New This Month

Santa's Sugar Cookies


Nonpareils give these cookies an added crunch.

  • Yield: Makes about 1 1/2 dozen

Source: Martha Stewart Living, December 2006


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs plus 1 large egg white
  • 2 teaspoons pure vanilla extract
  • 4 cups sifted all-purpose flour, plus more for work surface
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Nonpareils, for decorating


  1. Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt. Divide dough in half; wrap in plastic. Refrigerate until firm, at least 1 hour.

  2. Preheat oven to 325 degrees. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 3 1/2-inch cutter; transfer cookies to parchment-lined baking sheets. Freeze 15 minutes.

  3. Brush egg white over cookies; top with nonpareils. Bake until edges turn golden, 16 to 18 minutes. Let cool on wire racks.

Reviews Add a comment

  • bowllicking
    29 DEC, 2011
    As is, these don't consistently keep their shape. Nonetheless these are a good base recipe for sugar cookies that are on the sweeter side. I omit the leavening (baking powder in this case) which results in a cookie that keeps its shape - important when using detailed cookie cutters. I also bake these at a slightly hotter temp (350 vs 325) for a shorter duration - 10 to 12 minutes, they shouldn't color much otherwise they'll be crisp rather than chewy. With these revisions they're great!