Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Sugar Cookies with Mix-Ins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 22, 2020 Print Rate It Share Share Tweet Pin Email Yield: 6 dozen These cookies are also delicious without mix-ins: After chilling and slicing the cookies, brush the tops with a lightly beaten egg white, and sprinkle with sanding sugar. Ingredients For the Cookies 4 cups all-purpose flour, sifted 1 teaspoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract Mix-in Options (choose 1) 1 cup finely chopped dried cherries 1 cup white chocolate chips and 1 cup coarsely chopped macadamia nuts Zest of 1 lemon and 1 orange ¼ cup finely chopped candied ginger, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg Directions Preheat oven to 325 degrees. Sift flour, baking powder, and salt into a medium bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Add eggs, 1 at a time, mixing well. Mix in vanilla. Reduce speed to low. Add flour mixture in 3 batches, mixing after each addition. Add mix-ins, and beat on low speed until incorporated, 1 to 2 minutes. Divide dough in half; roll each into a 1 1/2- to 2-inch-diameter log. Wrap in plastic. Place in freezer until firm, about 30 minutes. (Dough can be stored in freezer up to 3 months; let soften at room temperature 10 to 15 minutes before slicing.) Cut logs into 1/4-inch-thick rounds, transferring rounds to baking sheets lined with parchment paper. Bake until edges begin to turn golden, 15 to 20 minutes. Rate it Print