Go Back

Cutler's Famous Sugar Cookies

Author abountifulkitchen


  • 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**


  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.

  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.