Desserts
Martha Stewart's sugar cookie cutouts bring holiday magic to your kitchen with their signature pipeability and delicate shapes. The secret lies in precise dough formulation—just the right balance of butter, sugar, and flour creates a tender yet sturdy texture that holds intricate cutouts without crumbling.
I’ve perfected this recipe over years of holiday baking, ensuring every batch delivers that signature Martha Stewart touch.
What sets these cookies apart is the chilling process, which prevents spreading and enhances flavor development. After rolling the dough to an even thickness, holiday-themed cookie cutters transform simple circles into festive trees, stars, and snowflakes.
The dough’s ideal consistency allows for clean edges and sharp details, making even complex shapes effortless to handle.
Baked to a golden brown with crisp edges and a tender center, these cookies are perfect for holiday decorating. Whether you pipe royal icing for classic elegance or opt for sprinkles and edible glitter, the results are always impressive.
The recipe scales beautifully for parties, gifts, or simply treating yourself to a little holiday cheer.
For modern adaptations, gluten-free or vegan substitutions work surprisingly well without sacrificing texture. The key remains the same: precise measurements and patience during chilling. Let’s create cookies that look as good as they taste—holiday perfection starts here.
Ingredients for martha stewart sugar cookie cutout
Holiday baking magic starts with these 13 ingredients—simple but precise for perfect Martha Stewart-style cutouts.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred for smooth texture |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for moisture |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light, airy dough |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| Egg Yolks 🥚 | 1 whole | Large eggs for richness |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher salt |
| Baking Soda 🧪 | ¼ tsp | Ensures proper rise |
| Holiday Cookie Cutters ❄️ | 1 set | Assorted festive shapes |
| Powdered Sugar 🍚 | 2 cups | For royal icing optional |
| Heavy Cream 🥛 | ¼ cup | For royal icing consistency |
| Food Coloring 🎨 | ½ tsp | Gel-based for vibrant colors |
| Sprinkles 🌟 | ½ cup | Holiday-themed for decorating |
The butter is non-negotiable—European-style or Plugrá gives the best flavor and pipeability. King Arthur Flour is my go-to for all-purpose, but any high-quality brand works. Brown sugar should be packed firmly—don't scoop it. For vanilla, Scharffen Berger or Lake Champlain take this to the next level. The cookie cutters? Wilton's holiday set is the gold standard, but any festive shapes will do. Preheat your oven to 350°F—this dough spreads minimally, so you can afford to wait.
No superfine sugar? Pulse granulated sugar in a food processor for 30 seconds—it makes all the difference. Short on egg yolks? Whole eggs work at half the amount, but the texture won't be quite as tender. For royal icing, Wilton's powdered sugar dissolves perfectly. Want to skip the heavy cream? Milk plus a pinch of xanthan gum mimics the consistency. The dough needs at least 2 hours chilling—don't rush it. And if you're gluten-free, King Arthur's gluten-free flour blend works beautifully with a 1:1 substitution (plus 0.25 tsp xanthan gum).
Wrap the dough in plastic and refrigerate for up to 48 hours—it actually improves with time. Baked cookies keep in an airtight container for 5 days at room temperature or 3 months frozen. For decorating, set up a station with powdered sugar, food coloring, and sprinkles—parchment paper under everything makes cleanup a breeze. These freeze beautifully after baking too—just thaw at room temperature before decorating. Pro tip: Use a pastry brush to apply royal icing for cleaner lines.
Why You'll Love This Recipe
- Butter-Soft Magic: The creamy butter and brown sugar combo makes these cookies ridiculously tender—no dry crumbs here. (I swear, the first bite melts in your mouth like a hug.)
- Holiday Ready: Cut them into snowflakes for Christmas, stars for Fourth of July—no one will guess they’re the same dough. (Pro tip: Freeze extras now for December chaos.)
- Pantry Staple Power: You already have the ingredients—no last-minute grocery runs. That flour, sugar, and vanilla? They’re probably gathering dust right now.
- Make-Ahead Miracle: Roll, cut, and freeze the shapes for weeks. Bake straight from frozen—perfect for when you forget to decorate until the night before the party. (Yes, it happens.)
Step-by-step instructions for Martha Stewart sugar cookie cutouts
Here's the foolproof method for holiday sugar cookies that hold their shape perfectly and taste like Martha's own.
Cream the Butter and Sugars Together
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold and cubed) with the 1 cup granulated sugar and 0.5 cup light brown sugar. Beat on medium speed for 3-4 minutes until light and fluffy. You'll see the mixture nearly double in volume and become pale in color.
This creaming process is critical—it incorporates air that creates those signature crackly tops. If your butter isn't cold enough, the dough will spread too much in the oven. I like to press a cube between my fingers—it should hold its shape but leave a slight indent when pressed firmly.
Add Egg Yolks, Vanilla, and Dry Ingredients
Add the 1 whole egg yolks and 1 tablespoon vanilla extract, mixing until fully incorporated. Then reduce speed to low and gradually add the 3 cups all-purpose flour, 0.5 teaspoon salt, and 0.25 teaspoon baking soda. Mix just until combined—you should still see some flour streaks.
Overmixing develops gluten, which makes cookies tough. The dough should come together into a smooth, slightly sticky ball. If it's too dry, add 1-2 teaspoons of heavy cream (from your optional royal icing ingredients) to help bind it. Press the dough into a disc, wrap in plastic, and chill for at least 1 hour (or up to 48 hours).
Roll and Cut Holiday Shapes
Preheat your oven to 350°F and line baking sheets with parchment paper. Roll the chilled dough to ¼-inch thickness using your holiday cookie cutters. I find that a well-chilled dough holds its shape beautifully when cut.
Place the cutouts on the prepared baking sheets, spacing them 2 inches apart for proper expansion. For extra festive flair, sprinkle the tops with 0.5 cup sprinkles right after cutting—this ensures they stick during baking. Let the uncut dough scraps rest in the fridge while you bake the first batch.
Bake to Golden Perfection
Bake for 8-10 minutes until the edges are just beginning to turn golden brown. The centers should still look slightly underdone—they'll firm up as they cool. Rotate the pans halfway through for even baking. I know it's tempting to bake longer for darker cookies, but these are delicate cutouts that can dry out quickly.
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack. The cookies will firm up as they cool, making them perfect for piping royal icing later. For best results, store in an airtight container between layers of parchment paper.
Prepare Optional Royal Icing (For Decorating)
In a medium bowl, whisk together the 2 cups powdered sugar, 0.25 cup heavy cream, and 0.5 teaspoon food coloring until smooth. The icing should be thick enough to hold its shape when piped but still flow easily through a decorating bag.
For piping consistency, I like to let the icing rest for 10 minutes before using. This allows the powdered sugar to fully dissolve and creates a stable base for your holiday designs. Pipe borders or fillings onto the cooled cookies and let dry completely before adding additional decorations.
Pro Tips For Making Martha Stewart Sugar Cookie Cutout
- Cream Butter Slowly: Martha’s recipe calls for creaming butter and sugars until light and fluffy—but I learned the hard way that rushing this step means dense cookies. Use a stand mixer with the paddle attachment and cream for 3-4 minutes until the mixture looks like wet sand. (Yes, it’ll feel overdone, but trust me.)
- Measure Brown Sugar Fresh: Packed brown sugar clumps when it’s old, and that throws off the moisture balance in the dough. Tap the bag lightly to settle it, then scoop and level—no pressing. If your sugar is rock-hard, microwave it for 10 seconds to soften before measuring.
- Chill Dough Twice: The recipe says to chill once, but I now do it twice: first for 2 hours (non-negotiable), then roll out and chill the cutouts for 15 minutes on a tray before baking. This prevents spreading and cracking when they hit the oven—especially with this buttery dough.
- Rotate Trays Mid-Bake: The oven’s top rack gets hotter, and your first batch of cookies will bake unevenly. Swap the top and bottom racks halfway through the bake time (usually after 8-10 minutes). Your edges stay crisp while the centers stay soft. (No, the recipe won’t tell you this.)
Flavor customization for this recipe
Classic Vanilla Variations
For a citrus twist, add 1 teaspoon lemon or orange zest to the dough for a bright, festive flavor. I love using Scharffen Berger zest for its intense aroma.
Another crowd-pleaser is maple brown sugar cookies—replace ½ cup granulated sugar with ½ cup maple syrup for a caramelized depth. 🍯
Cinnamon lovers adore cinnamon sugar cookies: mix 1 tablespoon cinnamon with 2 tablespoons brown sugar and sprinkle generously on baked cookies. For a spiced chai version, add ½ teaspoon ground cardamom and ¼ teaspoon ginger to the dry ingredients.
These subtle changes keep the Martha Stewart signature while adding warmth.
Flavorful Extract Swaps
Swap vanilla for almond extract (½ teaspoon) for a nutty elegance, or try bourbon vanilla (1 tablespoon) for a sophisticated kick. I’ve also experimented with lemon extract (½ teaspoon) for a zesty tang—pair it with white chocolate chips for contrast.
For a holiday spice blend, combine ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves in the dough.
For coffee lovers, dissolve 1 teaspoon instant espresso powder in the heavy cream (for royal icing) or mix it into the dough.
The bitterness balances beautifully with the sweetness. Lavender-infused cookies are a showstopper: steep 1 teaspoon dried culinary lavender in 2 tablespoons hot water, strain, and use the liquid in place of vanilla. 🌿
Chocolate & Nutty Add-Ins
Fold in ½ cup white chocolate chips or chopped pecans for texture. I prefer Guittard white chocolate for its creamy melt.
For dark chocolate lovers, use 60% cacao chocolate chunks and reduce sugar slightly. Salted caramel cookies are a hit: drizzle melted Guittard caramel sauce over baked cookies and sprinkle with flaky sea salt before decorating. 🍫
Nutty variations shine with toasted walnuts or hazelnuts—toss them in 1 teaspoon brown sugar and ½ teaspoon cinnamon before baking. For a peanut butter twist, mix ¼ cup creamy peanut butter into the dough (use Smucker’s Natural for best flavor).
These add-ins elevate the classic recipe with rich, savory notes.
Fruity & Boozy Infusions
Dried fruit lovers adore cranberry-orange cookies: fold in ½ cup dried cranberries and 1 teaspoon orange zest. For a cherry almond version, mix in ½ cup dried cherries and ¼ cup slivered almonds. These work beautifully with holiday-themed sprinkles for a festive touch. 🍒
Boozy infusions take these cookies to the next level. Add 1 tablespoon rum or brandy to the dough for warmth, or brush baked cookies with Kahlúa coffee liqueur before decorating.
For a limoncello twist, drizzle 1 teaspoon limoncello over the dough scraps before rolling. These infusions add depth without overpowering the sweetness.
Nutrition facts
Frequently asked questions
Why does Martha Stewart's dough need to chill for so long?
The 2-hour chilling (or up to 48 hours) is crucial for two reasons: it prevents spreading during baking and deepens the flavor. Cold butter creates crisp edges while the center stays tender. Plus, the dough becomes easier to roll and cut—no more tearing with delicate holiday shapes!
Can I make these gluten-free or vegan?
For gluten-free, use a 1:1 GF flour blend (like King Arthur's) plus 0.25 tsp xanthan gum. For vegan, replace butter with coconut oil, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water), and use plant-based milk in the royal icing. Texture may vary slightly, but they'll still hold their cutouts beautifully!
What if my cookies spread too much?
Over-spreading usually means your butter wasn't cold enough or you skipped chilling. Next time, press a butter cube—it should hold its shape but leave a slight indent. Also, ensure your oven is fully preheated to 350°F and don't overbake. For extra insurance, roll dough to ⅛-inch thickness instead of ¼-inch.
How do I store decorated cookies without smudging?
Let royal icing dry completely (24 hours) before stacking. Store in a single layer between parchment paper in an airtight container. For long-term storage, freeze baked (undecorated) cookies for up to 3 months, then decorate after thawing. Pro tip: Use a cool, dry place—humidity causes icing to soften.
Can I use this dough for other shapes besides cutouts?
This dough works perfectly for piping borders or freeform cookies too! Use a star tip to create intricate designs, or roll into balls for classic sugar cookies. The same chilling rules apply—just adjust baking time to 9-11 minutes for thicker shapes. For gingerbread-style cookies, add 1 tsp molasses and 1 tsp cinnamon to the dough.