Desserts
Martha Stewart's classic sugar cookies recipe delivers that perfect balance of buttery richness and crisp edges that make them irresistible. ✨ The secret lies in precise measurements and proper chilling—two steps that transform ordinary sugar cookies into showstopping holiday treats.
I’ve baked these for years, and they’ve never failed to impress, whether shaped into festive trees or simple rounds.
These cookies achieve their signature texture through a combination of cold butter and just the right amount of flour, creating that signature tender yet crisp finish. The dough chills for at least 2 hours (or overnight), which prevents spreading and ensures clean edges when baked.
This recipe stays true to Martha’s signature style—elegant, foolproof, and perfect for any occasion.
By the time you pull them from the oven, you’ll have golden, perfectly pressed cookies with edges that hold their shape and a buttery flavor that’s hard to resist. The dough is forgiving enough for beginners but refined enough to satisfy experienced bakers.
Whether you’re decorating them for a holiday party or simply enjoying them with a glass of milk, these cookies deliver restaurant-quality results at home.
Pair them with royal icing for festive designs or keep them simple with a dusting of powdered sugar. The possibilities are endless, but the foundation—this classic dough—is what makes them truly special. Let’s get baking!
Ingredients for martha stewart cookies
Buttery, perfectly pressed cookies start with these 12 simple ingredients—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for best texture |
| Granulated Sugar 🍚 | 1 cup | White sugar for classic flavor |
| Light Brown Sugar 🍚 | ½ cup | Packed, for subtle caramel notes |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality for rich flavor |
| Egg Yolks 🥚 | 1 whole | Large eggs for richness |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Baking Soda 🍞 | ½ tsp | Ensures proper rise |
| Powdered Sugar 🍚 | ¼ cup | For dusting finished cookies |
| Heavy Cream 🥛 | 1 tbsp | For brushing dough before baking |
| Almond Extract 🌿 | ½ tsp | Optional, for subtle depth |
| Cornstarch 🌾 | 1 tbsp | Prevents dough from sticking |
The butter makes or breaks these cookies. Use European-style butter like Plugrá or Land O’Lakes for maximum flavor, but any unsalted brand works. Keep it cold—cubed and straight from the fridge. The flour? King Arthur or Gold Medal are my go-tos, but any all-purpose works. Sift it first, though—this isn’t the time to skip that step. The sugar ratio gives you that perfect balance of crisp edges and tender centers. Pro tip: Brown sugar should be packed—tap the measuring cup to settle it. And if you’re feeling fancy, grab Domino sugar for the brown sugar; it’s the gold standard.
No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on almond extract? Skip it or swap for more vanilla. The baking soda is non-negotiable—it’s what gives these cookies their signature lift. For the powdered sugar, Domino is the best—it’s finer and dissolves better than generic brands. The heavy cream is just for brushing the tops before baking (trust me, it’s worth it). If you’re making a big batch, double the recipe, but chill the dough in two separate logs—it’s easier to handle. And if your dough feels too sticky, add 1 more tbsp of flour at a time until it comes together.
Dough keeps for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze shaped dough balls for up to 3 months—bake straight from frozen, adding 1-2 minutes. The baked cookies stay fresh for 1 week in an airtight container, but they’re best enjoyed fresh. Pro move: Portion the dough into 1-tbsp balls before chilling—saves time later. And if you’re decorating, let the icing set for 24 hours before serving, or it’ll get sticky.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the creamy butter-sugar combo—just cream, then fold in dry ingredients. No overworking the dough, no guesswork, and those vanilla swirls? They’re easy to add with a spoon.
- Chewy-Crisp Magic: That perfect balance of brown sugar’s caramel depth and granulated sugar’s crisp edges? It’s the kind of texture that makes you pause mid-bite. Honestly, the first batch disappears faster than I can say “Martha’s touch.”
- Holiday or Snack: Roll them in sprinkles for a party platter, or keep them plain for a quick coffee break. Between us, I’ve served these at Thanksgiving and as my kids’ after-school treat—no judgment.
- Dollar Stretch: Butter and sugar are pantry staples, and flour? You’ve got it. A single batch makes 36 cookies, so I’m talking leftovers for days—or a freezer stash for when you’re too tired to bake.
Step-by-step instructions for Martha Stewart's classic sugar cookies
Here's how to achieve Martha's signature sugar cookies with crisp edges and tender centers.
👨🍳 Step 1: Cream Butter and Sugars to Light and Fluffy
In a stand mixer fitted with the paddle attachment, beat the 1 cup cold unsalted butter on medium speed until smooth and creamy—about 1 minute. Gradually add the 1 cup granulated sugar and 0.5 cup packed light brown sugar, mixing continuously until the mixture is light and fluffy, with a pale color. This should take about 3-4 minutes. The butter should nearly double in volume and leave a ribbon-like trail when the beaters are lifted.
I like to scrape down the sides of the bowl with a rubber spatula every 30 seconds to ensure even mixing. This step is crucial—properly creamed butter creates those signature crackly edges and prevents dense cookies. If your mixture looks grainy, beat for another 30 seconds until completely smooth.
👨🍳 Step 2: Add Egg Yolks, Extracts, and Dry Ingredients
Add the 1 whole egg yolk, 2 tsp pure vanilla extract, and 0.5 tsp almond extract (if using) to the butter-sugar mixture. Mix on low speed until fully combined—about 30 seconds. The almond extract adds a subtle depth, but vanilla alone works perfectly fine if you prefer a classic flavor.
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 0.5 tsp salt, 0.5 tsp baking soda, and 1 tbsp cornstarch. Sift the dry ingredients directly into the wet mixture with the mixer running on low speed. Mix just until combined—you should still see small flour streaks. Overmixing develops gluten, which can make the cookies tough. Stop mixing as soon as the dough comes together.
🍳 Step 3: Chill the Dough for Perfect Pressing
Turn the dough out onto a clean surface and gently press it into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours—overnight is even better. Chilling firms up the butter, which prevents excessive spreading when baking. This step is non-negotiable for Martha's signature pressed edges.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. I like to use a rolling pin to roll out the dough to ¼-inch thickness after chilling. If the dough feels too soft, return it to the fridge for another 30 minutes. The ideal temperature for rolling is cool but pliable.
🔪 Step 4: Cut and Bake for Crisp Edges
Use cookie cutters to shape the dough into festive designs. Place the cutouts 2 inches apart on the prepared baking sheets. Brush the tops lightly with 1 tbsp heavy cream for that classic Martha Stewart shine. Bake for 8-10 minutes until the edges are golden brown but the centers still look slightly soft.
I know it seems tempting to bake them longer for extra crispiness, but sugar cookies continue cooking on the baking sheet. Remove them when they're just set at the edges—they'll firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period prevents them from cracking as they cool completely.
🥘 Step 5: Dust with Powdered Sugar for Finishing Touch
Once completely cool, dust the cookies generously with 0.25 cup powdered sugar using a fine-mesh sieve. Shake off any excess sugar and let them sit for 5 minutes to allow the powdered sugar to adhere. The result should be cookies with crisp edges, tender centers, and that signature Martha Stewart sparkle.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. These cookies are perfect for holiday decorating, gift giving, or simply enjoying with a glass of milk. The secret to their perfect texture lies in the chilling step and precise baking time—don't rush either!
Pro Tips For Making Martha Stewart Cookies
- CREAM THE BUTTER SLOWLY: I learned this the hard way—dumping cold butter into sugar at once just makes a greasy mess. Instead, cut the butter into small cubes (about ½-inch) and add them one tablespoon at a time while mixing. The dough will come together smoother, and you’ll avoid that sad, lumpy texture that ruins the whole batch.
- USE A SCALE FOR FLOUR: Martha’s recipe calls for flour by volume, but scooping from the bag packs it differently. Spoon the flour into the measuring cup, then level it off with a knife—don’t tap or press it down. If you’re feeling fancy, weigh it: 1 cup of all-purpose flour is about 125 grams. Less flour means chewier cookies; more means dry, crumbly ones.
- CHILL THE DOUGH TWICE: The first chill (30 minutes) is non-negotiable, but I double it for better results. After shaping the dough into balls, freeze them for 10 minutes before baking. This prevents spreading and ensures a thicker, cake-like center—especially important if you’re using the full 2 cups of brown sugar (which makes the dough softer).
- BAKE ONE SHEET AT A TIME: Crowding the pan leads to flat, sad cookies. Use half the dough per sheet, and space the balls 2 inches apart. If you’re short on time, bake one sheet at 375°F for 10–12 minutes, then swap for the second batch—no need to wait for the oven to reheat. The cookies will hold their shape better, and you’ll avoid that "overcooked edge" look.
Regional styles of these flavors
Southern Classic
In the South, these sugar cookies often get a twist with 1 tsp cinnamon added to the dough for warmth. I like using McCormick ground cinnamon for consistent flavor.
Southern bakers also frequently roll out the dough to ⅛-inch thickness instead of ¼-inch, creating thinner, crispier cookies perfect for dipping in milk. For extra festivity, add ½ tsp lemon zest to the dough—it brightens the buttery flavor and pairs beautifully with holiday spices. 🌶️
Midwest Chewy Style
Midwestern bakers prefer a softer, chewier texture, so they often reduce the flour to 3 cups (instead of 3.5) and add 2 tbsp sour cream to the dough. This creates a denser cookie that holds its shape better when decorated.
I’ve found that using King Arthur Flour (which has a slightly higher protein content) helps achieve that signature chew. These cookies also bake for 10-12 minutes at 325°F to ensure a tender center. 🥛
New England Spruce Twist
Up north, bakers incorporate 1 tsp maple extract and ½ tsp nutmeg into the dough for a cozy, autumnal flavor. The nutmeg adds a subtle warmth that complements the vanilla beautifully.
New Englanders also love dusting the baked cookies with a mix of powdered sugar and ground cardamom for a sophisticated finish. For a festive touch, roll out the dough and cut it into star or tree shapes using Wilton cookie cutters. 🌲
West Coast Citrus Variation
On the West Coast, these cookies often feature orange or lemon zest (about 1 tbsp) in place of almond extract. The citrus brightens the buttery flavor and pairs perfectly with the vanilla. I recommend using freshly grated zest from navel oranges for the best results.
West Coast bakers also prefer a lighter dusting of powdered sugar and sometimes add crushed pistachios to the dough for a nutty crunch. These cookies bake for 9-11 minutes at 350°F to maintain their crisp edges. 🍊
European Crisp Edges
European bakers take these cookies to the next level by using European-style butter (like Plugrá) and icing sugar (powdered sugar) for a finer, more delicate finish.
They also roll out the dough to ⅛-inch thickness and bake it on parchment-lined baking sheets for 7-9 minutes at 375°F to achieve ultra-crisp edges. For a traditional touch, brush the baked cookies with a simple egg wash (1 egg yolk + 1 tbsp water) before dusting with powdered sugar.
This method ensures a shiny, professional finish. ✨
Holiday Spice Blend
For a festive twist, add ½ tsp pumpkin pie spice (or a mix of ½ tsp cinnamon, ¼ tsp ginger, and ¼ tsp cloves) to the dough. This spice blend adds warmth and depth, making these cookies perfect for Christmas.
I also like to roll out the dough and cut it into gingerbread-style shapes using holiday-themed cookie cutters. For extra flair, pipe royal icing in festive colors onto the cooled cookies.
These spiced cookies bake for 8-10 minutes at 350°F for the perfect balance of crisp edges and tender centers. 🎄
Nutrition facts
Frequently asked questions
Why does Martha Stewart's recipe require chilling the dough?
Chilling the dough for at least 2 hours (or overnight) is essential for two reasons: it firms up the butter, preventing excessive spreading during baking, and allows the flour to fully hydrate for a tender texture. This step ensures those signature crisp edges and clean shapes that Martha's cookies are famous for. Skipping it often results in flat, cakey cookies that lose their festive appeal.
Can I substitute butter with a dairy-free alternative?
You can use dairy-free butter like Miyoko's or Earth Balance, but keep it cold and expect slightly softer cookies. For best results, reduce the baking time by 1-2 minutes since dairy-free butter melts faster. The flavor will be slightly different, but the texture can still be excellent with proper chilling. Avoid margarine—it contains water that steams the cookies, making them tough.
How do I prevent my cookies from spreading too much?
The key is proper chilling and precise dough thickness. After chilling, roll the dough to exactly ¼-inch thickness and cut shapes immediately. Use a cookie scoop for uniform dough balls (about 1 tablespoon each) if you prefer rounded cookies. Also, make sure your oven is fully preheated to 350°F—a hot oven prevents spreading better than a cool one.
What's the best way to store these cookies?
Keep baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze shaped dough balls (unbaked) for up to 3 months—bake straight from frozen, adding 1-2 minutes to the baking time. If you've already decorated them with icing, store in a single layer with parchment paper between each to prevent sticking.
Can I make this dough ahead of time?
This dough keeps perfectly in the fridge for 3 days wrapped tightly in plastic. For longer prep, shape the dough into balls or cutouts and freeze them on a tray before transferring to a bag. Bake straight from frozen, adding 1-2 minutes to the time. The chilling step is already built into the recipe, so you can handle the dough up to 24 hours ahead without issues.