Well supposedly there is this place called Cutler’s up in Bountiful that have amazing glazed sugar cookies. Never had them. However, I do follow A Bountiful Kitchen and she posted right before Valentines Day this year the Cutler’s Glazed Sugar Cookie recipe. Her post of pretty pink glaze cookies spurred a little fire in me, and I just had to try making them. On Valentine’s Day this year, I picked up my boys from preschool and announced that we were going to make Valentines cookies. They were so excited. I realized that the only thing I was lacking were sprinkles, which was just find by me but young kids love sprinkles (and the more the better). I decided to rectify this Valentines Day dilemma by throwing an impromptu V-Day Cookie Decorating Party for the all the littles I knew would be around in our neighborhood that day. I invited them to come cut out and decorate cookies with us and told them to each bring some sprinkles to share (Voila! More sprinkles than we needed appeared like magic). I even found a Valentines bingo game to play with all the littles while the cookies baked. It was an idyllic way to spend V-day and all the littles had a blast (plus the cookies were delicious–I loved the glaze). I guess at Cutler’s they use a trough to pour over the cookies that are placed on a grated plan to completely cover them, but we just spread it on the old fashioned way with a knife. Or you could dip the cooled cookies in a pan of glaze too. You have to put the sprinkles on while the glaze is still wet; it starts to dry relatively fast. This recipe makes 2 1/2 to 3 dozen cookies (depending on the size of your cutter).
CUTLER’S GLAZED SUGAR COOKIES
- 1 1/2 C butter (3 sticks)
- 2 C sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 5 C cake flour
- Cream butter and sugar. Add eggs and vanilla and mix until well blended. Add dry ingredients and mix.
- To make dough easier to work with, chill before rolling.
- Generously flour the surface.
- Roll dough on floured surface about 1/4 inch think. Cut cookies and bake at 350 degrees for 10 minutes.
- Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
- Top the cookies with glaze.
CUTLER’S GLAZE (Single recipe enough if dipping the cookies, but if pouring from a trough might need to double the batch)
- 4 C powdered sugar
- 1/2 tsp almost emulsion or almond extract
- 1/2 tsp meringue powder or cream of tartar
- milk or water to thin (I used milk about 1/2 C)
- Place powdered sugar in large bowl
- Add almond emulsion or extra to powdered sugar, along with milk or water, a little at a time whisking to combine.
- Continue whisking until smooth.
- Add just enough milk or water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
- Place cookies on rack or cookie sheet until glaze sets.
- If glaze starts to get too stiff, add a small amount of water and whisk until desired consistency.