Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Sugar Cookie Cutouts 3.4 (634) 31 Reviews 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 18, 2020 Print Rate It Share Share Tweet Pin Email Yield: 18 to 20 4-inch cookies Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers. Ingredients 4 cups sifted all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs 2 teaspoons pure vanilla extract Directions Sift flour, baking powder, and salt into a 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. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Rate it Print