I wasn’t trying to be festive. There was no birthday, no holiday, no reason to pull out cookie cutters shaped like mittens and moons. I just… needed to keep my hands busy.
It was raining in that half-hearted April way—cold and mean, but not quite serious. Mae was upstairs finishing something for school, the dog had claimed my foot like it was his job, and I stood in the kitchen holding a pound of sugar like it was a decision.
So I made Martha’s sugar cookies. Not the quick ones. The full ritual—the kind with royal icing, chilling times, and structure. I wanted to measure something and have it work.
What the Original Looked Like
Leave it to Martha to make sugar cookies feel architectural. The dough chills twice. The icing has rules. Even the shapes—perfect edges, golden bottoms—feel like something from a holiday catalog I was never invited to.
The ingredients are simple: butter, sugar, eggs, vanilla. But the process slows you down. Mix. Rest. Roll. Chill again. You follow the steps like a thread out of your own fog.
What I Did Differently (Because Life Isn’t a Test Kitchen)
I didn’t sift the flour. I never do. Whisked it and hoped for the best.
I also used salted butter because that’s what was in the fridge—and it gave the cookies this little edge I liked.
Mae wanted purple icing. I made purple. Then green. Then something that looked like seafoam and felt like a mistake but dried beautifully.
The Way It Happened in My Kitchen
The dough came together like memory—soft, sweet, stubborn at first. I pressed it into disks with the heel of my palm and wrapped them in plastic like I was tucking something away.
I rolled the dough while the dog stared up like I owed him something. Mae wandered in, asked, “Can I do the stars?”
I said yes. She cut every one crooked. I didn’t care.
The cookies puffed just a little. The kitchen smelled like warmth and intention.
Later, we iced them side by side, and she told me about a dream she had. Something with boats and lightning and a dog that wasn’t ours. I told her about the year I ruined royal icing by using powdered milk. She laughed. We kept decorating.
What I Learned (Between the Stars and Snowflakes)
Structure helps. Steps help. But the point of sugar cookies isn’t perfection.
It’s touch. It’s making something and letting it cool while you talk about nothing.
What Happened After
We ate the ones that cracked. We left a tray on the table for no one in particular.
Mae took four upstairs and texted me a photo of one with a bite taken out.
It wasn’t pretty. It was better than pretty.
Would I Make Them Again?
Yes. When the weather forgets what season it’s in, and I forget what I’m supposed to be doing.
That’s What I Remember
Flour on my jeans. Sugar in the sink. My daughter humming while the purple icing set.
Why I’ll Make Martha’s Sugar Cookies Every Time I Need to Feel in Control
Why I Used Salted Butter
Because it was what I had. Because I wasn’t driving to the store for unsalted butter on a Tuesday.
And it gave the cookies a tiny bit of contrast. Sweet with a side of “real.”
FAQs
yep. i’ve frozen it in disks and also already-cut shapes. just wrap it tight and thaw in the fridge overnight. it handles like a dream once it relaxes.
then skip the royal icing. or use a simple powdered sugar glaze (just mix with milk or lemon juice). it’s not the same, but it still feels like effort.
sure. roll them a little thicker and bake a minute less. they’ll be more tender and a little cakier—still delicious, just less crisp.
i know it feels like a lot. but yes—especially if you want sharp edges and cookies that hold their shape. trust me, i’ve rushed it before. it shows.
depends on your sweet tooth. plain, they’re soft and buttery. with icing, they’re more of a treat than a snack. either way, no one eats just one.
Check out More Recipes
- Martha Stewart Carrot Cake
- Martha Stewart Mashed Potatoes
- Martha Stewart Apple Crisp
- Martha Stewart Strawberry Cake
Martha Stewart Sugar Cookies
Description
Sweet, sturdy, and more forgiving than they look. A cookie that waits for you to show up.
Ingredients
For the Cookies
For the Royal Icing
Instructions
- Make the Dough: Beat the butter and sugar until pale and light. Add eggs and vanilla. Slowly add the flour mix until a dough forms. Divide, flatten, wrap in plastic, and chill for at least an hour. Let rest at room temp for 10 minutes before rolling.
- Roll and Cut: Roll dough to just under ¼-inch on a floured surface. Chill the rolled dough again, then cut out shapes and freeze them for 15 minutes. This keeps them crisp.
- Bake: Bake at 325°F for 15–18 minutes until the edges are golden. Cool completely. Don’t rush this part—warm cookies and icing don’t mix.
- Make the Icing: Mix powdered sugar, water, and meringue powder on low until smooth. Adjust consistency with more sugar or water as needed. Color if you want to play.
- Decorate: Use a piping bag, a zip-top bag with the corner cut, or just a spoon and hope. Let dry before stacking. Let go before judging.