This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

    Advertisement
  • Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.

  • Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.

  • If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.

Reviews (8)

99 Ratings
  • 5 star values: 19
  • 4 star values: 22
  • 3 star values: 30
  • 2 star values: 25
  • 1 star values: 3
Rating: 5 stars
12/24/2017
This was a FANTASTIC dough for cut-out cookies, and much more flavorful than sugar cookies. Butter makes everything better! We did the egg wash + sugar crystals before baking, and they came out lovely with a sweet colorful crust on top. I'm not sure why this dough didn't work for some people -- it was the most perfect, easy to work with cookie dough.
Rating: 5 stars
12/16/2015
There is nothing wrong with this recipe, but you need to use a food processor. If your dough appears too dry and crumbly, just keep running the food processor and the dough will eventually come together and appear to be more moist and "doughy." If you don't have a food processor you should probably try a different recipe. I thought these cookies turned out really well! They are light, buttery, and delicious. Just be careful when baking because they burn easily.
Rating: 4 stars
04/04/2015
I had a problem with this being too crumbly, too. Since it was acting like pie dough that didn't have enough liquid in it, I crumbled the chilled dough (1/2 at a time) into my stand mixer & broke it into small crumbs. With the paddle going, I sprinkled 1 tsp of milk at a time until it came together as a soft dough. I used 4 tsp for each 1/2 batch. As with pie dough, you may need more or less, depending on the humidity. I didn't chill and rolled between sheets of wax paper. Came out GREAT!!
Advertisement
Rating: Unrated
03/29/2013
Another failed Martha recipe. Happening too often now. This dough falls apart as do the baked cookies. Very little flavor. Wasted time and money again. I give up on you now Martha. Enjoy retirement from the Foodie World.
Rating: Unrated
12/19/2007
Cutouts have never been my strength--too soft, too hard--but this one is my favorite. I made sure the dough was cold but not too stiff and didn't have any trouble rolling it out. The cutouts held their shape nicely and the flavor isn't bland like so many basic sorts.
Rating: Unrated
12/19/2007
This is my favorite cut-out recipe. It is just the right sweetness to decorate with royal icing. My cookies turn out perfectly with this recipe. I love it!
Advertisement
Rating: Unrated
12/18/2007
I made this recipe and it came out just fine. The cookies were moist and delicious. I used an electric mixer instead of a food processor and the dough was moist as well.
Rating: Unrated
12/13/2007
Do not try this recipe. I made it 4 times thinking it was me. The dough is dry and breaks apart when rolling out!