Martha Stewarts Sugar Cookies

If there’s one classic treat that never goes out of style, it’s sugar cookies. They’re perfect for any occasion, whether it’s a cozy family gathering, a festive holiday celebration, or just because you’re in the mood for something sweet. Martha Stewart’s sugar cookies are the epitome of this beloved dessert, offering a delightful combination of buttery goodness and sweet simplicity. This recipe is not only easy to follow but yields cookies that are both beautiful and delicious. Let’s dive into this delightful world of sugar cookies!

What Sets This Recipe Apart

Martha Stewart’s sugar cookies stand out due to their tender texture and rich flavor. The use of butter is generous, giving each cookie that melt-in-your-mouth quality we all crave. The addition of meringue powder in the icing provides a glossy finish that not only looks professional but also helps the icing hold its shape beautifully. This recipe is versatile, allowing you to decorate to your heart’s content with various colors and themes. Whether you are making them for a birthday, holiday, or just as a sweet treat, these cookies will impress everyone.

Shopping List

• 2 cups (4 sticks) unsalted butter, at room temperature
• 3 cups granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 5 cups all-purpose flour, plus more for dusting
• 16 ounces powdered sugar
• 5 tablespoons meringue powder
• 1/2 cup water
• Liquid or gel paste food coloring (optional)

Setup & Equipment

• Large mixing bowl – for creaming butter and sugar
• Electric mixer – for easy mixing
• Baking sheets – for cookie baking
• Parchment paper – to prevent sticking
• Cookie cutters – for fun shapes
• Cooling racks – for proper cooling
• Small bowls – for mixing icing colors
• Whisk – for combining dry ingredients

Martha Stewarts Sugar Cookies — Do This Next

Step 1: Cream the Butter and Sugar

Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, use an electric mixer to cream together the 2 cups of unsalted butter and 3 cups of granulated sugar until the mixture is light and fluffy. This typically takes about 3-5 minutes.

Step 2: Add Eggs and Vanilla

Next, add in the 2 large eggs and 1 teaspoon of vanilla extract. Continue mixing until everything is well incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the 5 cups of all-purpose flour and 1 teaspoon of salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; you want the dough to be soft but not sticky.

Step 4: Roll Out the Dough

Flour your work surface generously. Divide the dough into manageable portions and roll each portion out to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes, and place them on baking sheets lined with parchment paper.

Step 5: Bake the Cookies

Bake in the preheated oven for 8-10 minutes, until the edges are lightly golden. The centers might look slightly underbaked, but they will continue to cook as they cool. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to cooling racks.

Step 6: Make the Icing

In a mixing bowl, combine the 16 ounces of powdered sugar, 5 tablespoons of meringue powder, and 1/2 cup of water. Beat the mixture until it reaches a smooth consistency. If you desire color, divide the icing into small bowls and add liquid or gel paste food coloring as desired.

Step 7: Decorate the Cookies

Once the cookies are completely cooled, it’s time to ice them! Use piping bags or just a simple spatula to spread the icing on top of the cookies. Get creative with your designs!

Dairy-Free/Gluten-Free Swaps

• For dairy-free cookies, substitute the unsalted butter with a dairy-free butter alternative.
• For gluten-free cookies, use a 1:1 gluten-free all-purpose flour blend. Ensure that it contains xanthan gum for the best texture.

Notes on Ingredients

• Be sure to use unsalted butter for better control of the saltiness in your cookies.
• Using room temperature ingredients helps to create a smoother dough and better blending of flavors.
• Meringue powder is crucial for achieving the right consistency in your icing; it adds stability.
• If you prefer a less sweet icing, you can adjust the powdered sugar to your taste.

Refrigerate, Freeze, Reheat

These sugar cookies can be refrigerated for up to a week in an airtight container. If you want to prepare them ahead of time, you can freeze the unbaked dough for up to three months. Just roll it into logs, wrap tightly in plastic wrap, and place in a freezer bag. When you’re ready to bake, simply thaw and cut into shapes. Baked cookies can also be frozen; just layer them in a container with parchment paper between each layer.

Ask & Learn

Can I use margarine instead of butter?

While you can use margarine, it may alter the flavor and texture of the cookies. Unsalted butter is preferred for the best results.

How can I prevent the cookies from spreading too much while baking?

Make sure your dough is well-chilled before baking. You can also consider chilling the cut-out cookies for about 30 minutes before placing them in the oven.

What’s the best way to store my decorated cookies?

Store your decorated cookies in an airtight container at room temperature. If you stack them, place parchment paper between layers to prevent the icing from smudging.

How long does the icing take to dry?

The icing will typically dry to the touch within a few hours, but it’s best to let decorated cookies sit overnight for the icing to harden completely.

Ready, Set, Cook

When it comes to baking, few things bring as much joy as crafting a batch of sugar cookies. With Martha Stewart’s sugar cookies, you’re not just making cookies; you’re creating little pieces of happiness. Whether enjoyed fresh out of the oven or beautifully decorated for a special occasion, these cookies are sure to be a hit. Gather your ingredients, follow the steps, and let the sweet aroma fill your kitchen. Happy baking!