Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Sugar-Cookie Cutouts 3.0 (464) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 3, 2021 Print Share Share Tweet Pin Email Prep Time: 1 hrs 10 mins Total Time: 3 hrs Yield: 1 dozen 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. Ingredients 2 cups all-purpose flour, plus more for dusting ½ teaspoon baking powder ¼ teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract Directions 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. 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. 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. Bake until golden on edges, 12 to 15 minutes. Let cool completely on sheets on wire racks. Bryan Gardner Cook's Notes The cookies can be stored at room temperature up to one week. Print