If you live in Davis County, Utah, you know about Cutler’s Cookies. We have lived in Bountiful for close to twenty years and have had the pleasure of being a Cutler’s customer for as many years.
I’m honored to be the only blogger Curt and his wife Nancy have worked with in sharing recipes both in classes and online. Every time I post one of their recipes, people from near and far away comment about craving one of their signature sugar cookies. Cutler’s Famous Glazed Sugar Cookies (step by step) are soft, puffy, perfectly shaped and always frosted with either a generous amount of buttercream or topped with a glaze, flavored with a hint of almond.
topped with glaze
topped with buttercream frosting.
I originally posted Curt’s recipe for Sugar Cookies with Butter Cream Frosting here, and later added the glaze recipe to the post after numerous requests. Since there were so many requests about the glaze, how to make it, how it is applied, etc., I thought you might like to see the method Cutler’s uses to glaze the cookies a whole pan at a time. Their secret is a stainless steel pan you’ll find in the hardware store. It looks like this and costs just a few dollars- some call it a trowel pan or a spackle pan, I think it looks like a mini-trough.
mini-trough for glazing
Curt came over last week to show us step by step how the glaze is applied. We baked up some cookies he made in the Cutler’s kitchen and also mixed up a batch in the Bountiful Kitchen. Melanie (quality control specialist and bff), my daughter Corrine (who took most of the photos so I could get busy with the flour) and the cutest grand baby you’ve ever met, Anabelle, aka: Yanners, Yani, Yippers, The Yiplet(advocate for anything pink, sparkly and sugar filled) were on hand to join in the sugar fest. Cathy, cookie making expert from Cutler’s, also joined in the fun.
Yani, testing the finished product
Frosting or glazing the cookie is a matter of preference. Some are buttercream frosting fans (me). Some are glaze fans (me again). If I have to choose just one, I’m going with buttercream every time. But after eating these glazed cookies fresh out of the spackle pan, I must say, I’m now a glaze lover too.
Here’s a step by step from the Cookie King himself, Curt Cutler.
Step one. Get all of the ingredients together.
cookie making, Cutler style
when measuring flour, scrape after adding to measuring cup to insure an accurate measurement
line baking pans with parchment paper
roll the dough to about 1/4 inch thick
make sure there is plenty of flour on the surface, or the dough will stick
cut out shapes with cookie cutter
remember that part about generously flouring surface?
if you don’t flour the surface enough,
you may need to use a spatula to get thecookie shapes into the baking pan
cookies from the bakery, cut by machine
dough ready to set on pan and bake
After baking, remove from oven and let cool completely.
Ready for the glaze?
Make the glaze according to recipe and fill the mini trough with glaze. Double the glaze recipe if you are using the trough, so you will have enough glaze to cover all of the cookies.
line a baking pan with a clean sheet of parchment paper
set the cookies on top of a cooling rack that will fit into a baking pan
This is the method Curt uses to cover all of the cookies at one time.
Thanks Corrine, for making this Gif file, so we can watch it over and over and over.
isn’t this a thing of beauty?
If you don’t want to purchase a spackle pan, you can simply mix up the glaze in a bowl, then dip the cookie and gently scrape the excess icing off before setting it on a pan to set up. The next few photos show us dipping the cookies in the glaze by hand.
dip the cookie into the glaze, let the excess glaze drip back into the container
using a butter knife, scrape off any excess icing back into container
one beautiful glazed cookie
hurry and throw on some sprinkles before the glaze dries!
That’s it! Very simple, really. With or without the mini trough.
Of course, the easiest way to enjoy a Cutler’s Cookie is to hop in the car and drive over to Cutler’s and get your cookie fresh from theirBakery. Call them to place your order early (801) 298-2253. Valentine’s Day is one of their busiest days of the year. Curt and crew sell about 300 dozen (3,600!) heart shaped cookies the week of Valentine’s, not counting the pink frosted or other cookies sold there. Baking frenzy on 500 South.
Hope your Valentines Day is filled with all things sweet!
Cutler’s Famous Glazed Sugar Cookies
- 1 1/2 cups unsalted butter 3 sticks
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 cups cake flour
- glaze ingredients below
- sprinkles for topping cookies
- parchment paper optional
- 4 cups powdered sugar
- 1/2 teaspoon almond emulsion* or almond extract
- 1/2 teaspoon meringue powder**
- milk or water to thin Curt prefers milk about 1/2 cup
- milk will make a thicker glaze water a thinner glaze
Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 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.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.
For the glaze:
Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or 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.
-*almond emulsion is sold at specialty cooking stores (Orson Gygi’s in Salt Lake City) or stores where cake decorating supplies are sold. You may also use almond extract.
-** 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. Or you may use the same amount of cream of tartar in place of the meringue powder to create the shiny effect. I have noticed the shiniest effect seems to come when using the combo of water and meringue powder in the glaze. -If the glaze starts to get too stiff, add a small amount of water and whisk in until desired consistency. I mixed up the glaze, then poured it into a pie plate so we could easily dip the cookies that are covered in white glaze in the photos above. -The hot pink color is achieved through using a food coloring purchased through Michaels or (in Utah) at Orson Gygi. -Make sure to use a clean sheet of parchment paper in the bottom of the pan used to glaze the cookies. if you are using the trough method. After you are finished pouring the glaze over the cookies, you may scrape the excess glaze back into a container and use the icing for a future batch of cookies. Refrigerate any leftover glaze.
clean up crew