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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 10 mins
total: 3 hrs
Yield: Makes about 1 dozen
handbook-opener-179-mld110693.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Cook's Notes
The cookies can be stored at room temperature up to one week.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 10 mins
total: 3 hrs
Yield: Makes about 1 dozen
handbook-opener-179-mld110693.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 10 mins
total: 3 hrs
Yield: Makes about 1 dozen
Recipe Summary
prep: 1 hr 10 mins
total: 3 hrs
Yield: Makes about 1 dozen
prep: 1 hr 10 mins
total: 3 hrs
prep:
1 hr 10 mins
total:
3 hrs
Yield: Makes about 1 dozen
Makes about 1 dozen
handbook-opener-179-mld110693.jpg
handbook-opener-179-mld110693.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Directions
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture until combined. Shape dough into a disk and wrap in plastic. Refrigerate until firm but still pliable, at least 30 minutes or up to 3 days.
Preheat oven to 325 degrees. Transfer half of dough to a lightly floured piece of parchment; roll to just under 1/4-inch thick. Transfer dough on parchment to a baking sheet and freeze until firm, 30 minutes. Repeat with other half of dough.
Line 2 baking sheets with parchment. Using a craft knife and the template (or a cookie cutter), cut out cookies and space 2 inches apart on parchment-lined baking sheets. Refrigerate until firm, about 15 minutes.
Bake until golden on edges, 12 to 15 minutes. Let cool completely on sheets on wire racks.
Cook's Notes
The cookies can be stored at room temperature up to one week.
Cook’s Notes
The cookies can be stored at room temperature up to one week.
Reviews (10)
Add Rating & Review
465 Ratings
5 star values:
57
4 star values:
72
3 star values:
196
2 star values:
94
1 star values:
46
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Reviews (10)
Add Rating & Review
465 Ratings
5 star values:
57
4 star values:
72
3 star values:
196
2 star values:
94
1 star values:
46
Add Rating & Review
465 Ratings
5 star values:
57
4 star values:
72
3 star values:
196
2 star values:
94
1 star values:
46
465 Ratings
5 star values:
57
4 star values:
72
3 star values:
196
2 star values:
94
1 star values:
46
465 Ratings
5 star values:
57
4 star values:
72
3 star values:
196
2 star values:
94
1 star values:
46
- 5 star values:
- 57
- 4 star values:
- 72
- 3 star values:
- 196
- 2 star values:
- 94
- 1 star values:
- 46
Martha Stewart Member
Rating: 5 stars
12/29/2017
I had to make adjustments to the flour, adding more, but it was really easy and tasted fantastic!!
Martha Stewart Member
Rating: 5 stars
12/09/2017
This is far the BEST cookie recipe I have ever made. Do not believe all the bad reviews. These people are not following the recipe correctly. I refrigerated mine overnight and then let them sit for ten minutes. Then I cut them out and baked them. You won't believe how great they taste!
Martha Stewart Member
Rating: 1 stars
09/06/2017
Needs more fat or liquid. It was so crumbly that I couldn't roll it out. I'm back to my old standby Betty Crocker recipe.
Martha Stewart Member
Rating: 5 stars
12/19/2016
If you can follow a recipe then you are going to make some delicious sugar cookies for Christmas! I made these last year and everyone loved them. I made them again yesterday and now I can't keep my hands out of the cookie jar. I'll need to make more before Christmas now....Anyway, I'm a little surprised by a few of the bad reviews for these. They obviously missed an ingredient or just don't know how to follow instructions. It takes some time to make a few batches but they're worth it!
Martha Stewart Member
Rating: Unrated
12/17/2016
I am a bit confused about your instructions. On point 2 you state to preheat the oven at 325 degrees ( am I correct to assume that is Fahrenheit?), then on point 3 you stated to work on the dough and leave it in the fridge for 30 minutes, and then an additional 15 minutes before putting into the oven? so why I am preheating the oven for 45 minutes?....
Martha Stewart Member
Rating: Unrated
12/08/2016
Listen here you SOBs my momma made these cookies and they are wonderful. Anyone who reads this don't pay attention to those poor excusses for cooks up above they obviously don't know how their easy bake works so go to hell you Girl Scouts
Martha Stewart Member
Rating: Unrated
12/27/2015
Worked great for our cookies!
Martha Stewart Member
Rating: 1 stars
12/23/2015
MARTHA YOU LET US DOWN!!!!!!!!!!!! I CAN NOT BELIEVE THIS RECIPE THESE COOKIES ARE ABSOLUTE CRAP!!!!!!!!
Martha Stewart Member
Rating: 5 stars
12/16/2013
I made these yesterday. The dough is quite crumbly but I didn't have any serious problems when rolling it out or cutting my cookies. If you are using cookie cutters, skip the freezer and just get to cutting. The cookies are delicious!!! The recipe says it makes a dozen or so cookies but I probably got three times that amount.
Martha Stewart Member
Rating: 1 stars
12/15/2013
This recipe is terrible. I couldn't get past rolling out the dough. It crumbled as soon as my polling pin touched it.
Don't bother wasting your ingredients.
Martha Stewart Member
Rating: 5 stars
12/29/2017
I had to make adjustments to the flour, adding more, but it was really easy and tasted fantastic!!
Rating: 5 stars
Rating: 5 stars
12/09/2017
This is far the BEST cookie recipe I have ever made. Do not believe all the bad reviews. These people are not following the recipe correctly. I refrigerated mine overnight and then let them sit for ten minutes. Then I cut them out and baked them. You won't believe how great they taste!
Rating: 1 stars
09/06/2017
Needs more fat or liquid. It was so crumbly that I couldn't roll it out. I'm back to my old standby Betty Crocker recipe.
Rating: 1 stars
Rating: 5 stars
12/19/2016
If you can follow a recipe then you are going to make some delicious sugar cookies for Christmas! I made these last year and everyone loved them. I made them again yesterday and now I can't keep my hands out of the cookie jar. I'll need to make more before Christmas now....Anyway, I'm a little surprised by a few of the bad reviews for these. They obviously missed an ingredient or just don't know how to follow instructions. It takes some time to make a few batches but they're worth it!
Rating: Unrated
12/17/2016
I am a bit confused about your instructions. On point 2 you state to preheat the oven at 325 degrees ( am I correct to assume that is Fahrenheit?), then on point 3 you stated to work on the dough and leave it in the fridge for 30 minutes, and then an additional 15 minutes before putting into the oven? so why I am preheating the oven for 45 minutes?....
Rating: Unrated
Rating: Unrated
12/08/2016
Listen here you SOBs my momma made these cookies and they are wonderful. Anyone who reads this don't pay attention to those poor excusses for cooks up above they obviously don't know how their easy bake works so go to hell you Girl Scouts
Rating: Unrated
12/27/2015
Worked great for our cookies!
Rating: 1 stars
12/23/2015
MARTHA YOU LET US DOWN!!!!!!!!!!!! I CAN NOT BELIEVE THIS RECIPE THESE COOKIES ARE ABSOLUTE CRAP!!!!!!!!
Rating: 5 stars
12/16/2013
I made these yesterday. The dough is quite crumbly but I didn't have any serious problems when rolling it out or cutting my cookies. If you are using cookie cutters, skip the freezer and just get to cutting. The cookies are delicious!!! The recipe says it makes a dozen or so cookies but I probably got three times that amount.
Rating: 1 stars
12/15/2013
This recipe is terrible. I couldn't get past rolling out the dough. It crumbled as soon as my polling pin touched it.
Don't bother wasting your ingredients.
All Reviews for Sugar-Cookie Cutouts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sugar-Cookie Cutouts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
