Martha Stewart Sugar Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

These Martha Stewart sugar cookies are the kind of cookie I keep coming back to: buttery and tender, with edges that crisp up in the oven and a soft center that stays that way for days. The flavor is simple vanilla and butter, nothing loud, which is exactly why they work for decorating or eating plain with coffee. This version is inspired by Martha Stewart’s classic American baking style, and it keeps the dough easy to handle and roll.

You need 30 minutes total, plus an hour of chilling, and the dough comes together in one bowl with a mixer. That makes them a good fit for a quiet weeknight bake, a holiday cookie plate, or a potluck where you want something everyone recognizes and reaches for first.

Why This Martha Stewart Sugar Cookies Works

The dough stays firm because of the short chill time and the small amount of milk, which keeps it soft without turning sticky. Rolling to a quarter inch gives you a cookie that bakes evenly, so the edges brown before the center dries out.

Mixing is where most sugar cookies go wrong. Stop the mixer the moment the flour disappears, because extra beats build gluten and give you a tough, chewy cookie instead of a tender one.

What You’ll Love About It

Three things stand out: the dough rolls cleanly and holds sharp shapes, the cookies keep their soft center for days, and the whole batch uses pantry staples. They also freeze well, so you can bake half now and half later.

Ingredients

This makes about 24 cookies, so use the amounts as written the first time before you start adjusting.

• 2 3/4 cups (344g) all-purpose flour — spoon it into the cup and level it off so the dough doesn’t turn dry.
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened — softened, not melted, so it creams properly with the sugar.
• 1 1/2 cups (300g) granulated sugar
• 1 large egg — bring it to room temperature so it blends in without curdling the butter.
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) whole milk
• 1/4 cup (30g) all-purpose flour, for rolling — keep it on hand for the counter and the rolling pin.

Equipment

• Stand mixer — fitted with the paddle attachment.
• Mixing bowls — one medium and one small.
• Whisk — for the dry ingredients.
• Plastic wrap — to wrap the dough disks.
• Rolling pin — a straight one gives even thickness.
• Cookie cutter — 2 1/2-inch (6cm) size.
• Baking sheets — two, lined with parchment paper.

How to Make Martha Stewart Sugar Cookies

Step 1: Mix the Dry Ingredients

Whisk together the 2 3/4 cups (344g) flour, baking powder, and salt in a medium bowl, then set it aside. Whisking spreads the baking powder evenly so the cookies rise the same way across the batch. If you see lumps of baking powder, keep going until the bowl looks uniform.

Step 2: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice so no hard streaks of butter hide at the bottom. The mixture should look pale and slightly airy, not grainy.

Step 3: Add the Egg, Vanilla, and Milk

Beat in the egg and vanilla until fully incorporated, then add the milk and mix until smooth. Let the egg disappear completely before the milk goes in, or the mixture can look curdled. Once it’s smooth again, you’re ready for the flour.

Step 4: Fold In the Flour

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the dough comes together. Don’t overmix here, or the cookies will be tough instead of tender. Stop as soon as you can’t see dry flour, then finish by hand with a spatula if you need to.

Step 5: Chill the Dough

Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. Chilling firms the butter so the dough rolls without sticking and holds its shape in the oven. Flat disks chill faster than one big ball.

Step 6: Preheat and Prep

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Give the oven a full 15 minutes to come up to temperature. Parchment keeps the bottoms from overbrowning and makes cleanup quick.

Step 7: Roll and Cut the Cookies

On a lightly floured surface using the 1/4 cup (30g) flour, roll one disk of dough to 1/4-inch (6mm) thickness. Cut into shapes with a 2 1/2-inch (6cm) cookie cutter and transfer to the prepared baking sheets, spacing 1 inch apart. Repeat with the remaining dough, rerolling scraps once — more than that and the dough gets tough. Use just enough flour to stop sticking, since extra flour dries the cookies out.

Step 8: Bake and Cool

Bake until the edges are just golden, 10 to 12 minutes. Pull them when the edges firm up and the centers still look a little soft, because they set as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

What to Serve With It

• Hot coffee — a plain cookie and a strong cup are a natural pair.
• Cold milk — the classic after-school match for a soft cookie.
• Vanilla ice cream — press two cookies around a scoop for a quick sandwich.
• Fresh fruit — sliced strawberries balance the butter and sugar on a dessert plate.

Tips for the Best Results

• Weigh the flour — a scale is the easiest way to avoid a dry, crumbly dough.
• Chill the cutouts — 10 minutes in the fridge before baking helps them hold crisp edges.
• Rotate the pans — swap them front to back and top to bottom halfway through.
• Cool the sheets — never put dough on a warm pan or the butter will spread.
• Keep it even — roll to the same thickness everywhere for uniform baking.
• Decorate when cool — icing slides off even slightly warm cookies.

Easy Variations

Swap the vanilla for 1 teaspoon of almond extract for a softer, nutty flavor, or add 1 teaspoon of finely grated citrus zest to the sugar before creaming. For a chocolate version, replace 1/4 cup (30g) of the flour with cocoa powder and expect a slightly drier dough.

Storing and Reheating

Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature for 30 minutes before serving. Dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before rolling.

Nutrition (per serving)

These values are estimates per serving and will vary with the size of your cookie cutter and how much icing you add.

FAQs

Can I make this Martha Stewart sugar cookies recipe ahead of time?

Yes — the dough can be refrigerated for up to 2 days or frozen for up to 1 month before rolling. Baked cookies also keep for 5 days in an airtight container, so you can work in stages.

Can I swap the whole milk?

Use 2% milk or a plain plant milk in the same 1/4 cup (60ml) amount, since the milk is there for moisture rather than richness. Avoid anything strongly flavored, like vanilla plant milk, or it will change the taste.

How do I know when the cookies are done?

Look for edges that are just golden and centers that still feel soft when you touch them lightly. They finish setting on the hot pan during the 5-minute rest, so pulling them early is better than leaving them in.

Why did my cookies spread in the oven?

Warm dough and warm pans are the usual culprits, so chill the cutouts for 10 minutes and let baking sheets cool between batches. Also check that your butter was softened, not melted, before creaming.

Martha Stewart-Inspired Sugar Cookies

Print Recipe

These buttery, tender sugar cookies are inspired by Martha Stewart’s classic American baking style. They bake up with crisp edges, a soft center, and a delicate vanilla flavor that’s perfect for decorating or enjoying plain.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 10
• Total Time: 30
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 3/4 cups (344g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) whole milk
• 1/4 cup (30g) all-purpose flour, for rolling

Instructions

1. Whisk together the 2 3/4 cups (344g) flour, baking powder, and salt in a medium bowl; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
3. Beat in the egg and vanilla until fully incorporated, then add the milk and mix until smooth.
4. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the dough comes together. Do not overmix, or the cookies will be tough.
5. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface using the 1/4 cup (30g) flour, roll one disk of dough to 1/4-inch (6mm) thickness. Cut into shapes with a 2 1/2-inch (6cm) cookie cutter and transfer to the prepared baking sheets, spacing 1 inch apart. Repeat with the remaining dough, rerolling scraps once.
8. Bake until the edges are just golden, 10 to 12 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature for 30 minutes before serving. Dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before rolling.

Nutrition

• Calories: 160
• Sugar: 10g
• Sodium: 30mg
• Saturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg

Keywords: Martha Stewart sugar cookies, sugar cookies, classic sugar cookies, butter cookies, rolled sugar cookies, vanilla sugar cookies, Christmas cookies, holiday baking, cookie decorating, easy sugar cookies