As if I hadn’t made enough cookies this season, I wanted to make one more batch of regular sugar cookies (since I’d already made the Sour Cream Sugar Cookies with Lemon Zest in my 12 Days of Christmas Cookies). In December is there such a thing as too many cookies? This year I didn’t make any of my traditional Christmas treats (Peanutty Gooey Bars, Marshmallow Clouds, or my favorite Rich Chocolate Toffee Bars). Instead I added a whole slew of new favorites! These Cutler’s Famous Sugar Cookies were the perfect cookie to finish the neighbor plates off with. They are the most perfect sugar cookie I’ve probably ever had and made. Since I don’t live as close to a Cutler’s Sandwich Shop anymore, I’m glad I have this recipe to make the sugar cookies anytime I want. This was my first time with the glaze and it was EXACTLY like the cookies at the shop. Perfect!
Cutler's Holiday Glazed Sugar Cookies
These Holiday Glazed Sugar Cookies will wow your taste buds and fill you with holiday cheer!
- 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
- Cutler's Glaze
- 4 c. powdered sugar
- 1/2 tsp. almond emulsion* or almond extract
- 1/2 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 F for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
- 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.
[My 2 Cents]
The thicker these cookies are the better! Be sure not to roll them too thin, the recipe is perfect as a thick, soft and moist sugar cookie.
Adapted from A Bountiful Kitchen