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Martha Stewart-Inspired Sugar Cookies Cut Out

Close-up of Martha Stewart-Inspired Sugar Cookies Cut Out showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart sugar cookies, cut out sugar cookies, sugar cookie recipe, holiday cookies, Christmas cookies, vanilla sugar cookies, rolled sugar cookies, butter cookies, cookie decorating, homemade sugar cookies

Find it online: https://marthadishes.com/martha-stewart-sugar-cookies-cut-out-recipe/