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Basic Sugar Cookies

Recipe photo courtesy of Minh + Wass

Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add 1 tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.

Source: Everyday Food, December 2003
Total Time Prep Yield

Ingredients

Sugar Cookies

Icing

Directions

Cook's Notes

Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.

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Reviews

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  • zarconefineart
    23 NOV, 2017
    I've been making MS sugar cookie recipe for 10 yrs.. they're great and kids and adult alike love them..
    Reply
  • esther_collins0
    9 NOV, 2017
    Love these cookies ⭐️. Now I like crunchy and hard cookies, like shortbread. I followed this recipe exactly as instructed, next time I want to add brandy, but these are awesome. I baked them at least 10 minutes... Until they were golden brown around the edges, no chewy cookie for me! Perfect.. I eat them with my daily tea, and I believe these are going to replace my shortbread.
    Reply
  • joanrodriguezva
    4 OCT, 2017
    I love this cookie recipe. Is my go to for fundraising. And I never have any left. Usually I ran out first on the activities. It's amazing.
    Reply
  • MS12278334
    11 APR, 2017
    Just a note, if you see the video, Martha Stewart adds two tables[filtered]s of cognac which can be replaced with orange juice, according to what she says. That might be a slight difference to consider so the cookies aren't as dry, I would sub those tables[filtered]s for milk in any case or add the two extra tables[filtered]s of butter as Kelsy suggested.
    Reply
  • woodisgoodint
    23 MAR, 2017
    Great recipe ;) Check out our shop! Engraved wooden rolling pin with any pattern! Custom & Personalized Orders Welcome. Great patterns for sugar cookies or dought. www.arthandwood.com
    Reply
  • kristynamullen
    27 SEP, 2015
    This recipe is the same as the one I grew up with. It is a great, no fail recipe. The negative comments are from beginner bakers. If you make the recipe properly, it comes out wonderfully. For those who are beginners: -Be careful how you measure your flour. If the flour gets packed, you will end up with too much flour and a dry cookie -Mix the sugar and butter until fluffy -Don't overmix after butter and sugar stage
    Reply
    • rickdavisoni
      7 DEC, 2017
      On Measuring flour: Spooning into measuring cup, then leveling or “Dip & Sweep” Method? I usually Dip & Sweep as a matter of course unless directed to do otherwise, although as a professional baker I always used a balance scale - with weights it always came out great. Then too I was cooking in large amounts and scaling down those recipes gets tricky. I’ll try Martha’s recipe here. It’s been my experience that anything she puts her name to is usually superior. Martha is a Goddess of the Kitchen.
  • beverlysmith22
    21 AUG, 2015
    I find that if you use Cake/Pastry flour the recipe works better. I found myself needing more flour than called for! I also only bake for 10-12 minutes. Mine turned out soft and buttery.
    Reply
  • everr
    20 FEB, 2015
    IT WAS SO BAD BUT MY FRIEND YUMI AND I ARE GREAT COOKS SO IT TURNED OUT FANTASTIC!!! ALTHOUGH I GOTTA SAY WE NEEDED TO ADD 2 CUPS OF MILK AND BAKE IT FOR 20 MINUTES!!!! PEACE OUT MUCH LOVE XX
    Reply
  • kelseyjb96
    16 FEB, 2015
    Some reviews complained of hard, crumbly cookies. Here are 4 reviewer tips I used to make mine better: 1. I weighed each cup of flour to make sure it was really a cup. Each cup should be 125-130 grams. 2. I added two tablespoons more butter than the recipe called for. 3. Instead of freezing the dough for 20 minutes, I refrigerated it. 4. I only baked the cookies for about 11 minutes (they looked a bit raw at first, but turned out fine). Result: Soft, buttery, yummy cookies! (A big hit!)
    Reply
    • kelseyjb96
      16 FEB, 2015
      I also kneaded the dough a bit before separating it, and I refrigerated it for about 15 minutes (in my previous comment, I said 20, but it shouldn't matter too much).
      • ninapdoula
        7 DEC, 2015
        YES! Thank you for your advice - I also added 2 more tbsp butter and refrigerated for around 18 minutes, then baked for 11. (We are around 3200 ft above sea level.) Remembered to fill and scrape the cups of flour, don't pack them. They are PERFECT.
  • qtcath143
    27 JAN, 2015
    Agreed, too dry! Too much flour? Freezing was a bad idea as well, I think they would have rolled out just fine. Maybe a few minutes in the fridge would have done the job.....wishing I read the comments first :/
    Reply

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