Cookie Cutter Dutch Sugar Cookies with White Chocolate Glaze
Transform your holiday baking with these enchanting Cookie Cutter Dutch Sugar Cookies with White Chocolate Glaze! Featuring a buttery, tender dough that's perfectly crisp at the edges, these cookies are ideal for showcasing intricate cookie cutter shapes. The addition of a luscious white chocolate glaze takes these treats to the next level, providing a silky-smooth finish that’s perfect for decorating with festive sprinkles or edible embellishments. With a quick chill time for the dough and easy-to-follow steps, this recipe makes 24 crowd-pleasing cookies that are perfect for gift exchanges, holiday parties, or enjoying with a cup of cocoa. Whether you're an experienced baker or just looking for a fun project, these festive cookies are sure to brighten your baking repertoire!
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 150 grams granulated sugar
- 2 large egg yolks
- 1.5 teaspoons vanilla extract
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams white chocolate, chopped
- 2 tablespoons heavy cream
- 1 cup sprinkles or edible decorations (optional)
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg yolks and vanilla extract to the butter mixture, mixing thoroughly until fully incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 30 minutes or until firm.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, re-rolling scraps as necessary.
Transfer the cut-out cookies to the prepared baking sheets, leaving at least 1-inch of space between cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
For the glaze, melt the white chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir continuously until smooth and glossy.
Once the cookies have cooled, use a spoon or piping bag to drizzle the white chocolate glaze over the cookies, or dip the tops of the cookies into the glaze for full coverage.
Optional: Decorate the glazed cookies with sprinkles or edible decorations before the glaze sets.
Allow the glaze to set completely at room temperature before serving or storing. Store cookies in an airtight container for up to one week.
Nutrition Facts
Calories |
5523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.8 g | 357% | |
| Saturated Fat | 166.6 g | 833% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 707.8 g | 257% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 448.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 528 mg | 41% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
