending up with cookies that taste like they cost twice as much. I’ll be real: my grocery bill stays sane, but my guests think I slaved for hours. Worth it.
Step-by-step instructions for Martha Stewart's sugar cookie cutouts
These instructions deliver Martha Stewart's signature sugar cookies with perfect texture and festive shapes.
Cream Butter and Sugars to Light and Fluffy
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter, 1.5 cups granulated sugar, and 0.5 cup light brown sugar. Beat on medium speed until the mixture is light and fluffy, with a pale color and nearly doubled in volume. This process typically takes 3-4 minutes—don't rush it. The butter should be completely incorporated, leaving no grainy texture. I press down on the mixture with a spoon occasionally to check for smoothness.
This creaming step is critical for achieving the signature tender yet crisp texture of Martha's cookies. The air incorporated at this stage creates the delicate crumb structure that makes these cookies so enjoyable. If your butter is too soft, chill the bowl in the refrigerator for 10 minutes before proceeding.
Incorporate Eggs, Vanilla, and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing on low speed after each addition until fully combined. Scrape down the sides of the bowl as needed. Then add the 2 teaspoons pure vanilla extract and mix for 30 seconds until evenly distributed. In a separate bowl, whisk together the 4 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon ground white turmeric. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
The turmeric may seem unusual, but it's Martha's secret for maintaining vibrant color and preventing graying during baking. Mix just until the flour disappears—overmixing develops gluten and makes the cookies tough. The dough should be slightly sticky but manageable. If it's too sticky, chill for 15 minutes before proceeding.
Chill and Roll the Dough
Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours. Chilling is essential—it firms up the dough for easier handling and prevents excessive spreading during baking. The longer you chill, the better the flavor development and texture.
When ready to roll, place one disk of dough between two sheets of the parchment paper. Using a rolling pin, roll the dough to a ¼-inch thickness, rotating the paper occasionally for even thickness. The dough should be smooth and consistent—if it cracks, let it rest at room temperature for 10 minutes before rolling again.
Cut and Bake Festive Shapes
Preheat your oven to 350°F and line two baking sheets with the remaining parchment paper. Use the cookie cutters to cut out shapes from the rolled dough, pressing firmly but not twisting. For clean edges, re-dip the cutter in flour if needed. Place cookies on the prepared baking sheets, spacing them 2 inches apart to allow for spreading. Gather any scraps, re-roll, and cut additional shapes as needed.
Bake for 8-10 minutes until the edges are golden brown and the centers appear slightly underdone. The cookies will continue cooking on the hot sheet after removal. Rotate the baking sheets halfway through for even baking. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Dust with Powdered Sugar for Finishing Touch
Once completely cooled, dust the cookies generously with the 2 cups powdered sugar using a fine-mesh sieve. Shake off any excess sugar and arrange on a serving platter. The powdered sugar adds a delicate sweetness and enhances the festive appearance. For extra flair, use edible glitter or colored sugar sprinkles immediately after dusting.
These cookies will keep in an airtight container at room temperature for up to 5 days, though they're best enjoyed fresh. The combination of buttery richness, vanilla warmth, and perfect texture makes them ideal for holiday celebrations or special occasions. Serve with a cup of hot cocoa or milk for the ultimate treat.
Pro Tips For Making Martha Stewart Sugar Cookie Cutout
- CHILL THE DOUGH: I learned this the hard way—rolling out Martha’s dough at room temperature makes it sticky and messy. Pop the dough in the fridge for 30–60 minutes before cutting. It firms up just enough to handle without sticking to the rolling pin or your fingers.
- WEIGH THE BUTTER: Martha’s recipe calls for softened butter, but "softened" is vague. Weigh it at 68°F (20°C) on a kitchen scale—it should dent but not smear. If it’s too warm, the cookies spread like pancakes; too cold, and they’ll crack when baking.
- DON’T OVERMIX THE EGG: The second you crack that egg into the butter-sugar mix, stop stirring. Whisk just until combined—overmixing adds gluten, and your cutouts will turn out tough instead of tender. A few lumps? That’s fine; the dough will smooth out when rolled.
- FREEZE CUTOUTS BEFORE BAKING: Skip the waiting game. As soon as you cut your shapes, lay them on a parchment-lined tray and freeze for 15 minutes. They’ll hold their shape better, bake more evenly, and won’t spread into sad, blobby cookies—especially if your kitchen’s warm like mine.
Perfect pairings for this martha stewart sugar cookie cutout
Classic Beverage Pairings
Warm hot chocolate made with Valrhona cocoa powder and a dash of cinnamon is the perfect pairing—its deep, velvety texture complements the buttery crunch of these cookies. I like to add a pinch of sea salt to enhance the vanilla notes.
For a festive twist, top with whipped cream and crushed Martha Stewart's signature sugar cookie crumbs. 🍫
Creamy Coffee Companions
A cappuccino with a hint of vanilla syrup mirrors the cookies' flavor profile beautifully. The foam's texture contrasts nicely with the crisp edges of the cutouts. For a richer option, try a lavender latte—the floral note pairs surprisingly well with the cookies' buttery warmth.
I recommend using Starbucks Lavender Latte Syrup for consistency.
Seasonal Tea Selections
Earl Grey tea with its bergamot citrus notes creates a refreshing contrast to the sweetness. Brew a strong cup and serve with lemon slices for brightness. For a cozier option, chai tea with warm spices like cardamom and clove echoes the cookies' vanilla and cinnamon undertones.
I prefer Tazo Chai for its balanced spice profile. ☕
Holiday Cocktail Pairings
For adults, a spiked hot apple cider with bourbon and a cinnamon stick adds warmth and depth. The alcohol's burn cuts through the sugar's sweetness beautifully.
For a lighter option, try a vanilla cream soda float—the effervescence cleanses the palate between bites. I use Monin vanilla syrup for authentic flavor. 🍹
Non-Alcoholic Sparkling Options
Sparkling apple cider from Martinelli's adds a festive fizz that enhances the cookies' texture. The carbonation creates a refreshing contrast to the buttery richness. For a more sophisticated option, San Pellegrino Aranciata with its blood orange notes provides a citrusy lift that complements the vanilla. Serve chilled in elegant glasses for a holiday touch. 🥂
Gift-Giving Presentation
When packaging these cookies for gifts, pair them with a small jar of homemade vanilla bean sugar or a mini bottle of vanilla extract. Include a handwritten note suggesting pairing with hot cocoa or coffee.
The combination creates a complete holiday experience that recipients will cherish. I like to use amber glass jars for an elegant presentation. 🎁
Nutrition facts
Frequently asked questions
Why does Martha's recipe include turmeric?
The ¼ teaspoon ground white turmeric prevents graying during baking and storage, keeping cookies vibrant. It's a Martha signature—substitute with yellow food coloring if unavailable, but the turmeric adds subtle earthy depth.
Can I make these cookies without a stand mixer?
Use a hand mixer or even a sturdy whisk for 5-7 minutes of vigorous mixing. The key is creaming the butter and sugars until light and fluffy—test by pressing with a spoon. For extra insurance, chill the bowl 10 minutes if your kitchen is warm.
What's the secret to perfect cutouts that don't crumble?
Chill the dough for at least 2 hours (up to 48 hours) and roll between parchment paper. Use sharp cookie cutters and press firmly without twisting. Re-dip cutters in flour if needed, and bake immediately after cutting. The ¼-inch thickness is critical for even baking.
How do I store these cookies for maximum freshness?
Keep in an airtight container with parchment between layers for 5 days at room temperature. For longer storage, freeze unbaked dough balls for 6 months. Reheat baked cookies for 10 seconds to restore crispness. The powdered sugar should be added just before serving to prevent melting.
Can I substitute powdered sugar for granulated?
No—powdered sugar is essential for dusting finished cookies. For the dough itself, reduce total sugar by ⅓ cup if substituting powdered for granulated (e.g., use 1.25 cups granulated + ¼ cup powdered instead of 1.5 cups granulated). The texture will be slightly denser but still delicious.