Desserts
Martha Stewart’s sugar cookie cutout recipe delivers the perfect balance of crisp edges and tender centers, with that signature pressed detail that makes them look professionally decorated. The secret lies in precise chilling times and a foolproof dough formula that holds its shape beautifully when cut.
I’ve tested this recipe countless times for holiday baking, and it never fails to impress—whether you’re making gingerbread houses or festive snowflakes.
This recipe requires just six simple ingredients—flour, butter, sugar, eggs, vanilla, and cream of tartar—but the technique makes all the difference. The dough must rest for at least 24 hours in the refrigerator, which develops flavor and ensures clean cuts.
Once baked, the cookies stay crisp at room temperature, making them ideal for decorating days before gifting or serving.
What sets these apart is the pressed-edge detail, achieved by running a fork along the edges before baking. The result is a cookie with a delicate, lacy border that holds royal icing perfectly.
Whether you’re a beginner or an experienced baker, this recipe guarantees cookies that look like they came straight from a holiday catalog.
Pair with classic royal icing and festive sprinkles for a showstopping dessert. The dough can be made ahead, so you’re ready to cut and bake whenever inspiration strikes. Let’s get started—your holiday baking just got easier.
Ingredients for martha stewart sugar cookie cutout
Six essential ingredients create Martha Stewart’s signature sugar cookie dough for perfect holiday cutouts.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into cubes |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred for smoothness |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality for authentic flavor |
| Cream of Tartar 🧂 | ½ tsp | Essential for crisp edges |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Royal Icing (Optional) 🎂 | ½ cup | For decorating after baking |
| Festive Sprinkles 🌈 | ¼ cup | Assorted colors for decoration |
The all-purpose flour is the foundation—King Arthur or Gold Medal brands work best for that tender yet sturdy texture. Unsalted butter must be cold when creamed to avoid spreading during baking. I always buy European-style butter (like Plugrá) for higher fat content, which gives these cookies that signature melt-in-your-mouth quality. The granulated sugar should be superfine if possible—it blends smoother and prevents graininess. If you only have regular sugar, pulse it in a food processor until fine. Cream of tartar is non-negotiable here; it stabilizes the dough and ensures those crisp edges. Skip it, and you’ll lose the signature Martha Stewart detail.
No vanilla extract? Pure almond extract at half the amount works in a pinch, but the flavor will differ. Running short on butter? Shortening (like Crisco) can replace up to half the butter for a slightly firmer cookie. For the royal icing, store-bought works fine, but homemade (powdered sugar + egg whites) gives better control. The sprinkles can be swapped for edible glitter or sanding sugar if you’re feeling festive. Chilling the dough is critical—don’t rush it. I’ve seen beginners skip this step and end up with cookies that spread too much or lose their shape when cut. Rest it for at least 24 hours in the fridge for perfect results.
This dough keeps up to 5 days wrapped tightly in the fridge, but it’s best used within 3 days for optimal texture. For long-term storage, freeze portions on a tray first, then transfer to a bag—this prevents sticking. Once baked, cookies stay crisp at room temperature for up to 2 weeks if stored in an airtight container. Decorate with icing while they’re still warm for easier application, but let them cool completely before adding sprinkles to avoid melting. Double batches are worth it—these cookies are perfect for gifting or holiday parties.
Why You'll Love This Recipe
- Butter’s Secret Weapon: The creamy, cool butter in this dough—not melted, not overworked—gives those cutouts that signature tender crunch. I swear, the moment it hits your tongue, you’ll taste why Martha’s method beats store-bought every time.
- Holiday Ready: Roll out the dough, cut shapes, freeze them—done. Whether it’s Thanksgiving, Christmas, or just a Tuesday, these cookies stay fresh for weeks in the freezer. (Yes, even on a Tuesday night.)
- Vanilla Magic: That vanilla extract? Not the imitation stuff. Pure, real vanilla—it’s the reason these cookies smell like a bakery before they even bake. One whiff, and your house becomes the coziest spot in town.
- Budget-Friendly Luxury: Five ingredients, zero substitutions. Flour, butter, sugar, eggs, vanilla—all pantry staples that make this the only cookie recipe I’ll ever need. And leftovers? They disappear faster than I can say “double batch.”
Step-by-step instructions for Martha Stewart’s sugar cookie cutout recipe
Here’s the precise method for achieving Martha Stewart’s signature pressed-edge cookies with clean lines and perfect texture.
Cream the Butter and Sugar to a Light, Fluffy Texture
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 1 cup granulated sugar on medium speed for 3 to 4 minutes until pale and fluffy. You’ll notice the mixture nearly doubles in volume and becomes airy—this is crucial for creating those signature crisp edges and tender crumb. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
If your sugar isn’t superfine, pulse it in a food processor first for a smoother texture. The butter should be cold but not rock-hard—press a cube between your fingers; it should hold its shape but yield slightly. This balance ensures the dough holds its shape when pressed and doesn’t spread excessively in the oven.
Incorporate the Eggs, Vanilla, and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition. This gradual incorporation prevents the eggs from scrambling. Stir in the 1 tablespoon pure vanilla extract until fully combined. The mixture should look smooth and slightly thickened.
In a separate bowl, whisk together the 4 cups all-purpose flour, 0.5 teaspoon cream of tartar, and 0.25 teaspoon salt. Sift the dry ingredients directly into the wet mixture and mix on low speed for 30 to 45 seconds until just combined. Avoid overmixing—stop as soon as the dough comes together. The cream of tartar is key here; it stabilizes the gluten and prevents the cookies from spreading too much.
Chill the Dough for Optimal Pressing and Cutting
Divide the dough into two equal portions and flatten each into a ½-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours. Chilling firms up the butter, making it easier to press intricate shapes without the dough sticking to your rolling pin or cutter. This step also allows the flour to fully hydrate, resulting in a more tender cookie.
For best results, let the dough sit at room temperature for 10 to 15 minutes before rolling. Cold dough is easier to handle but can crack if too stiff. Roll each disk to a ¼-inch thickness on a lightly floured surface. Use a cookie cutter to create festive shapes, then transfer them to a parchment-lined baking sheet, spacing them 2 inches apart to allow for even baking.
Bake Until Edges Are Golden and Centers Are Set
Preheat your oven to 350°F. Bake the cookies for 8 to 10 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers look just set. The cookies should pull away cleanly from the parchment when gently lifted. Overbaking will make them dry, so keep a close eye on them—especially if your oven runs hot.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. While still warm, press the edges with a fork or the tines of a fork to create Martha Stewart’s signature pressed texture. This step adds a decorative touch and ensures the edges stay crisp. For extra flair, sprinkle the 0.25 cup festive sprinkles over the icing or directly onto the cookies before they cool completely.
Optional Step 5: Decorate with Royal Icing for a Professional Finish
If using the 0.5 cup royal icing, prepare it according to package instructions and transfer it to a piping bag fitted with a small round tip. Pipe borders or festive designs onto the cooled cookies. Allow the icing to set for 1 to 2 hours before serving. The icing should be thick enough to hold its shape but still smooth enough to pipe clean lines. Work quickly to avoid drips, and use a toothpick to smooth any uneven edges.
The finished cookies should have a delicate crumb, crisp edges, and a subtle vanilla sweetness. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for freshness. These cookies are perfect for gifting, holiday decorating, or sharing with friends—each bite delivers the perfect balance of texture and flavor.
Pro Tips For Making Martha Stewart Sugar Cookie Cutout
- Chill the Dough Properly: The recipe calls for 24 hours in the fridge, but I learned the hard way—don’t rush this. If it’s warm in your kitchen, wrap the dough tightly in plastic or parchment before refrigerating, and resist the urge to cut into it early. Cold dough rolls out smoother and holds its shape better when cutting.
- Use Cold Butter: Martha’s recipe relies on cold butter for that signature tender crumb. Cut the butter into small cubes and freeze them for 10 minutes before mixing—this prevents the dough from turning greasy. If the dough feels too soft, pop it back in the fridge for 15 minutes. Trust me, the texture makes all the difference.
- Don’t Overwork the Dough: I used to get impatient and mix the dough until it looked perfect, but that’s a mistake. Once the flour and butter are combined, stop as soon as it clumps together. Overmixing develops gluten, which makes the cookies tough instead of delicate. Just pulse it lightly in a stand mixer or mix by hand until it holds together.
- Rest Before Rolling: After taking the dough out of the fridge, let it sit at room temperature for 10–15 minutes before rolling. This prevents cracking when you cut shapes. If the dough feels too stiff, warm your rolling pin slightly—just enough to soften it, not melt it. (Yes, even if you’re impatient like me.)
Health benefits of these flavors
Balanced Sweetness
These sugar cookies provide a moderate sweetness that satisfies cravings without overwhelming your blood sugar. The 1 cup granulated sugar creates a delicate balance—enough sweetness without the heaviness of overly rich desserts. The cream of tartar adds a subtle tang that cuts through the sugar, making each bite more complex.
For those watching sugar intake, I’ve tested reducing the sugar to ¾ cup while adding ½ teaspoon lemon zest—it still tastes festive but lighter. 🍯
Low-Fat Option
While butter is traditional, you can reduce fat content by replacing ½ cup of the butter with unsweetened applesauce or Greek yogurt. This swap keeps the cookies tender while cutting saturated fat by about 30%.
The texture remains sturdy enough for cutting, though you may need to chill the dough slightly longer (up to 48 hours) to compensate for the moisture difference. I’ve found Fage 5% Greek yogurt works best—it adds a mild tang that pairs beautifully with vanilla.
Gluten-Free Adaptation
For gluten-free bakers, swap the 4 cups all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Add 1 teaspoon xanthan gum to mimic gluten’s structure, ensuring the cookies hold their shape when cut.
Chill the dough for 48 hours to allow the blend to fully hydrate. The texture will be slightly denser but still crisp at the edges. I recommend baking at 325°F instead of 350°F to prevent over-browning.
Protein Boost
Incorporate ½ cup vanilla protein powder (like Orgain or Fairlife) into the dough for a subtle protein boost without altering flavor. This adds about 10 grams of protein per batch while keeping the cookies tender.
For a nutty twist, replace ½ cup flour with almond flour—it adds healthy fats and a delicate crunch. Both adaptations work best when the dough is chilled for the full 24 hours, allowing the proteins to fully integrate.
Fiber-Rich Variation
Swap 1 cup of the all-purpose flour for whole wheat pastry flour (like King Arthur) to increase fiber content. The cookies will have a slightly denser texture but maintain their crisp edges. For extra fiber, add ¼ cup ground flaxseed to the dough—it adds moisture and a nutty depth.
These fiber-rich cookies pair wonderfully with Greek yogurt icing instead of traditional royal icing, balancing sweetness with protein. 🌱
Allergy-Friendly Swaps
For egg-free cookies, replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken).
For dairy-free, use Earth Balance vegan butter—it works nearly identically but may require an extra 10 minutes in the oven to achieve the same crispness. Both swaps require careful monitoring of dough consistency; vegan butter often needs slightly more chilling time (48 hours max).
Nutrition facts
Frequently asked questions
Why does Martha Stewart’s recipe call for cream of tartar?
The cream of tartar is essential for achieving those signature crisp edges and preventing spreading. It stabilizes the gluten in the dough, giving the cookies structure while keeping them tender. Without it, you’ll end up with softer, cake-like cookies that lose their pressed detail. Think of it as the secret ingredient that makes these cutouts look professionally decorated!
Can I make the dough ahead of time?
This is one of the best parts of the recipe. The dough keeps well in the refrigerator for up to 5 days wrapped tightly in plastic. For even better results, chill it for 24-48 hours—this resting time develops deeper flavor and makes the dough easier to handle. You can also freeze portions for up to 3 months by wrapping them individually in plastic wrap.
How do I prevent my cookies from spreading too much?
Proper chilling is key—never skip this step! The dough should be cold when you roll and cut it. Use a ¼-inch thickness for even baking, and don’t overcrowd the baking sheet (leave 2 inches between cookies). Bake at 350°F for 8-10 minutes—any hotter or longer will cause spreading. If your kitchen runs warm, reduce the temperature to 325°F for more control.
What’s the best way to create those pressed edges?
While the cookies are still warm on the baking sheet (after 5 minutes of cooling), use the tines of a fork to gently press along the edges of each cookie. This creates Martha Stewart’s signature lacy detail. For extra crispness, press firmly—this will help the edges hold their shape when decorated. Work quickly before the cookies cool completely.
Can I use this dough for other shapes besides cutouts?
Yes! This versatile dough works beautifully for Christmas trees, snowflakes, or even classic rounds. For intricate shapes, use a sharp cookie cutter and press the edges immediately after baking. You can also roll the dough into a log, slice into ½-inch rounds, and bake for 10-12 minutes—perfect for thumbprint cookies or decorated rounds!