New This Month

Valentine’s Day Sugar Cookies

The yield depends on the size of the cookie cutter used to make the shapes.

Source: Martha Stewart Living, February 2005


  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Sanding sugar, for sprinkling


  1. Sift flour, salt, and baking powder together into a bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate 1 hour.

  2. Preheat oven to 325 degrees. Let dough stand at room temperature 10 minutes. Generously flour a large sheet of parchment paper. Roll out dough on parchment to a scant 1/4-inch thickness, stopping often to run an offset spatula under dough and to dust with flour as necessary. Transfer dough on parchment to freezer, and chill 15 minutes.

  3. Using a 2- to 3-inch X- or O-shaped cookie cutter or a template and a knife, quickly cut out shapes from dough. (If dough begins to soften, chill it in freezer 3 to 5 minutes.) Reroll and cut scraps.

  4. Transfer shapes to baking sheets lined with parchment, spacing them 2 inches apart. Chill in freezer 15 minutes.

  5. Sprinkle shapes with sanding sugar. Bake until edges are just golden, 15 to 18 minutes. Let cool completely on sheets on wire racks.


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