I am so excited to be sharing this recipe with you guys! But, I have to tell you it is not my original recipe, nor did I tweak it much, so don’t give me the credit. I know you will want to, and you will composing poetry and thank you letters in my name, but don’t. Let me just share a little background…
At Christmas my neighbor stopped by with a plate of delicious cookies. I ate one and was immediately grateful my kiddos were already in bed because I wanted to eat theirs too! Lucky for them I exercised some self-control, but the next day I accosted my neighbor asking for her recipe. I thought I already had the best recipe for sugar cookies on the planet. They are soft, hold their shape, and taste amazing. But the ones my neighbor brought were even more amazing.
Sadly, she had purchased the cookies. So, no recipe for me.
I asked her where she bought them (Cutler’s) and so the search began. I tried to find a recipe that lived up. And then I found it. Not just a copy cat, but the actual recipe, from the restaurant where she bought the cookies. It was a Christmas miracle. If you live in Utah, and more specifically Davis County, you have probably heard of and tried Cutler’s Cookies. They are mouth wateringly delicious. And they shared the recipe for sugar cookies with one of my favorite bloggers to follow, Si, over at A Bountiful Kitchen. And so this is that recipe, I just tweak the glaze ever so slightly.
Go check out her blog, not only is it awesome, and her step-by-step pictures amazing, but she offers a great tutorial for making these cookies.
Glazed Sugar Cookies- Cutler's Famous RecipePrint Pin Rate
- 1 1/2 cups butter 3 sticks
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 cups cake flour regular flour works too, they just won't be as puffy. If using regular flour add 1 tsp corn starch(optional)
- 4 cups powdered sugar confectioner's sugar
- 1/2 teaspoon almond emulsion or almond extract or any other flavoring
- 1/2 teaspoon meringue powder
- Milk to thin approx. 1/2 cup
- Food coloring of choice
- Cream together butter and sugar
- Add eggs and vanilla and mix until blended well.
- Stir dry ingredients together in separate bowl.
- Add dry ingredients and mix.
- Chill 30 minutes before rolling out dough
- Flour surface.
- Roll dough on floured surface to about 1/4 inch thick (keep them thick).
- Cut cookies
- Place on parchment lined baking sheet
- Bake at 350 for 10 minutes.
- Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
- Let cool
- Dip the cookies in glaze and add sprinkles
- Makes 2 dozen
- Mix powdered sugar, meringue powder, and flavoring in a big bowl, slowly add milk, whisking to combine until reaching desired thickness and smoothness.
- Add food coloring of choice. Mix well.
- Glaze has enough liquid when it stays on a knife when the knife is dipped in the glaze, but slowly drips off.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
A few tips for getting these to turn out:
1. Be sure to cream the butter and sugar well.
2. When measuring the flour, scrape the top with a butter knife to make sure the measurements are exact.
3. It calls for cake flour…I am relatively new to baking so I asked my cousin what it was and how it differs from regular flour. Apparently it has some corn starch mixed into it. I think this is how they get to puffy and fluffy. I used regular flour, which you can see resulted in not puffy cookies. But I have made them several times since. They taste great either way. You can add a bit of cornstarch to your dough if you don’t have cake flour (like me).
4. Put the sprinkles on quickly after you glaze, it dries fast, and they won’t stick if you don’t.
5. Use whatever flavoring you have. The original recipe calls for some almond emulsion flavoring. I did not have any on hand, so I used butter flavor, because everything is better with butter. They were awesome! No one complained.
6. Meringue Powder is also optional, but I highly recommend it. That is how you get the pretty shiny glaze. You can buy it at craft stores like Hobby Lobby, or any specialty food place. And a little goes a long way. It is also used for royal icing, so it is not a bad idea to buy a container if you intend to bake.
7. If you dip your cookies in the glaze you can get away with one batch, if pouring the glaze over, you will want to double or triple the glaze recipe.
You can make these cookies for any holiday, and they are great with a buttercream frosting or other icing, the glaze is just so fun. They also make great neighbor gifts!
They are so fun, and turn out really beautifully. I made these cookies on 3 separate occasions last week, and they turned out every time. I was experimenting with thickness. I found that the cookies tasted better if I cut them a little thicker, but that sometimes I had to lengthen my cook time to 11-12 minutes. This will depend on your oven. They are best when the top is slightly cracked and bottom is brown, the edges may be just starting to brown. I pulled mine out just before the edges browned, they didn’t look “done” but they were perfect.
Last but not least, much like my other favorite recipe for sugar cookies (soft sugar cookies) they hold their shape really well. This makes them ideal for holiday use! Just don’t expect something that tastes this good to be healthy!
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