I love cookies. I love sugar cookies… a lot. I wouldn’t say they are necessarily my favorite, because it’s too hard to chose a favorite. If you don’t live in Utah, or you’ve never been to Cutler’s sadly you are missing out. Until that is, this recipe was shared!!! There are many yummy cookies from Cutler’s – but this one I can tell you is my FAVORITE of theirs!!! When I saw the recipe I knew I had to make them: immediately. I wasn’t disappointed. They are de-lish-ous!!!!! They turn out beautifully and are perfect with the buttercream frosting (I didn’t have the ingredients to try the glaze, but I’d love to). The best part about these are (other than the chilling) they are super easy! Love. Now you try :)
Cutler's Famous Sugar Cookies
Cutler's Famous Sugar Cookies are famous for a reason - they are FANTASTIC!
- 1 1/2 c butter softened (3 sticks)
- 2 c sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 5 c cake flour
Butter Cream Frosting
- 1 c butter 2 sticks
- 4-5 c powdered sugar
- 1 tsp vanilla
- 8 c powdered sugar
- 1 tsp almond emulsion* or almond extract
- 1 tsp meringue powder**
- Cream butter and sugar. Add eggs and vanilla and mix until blended well. Combine baking powder, salt and flour in a separate bowl. Add to dough and mix. To make dough easier to work with, chill before rolling.
- On a lightly floured surface roll to about 1/4 inch thick and cut cookies. Bake at 350 for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
- For the buttercream frosting: Beat butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.
- For the glaze: Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth.
- Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
- Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated. Place cookies on rack or cookie sheet until glaze sets.
Tips (source: A Bountiful Kitchen):
-*almond emulsion is sold at specialty cooking stores (Orson Gygi's in Salt Lake City) or stores where cake decorating supplies are sold.
-** Meringue powder is also sold at specialty cooking stores. Cutler's uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze.
-If the glaze starts to get too stiff, add a small amount of water until desired consistency.