Martha Stewart Sugar Cookies Cut Out Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

These Martha Stewart sugar cookies cut out are buttery, tender, and built for decorating, with a soft center and just a hint of vanilla. The dough rolls out cleanly, holds crisp edges through baking, and stays pale instead of browning, which gives you a blank canvas for icing. This version is inspired by Martha Stewart’s classic holiday baking style, and the method is simple enough for any home baker. A thin layer of powdered sugar icing finishes them with a polished, homemade look.

The full process takes about 100 minutes from start to finish, including a one-hour chill for the dough, and the active work is easy. It fits best around the holidays, a weekend baking session, or a potluck where you want something that looks impressive but takes little effort.

Why This Martha Stewart Sugar Cookies Cut Out Works

The dough is deliberately stiff. Butter, sugar, and just one egg hold the structure together, and the flour is mixed in only until it comes together, so the cookies keep a clean edge instead of spreading into soft blobs.

Chilling is the other key step. Cold butter firms up the dough so it rolls evenly at 1/4-inch (6mm) thickness and keeps its shape in the oven. That’s why the cookies hold their cutout edges even on a warm kitchen counter.

What You’ll Love About It

• Reliable dough — It rolls without sticking and holds crisp shapes every time.
• Simple icing — Four ingredients and no mixer needed for a smooth finish.
• Makes ahead — The dough keeps in the fridge or freezer for later.
• Decorator’s dream — The pale surface shows off icing colors and sprinkles clearly.

Ingredients

This makes 24 cookies, and you likely have most of these in the pantry already.

For the Cookies

• 3 cups (375g) all-purpose flour — plus more for rolling.
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup (227g) unsalted butter — softened, so it creams smoothly with the sugar.
• 1 cup (200g) granulated sugar
• 1 large egg — room temperature.
• 2 tsp vanilla extract
• 2 tbsp (30ml) whole milk

For the Icing

• 2 cups (240g) powdered sugar — sifted, to keep the icing smooth.
• 2 tbsp (30ml) whole milk — plus more as needed.
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Equipment

• Stand mixer — fitted with the paddle attachment.
• Two baking sheets — lined with parchment paper.
• Rolling pin — for even 1/4-inch (6mm) thickness.
• Cookie cutters — 2- to 3-inch (5-7.5cm) shapes.
• Wire rack — for cooling the cookies completely.
• Plastic wrap — for wrapping the dough disks.

How to Make Martha Stewart Sugar Cookies Cut Out

Step 1: Mix the Dry Ingredients and Cream the Butter

Whisk 3 cups (375g) flour, 1/2 tsp baking powder, and 1/2 tsp salt in a medium bowl and set aside. In the bowl of a stand mixer with the paddle attachment, beat 1 cup (227g) softened butter and 1 cup (200g) granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater so the mixture is evenly combined.

Step 2: Add the Egg and Flour

Add the egg and 2 tsp vanilla and beat on medium speed until fully incorporated, about 1 minute. Reduce the speed to low and add the flour mixture in three additions, alternating with 2 tbsp (30ml) milk, beginning and ending with the flour. Mix just until the dough comes together; don’t overmix here, or the cookies turn out tough.

Step 3: Chill the Dough

Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight. The chilling firms the butter so the cookies hold their shape and don’t spread.

Step 4: Roll the Dough

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Working with one disk at a time, roll the dough on a lightly floured surface to 1/4-inch (6mm) thickness, lifting and rotating it occasionally so it doesn’t stick. If the dough turns soft, return it to the refrigerator for 10 minutes.

Step 5: Cut Out the Cookies

Cut the dough with 2- to 3-inch (5-7.5cm) cutters and transfer the cookies to the baking sheets, spacing them 1 inch (2.5cm) apart. Gather the scraps, reroll, and cut again; if the scraps feel warm, chill them briefly before rerolling. Repeat with the second disk.

Step 6: Bake Until Just Set

Bake one sheet at a time in the center of the oven until the cookies are set and the edges are just barely golden, 8 to 10 minutes. Don’t let them brown; they should stay pale. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely before icing.

Step 7: Make the Icing

Whisk 2 cups (240g) sifted powdered sugar, 2 tbsp (30ml) milk, 1/2 tsp vanilla, and a pinch of salt in a small bowl until smooth. The icing should be thick but pourable; add milk 1 teaspoon at a time if it’s too stiff, or more powdered sugar if too thin. Spread or pipe it onto completely cooled cookies and let set for 30 minutes.

Step 8: Decorate and Dry

Decorate with additional icing colors or sprinkles while the icing is still wet. Let the icing dry completely before stacking the cookies.

What to Serve With It

• Hot coffee — A warm mug balances the sweet icing nicely.
• Cold milk — A classic pairing for any cookie.
• Fresh fruit — Orange segments or berries lighten a dessert plate.
• Tea — Earl Grey or peppermint works well on a holiday tray.

Tips for the Best Results

• Weigh the flour — A kitchen scale keeps the dough from turning dry and crumbly.
• Chill the sheets — Slide cutout shapes into the fridge for 10 minutes before baking.
• Group similar sizes — Bake each sheet with shapes about the same size for even timing.
• Sift the sugar — Lumpy powdered sugar makes a grainy icing that never smooths out.
• Test one cookie — Bake a single tester first to check thickness and timing.
• Thin the icing — A pourable consistency spreads more evenly than a stiff one.

Easy Variations

Swap 1 tsp of the vanilla for almond extract for a different flavor. Add 1/4 tsp cinnamon to the flour for a warm spice note, or tint the icing with a few drops of gel food coloring. Sprinkle coarse sugar over the icing before it sets for a little crunch.

Storing and Reheating

Keep the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. Baked undecorated cookies freeze well for up to 2 months; thaw at room temperature for 30 minutes before icing. To refresh slightly soft cookies, warm them in a 300°F (150°C) oven for 3 to 4 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with cookie size and icing amount.

FAQs

Can I make the dough ahead?

Yes, the dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.

Where did sugar cookies come from?

Cut-out sugar cookies trace back to European settlers who brought cookie-making traditions to America, and they became a popular holiday treat in the 1800s. The rolled and decorated style we know today grew alongside affordable cookie cutters and home ovens.

Why did my cookies spread?

Warm dough is usually the cause. Chill the dough thoroughly and return it to the fridge whenever it starts to soften while you roll and cut.

How do I know the Martha Stewart sugar cookies cut out recipe is done?

The edges should be set and just barely golden while the centers stay pale. Pull them at 8 to 10 minutes and let them finish setting on the hot baking sheet.

Martha Stewart-Inspired Sugar Cookies Cut Out

Print Recipe

These buttery, tender cut-out sugar cookies are inspired by Martha Stewart’s classic holiday baking style. The dough rolls out cleanly, holds crisp edges, and bakes to a soft center with just a hint of vanilla. Decorate with a simple powdered sugar icing for a polished, homemade look.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 10
• Total Time: 100
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups (375g) all-purpose flour, plus more for rolling
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup (227g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 2 tbsp (30ml) whole milk

For the Icing

• 2 cups (240g) powdered sugar, sifted
• 2 tbsp (30ml) whole milk, plus more as needed
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Instructions

1. Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater to ensure the mixture is evenly combined.
2. Add the egg and vanilla to the butter mixture and beat on medium speed until fully incorporated, about 1 minute. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until the dough comes together; overmixing will make the cookies tough.
3. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight. Chilling firms the butter so the cookies hold their shape and do not spread.
4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Working with one disk at a time, roll the dough on a lightly floured surface to 1/4-inch (6mm) thickness, lifting and rotating the dough occasionally to prevent sticking. If the dough becomes soft, return it to the refrigerator for 10 minutes.
5. Cut the dough into shapes with 2- to 3-inch (5-7.5cm) cookie cutters and transfer the cookies to the prepared baking sheets, spacing them 1 inch (2.5cm) apart. Gather the scraps, reroll, and cut again; if the scraps become warm, chill them briefly before rerolling. Repeat with the second disk.
6. Bake one sheet at a time in the center of the oven until the cookies are set and the edges are just barely golden, 8 to 10 minutes. Do not let them brown; the cookies should remain pale. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the icing: in a small bowl, whisk the powdered sugar, milk, vanilla, and salt until smooth. The icing should be thick but pourable; add milk 1 teaspoon at a time if it is too stiff, or more powdered sugar if it is too thin. Spread or pipe the icing onto the completely cooled cookies and let set for 30 minutes before storing.
8. Decorate as desired with additional icing colors or sprinkles while the icing is still wet. Allow the icing to dry completely before stacking the cookies.

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month; thaw overnight in the refrigerator before rolling. Baked undecorated cookies freeze well for up to 2 months; thaw at room temperature for 30 minutes before icing. To refresh slightly soft cookies, warm them in a 300°F (150°C) oven for 3 to 4 minutes.

Nutrition

• Calories: 192
• Sugar: 17g
• Sodium: 62mg
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 28mg

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