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Cutler's Famous Glazed Sugar Cookies

Cutler's Cookies, Bountiful Utah


  • 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

Cutler's Glaze

  • 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


  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. Generously flour surface.
  3. Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes.
  4. Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
  5. Top the cookies with glaze.
  6. Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.

For the glaze:

  1. 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.
  2. Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
  3. 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. 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.