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Martha Stewart-Inspired Sugar Cookies

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

Ingredients

Scale
  • 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

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

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