Cutler’s Glazed Sugar Cookies

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).



  • 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


  1. Cream butter and sugar.  Add eggs and vanilla and mix until well blended.  Add dry ingredients and mix.
  2. To make dough easier to work with, chill before rolling.
  3. Generously flour the surface.
  4. Roll dough on floured surface about 1/4 inch think.  Cut cookies and bake at 350 degrees for 10 minutes.
  5. Cookies are done when top is slightly cracked and no longer looks wet.  Edges may be slightly browned.
  6. 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)


  1. Place powdered sugar in large bowl
  2. Add almond emulsion or extra to powdered sugar, along with milk or water, a little at a time whisking to combine.
  3. Continue whisking until smooth.
  4. Add just enough milk or water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
  5. Place cookies on rack or cookie sheet until glaze sets.
  6. If glaze starts to get too stiff, add a small amount of water and whisk until desired consistency.



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