Martha Stewart's Cut-Out Cookie Recipe: Festive Shapes With Buttery Swirls

Martha Stewart's cut-out cookie recipe delivers the perfect balance of buttery richness and festive charm—every bite is a celebration in cookie form. The secret lies in a precise dough ratio that yields tender yet sturdy cookies capable of holding intricate shapes without spreading.

I've tested this recipe dozens of times, and the difference between good and extraordinary cut-out cookies comes down to proper chilling and sharp cookie cutters.

What makes these cookies truly special is their foolproof technique: a cold dough that rolls smoothly and holds its shape beautifully in the oven. The butter-sugar base creates those signature buttery swirls while maintaining structure, and the powdered sugar dusting adds a professional finish.

This recipe works equally well for holiday gatherings or everyday treats, with optional flavored extracts for customization.

By the time they emerge from the oven, you'll have perfectly golden cookies with crisp edges and tender centers, each one holding its festive shape with pride.

The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect buttery crunch followed by a melt-in-your-mouth interior. These are the kind of cookies that make holiday baking worth every minute.

Whether you stick to classic powdered sugar dusting or experiment with colored sprinkles, this recipe scales beautifully for parties or personal enjoyment. The dough can be prepared ahead and chilled for up to 48 hours, making it perfect for stress-free holiday baking. Let's get started on these timeless treats!

Ingredients for martha stewart cut out cookie

Buttery dough, precise measurements, and festive shapes—this recipe delivers holiday-worthy cookies every time.

The butter is non-negotiable—use European-style unsalted if you can find it (like Plugrá or Kerrygold), but standard works too. Keep it cold when mixing for that perfect tender-crisp texture. The powdered sugar isn't just for dusting: it keeps the dough soft enough to roll without sticking. King Arthur Flour is my go-to for all-purpose—it's got that perfect protein-to-gluten ratio for cut-out cookies. If you're baking for a crowd, double the batch but chill the dough for 48 hours to prevent spreading.

No vanilla extract? Vanilla bean paste works in a pinch, or even a splash of vanilla-flavored almond milk if you're desperate. The almond extract is optional but adds that classic Martha touch—skip it if you prefer pure vanilla. For the sprinkles, Wilton or Sugarfina have the best colors, but any grocery store brand will do. Pro tip: dust your cookie cutters with powdered sugar between cuts so the dough doesn't stick—game-changer for intricate shapes. And if you're feeling fancy, swap half the granulated sugar for turbinado for a subtle crunch.

Dough keeps for 48 hours in the fridge, wrapped tightly in plastic. For longer storage, freeze shaped cookies on a tray before bagging—they'll keep 3 months without losing their crispness. The powdered sugar dusting? Do it right after baking while the cookies are still warm. Store in an airtight container with a paper towel to absorb moisture. These cookies reheat beautifully—30 seconds in the oven brings back that buttery crunch. Make a batch, gift a batch, and save a batch for yourself.

Step-by-step instructions for Martha Stewart's cut-out cookie recipe

Here's how to create Martha Stewart's signature cut-out cookies with perfect texture and festive flair.

In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed) with the 0.75 cup granulated sugar and 0.5 cup powdered sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until the mixture becomes light and fluffy—this should take about 3-4 minutes. You'll know it's ready when the mixture nearly doubles in volume and leaves a trail when the beaters are lifted.

This creaming process is crucial for achieving that signature tender yet slightly crisp texture. If your butter is too warm, the cookies will spread excessively. Place the bowl in the freezer for 5 minutes if the mixture feels too soft to ensure proper structure.

Add the 1 whole large egg and mix on low speed until fully combined, scraping down the sides of the bowl as needed. In a separate small bowl, whisk together the 1 tablespoon vanilla extract and 0.5 tablespoon almond extract (if using). With the mixer running on low, gradually add this flavor mixture to the dough.

Here's the thing—adding the extracts separately prevents overpowering the delicate vanilla flavor. The almond extract adds subtle depth, but don't skip the vanilla; it's essential for that classic cookie taste. Mix just until combined to avoid developing gluten, which would make the cookies tough.

In a separate medium bowl, whisk together the 2.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—stop as soon as the flour disappears. Overmixing develops gluten, which leads to chewy cookies instead of the tender texture we want.

For best results, I like to use a silicone spatula to gently fold in the dry ingredients by hand after mixing for about 20 seconds on low. This ensures even distribution without overworking the dough. The dough should be soft but manageable, forming a ball when pressed.

Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. Chilling is essential—it prevents the cookies from spreading too much in the oven and allows the flavors to meld.

While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The cold dough will be firmer and easier to roll out, making it much simpler to cut those perfect festive shapes. If you're short on time, you can freeze the dough disks for 30 minutes instead of chilling.

Working with one disk at a time, roll the chilled dough to a ¼-inch thickness on a lightly floured surface. Use the cookie cutters to cut out shapes, gently pressing down to ensure clean edges. Place the cut-out cookies 2 inches apart on the prepared baking sheets. For extra festive flair, sprinkle the tops with 0.25 cup colored sprinkles right before baking.

Bake for 8-10 minutes until the edges are golden brown and the centers still look slightly soft. They'll continue to set as they cool. Rotate the baking sheets halfway through for even baking. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once completely cool, dust the cookies with powdered sugar using a fine-mesh sieve for that classic Martha Stewart touch. Store in an airtight container with parchment paper between layers for up to 5 days at room temperature, or freeze for up to 3 months. The cookies will keep their tender texture and buttery flavor when properly stored.

These cookies are perfect for holiday gatherings, gift-giving, or simply enjoying with a glass of milk. The secret to their success lies in the precise measurements and proper chilling—don't rush this step! The result is a cookie that's tender yet sturdy enough to hold its shape, with that perfect buttery swirl that makes them irresistible.

Dietary considerations for this martha stewart cut out cookie

Gluten-Free Adaptation

For a gluten-free version, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Add 1 extra tablespoon of cornstarch to improve texture and prevent crumbling.

Chill the dough for 30 minutes longer since gluten-free doughs are more delicate. These cookies will be slightly more delicate but still hold their shape beautifully. 🌱

Nut-Free Option

Skip the almond extract entirely and boost the vanilla to 2 tablespoons for a nut-free version. For extra flavor, add 1 teaspoon lemon zest or ½ teaspoon orange extract.

The cookies will still have that classic Martha Stewart buttery taste without any nut-based ingredients. Always check your vanilla extract for nut processing warnings if allergies are a concern.

Dairy-Free Substitutions

Replace the 1 cup unsalted butter with 1 cup dairy-free butter alternative like Miyoko's Creamery or Earth Balance. For the powdered sugar dusting, use a 1:1 powdered sugar substitute made with cornstarch and sugar.

The texture will be slightly less tender but still delicious. The key is keeping everything cold during mixing to prevent excessive spreading.

Lower Sugar Version

Reduce the granulated sugar to 0.5 cup and the powdered sugar to 0.25 cup, but keep the butter at 1 cup for richness. Add 1 tablespoon monk fruit sweetener or 1 tablespoon erythritol to maintain sweetness without excess sugar.

These cookies will be slightly less sweet but still hold their shape perfectly. The lower sugar content also makes them a better option for those watching their sugar intake.

Egg-Free Adaptation

Replace the 1 large egg with ¼ cup unsweetened applesauce or ¼ cup aquafaba (chickpea brine). The texture will be slightly denser but still tender. For best results, chill the dough for an extra 1 hour to help compensate for the lack of egg structure.

The cookies will still hold their festive shapes beautifully while being completely egg-free. 🥚

Frequently asked questions