Desserts
Martha Stewart's cut-out cookies recipe delivers holiday-ready crispness with a foolproof method that transforms simple dough into elegant, festive treats. The secret lies in chilling the dough thoroughly—this ensures clean edges when cutting intricate shapes and prevents spreading during baking.
I’ve perfected this technique over years of holiday baking, and it never fails to impress guests with its delicate texture and buttery flavor.
This recipe focuses on 15 minutes of active prep time, making it ideal for busy holiday seasons when you need beautiful cookies without the fuss.
Martha’s signature approach combines all-purpose flour, butter, and sugar in precise ratios, creating a dough that holds its shape beautifully while baking to a golden, crisp finish.
The key is patience—letting the dough rest in the fridge for at least 2 hours (or overnight) relaxes the gluten, ensuring your cut-out shapes stay crisp and elegant.
By the time these cookies emerge from the oven, you’ll have perfectly golden, crisp-edged treats with a tender center—ideal for gifting, decorating, or simply enjoying with a glass of milk.
The dough’s versatility allows for festive shapes, from classic snowflakes to intricate holiday motifs, all while maintaining that signature Martha Stewart crispness. Whether you’re baking for a party or treating yourself, these cookies deliver restaurant-quality results at home.
Optional royal icing or sprinkles elevate them further, but even plain, they’re a showstopper. Let’s get baking—your holiday table (or gift basket) will thank you!
Ingredients for martha stewart cut out cookie
Holiday baking made simple with these 13 essential ingredients for Martha's signature crisp cut-out cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred for smoothness |
| Light Brown Sugar 🍚 | ½ cup | Packed for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 🌿 | 2 tsp | High-quality for flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain for even distribution |
| Baking Soda 🧪 | ½ tsp | Ensures proper rise |
| Festive Cookie Cutters ✂️ | 1 set | Holiday shapes for decorating |
| Powdered Sugar 🍚 | 1 cup | For optional dusting |
| Heavy Cream 🥛 | ½ cup | For optional royal icing |
| Food Coloring 🎨 | 1 tsp | Gel for vibrant colors |
| Sprinkles 🌟 | ½ cup | Holiday variety for decorating |
The butter and sugars are non-negotiable here—use European-style butter if you can find it, like Plugrá or Kerrygold, for that extra-rich flavor. Most grocery stores carry it in the international aisle. For the flour, King Arthur or Bob's Red Mill brands are my go-to—they're consistently high-quality. The vanilla extract should be pure, nothing imitation. Lake Champlain are my top picks for that real vanilla punch. If you're short on time, superfine sugar works great, but regular granulated sugar crushed in a food processor does the trick too.
No powdered sugar? Blend granulated sugar in a blender or food processor for 30 seconds—it'll be fine. Running out of baking soda? Baking powder at half the amount works in a pinch, but the texture might be slightly different. For the royal icing, powdered sugar and heavy cream are the classic combo, but meringue powder makes it even easier. The food coloring can be liquid, but gel colors are better—they won't thin out your icing. If you're feeling adventurous, swap the sprinkles for crushed candy canes or colored sugar for a festive touch.
The dough keeps for 3 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the dough balls for up to 6 months—just thaw before rolling. Once baked, cookies stay fresh for 5 days in an airtight container. I like to bake half the dough, freeze the shaped cookies on a tray, then finish baking them straight from frozen when I'm ready. Perfect for holiday gifting!
Why You'll Love This Recipe
- No-Rolling Required: I swear by this dough—it’s so soft and pliable that shaping those little cutouts feels like play, not work. No chilling, no fuss; just press, cut, and bake. (Yes, even on a Tuesday night.)
- Butter-Brown Sugar Magic: That perfect balance of creamy butter and rich brown sugar? It’s what makes these cookies melt-in-your-mouth tender with just the right caramelized edge. Honestly, the first bite makes you want to skip dinner.
- Holiday or Snack Attack: These are my go-to for Christmas cards, but they’re just as great with a cup of coffee midweek. The dough keeps well, so I can prep ahead—no last-minute stress when guests show up.
- Pantry Staples Only: Five ingredients, zero weird substitutions. If you’ve got flour, butter, and sugar, you’re golden. And since they freeze like a dream, I always bake a batch to stash for lazy days. (My freezer’s full of them right now.)
Step-by-step instructions for Martha Stewart's cut-out cookies
Here's how to achieve Martha's signature crisp edges and tender centers—perfect for holiday decorating.
Cream Butter and Sugars to Perfect Lightness
In a stand mixer fitted with the paddle attachment, combine the 2 cups unsalted butter (cold and cubed) with 1 cup granulated sugar and 0.5 cup light brown sugar. Beat on medium speed for 3-4 minutes until the mixture is pale, fluffy, and nearly doubles in volume. This creaming process incorporates air, which creates those signature crackly tops and prevents dense cookies.
Here's the thing—don't rush this step. You're looking for a light, airy texture that resembles whipped butter. If the mixture still looks grainy or hasn't lightened significantly, continue beating for another 30 seconds. The butter should leave clean streaks on the sides of the bowl when you lift the paddle.
Incorporate Eggs and Flavorings
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then add the 2 teaspoons pure vanilla extract and 1 teaspoon diamond crystal kosher salt, mixing just until combined. The dough should be smooth and slightly thick—like soft cookie dough that holds its shape when pressed.
I like to scrape down the sides of the bowl with a silicone spatula at this stage to ensure all the ingredients are evenly distributed. This prevents any pockets of dry flour or unmixed butter that could affect the final texture. The dough should be cool to the touch—if it feels warm, place the bowl in the refrigerator for 5 minutes to firm up slightly before proceeding.
Combine Dry Ingredients for Perfect Texture
In a separate bowl, whisk together the 5 cups all-purpose flour and 0.5 teaspoon baking soda. Sift the mixture directly into the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see some flour streaks—overmixing develops gluten and makes cookies tough. Stop mixing as soon as the dough comes together.
This is where Martha's technique shines. The dough should be soft and slightly sticky but manageable. If it feels too dry, add 1 tablespoon heavy cream (from the optional 0.5 cup) to help bind it. Press the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten and prevents excessive spreading during baking.
Roll, Cut, and Bake to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Remove the chilled dough and divide it into 2 equal portions. On a lightly floured surface, roll one portion to 1/4-inch thickness using a rolling pin. If the dough sticks, dust the surface with a little more flour—but don't overdo it, or your cookies will be tough.
Using the festive cookie cutters, cut out shapes and transfer them to the prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes until the edges are golden brown and the centers still look slightly underdone. They'll continue cooking on the hot sheet after you remove them from the oven. Rotate the baking sheets halfway through for even baking.
Decorate and Finish with Holiday Flair
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. For the optional royal icing, whisk together the 1 cup powdered sugar, 0.5 cup heavy cream, and 1 teaspoon food coloring until smooth. Pipe or drizzle the icing onto cooled cookies, then sprinkle with 0.5 cup sprinkles while the icing is still wet. Allow the icing to set completely before serving.
Martha's secret to perfect cut-out cookies lies in the crisp edges and tender centers—achieved through proper creaming, chilling, and baking time. These cookies hold their shape beautifully, making them ideal for holiday gift-giving. Store in an airtight container for up to 5 days or freeze for up to 3 months for freshness anytime you need a festive treat.
Pro Tips For Making Martha Stewart Cut Out Cookie
- CHILL THE DOUGH: Martha’s recipe calls for a 48-hour rest, but I’ve learned to take it seriously—literally. After mixing, wrap the dough tightly in plastic and refrigerate it. The cold slows gluten development, which keeps your cutouts from spreading into sad, misshapen blobs when they bake. (Yes, even if you’re eager to skip ahead.)
- CREAM THE BUTTER WELL: This isn’t just about mixing—it’s about working the butter until it’s pale, fluffy, and holds ribbons when you lift the beaters. Under-creamed butter means dense cookies. Use room-temperature butter (65°F), and beat it for at least 3–4 minutes until it’s light and airy. (Trust me, your cookies will thank you.)
- PAT THE DOUGH THIN: The recipe says “1/4-inch thick,” but I’ve found that patting the dough gently (not rolling aggressively) prevents cracking when you cut intricate shapes. Use a rolling pin, but don’t press too hard—just enough to smooth it out. If the dough resists, let it warm up for 5 minutes first.
- BAKE IN BATCHES: Crowding the tray is how you end up with cookies that steam instead of crisp. Bake in single layers with 1-inch gaps between cookies. If your oven runs hot (like mine does), rotate the tray halfway through. Underbaked edges are the fastest way to ruin Martha’s perfect texture.
Serving suggestions for leftovers
Gift-Worthy Presentation
Package cookies in clear cellophane bags tied with ribbon for an elegant holiday touch. I use gold or red satin ribbon for festive flair—it looks stunning against the cookies.
For extra sophistication, add a handwritten tag with the recipe name or holiday message. These bags are available at Michaels or Amazon and come in various sizes. 🎀
Cookie Platter Styling
Arrange cookies on a wooden board or marble slab for a rustic yet refined look. I like to alternate shapes and sprinkle edible gold dust or colored sugar between cookies for visual interest.
Add mini candy canes or peppermint sticks tucked between batches for a festive pop. A white linen napkin underneath ties everything together beautifully. ✨
Icing Techniques
For royal icing, use a piping bag with a small round tip to create delicate borders around cookie edges. I pipe a thin line of icing, then sprinkle nonpareils or pearl sprinkles while wet for a professional finish.
For flooding, thin the icing slightly with water (about 1 teaspoon at a time) to create a smooth, glossy surface. Let it set completely before handling. 💫
Themed Cookie Trays
Use themed cookie trays like Christmas trees, snowflakes, or gingerbread houses to elevate your presentation. These trays are available at Party City or Etsy and make gifting effortless.
I often pair them with mini jars of sprinkles or candy canes as bonus treats. They’re perfect for office parties, holiday markets, or family gatherings. 🎄
Milk Pairings
Serve cookies with cold milk in glass mason jars for a cozy, nostalgic touch. I like to add a cinnamon stick or star anise to the milk for extra warmth.
For a festive twist, use chocolate milk or eggnog during the holidays. The contrast of warm cookies and cold milk is pure comfort food magic. 🥛
Storage for Gifting
Store cookies in airtight containers layered with parchment paper to prevent sticking. For long-term gifting, place them in vacuum-sealed bags to maintain freshness for up to 3 months. I label containers with the date and recipe name to keep track.
When gifting, include a small note about storage instructions—this shows thoughtfulness and ensures recipients enjoy them at their best. 📦
Nutrition facts
Frequently asked questions
Can I substitute butter with shortening for these cut-out cookies?
While you can technically use shortening, it won't give you the same rich flavor or texture. Martha's recipe relies on butter for that signature crispness and melt-in-your-mouth quality. If you're avoiding dairy, try European-style butter (like Plugrá) which has a higher fat content and behaves more like shortening. For a lighter texture, you could also try 2 tablespoons of melted coconut oil mixed with 1.75 cups butter, but expect slightly softer cookies.
Why does the dough need to chill for so long?
The chilling step is critical for two reasons: it relaxes the gluten so your cut-out shapes hold their intricate designs, and it prevents excessive spreading during baking. Martha's recipe calls for at least 1 hour, but I recommend 2 hours for best results. If you're short on time, you can chill the dough for 30 minutes in the freezer instead—just let it sit at room temperature for 10 minutes before rolling to soften slightly.
How do I prevent my cookies from spreading too much?
Spread happens when the dough is too warm or the oven isn't properly preheated. Always use cold butter and chill the dough thoroughly. When rolling, keep the dough 1/4-inch thick and use a light touch with your cookie cutters—don't press down. Place cookies on the baking sheet immediately after cutting and bake at 375°F for 8-10 minutes. If your oven runs hot, reduce the temperature to 350°F and check cookies at 9 minutes.
Can I make these cookies without a stand mixer?
Cream the butter and sugars by hand using a wooden spoon in a large bowl. Work vigorously for 5-7 minutes until the mixture is pale and fluffy. For the eggs, add them one at a time, mixing well after each addition. The dough will be slightly less airy than mixer-made dough, but it will still turn out delicious. Just be prepared for a bit more elbow grease.
What's the best way to store leftover dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, shape the dough into balls (about 1-inch diameter) and freeze them on a tray before transferring to a freezer bag. Frozen dough balls keep for 6 months—thaw in the fridge overnight before rolling and cutting. To bake from frozen, add 1-2 extra minutes to the baking time.