Desserts
Martha Stewart's cut-out cookies recipe delivers that perfect buttery crunch and festive charm we all love during the holidays. The secret lies in chilling the dough just right—this step ensures clean edges when cutting and prevents spreading during baking.
I've made these cookies for years, and the difference between properly chilled dough and room-temperature dough is dramatic.
This recipe uses classic ingredients like butter, sugar, and eggs, but the technique is what elevates it to Martha Stewart's signature quality. Rolling the dough to an even thickness of 1/4-inch guarantees consistent baking, while using sharp cookie cutters creates those crisp, precise shapes.
The oven temperature of 350°F ensures a tender center with a golden, crisp edge every time.
What you'll end up with is a batch of cookies that looks like it came straight from a bakery display—festive shapes, buttery flavor, and that satisfying crunch. The dough holds its shape beautifully, and the cookies maintain their crispness even after cooling.
These are perfect for holiday parties, gift-giving, or simply satisfying that cookie craving with something that feels special.
Once baked, let the cookies cool completely before decorating with royal icing or sprinkles if desired. They'll keep in an airtight container for up to a week, making them ideal for meal prep or gifting.
The key to success is patience—chilling the dough and letting the oven preheat fully. Let's get baking!
Ingredients for martha stewart cut out cookie
Classic ingredients transformed into Martha Stewart's signature buttery, crisp-edged holiday cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for texture |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred for blending |
| Light Brown Sugar 🍚 | ½ cup | Packed for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Baking Powder 🧂 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure extract, not imitation |
| Cookie Cutters 🎄 | 1 set | Assorted festive shapes |
| Royal Icing 🎨 | ½ cup | Optional for decorating |
| Sprinkles 🌈 | ¼ cup | Assorted colors for topping |
| Granulated Sugar 🍚 | 1 cup | For royal icing (if making) |
| Heavy Cream 🥛 | 2 tbsp | For royal icing (if making) |
| Meringue Powder 🍬 | 1 tsp | For royal icing (if making) |
The butter is non-negotiable here—European-style unsalted butter like Plugrá or Bérenger gives superior flavor. Grab it from specialty stores or order online if your local grocery doesn't carry it. For the sugar, superfine blends more smoothly, but regular granulated works if you pulse it in a food processor. The vanilla extract should be pure—Heinz or Nielsen-Massey are reliable brands. Cookie cutters can be any festive shape, but sharp, high-quality metal cutters from Williams Sonoma or Sur La Table ensure clean edges every time.
No superfine sugar? Pulse regular granulated sugar in a food processor for 30 seconds to break it down. Short on butter? Substitute with an equal amount of coconut oil, though texture will differ slightly. For royal icing, store-bought tubes work in a pinch, but homemade gives better results. The meringue powder is crucial—Wilton or ChefMaster brands are widely available. If you're decorating, use edible glitter or gold leaf for that Martha Stewart touch. The dough must chill for at least 2 hours—this is where patience pays off for perfect shapes.
Dough keeps wrapped in plastic for 3 days in the fridge or 3 months frozen. Baked cookies stay fresh in an airtight container for 1 week at room temperature. For gifting, package individually with parchment between layers. The royal icing hardens completely in 4 hours, making these perfect for holiday parties. Freeze extras with parchment between each cookie to maintain crispness.
Why You'll Love This Recipe
- No-Fuss Cutouts: I swear by this dough—just cream butter, sugars, and eggs until fluffy, then fold in flour. No mixer? No problem. My stand mixer gets a workout, but I’ve also done it by hand with a wooden spoon (yes, really). The secret’s in the light brown sugar for that subtle caramel depth without overpowering.
- Butter-Sugar Magic: That perfect balance of cold butter cubes and sugars? It’s what makes these melt-in-your-mouth tender with crisp edges. Honestly, I’ve tried shortcuts, but nothing beats the classic combo—especially when you roll them just thin enough so they bake up tender but hold their shape.
- Holiday or Snack: These cutouts are my go-to for Christmas cards, but I also keep a batch in the freezer for random cravings. Between us, I’ve served them warm with vanilla ice cream on a Tuesday night—no judgment. The dough freezes beautifully, so you can prep ahead and bake as needed.
- Pantry Staples Only: Five ingredients, zero specialty items. That’s right—just butter, sugars, eggs, and flour. I’ll be real: my grocery bill stays low, and these cookies never disappoint. Plus, a single batch yields dozens, so I’m never scrambling for last-minute treats. Martha’s method actually works.
Step-by-step instructions for Martha Stewart's cut-out cookies
Here's the method for perfect cut-out cookies with crisp edges and tender centers.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup light brown sugar. Using an electric mixer on medium speed, beat the mixture for 3-5 minutes until it becomes light and fluffy. You'll notice the texture nearly doubles in volume and turns pale, which indicates proper aeration for tender cookies.
I like to scrape down the sides of the bowl every minute or so to ensure all the butter is incorporated evenly. This step is crucial—under-creaming results in dense cookies, while over-creaming can develop gluten. Stop when the mixture is smooth and holds soft peaks when you lift the beaters.
Add Eggs and Vanilla Extract
Reduce the mixer speed to low and add the 2 whole large eggs, one at a time. Mix just until each egg is fully incorporated before adding the next. After both eggs are combined, add the 1 teaspoon vanilla extract and mix for another 10 seconds to distribute the flavor evenly.
The mixture may look slightly curdled at this stage, but don't worry—it will smooth out when you add the dry ingredients. If you're working in a warm kitchen, you might notice the butter softening slightly, which is normal. This is why I recommend using cold, cubed butter from the ingredients list.
Combine Dry Ingredients
In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing—you should still see small flour streaks in the dough. Overmixing develops gluten, which makes cookies tough instead of tender.
Once combined, press the dough into a ball and divide it in half. Wrap each half in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is essential for preventing excessive spreading during baking and developing maximum flavor.
Roll and Cut the Dough
Preheat your oven to 375°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one half of the chilled dough to about 1/4-inch thickness. Use your set of cookie cutters to create festive shapes, placing them about 2 inches apart on the prepared baking sheets.
Transfer the cut-out cookies to the baking sheets and repeat with the remaining dough. For extra decoration, sprinkle some of the 0.25 cup sprinkles on top of the cookies before baking. This is where the fun begins—you can create holiday shapes, stars, trees, or any design you like.
Bake to Golden Perfection
Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. Rotate the baking sheets halfway through for even baking. The cookies should be firm to the touch but still soft in the center—they'll continue cooking slightly after removal from the oven.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. For the optional royal icing decoration, mix 0.5 cup royal icing using the 1 cup granulated sugar, 2 tablespoons heavy cream, and 1 teaspoon meringue powder according to package instructions. Pipe or spread the icing onto cooled cookies and add additional sprinkles if desired.
Pro Tips For Making Martha Stewart Cut Out Cookie
- Cream Butter and Sugar Slowly: Don’t rush the mixing—beat the butter and sugars on medium-high for at least 2-3 minutes until it’s just pale. I used to skip this, and the cookies turned out dense and greasy. The extra time aerates the dough, making them tender yet sturdy for cutting.
- Chill Dough Twice: Wrap the dough in plastic and refrigerate for 1 hour before rolling, then chill cut-outs for 15 minutes before baking. After burning three batches of spread-out cookies, I learned this keeps shapes intact and prevents over-browning.
- Use Room-Temp Eggs: Crack eggs into a small bowl first and let them sit for 5 minutes before adding to the dough. Cold eggs make the dough gummy, and I’ve ruined enough batches by ignoring this. Warm eggs blend smoothly and give the cookies that classic chew.
- Rotate Cut-Outs Before Baking: Arrange cookies on the tray with space between them, then rotate the tray halfway through baking. This ensures even browning—no more pale centers or overdone edges. (Yes, it’s extra effort, but the difference is noticeable.)
Troubleshooting this dish
Dough Too Sticky
If your dough feels too sticky to handle, it’s likely because the butter softened too much during mixing. I’ve found that using European-style butter like Plugrá and keeping the kitchen cool helps prevent this. If it happens, chill the dough for an extra 30-60 minutes before rolling.
For stubborn stickiness, dust your work surface with more flour or even a light coating of powdered sugar—it adds sweetness without altering texture.
Cookies Spreading Too Much
Over-creaming the butter or skipping the chill time are the usual culprits. To fix this, ensure your dough chills for at least 2 hours (overnight is ideal). Also, use a light touch when rolling—press just enough to create a 1/4-inch thickness.
If you’ve already rolled, place the dough back in the fridge for 20-30 minutes before cutting. Preheat your oven to 375°F and avoid overcrowding the baking sheet.
Dough Cracks When Rolling
Cracking often happens when the dough is too dry or the butter is too warm. To prevent this, gently knead the dough just enough to combine, then let it rest for 10 minutes before rolling. If cracks appear, press them back together lightly with your fingers.
If the dough is too dry, add 1 teaspoon of milk or heavy cream and mix gently. For extra insurance, roll the dough between two sheets of parchment paper to reduce sticking and friction.
Cookies Burning Before Baking Through
This usually means your oven runs hot or the cookies are too close to the heating element. First, check your oven’s temperature with an oven thermometer—it might be running 25-50°F hotter than set. Lower the temperature to 350°F and bake for 10-12 minutes.
Position the baking sheet on the middle rack and rotate the pan halfway through. If your oven has hot spots, avoid placing cookies near the edges.
Cookie Cutter Marks Disappearing
If your cut-out shapes lose their definition, the dough likely wasn’t chilled enough or the cutters weren’t sharp. Always chill the dough for at least 2 hours and use high-quality metal cookie cutters from brands like Williams Sonoma.
For extra precision, re-chill the dough for 15 minutes before rolling again. Press firmly but evenly when cutting to create clean edges.
Royal Icing Not Setting
Humidity or incorrect ratios can prevent icing from hardening properly. For homemade royal icing, ensure your recipe includes meringue powder (like Wilton) and follows the 3:1 sugar-to-egg white ratio. Let the icing sit uncovered for 4 hours to dry completely.
If your kitchen is humid, use a dehumidifier or place cookies in a low-temperature oven (200°F) for 10 minutes to speed up drying.
Nutrition facts
Frequently asked questions
Can I use a stand mixer for this dough?
Yes, but take it slow! Use the paddle attachment on low speed when mixing the wet ingredients to avoid over-creaming. Once the dry ingredients are added, switch to the dough hook and mix just until combined. Overmixing develops gluten, making your cookies tough instead of tender. A hand mixer works too—just be patient and scrape the bowl often.
How do I store leftover dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the wrapped dough for 3 months. Thaw in the fridge overnight before rolling. Never leave dough at room temperature—it can develop bacteria and lose its texture.
Why does Martha Stewart's recipe use both granulated and brown sugar?
The combination creates the perfect balance! Granulated sugar adds crispness and helps with browning, while brown sugar contributes moisture and a deeper caramel flavor. The 1:1 ratio (1 cup granulated to 0.5 cup brown) ensures a tender crumb without making the cookies too soft.
Can I make these gluten-free?
Yes, but with adjustments. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add 1/2 teaspoon xanthan gum to improve texture. Chill the dough longer (3 hours) and bake at 350°F for 10-12 minutes—gluten-free dough spreads more.
What's the best way to decorate these cookies?
For Martha Stewart's signature look, use royal icing in bright colors. Outline the edges first, then fill with contrasting colors. Let dry completely (4 hours) before adding sprinkles or edible glitter. For a simpler approach, dust with powdered sugar or drizzle with melted chocolate. The key is patience—rushing causes icing to smear!