This easy Christmas sugar cookie recipe by Martha Stewart is perfect for festive baking! Buttery, crisp, and lightly sweet, these cookies hold their shape beautifully, making them ideal for decorating. You can customise them with your favourite icing or sprinkles. Made with simple ingredients, they’re a holiday classic that everyone will love!
Recipe Ingredients
- 500g (4 cups) plain flour / all-purpose flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt
- 225g (2 sticks) unsalted butter, softened
- 400g (2 cups) caster sugar / granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Royal icing, for decorating
How To Make Baked Lemon Bars
- Prepare the dough: In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar with an electric mixer on medium speed until pale and fluffy (about 3 minutes). Add the eggs and vanilla, mixing until combined. Reduce the speed to low and gradually add the flour mixture. Divide the dough into two, shape into discs, wrap in cling film/plastic wrap, and refrigerate for at least 1 hour or overnight.
- Roll and cut the dough: Preheat the oven to 165°C (325°F). Remove one dough disc from the fridge and let it soften for 10 minutes. Roll it out on a lightly floured surface to just under 6mm (¼ inch) thick. Cut out shapes using cookie cutters and place them on a parchment-lined baking tray. Chill in the freezer for 15 minutes to help retain their shape.
- Roll and cut the dough: Preheat the oven to 165°C (325°F). Remove one dough disc from the fridge and let it soften for 10 minutes. Roll it out on a lightly floured surface to just under 6mm (¼ inch) thick. Cut out shapes using cookie cutters and place them on a parchment-lined baking tray. Chill in the freezer for 15 minutes to help retain their shape.
- Decorate: Once the cookies have cooled, decorate them with royal icing as desired.
Recipe Tips:
- Chill the Dough for Best Results: Keeping the dough in the fridge for at least 1 hour (or overnight) makes it easier to roll out and helps the cookies hold their shape while baking. If the dough gets too soft while rolling, chill it again.
- Use Cold Baking Trays: Always place your cut-out cookies on a cold tray. If the tray is warm, the dough will start melting before baking, causing the cookies to spread and lose their shape.
- Roll Evenly for Perfect Baking: Roll the dough to an even thickness (just under ¼ inch / 6mm). If some cookies are thicker than others, they won’t bake evenly—thinner ones will burn, and thicker ones will stay soft inside.
- Freeze Cut-Outs Before Baking: After cutting the shapes, place them in the freezer for 15 minutes before baking. This keeps the edges sharp and prevents spreading in the oven.
- Let Them Cool Completely Before Decorating: Warm cookies will melt the icing and make designs messy. Always wait until they are fully cool before decorating for the best results.
How To Store Leftovers?
- Refrigerate: First, let the leftover cookies cool completely to room temperature. Store them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh in the fridge for up to 1 week.
- Freeze: Place the cooled cookies in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They will last for up to 3 months in the freezer. To serve, let them thaw at room temperature for about 30 minutes before eating.
Nutrition Facts
Serving Size: 1 cookie (based on 36 cookies per batch)
- Calories: 274 kcal
- Total Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 39 mg
- Sodium: 111 mg
- Potassium: 32 mg
- Total Carbohydrate: 43 g
- Dietary Fiber: 1 g
- Sugars: 29 g
- Protein: 3 g
Check out More Recipes:
- Martha Stewart Lemon Bars
- Martha Stewart Kitchen Sink Cookies
- Martha Stewart Oatmeal Cookies
- Martha Stewart Gingerbread Cookies
Martha Stewart Christmas Cookies
Description
This easy Christmas sugar cookie recipe by Martha Stewart is perfect for festive baking! Buttery, crisp, and lightly sweet, these cookies hold their shape beautifully, making them ideal for decorating. You can customise them with your favourite icing or sprinkles. Made with simple ingredients, they’re a holiday classic that everyone will love!
Ingredients
Instructions
- Prepare the dough: In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar with an electric mixer on medium speed until pale and fluffy (about 3 minutes). Add the eggs and vanilla, mixing until combined. Reduce the speed to low and gradually add the flour mixture. Divide the dough into two, shape into discs, wrap in cling film/plastic wrap, and refrigerate for at least 1 hour or overnight.
- Roll and cut the dough: Preheat the oven to 165°C (325°F). Remove one dough disc from the fridge and let it soften for 10 minutes. Roll it out on a lightly floured surface to just under 6mm (¼ inch) thick. Cut out shapes using cookie cutters and place them on a parchment-lined baking tray. Chill in the freezer for 15 minutes to help retain their shape.
- Roll and cut the dough: Preheat the oven to 165°C (325°F). Remove one dough disc from the fridge and let it soften for 10 minutes. Roll it out on a lightly floured surface to just under 6mm (¼ inch) thick. Cut out shapes using cookie cutters and place them on a parchment-lined baking tray. Chill in the freezer for 15 minutes to help retain their shape.
- Decorate: Once the cookies have cooled, decorate them with royal icing as desired.
Notes
- Chill the Dough for Best Results: Keeping the dough in the fridge for at least 1 hour (or overnight) makes it easier to roll out and helps the cookies hold their shape while baking. If the dough gets too soft while rolling, chill it again.
Use Cold Baking Trays: Always place your cut-out cookies on a cold tray. If the tray is warm, the dough will start melting before baking, causing the cookies to spread and lose their shape.
Roll Evenly for Perfect Baking: Roll the dough to an even thickness (just under ¼ inch / 6mm). If some cookies are thicker than others, they won’t bake evenly—thinner ones will burn, and thicker ones will stay soft inside.
Freeze Cut-Outs Before Baking: After cutting the shapes, place them in the freezer for 15 minutes before baking. This keeps the edges sharp and prevents spreading in the oven.
Let Them Cool Completely Before Decorating: Warm cookies will melt the icing and make designs messy. Always wait until they are fully cool before decorating for the best results.
Martha Stewart Christmas Cookies