Cutler's Famous Sugar Cookies

In gearing up for our Culter Cookie Demonstration/Class tomorrow night, I thought I would add some Cutler Cookie Recipes!!!  I have dreamed about having the sugar cookie recipe and it is wonderful!!!

 

1 1/2 cups butter (3 sticks or equivilant mix of margarine and butter)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour (you can use all purpose flour too, start with 4 3/4 cups of flour and increase if the dough seems to sticky)


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.

Roll to about 1/4 inch thick and form (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.

 

Butter Cream Frosting

1 cup butter

4-5 cups powdered sugar

milk

1 teaspoon vanilla

 

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.

Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion (sold at specialty kitchen stores) or almond extract
1 teaspoon meringue powder (sold at specialty kitchen stores, sometimes available at Michael's)


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.
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.

Cutler's Frosted Peanut Butter Cookies

Curt Cutler

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour ( he uses cake flour in all of Cutler's cookies)
1- 12 oz bag Reeses Peanut Butter chips (no substitutions)

Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. I bake about 8 cookies per sheet.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.

Chocolate Frosting
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk

Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (see photos).

Cutler's Gingerbread Cookies with Buttercream Frosting

Cutler's Cookies

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (Curt prefers the Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

Tips:
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.


Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies.

Cutler's Pumpkin Spice Chocolate Chip Cookies

Cutler's Cookies, Bountiful, Utah

1 cup butter, softened
3 cups sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups cake flour
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chocolate chips

Preheat oven to 350 degrees.
Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2 additional minutes. Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Tips:
-Cutler's uses cake flour in all of his cookie recipes. Cake flour will create a lighter texture in cookies, compared to using all purpose flour. If using all purpose flour, add up to one additional cup of flour (total of 6 cups of flour).
-Do not flatten the balls of cookie dough after placing on the baking sheet.
-If using convection, you may lower the baking time to 8 minutes.

Cutler's Semi-Sweet Chocolate Chip Cookies

 1 cup (2 sticks) butter or margarine
1 cup brown sugar
1 cup white sugar

1 tsp vanilla
2 large eggs

1 tsp salt
½ tsp baking powder
½ tsp baking soda
Flour (We use cake flour, which would be about 3 1/4 cups. For all-purpose flour, you might want to start with 2 ½ cups and gradually add a bit more if needed so it’s
not too sticky.)
2 cups (one 12-ounce bag) Semi-Sweet Chocolate chips
  (I suppose you could add milk chocolate if you really wanted to!)

Cream sugar and butter/margarine. Add vanilla and eggs. Mix until well blended. Add dry ingredients and chocolate chips. Mix.

Cook at 350 for 10-12 minutes. Cookies are done when lightly browned at the edges and crackled on top.