Cookies | February 9, 2012

Cutler’s Famous Sugar Cookies

Cutler's Famous Sugar Cookies

Cutler's Famous Sugar Cookies
If you live in or near Btown, you’ve had a Cutler’s sugar cookie. The secret to their puffy, soft cookies is (drum roll) Cake Flour.Yes, even though we are trained to never use cake flour in cookie recipes, that’s exactly what Curt uses. He likes the texture and finished product. Apparently, we all love it too. Valentines Day is their single biggest cookies day of the year! If you want to make your own at home, here’s the recipe. If not, run by Cutler’s and buy a dozen or two. I buy them when I don’t have time to make my own and place them in a cellophane bag with a pretty ribbon. Perfect treat for your Valentine.

Cutler's Famous Sugar Cookies
Cutler's Famous Sugar Cookies
Cutler’s Cookies, Bountiful Utah
5 from 3 votes
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Cutler's Famous Sugar Cookies

Author abountifulkitchen

Ingredients

  • 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

Butter Cream Frosting:

  • 1 cup unsalted butter
  • 4-5 cups powdered sugar
  • milk
  • 1 teaspoon vanilla

Cutler's Glaze:

  • 8 cups powdered sugar
  • 1 teaspoon almond emulsion* or almond extract
  • 1 teaspoon meringue powder**

Instructions

  1. 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.
  2. Roll to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes.
  3. Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
  4. Top the cookies with either frosting or glaze, below.
  5. Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.
  6. Frosting: Beat soft 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.
  7. 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.
  8. Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
  9. Place cookies on rack or cookie sheet until glaze sets.

Recipe Notes

-*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.

Cutler's Famous Sugar Cookies

58 thoughts on “Cutler’s Famous Sugar Cookies

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  1. Hey! I was wondering if they will ever share their oatmeal rasin cookie recipe? I love, love, love those! My husband will be happy for the sugar cookie recipe. He feels the same way about their sugar cookies as I do the oatmeal. Thanks for such a wonderful blog. Everything I have made from it I have thoroughly enjoyed. I check you out several times a week! Thanks so much!!

  2. I'm also wondering about the glaze frosting recipe-I like that even better than the butter cream! But I understand if they didn't share it…they still need people to come buy cookies!

  3. Is it possible to make cake flour out of regular white flour? Do you just add baking powder or cornstarch? Just curious. Thanks! Katie

  4. THANKS! You and the Cutler family are so kind to share. That is very generous. I to love their oatmeal raisin cookies. And the brownie with mint and the lemon and all of their cookies! I've eaten a few. . . . Ok a lot of their cookies.

  5. I made my own cake flour using the cornstarch (recipe in the link you posted). The cookies turned out great! I'll try the glaze tonight. Thanks and HAPPY VALENTINE'S DAY!! –Katie

  6. I made these into cookie bars and then used the frosting on the bars, they turned out great! I baked them for 17 min and they turned out perfect!

  7. Oh yummy! I live in Bountiful, I think I have had every other cookie but the sugar cookies at Cutlers, I am going to have to try these. I mostly get the mint brownie and the lemon melt aways, those are my fave. I just saw your link to south fork hardware, I had no idea they had cooking classes there, how fun!
    I found my way here because someone pinned these cookies on pinterest and I am so glad I found your blog, I am going to have to check it out!

  8. I also saw these on pinterest and they look absolutely divine! Frosted sugar cookies are THE BEST. I'm wondering if you glaze the cookies before you frost them with the buttercream? From the recipe I couldn't tell when the glaze is used.

    I'm a BYU grad but I'm not from Utah, so I'm unfamiliar with Cutler's bakery. Sounds like I should check them out the next time I'm in Utah!

    1. Hi Elaine, No, the glaze is used separately, some people like glazed, some prefer frosting. I , personally am a frosting girl.I will try to find a photo of the glazed cookies and post soon…
      Next time you are in town, stop by Cutlers and try a few of their cookies. My favorites are the Peanut Butter/Chocolate and the Frosted Sugar. Oh, I also love the Brownie Marshmallow!

  9. Oh my goodness, these look amazing. How in the world did you get your hands on this recipe? Don't get me wrong, we are forever in your debt! Thanks for sharing.

    1. Hi Liz, Curt taught a class at South Fork in North Salt Lake recently and shared his techniques and recipe! The link for current class schedule is on the right column of my blog, he teaches every month or two.

  10. Is the frosting supposed to taste grainy? I don't know what/if I did something wrong but I don't like how sugary it tastes (and I really did use confectioners sugar, not granular ha!) The cookies are divine by the way, thank you for sharing!

    1. No, the frosting is not suppose to be grainy! Make sure to have the butter at room temperature and beat in the sugar until it is all mixed together and smooth. Then continue to beat for about 3-4 minutes until the sugar and butter are mixed well and the frosting is a creamy, light texture. If it tastes too sweet, add a pinch or two of salt. I always add a pinch of salt to my frostings. I didn't add it to this recipe, because it is the Cutler's recipe. Hope you will try it again and let us know how it turns out! Also if it tastes grainy, the batch is not ruined, just continue to beat. The butter will eventually soften enough to blend with the sugar.

    2. Thank you, I'll try a pinch or two of salt next time, I did blend it more and added an 8oz box of cream cheese and absolutely love the frosting now, more to my liking I guess. And it wasn't grainy after more beating ha. Thanks again!

    3. I know this is a year late, Lol, but also be sure to use SALTED butter in the frosting recipe. And I always add less powdered sugar than the recipe calls for and "taste test" it to see if I need more. =)

    4. I know this is a year late, Lol, but also be sure to use SALTED butter in the frosting recipe. And I always add less powdered sugar than the recipe calls for and "taste test" it to see if I need more. =)

  11. I had never heard of Cutler's, but there are a brand of soft cookies they sell at our local grocery store called Lofthouse cookies and I have been trying to replicate those cookies for FOREVER. I tried this recipe today, and oh. my. goodness. I literally cannot tell you how excited I was after tasting the finished product! These are PHENOMENAL!!! They taste exactly like the cookies I have been buying from my grocery store!!! My kids and husband were also in hog heaven! Thanks so much for posting this and big hugs to the Cutler's for allowing you to share this recipe!!!

  12. Thank you for sharing! I LOVE cutler sugar cookies but live overseas so I don't get to eat them very often. I can't wait to make them. If you ever get the peanut butter/chocolate recipe then please share. That's my other favorite! I think when I'm in town I swing by Cutlers at least once a day. 🙂

    1. Kristyn,

      Check back in September for the Peanut Butter chocolate recipe. Curt is teaching a class at South Fork on this very cookie and Ill post it after!

  13. I just recently moved to Bountiful and have only had a Cutler's cupcake and was rather disappointed. HOWEVER. These cookies look delicious!! Maybe I just picked the wrong treat? I'll definitely be making these.

  14. Help Help, This is the first time I try this recipe specially for my son's birthday, but I try to roll the dough and is very soft and difficult the handle, which flour can I use to put on the counter???
    The cookies look so good I just want to make this awesome cookies 🙁
    Thanks for your help and the recipe

  15. Add a little more cake flour to the dough, and you can use either cake or regular flour onto the counter top. This recipe is written for a dry Utah climate, so it may require additional flour in other parts of the world. Even in Utah, I add a bit of flour to get this recipe to roll out properly. ps, sorry I didn't see this question earlier!

  16. Those look so good! I have decided I need to stop looking at cooking blogs while I can't have dairy…but I'm getting lots of recipes to try when I can have it again! I'm following you as of now! yay! 🙂

    1. cmr
      I've had black and white cookies, and cutler's sugar cookies. The texture is totally different. Even though the Cutler's cookie calls for cake flour, it has a much more dense texture than a black and white cookie. The black and white is definitely a more cake-like cookie. That said, if you are not trying to mimic the texture of a black and white, but just want to create a cookie that looks like a black and white, the Cutler's cookie recipe will work to create a cookie that will look similar, and stand up to dipping.
      Good luck!

  17. Is it best to use Unsalted or salted butter for the cookies and the buttercream frosting? Looking forward to trying this recipe!

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  19. 5 stars
    This was my first ABK recipe! I’ve been making them for 7 years for Christmas, Halloween and Valentines. I can’t even buy sugar cookies anymore because these are better than any I’ve tried! My SIL told me it’s her favorite treat that I make. I always make my own cake flour, I can’t tell a difference! Refrigerating the dough really helps. These are awesome with cream cheese frosting, too!

  20. 5 stars
    I make the with my girls every Valentine’s day. Si’s recipes are part of so many family traditions in our home.