Martha Stewarts Sugar Cookies
These classic Martha Stewart sugar cookies are buttery, tender, and perfect for any occasion. Easy to decorate and absolutely delicious!
Equipment
- Large Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie cutters
- Cooling racks
- Small bowls
- Whisk
Ingredients
For the Cookies
- 2 cups 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
For the Icing
- 16 ounces powdered sugar
- 5 tablespoons meringue powder
- 1/2 cup water
- Liquid or gel paste food coloring optional
Instructions
Cookies Preparation
- Preheat 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 light and fluffy, about 3-5 minutes.
- Add in the 2 large eggs and 1 teaspoon of vanilla extract. Mix until well incorporated.
- In a separate bowl, whisk together 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.
- Flour your work surface generously. Divide the dough into portions and roll each out to about 1/4-inch thickness. Use cookie cutters to cut desired shapes, and place them on baking sheets lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes, until the edges are lightly golden. Let cookies cool on baking sheets for a few minutes before transferring to cooling racks.
Icing Preparation and Decoration
- In a mixing bowl, combine 16 ounces powdered sugar, 5 tablespoons meringue powder, and 1/2 cup water. Beat until smooth.
- If desired, divide icing into small bowls and add liquid or gel paste food coloring.
- Once cookies are completely cooled, ice them using piping bags or a spatula. Decorate as desired.
Notes
- Use unsalted butter for better control of saltiness.
- Room temperature ingredients blend better for a smoother dough.
- Meringue powder stabilizes the icing for better consistency.
- Chill dough or cut-out cookies before baking to prevent spreading.
- Store decorated cookies in an airtight container with parchment paper between layers to avoid smudging.