Sugar Cookie Cutouts Recipe

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Sugar Cookie Cutouts

Recipe Summary

Yield: Makes eighteen to twenty 4-inch cookies

Ingredients

Ingredient Checklist

4 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

Gallery

Sugar Cookie Cutouts

Recipe Summary

Yield: Makes eighteen to twenty 4-inch cookies

Gallery

Sugar Cookie Cutouts

Recipe Summary

Yield: Makes eighteen to twenty 4-inch cookies

Recipe Summary

Yield: Makes eighteen to twenty 4-inch cookies

Makes eighteen to twenty 4-inch cookies

Ingredients

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Directions

Sift flour, baking powder, and salt into a bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.

Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

Reviews (32)

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634 Ratings

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Reviews (32)

Add Rating & Review

634 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

634 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

634 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

634 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
123
4 star values:
175
3 star values:
199
2 star values:
106
1 star values:
31

Martha Stewart Member

Rating: 5 stars

05/04/2017

                This is my go to recipe for it's simplicity and has been for almost 10 years. However, I use 2 cups of butter, not one. If you look at a lot of other sugar cookie recipes the butter to sugar ratio is almost always 1:1. As soon as I changed that, this became my fail proof recipe. I use it for bake sales, the farmer's market, and church events and always get asked for my recipe.

Martha Stewart Member

Rating: Unrated

04/16/2017

                I figured out what the others may have done wrong.  When a recipe asks for sifted flour, you sift the flour first and THEN measure it. If you measure the flour first, you will end up with way too much flour & crumbs for a dough. So SIFT FIRST, then Measure!

Martha Stewart Member

Rating: Unrated

04/16/2017

                I'm really picky about sugar cookies. This dough didn't taste as well as my usual one I make, but the cookies (once baked) were Perfect! I actually baked them at 340 degree s for 6 minutes, having not read the instructions first.  They held their shape, but my mom had accidentally frozen the dough first.

Martha Stewart Member

Rating: 5 stars

09/18/2016

                Just made 100 of these for a fund raiser. This is a really great recipe.  Have no idea what threw previous reviewers off of it.
                The cookies hold their shape while baking even without freezing. Had my teenage daughter try one and got 2 big thumbs up and I would agree.
                Will file this away and pull out at Christmas time. Only suggestion is watch the baking times. I found 11 minutes worked well with my Wolfe oven. Now onto the Royal Frosting recipe!

Martha Stewart Member

Rating: 5 stars

11/02/2015

                This is by far the BEST sugar cookie recipe I've ever tried! This is now my go to recipe! Soft in the middle yet crispy around the edges and they keep their shape when baking so they are just lovely and perfect for cutouts! If you have tried this and it didn't come out the way it is supposed to, try spooning the flour into the measuring cup and leveling it off with a knife! Oh and for added flavor try adding a tsp of almond extract and use powdered sugar instead of flour to roll the dough! : )

Martha Stewart Member

Rating: 1 stars

05/10/2015

                This is by far the worst recipe I've ever found on the internet, period. It produces a large amount of kinetic sand, and nothing that even remotely resembles cookie dough. Thanks for making me waste the time and the groceries to throw this entire thing away.

Martha Stewart Member

Rating: Unrated

12/17/2014

                This was one of the worst recipes that I've ever made. Not only is it too fiddly for me (all the freezing, chilling etc) but the cookies are completely unusable. I've been through the recipe a dozen times to see what I might have done wrong, but I think I did it to the letter. In my experience, there are many easier recipes to use to make shaped cookies, that don't rely on so much faffing about - and give you a nicely shaped cookie at the end. Sad face.

Martha Stewart Member

Rating: Unrated

12/20/2012

                I have made these several times ans they are always delicious. Every time I take them to work I get several compliments on them. I make them a little thicker so they are softer in the middle. They are very good; I, myself, am not a sweet eater but I can't ever resist these cookies!!!

Martha Stewart Member

Rating: Unrated

12/19/2012

                You can absolutely freeze these.  I also make them a week ahead of time and put in an airtight container.

Martha Stewart Member

Rating: 4 stars

12/08/2012

                I have used this recipe for several years now for any holidaycutout cookies. Average taste but makes great cut outs. The dough is great to work with. Putting the cutouts in the freezer prevents the cookie from spreading and losing shape in the oven, so is a good step. Cookies taste better over time as they soften under the frosting. Hang great on the tree too.

Martha Stewart Member

Rating: Unrated

11/28/2012

                Does anyone know if I can freeze these cookies after baking so that I can make them ahead of time before Christmas and not have to do everything last minute in a frenzy to prepare?!

Martha Stewart Member

Rating: Unrated

03/19/2012

                nanaclaire, the purpose of freezing is only to prevent cookies from losing their perfect shapes while baking

Martha Stewart Member

Rating: Unrated

12/23/2011

                I didn't freeze them before baking them and they taste fine.  What is the purpose of that I wonder??

Martha Stewart Member

Rating: Unrated

12/16/2011

                This is my GO TO recipe for Christmas cookies for neighbors and friends!  They are SO delicious and offer unlimited decorating possibilities!  I even get my children involved!

Martha Stewart Member

Rating: Unrated

11/25/2011

                I tried this sugar cookie recipe.I comes ouut dee-licious.
                I really think chilling a day can improve them.That was my
                experience.My husband likes to eat them off the cookie
                sheet.I have to make some when he isn't around.Those
                get frosted. Kathee

Martha Stewart Member

Rating: Unrated

01/03/2011

                How  much  sugar  goes into  the  Simply Sugar  Cookies?  I  did not see  sugar  in the list  of ingredients.
                Linda  Cabler

Martha Stewart Member

Rating: Unrated

10/01/2010

                This is a wonderful cookie recipe for cutouts.  I don't chill them and the cookies still hold their shape.  I doubled the vanilla...but I love the flavor so much I usually double the vanilla in all recipes!

Martha Stewart Member

Rating: Unrated

03/05/2010

                I used the plastic wrap and it saved my cookies! It is worth the work and is not very time consuming once you come up with your own routine. 
                
                4 cups of flour was way too much for me so I used 3 and they taste great. I also added 1/2 tbs of lemon zest and a splash of cinnamon for flavor.

Martha Stewart Member

Rating: Unrated

02/12/2010

                My cookies turned out sooo hard.  Followed everything exactly and didn't over bake.  I agree they could use a little more flavor.

Martha Stewart Member

Rating: Unrated

12/30/2009

                This batter created a great-tasting sugar cookie that retained its shape well... it was a little annoying to have to cut out on plastic wrap, transfer to freezer, and transfer to cookie sheet before baking, but it made for nice-looking (and yummy) final products.

Martha Stewart Member

Rating: Unrated

12/24/2009

                These cookies held their shape.  The process of rolling out the dough between plastic worked well.  I placed the cutout cookies on parchment to make the process of moving them from the cookie sheet that was in the freezer to the sheet I baked them in easier.  Cookies could use a bit more vanilla in my opinion, but overall, very good.

Martha Stewart Member

Rating: Unrated

12/07/2009

                I just got a set of Christmas cookies cutters at IKEA, there is
                a santa similar to the one in the picture, the set is called Kramsno.

Martha Stewart Member

Rating: Unrated

12/06/2009

                Does anyone know if this holds it's shape after baking?

Martha Stewart Member

Rating: Unrated

12/04/2009

                I found some cookie cutters like that at Michael's last year.

Martha Stewart Member

Rating: Unrated

10/30/2009

                Any idea how long the dough may be kept frozen?

Martha Stewart Member

Rating: Unrated

09/01/2009

                How long do they last if wrapped in a cello bag? Is it best to leave them out on the counter overnight before icing? Is it best to levae on the counter to dry overnight once iced before wrapping? Thanks

Martha Stewart Member

Rating: Unrated

08/29/2009

                can these cookies be stored at room temperature for 4 weeks?

Martha Stewart Member

Rating: Unrated

08/12/2009

                Does anyone know where I can get the cookie cutter? I have been looking since the show was on tv and I can't find them anywhere.

Martha Stewart Member

Rating: Unrated

02/03/2009

                If you are looking for the cookie cutter set they are on ebay. They sold out at the store but i saw some on ebay.

Martha Stewart Member

Rating: Unrated

12/29/2008

                These are the BEST sugar cookies I've ever made.  I think the extra work pays off and Martha's Royal Icing is excellent too.  I've received more compliments on these cookies then any others.

Martha Stewart Member

Rating: Unrated

12/24/2008

                Thank you for your comments! Can you direct us to the alternate recipe you used? Thanks!

Martha Stewart Member

Rating: Unrated

12/21/2008

                WAY, WAY too much work (the freezing is just too much), even for one of Martha's delicious cookies.  She has a much simpler recipe on the web site, which I made tonight.  I FORGOT the salt, *and* I doubled the recipe, and they were GREAT.  Low sodium dieters take note :))))  They taste like spritz, but make a great rolled and cut cookie.  I used the Wilton blue silicone mats on my regular dark cookie sheets, and it being new, it smelled a bit when cooking :(

Martha Stewart Member

Rating: 5 stars

05/04/2017

                This is my go to recipe for it's simplicity and has been for almost 10 years. However, I use 2 cups of butter, not one. If you look at a lot of other sugar cookie recipes the butter to sugar ratio is almost always 1:1. As soon as I changed that, this became my fail proof recipe. I use it for bake sales, the farmer's market, and church events and always get asked for my recipe.

Rating: 5 stars

Rating: Unrated

04/16/2017

                I figured out what the others may have done wrong.  When a recipe asks for sifted flour, you sift the flour first and THEN measure it. If you measure the flour first, you will end up with way too much flour & crumbs for a dough. So SIFT FIRST, then Measure!

Rating: Unrated

                I'm really picky about sugar cookies. This dough didn't taste as well as my usual one I make, but the cookies (once baked) were Perfect! I actually baked them at 340 degree s for 6 minutes, having not read the instructions first.  They held their shape, but my mom had accidentally frozen the dough first.

Rating: 5 stars

09/18/2016

                Just made 100 of these for a fund raiser. This is a really great recipe.  Have no idea what threw previous reviewers off of it.
                The cookies hold their shape while baking even without freezing. Had my teenage daughter try one and got 2 big thumbs up and I would agree.
                Will file this away and pull out at Christmas time. Only suggestion is watch the baking times. I found 11 minutes worked well with my Wolfe oven. Now onto the Royal Frosting recipe!

Rating: 5 stars

11/02/2015

                This is by far the BEST sugar cookie recipe I've ever tried! This is now my go to recipe! Soft in the middle yet crispy around the edges and they keep their shape when baking so they are just lovely and perfect for cutouts! If you have tried this and it didn't come out the way it is supposed to, try spooning the flour into the measuring cup and leveling it off with a knife! Oh and for added flavor try adding a tsp of almond extract and use powdered sugar instead of flour to roll the dough! : )

Rating: 1 stars

05/10/2015

                This is by far the worst recipe I've ever found on the internet, period. It produces a large amount of kinetic sand, and nothing that even remotely resembles cookie dough. Thanks for making me waste the time and the groceries to throw this entire thing away.

Rating: 1 stars

Rating: Unrated

12/17/2014

                This was one of the worst recipes that I've ever made. Not only is it too fiddly for me (all the freezing, chilling etc) but the cookies are completely unusable. I've been through the recipe a dozen times to see what I might have done wrong, but I think I did it to the letter. In my experience, there are many easier recipes to use to make shaped cookies, that don't rely on so much faffing about - and give you a nicely shaped cookie at the end. Sad face.

Rating: Unrated

12/20/2012

                I have made these several times ans they are always delicious. Every time I take them to work I get several compliments on them. I make them a little thicker so they are softer in the middle. They are very good; I, myself, am not a sweet eater but I can't ever resist these cookies!!!

Rating: Unrated

12/19/2012

                You can absolutely freeze these.  I also make them a week ahead of time and put in an airtight container.

Rating: 4 stars

12/08/2012

                I have used this recipe for several years now for any holidaycutout cookies. Average taste but makes great cut outs. The dough is great to work with. Putting the cutouts in the freezer prevents the cookie from spreading and losing shape in the oven, so is a good step. Cookies taste better over time as they soften under the frosting. Hang great on the tree too.

Rating: 4 stars

Rating: Unrated

11/28/2012

                Does anyone know if I can freeze these cookies after baking so that I can make them ahead of time before Christmas and not have to do everything last minute in a frenzy to prepare?!

Rating: Unrated

03/19/2012

                nanaclaire, the purpose of freezing is only to prevent cookies from losing their perfect shapes while baking

Rating: Unrated

12/23/2011

                I didn't freeze them before baking them and they taste fine.  What is the purpose of that I wonder??

Rating: Unrated

12/16/2011

                This is my GO TO recipe for Christmas cookies for neighbors and friends!  They are SO delicious and offer unlimited decorating possibilities!  I even get my children involved!

Rating: Unrated

11/25/2011

                I tried this sugar cookie recipe.I comes ouut dee-licious.
                I really think chilling a day can improve them.That was my
                experience.My husband likes to eat them off the cookie
                sheet.I have to make some when he isn't around.Those
                get frosted. Kathee

Rating: Unrated

01/03/2011

                How  much  sugar  goes into  the  Simply Sugar  Cookies?  I  did not see  sugar  in the list  of ingredients.
                Linda  Cabler

Rating: Unrated

10/01/2010

                This is a wonderful cookie recipe for cutouts.  I don't chill them and the cookies still hold their shape.  I doubled the vanilla...but I love the flavor so much I usually double the vanilla in all recipes!

Rating: Unrated

03/05/2010

                I used the plastic wrap and it saved my cookies! It is worth the work and is not very time consuming once you come up with your own routine. 
                
                4 cups of flour was way too much for me so I used 3 and they taste great. I also added 1/2 tbs of lemon zest and a splash of cinnamon for flavor.

Rating: Unrated

02/12/2010

                My cookies turned out sooo hard.  Followed everything exactly and didn't over bake.  I agree they could use a little more flavor.

Rating: Unrated

12/30/2009

                This batter created a great-tasting sugar cookie that retained its shape well... it was a little annoying to have to cut out on plastic wrap, transfer to freezer, and transfer to cookie sheet before baking, but it made for nice-looking (and yummy) final products.

Rating: Unrated

12/24/2009

                These cookies held their shape.  The process of rolling out the dough between plastic worked well.  I placed the cutout cookies on parchment to make the process of moving them from the cookie sheet that was in the freezer to the sheet I baked them in easier.  Cookies could use a bit more vanilla in my opinion, but overall, very good.

Rating: Unrated

12/07/2009

                I just got a set of Christmas cookies cutters at IKEA, there is
                a santa similar to the one in the picture, the set is called Kramsno.

Rating: Unrated

12/06/2009

                Does anyone know if this holds it's shape after baking?

Rating: Unrated

12/04/2009

                I found some cookie cutters like that at Michael's last year.

Rating: Unrated

10/30/2009

                Any idea how long the dough may be kept frozen?

Rating: Unrated

09/01/2009

                How long do they last if wrapped in a cello bag? Is it best to leave them out on the counter overnight before icing? Is it best to levae on the counter to dry overnight once iced before wrapping? Thanks

Rating: Unrated

08/29/2009

                can these cookies be stored at room temperature for 4 weeks?

Rating: Unrated

08/12/2009

                Does anyone know where I can get the cookie cutter? I have been looking since the show was on tv and I can't find them anywhere.

Rating: Unrated

02/03/2009

                If you are looking for the cookie cutter set they are on ebay. They sold out at the store but i saw some on ebay.

Rating: Unrated

12/29/2008

                These are the BEST sugar cookies I've ever made.  I think the extra work pays off and Martha's Royal Icing is excellent too.  I've received more compliments on these cookies then any others.

Rating: Unrated

12/24/2008

                Thank you for your comments! Can you direct us to the alternate recipe you used? Thanks!

Rating: Unrated

12/21/2008

                WAY, WAY too much work (the freezing is just too much), even for one of Martha's delicious cookies.  She has a much simpler recipe on the web site, which I made tonight.  I FORGOT the salt, *and* I doubled the recipe, and they were GREAT.  Low sodium dieters take note :))))  They taste like spritz, but make a great rolled and cut cookie.  I used the Wilton blue silicone mats on my regular dark cookie sheets, and it being new, it smelled a bit when cooking :(

All Reviews for Sugar Cookie Cutouts

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sugar Cookie Cutouts

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients