Ingredients for Cookie Cutter Dutch Sugar Cookies With White Chocolate Glaze
- powdered sugar
- 1 cup (2 sticks) softened unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces high-quality white chocolate
- very finely chopped almonds (optional)
- 1 1/2 cups granulated sugar
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How to Make Cookie Cutter Dutch Sugar Cookies With White Chocolate Glaze
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar in a large bowl using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and chill for at least 2 hours, or freeze for up to 1 month.
- Preheat oven to 325°F (160°C).
- On a lightly floured surface, roll out one dough disc to ⅛-inch thickness.
- Use assorted cookie cutters to cut out cookies. Place them onto ungreased baking sheets, leaving 1-inch between each cookie.
- Gather and re-roll dough scraps.
- Repeat with the remaining dough disc.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Transfer cookies to wire racks to cool completely.
- Melt 6 ounces of high-quality white chocolate according to package directions. Transfer to a piping bag or a small zip-top bag with a corner snipped off.
- Pipe or drizzle the melted white chocolate over the cooled cookies in a decorative pattern.
- Sprinkle with very finely chopped almonds (optional), and let the chocolate set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
245g
Fat
175g
Carbs
40g
