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Sugar Cookies

245

Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint-Candy Cookies (not pictured), and Snow Globe Cookies (not pictured).

  • Yield: Makes about 2 dozen 4-inch cookies

Source: Martha Stewart Living, December 2009

Ingredients

  • 4 cups sifted all-purpose flour, plus more for surface and more if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Royal Icing for Holiday Sugar Cookies

Directions

  1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.

  2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.

  3. Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.

Reviews Add a comment

  • MS11322761
    20 DEC, 2015
    This is the worst recipe!!! After ALL that work and effort, time and money the cookies spread and lost their shape in cooking!! I followed directions EXACTLY!! Horrible!!!!
    Reply
  • Juliacr
    20 DEC, 2012
    Out of the zillions of sugar cookies out there, these taste the most "christmasy." I was using cutters with detailed edges so I made sure to chill the dough according to directions, but the cookies still spread out during baking. I blame my ancient oven for that. Be sure to roll out to 1/4" and bake for the minimum time or they'll turn out very crispy. Also, for the amount of ingredients called for, this recipe yields surprisingly few cookies. Consider doubling if baking as a gift.
    Reply
  • Juliacr
    20 DEC, 2012
    Out of the zillions of sugar cookies out there, these taste the most "christmasy." I was using cutters with detailed edges so I made sure to chill the dough according to directions, but the cookies still spread out during baking. I blame my ancient oven for that. Be sure to roll out to 1/4" and bake for the minimum time or they'll turn out very crispy. Also, for the amount of ingredients called for, this recipe yields surprisingly few cookies. Consider doubling if baking as a gift.
    Reply
  • lkf2kfc
    20 DEC, 2011
    be careful with organic "large" eggs. Even though they say large the first batch was crumbled and never came together, tried second batch w/ 3 eggs and worked great.
    Reply
  • MS11185160
    23 DEC, 2010
    these were truly simple and tasted divine!
    Reply
  • sararain
    13 DEC, 2010
    I really liked this recipe, the only difference between this and my mom;s old recipe was 1 egg. It turned out just like the Christmas Cookies I had as a child, the cookies I loved best were hard, as were these, very easy to make and roll out,
    Reply
  • LKGilleland
    6 DEC, 2010
    Wonderful! I usually DREAD making cut-out sugar cookies, but this dough was perfect. It wasn't even necessary to chill the dough before rolling it out. The very flavorful cookies came out crisp around the edges and soft in the middle. I work in a bakery and it took no time to cut out and bake almost 200 of these. Thank you Martha!
    Reply
  • LKGilleland
    6 DEC, 2010
    Wonderful! I usually DREAD making cut-out sugar cookies, but this dough was perfect. It wasn't even necessary to chill the dough before rolling it out. The very flavorful cookies came out crisp around the edges and soft in the middle. I work in a bakery and it took no time to cut out and bake almost 200 of these. Thank you Martha!
    Reply
  • LKGilleland
    6 DEC, 2010
    Wonderful! I usually DREAD making cut-out sugar cookies, but this dough was perfect. It wasn't even necessary to chill the dough before rolling it out. These very flavorful cookies came out crisp around the edges and soft in the middle. I work in a bakery and it took no time to cut out and bake almost 200 of these. Thank you Martha!
    Reply
  • LKGilleland
    6 DEC, 2010
    Wonderful! I usually DREAD making cut-out sugar cookies, but this dough was perfect. It wasn't even necessary to chill the dough before rolling it out. The very flavorful cookies came out crisp around the edges and soft in the middle. I work in a bakery and it took no time to cut out and bake almost 200 of these. Thank you Martha!
    Reply