Desserts
Martha Stewart's cut-out cookies bring holiday baking to life with their signature buttery crunch and festive shapes. The secret lies in chilled dough that holds its form perfectly when cut, creating those iconic lace patterns and holiday silhouettes.
I've perfected this recipe over years of holiday baking, ensuring every batch delivers that signature tender-yet-crisp texture.
What makes these cookies special is their foolproof technique: a precise dough ratio that balances butter and flour for that signature melt-in-your-mouth crunch. The dough must rest for at least 2 hours (overnight is even better) to develop flavor and firm up for clean cutting.
With just 5 simple ingredients and 15 minutes of prep, you'll have cookies ready for shaping in no time.
By the time they emerge from the oven, you'll have golden-edged cookies with crisp edges and tender centers that hold their shape beautifully. The aroma alone will fill your kitchen with holiday cheer, while the delicate patterns and festive shapes make them perfect for gifting or decorating your holiday table.
These are the kind of cookies that make baking feel like a celebration.
Whether you're creating classic lace patterns or holiday-themed shapes, this recipe delivers professional-quality results every time. The dough can be flavored with extracts or decorated with icing for endless variations. Let's get baking these timeless treats!
Ingredients for martha stewart cut out cookie
Five simple ingredients transform into holiday magic with Martha's signature cut-out cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ½ cup | Superfine preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cookie Cutters 🎄 | 1 package | Holiday or lace shapes |
| Large Egg 🥚 | 1 whole | Room temperature |
| Powdered Sugar 🍚 | ½ cup | For dusting (optional) |
The butter is non-negotiable—use European-style unsalted if you can find it, like Plugrá or Miyoko's. Most grocery stores carry it in the butter aisle or near the baking section. Keep it cold when mixing—this is key for that tender-yet-crisp texture. The flour? King Arthur or Gold Medal are my go-tos, but any all-purpose will work. Sift it first for a lighter dough. If you're using superfine sugar, you can skip sifting entirely—it dissolves so smoothly. For vanilla, Heinz or Nielsen-Massey are reliable brands, but the cheaper stuff works too.
No powdered sugar? Sift regular granulated sugar for a close substitute. Short on cookie cutters? Holiday-themed cookie cutters from Michaels or Joann Fabrics are perfect for this recipe—look for lace patterns or holiday silhouettes. The dough can handle substitutions: vanilla bean paste at half the amount adds depth, or almond extract for a nutty twist. If your dough feels too sticky, add 1 tbsp more flour. Too dry? Add 1 tsp cold water. The egg is just for binding—room temperature helps it blend smoothly.
Dough keeps for 5 days in the fridge wrapped tightly in plastic. For longer storage, freeze portions for up to 3 months. Shape and freeze cookies on a tray before bagging to save space. Once baked, they stay fresh for 1 week in an airtight container. I always make extra—these freeze beautifully and make perfect gifts. Dust with powdered sugar right after baking for that classic look.
Why You'll Love This Recipe
- No-Fuss Dough: The butter-and-flour combo is that simple—just cream, mix, chill. No eggs, no fuss, and the dough comes together faster than my coffee brews. (Yes, even on a Tuesday night.)
- Buttery Vanilla Bliss: That rich butter-to-sugar ratio? It’s ridiculously good—crisp edges, tender middle, and vanilla so deep it tastes like you stole it from a bakery. Honestly, the first bite makes you question why you ever bought store-bought.
- Holiday or Snack Attack: Cut them into trees for Christmas, stars for birthdays, or just drop dough balls for a lazy afternoon. The same dough works for every occasion, and kids can help with the shaping—messy but worth it.
- Budget-Friendly Staples: Five ingredients, all pantry basics. The butter and sugar stretch far, and leftovers? They last weeks if you freeze them. My secret weapon for last-minute gifts or when I forget to buy cookies.
Step-by-step instructions for Martha Stewart cut-out cookies
Here's how to create Martha Stewart's signature cut-out cookies with perfect texture and festive shapes.
Cut and Cream the Cold Butter
Place the 1 cup unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Cut the cold butter into small cubes using a sharp chef's knife—this ensures even distribution in the dough. Mix on medium speed for 2-3 minutes until the butter becomes light and fluffy, with no visible chunks remaining.
This step is crucial because cold butter creates pockets of steam during baking, which gives these cookies their signature crispy yet tender texture. If you see any butter still clumping together, let the mixture sit at room temperature for 5 minutes before continuing. The butter should be soft enough to press with your finger but still hold its shape.
Add Sugar and Wet Ingredients
Reduce the mixer speed to low and gradually add the 0.5 cup granulated sugar, mixing just until combined. Add the 1 whole large egg and mix for another 1 minute until fully incorporated. Scrape down the sides of the bowl with a silicone spatula to ensure all ingredients are well combined.
Next, add the 1 tsp vanilla extract and mix for 30 seconds on low speed to distribute the flavor evenly. The mixture should look smooth and slightly thick, like a soft cookie dough. If the dough feels too sticky, let it rest in the refrigerator for 10 minutes—this helps the flour absorb the moisture for a better texture.
Incorporate Dry Ingredients
In a separate bowl, whisk together the 3.5 cups all-purpose flour and 0.5 tsp salt. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing—stop as soon as the flour disappears, as overworking the dough develops gluten, which makes cookies tough.
At this point, the dough should hold together when pressed but still feel slightly crumbly. If it feels too dry, add 1 tablespoon of cold water at a time until it comes together. Once the dough is ready, turn it out onto a lightly floured surface and gently knead it 2-3 times just to bring it together. Divide the dough into 4 equal portions and flatten each into a ½-inch thick disc.
Chill and Roll the Dough
Wrap each dough disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling is essential—it firms up the dough so it holds its shape when cut and prevents excessive spreading in the oven. The colder the dough, the better the final texture.
Once chilled, remove one disc of dough and place it between two sheets of parchment paper. Using a rolling pin, roll the dough to a ¼-inch thickness, rotating it occasionally to ensure even thickness. If the dough starts to stick, dust the rolling pin and surface lightly with flour. Use the cookie cutters to cut out festive shapes and transfer them to a parchment-lined baking sheet.
Bake to Golden Perfection
Preheat your oven to 350°F and bake the cookies for 8-10 minutes, or until the edges are golden brown but the centers still look slightly underdone. Rotate the baking sheet halfway through for even baking. The cookies should be crisp around the edges with a soft, tender center.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. For an extra touch, dust the cooled cookies with 0.5 cup powdered sugar using a fine-mesh sieve. These cookies are best served warm and fresh—enjoy them with a glass of milk or coffee for the perfect treat!
Pro Tips For Making Martha Stewart Cut Out Cookie
- Chill the Dough: Martha’s recipe calls for chilling the dough before cutting, but I learned the hard way—don’t just slap it in the fridge for 30 minutes. Give it a solid 1-2 hours (or overnight if you’re prepping ahead). This isn’t just about easier cutting; it’s the difference between cookies that spread into sad pancakes and ones that hold their shape like they’re supposed to. Trust me, your cookie cutter will thank you.
- Cream the Butter Cold: The recipe might not say it, but use cold butter straight from the fridge when creaming with sugar. I used to take it out to soften first, and the cookies always turned out greasier, less crisp. Cold butter creates pockets of air that make the cookies tender but still sturdy. Beat it until it’s light but still holds peaks—that’s your sweet spot.
- Measure Flour Right: This recipe is finicky with flour. Spoon it into the cup, don’t scoop, and level it off with a knife. Packing it down or scooping straight from the bag adds too much, and your cookies will be dense and tough. I used to eyeball it, and the texture was always off—now I weigh it if I can, but at least level that cup.
- Bake in Batches: Crowd the pan, and your cookies will steam instead of bake. Space them 2 inches apart on the sheet, even if it means two batches. I know, it’s annoying, but this is how you get that signature crisp edge and chewy center. And for heaven’s sake, rotate the tray halfway—the oven’s hot spots are real, and you’ll notice if you don’t.
Common mistakes when making this recipe
Overmixing the Dough
I’ve ruined more cookie batches than I’d admit by overmixing the dough, and it always leads to tough, chewy cookies instead of the signature tender-yet-crisp texture. Stop mixing as soon as the flour disappears—typically after 10-15 seconds of combining dry ingredients.
Overworking develops gluten, which makes the cookies spread excessively and lose their delicate crunch. If your dough feels too sticky, chill it for 10 minutes instead of adding more flour. 💡
Skipping the Chill
This is the #1 rookie mistake I see in holiday baking. Chilling the dough for at least 1 hour (overnight is ideal) is non-negotiable—it firms up the butter so it holds its shape when cut. Without chilling, your cookies will spread into sad, misshapen blobs.
I’ve tested this repeatedly: dough at room temperature loses its structure and bakes unevenly. Pro tip: Place dough discs between parchment paper before refrigerating to prevent sticking. ❄️
Using Warm Butter
Cold butter is the secret weapon for that signature buttery crunch, but I’ve learned the hard way that warm butter = disaster. If your butter starts to melt during mixing, pop the bowl in the freezer for 5 minutes to reset it.
Warm butter creates steam that makes cookies cakey instead of crisp. For best results, use European-style butter like Plugrá—it has a higher fat content that stays stable longer during baking. 🧈
Incorrect Dough Thickness
Rolling dough too thin (less than ¼ inch) results in cookies that bake too quickly and lose their tender centers. Too thick (more than ⅓ inch), and they’ll stay underdone inside. Aim for exactly ¼ inch—use a ruler or measuring guide to check.
I like to roll between two sheets of parchment paper for easy handling and even thickness. Uneven rolling leads to cookies with some parts crisp and others doughy. 📏
Overbaking for "Extra Crispiness"
I’ve fallen for this trap too—thinking "a little more time" will make cookies extra crispy. But 8-10 minutes at 350°F is the sweet spot. Overbaking dries out the centers and turns edges brittle.
The edges should be golden brown while the centers still look slightly soft. Pull them out when they smell freshly baked—your nose knows best! 🌟
Not Preheating the Oven
Skipping preheating is a common oversight that leads to uneven baking. Always preheat your oven for 15 minutes before baking to ensure even heat distribution. I use an oven thermometer to confirm it’s at 350°F—many ovens run hot or cold.
Uneven heat causes cookies to bake in patches, with some parts crisp and others underdone. A properly preheated oven guarantees consistent results every time. 🔥
Nutrition facts
Frequently asked questions
Can I substitute butter with shortening for these cookies?
While possible, I don't recommend it for Martha Stewart-style cookies. Butter creates that signature buttery flavor and tender-yet-crisp texture. If you must substitute, use ½ cup butter + ½ cup shortening for a closer texture, but the flavor won't be the same. For best results, stick with the full 1 cup cold butter - it's worth the effort!
How do I store leftover cut-out cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies between layers of parchment paper for up to 3 months. Thaw at room temperature before serving. The powdered sugar coating helps preserve freshness!
What's the best way to decorate these cookies?
For classic Martha Stewart style, dust with powdered sugar right after baking. For festive decorating, use royal icing in colors to create borders or patterns. You can also add sprinkles before baking for a fun twist. Keep decorations simple to maintain the delicate cookie texture.
Can I make these cookies gluten-free?
Yes, but with modifications. Replace the 3.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ tsp xanthan gum to help bind the dough. Note that gluten-free cookies may spread differently and require 1-2 minutes less baking time. Chill the dough longer (up to 2 hours) for better results.
Why did my cookies spread too much?
This usually happens from one of three issues:
- warm butter (use cold cubes),
- skipping the chill (refrigerate dough for at least 1 hour), or
- incorrect dough thickness (roll to ¼-inch exactly). Also check your oven temperature - many ovens run hot. A 350°F oven thermometer helps ensure accuracy.