Sugar-Cookie Cutouts

Use our holiday cookie templates or your own cookie cutters to create a variety of festive shapes. Also see our step-by-step directions for decorating the Little Girl Cookies.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 dozen
Sugar-Cookie Cutouts

Photography: Bryan Gardner

Source: Martha Stewart Living, December 2013


  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract


  1. Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture until combined. Shape dough into a disk and wrap in plastic. Refrigerate until firm but still pliable, at least 30 minutes or up to 3 days.

  2. Preheat oven to 325 degrees. Transfer half of dough to a lightly floured piece of parchment; roll to just under 1/4-inch thick. Transfer dough on parchment to a baking sheet and freeze until firm, 30 minutes. Repeat with other half of dough.

  3. Line 2 baking sheets with parchment. Using a craft knife and the template (or a cookie cutter), cut out cookies and space 2 inches apart on parchment-lined baking sheets. Refrigerate until firm, about 15 minutes.

  4. Bake until golden on edges, 12 to 15 minutes. Let cool completely on sheets on wire racks.

Cook's Notes

The cookies can be stored at room temperature up to one week.


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