Martha Stewarts Sugar Cookies Recipes

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PERFECT SUGAR COOKIES



Perfect Sugar Cookies image

Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered from tradition a little by adding sour cream for softness and candied citrus for zest. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 10

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 stick unsalted butter, room temperature
1 1/2 cups granulated sugar, plus more for sprinkling
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 large egg white
2 cups confectioners' sugar, sifted, plus more if needed
1 to 2 teaspoons fresh lemon juice
Oranges, lemons, or grapefruits
1 1/2 cups sugar

Steps:

  • Sugar Cookies: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla; beat well to combine.
  • Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture; beat just until smooth. (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)
  • Using a cookie scoop or a tablespoon, scoop dough (about 3 tablespoons at a time) and drop on parchment-lined baking sheets, spaced 3 to 4 inches apart.
  • Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely, then top with sanding sugar or lemon glaze and candied zest (below).
  • Lemon Glaze: In a large bowl, whisk together egg white, sugar, and 1 teaspoon lemon juice until smooth. (If necessary, at up to 1 teaspoon more lemon juice to reach desired consistency. Glaze should be opaque but not so thin as to run down the edges of a cookie when dipped. If glaze runs, add more sugar; if too thick, add water, 1 teaspoon at a time. Use immediately. Makes: About 1/2 cup
  • Candied Citrus: With a sharp paring knife, slice the ends off citrus. Following curve of fruit, cut away outermost peel, leaving most of white pith on. Slice peel lengthwise into 1/4-inch-wide strips.
  • In a pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer to a wire rack set over a rimmed baking sheet; spread in a single layer and let dry slightly, about 15 minutes.
  • In a saucepan, bring sugar and 1 cup water to a boil over high heat, stirring until sugar is dissolved. Add peel and boil until translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to rack, separating as needed. Let cool 1 hour. Toss with remaining 1/2 cup sugar to coat. Use immediately.

SUGAR COOKIES



Sugar Cookies image

Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized Peppermint-Candy Cookies (not pictured), and Snow Globe Cookies (not pictured).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen 4-inch cookies

Number Of Ingredients 8

4 cups sifted all-purpose flour, plus more for surface and more if needed
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing for Holiday Sugar Cookies

Steps:

  • Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
  • Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.

OLD-FASHIONED LEMON SUGAR COOKIES



Old-Fashioned Lemon Sugar Cookies image

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20 (3 1/2-inch) cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
  • Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
  • Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
  • Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

MARTHA'S EASTER SUGAR COOKIES



Martha's Easter Sugar Cookies image

A foolproof recipe for the sugar cookie dough and royal icing that we use for Easter cookies. Find out more about the easy techniques for decorating these cookies and learn about the story behind these treats from Martha.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Makes 20 to 30

Number Of Ingredients 11

4 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 sticks (1 cup) unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
2 tablespoons cognac or brandy
4 cups confectioners' sugar (1 pound), sifted, plus more if needed
2 large egg whites
2 to 4 teaspoons fresh lemon juice Gel-paste colors, for decorating

Steps:

  • Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.
  • Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.
  • Royal Icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.

MARTHA STEWART'S SUGAR COOKIES



Martha Stewart's Sugar Cookies image

Another recipes found in Martha's 2001 Holiday Cookies magazine. A great recipe that works perfectly every time. Don't let the directions scare you...it's a really easy recipe. (*Note - Prep time DOES NOT include any chill time)

Provided by ltlmishu

Categories     Dessert

Time 38m

Yield 16 large cookies

Number Of Ingredients 7

4 cups all-purpose flour, sifted plus more for work surface
1/2 teaspoon table salt
1 teaspoon baking powder
1 cup unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • In a large bowl, sift flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture, and mix on low speed until thoroughly combined. Divide dough in half, wrap in plastic wrap, and roll with rolling pin so plastic is tight and dough is even. Chill until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Have ready several baking sheets lined with parchment. Remove dough from refrigerator; let stand at room temperature to temper slightly. (This prevents the dough from cracking.) Place parchment on a clean surface; dust generously with flour.
  • Roll dough to a scant 1/4-inch thickness, stopping often to release the dough by running an offset spatulat under it. Dust with flour as necessary to prevent dough from sticking. Transfer parchment and dough to freezer until very firm, about 15 minutes.
  • Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to soften, return to freezer for a few minutes. Using a wide spatula, transfer to baking sheets; freeze or refrigerate until firm, about 15 minutes. Bake 15 to 18 minutes, or until edges just begin to brown, rotating halfway through. Cool on wire racks; decorate.

Nutrition Facts : Calories 323.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 56.9, Sodium 106.3, Carbohydrate 49, Fiber 0.8, Sugar 25.2, Protein 4.1

BASIC SUGAR COOKIES



Basic Sugar Cookies image

Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 10

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1 1/2 cup confectioners' sugar
3-4 tablespoons milk, water, or lemon juice

Steps:

  • In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
  • Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
  • Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
  • For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

ESSENTIAL RECIPE NO. 2: SUGAR COOKIES



Essential Recipe No. 2: Sugar Cookies image

This delicious, easy-bake dough is just the beginning. With a few fresh decorating tricks, you can make treats to suit any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 45 slice-and-bake cookies, 100 spritz cookies, or 30 cut-out cookies

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour, spooned and leveled, plus more for rolling and cutting
Sanding sugar and other decorations (optional)
Confectioners' Sugar Glaze

Steps:

  • In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not overmix).
  • Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets.
  • Decorate, if desired. Let dry at least 2 hours.

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