Manti Temple Utah: A Festive Sugar Cookie Recipe

“Manti Temple” cookies are festive, temple-shaped sugar cookies inspired by the striking white towers of the Manti Utah Temple; they are a creative decorating theme, not a traditional Utah dish. Tender vanilla cutout cookies hold their shape well and are finished with white icing and simple architectural details, making them a natural choice for a gathering or celebration.

Ingredients

3 cups (375 g) all-purpose flour, plus a little extra for rolling
½ teaspoon baking powder
½ teaspoon fine salt
1 cup (227 g) unsalted butter, softened but not melted
1 cup (200 g) granulated sugar
1 large egg (about 50 g without shell), at room temperature
2 teaspoons (10 ml) vanilla extract
2 cups (240 g) powdered sugar, sifted, for icing
2 tablespoons (30 ml) milk, plus up to 2 teaspoons (10 ml) more as needed
1 tablespoon (15 ml) light corn syrup, optional, for a smoother, slightly glossier icing
White, gray, or pale blue gel food coloring, optional

Instructions

Mix the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until creamy and lighter in texture, about 2 minutes. Scrape down the bowl as needed.
Add the egg and vanilla. Beat in the egg and vanilla until combined. Add the flour mixture in two additions, mixing on low just until no dry patches remain. The dough should be soft but not sticky; avoid prolonged mixing, which can make cookies firm.
Chill the dough. Divide it in half and shape each half into a flat disk. Wrap and refrigerate for 30 minutes. Chilling makes the dough easier to roll and helps the cutouts keep their shape.
Heat the oven and prepare pans. Set a rack in the center and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Keep the second dough disk chilled while you work with the first.
Cut the cookies. Lightly flour a work surface and rolling pin. Roll one disk to about ¼ inch (6 mm) thick. Cut temple-inspired silhouettes with a tall building or tower cutter, or use a paper template and a small, clean knife. Transfer the shapes to the prepared pans, spacing them about 1 inch (2.5 cm) apart. Gather scraps, press them together gently, and reroll once or twice.
Bake in batches. Bake for 8–10 minutes, rotating the pan halfway through if your oven has hot spots. The edges should look set, with little or no browning. Let the cookies rest on the pan for 5 minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough. This recipe contains egg; bake until the cookies are fully set, and do not taste raw dough.
Make the icing. Stir the powdered sugar with 2 tablespoons (30 ml) milk and the optional corn syrup until smooth. Add extra milk a few drops at a time for a flowable consistency, or a little more powdered sugar if it is too thin. Divide and tint small portions if desired; keep the main portion white.
Decorate and set. Spread or pipe icing onto fully cooled cookies. Add narrow lines, small dots, or contrasting accents to suggest windows, columns, and towers. Let the icing dry uncovered until firm, about 1–2 hours, before stacking or packing.

Tips

Measure flour lightly. Spoon it into the measuring cup and level the top, or weigh it. Too much flour can make the dough crumbly and the cookies dry.
Keep the dough cool. If cutouts become floppy or lose their edges, chill the shaped cookies on the pan for 10 minutes before baking. Work with one portion at a time.
Choose the right cutter. Broad, simple outlines bake more evenly than very thin spires or delicate projections. For detailed shapes, cut slightly larger cookies and use icing for the fine architectural features.
Adjust icing gradually. Add milk by drops rather than pouring it in. A thinner icing is easy to flood with but may run off the cookie; thicker icing is better for piping lines.

Serving Suggestions

Arrange the cookies on a platter with the temple silhouettes facing up so the decoration is easy to see. They pair well with milk, hot chocolate, or coffee, and can be served as a dessert after a meal or alongside other simple tea-time cookies. For a celebration, use white icing as the base and offer a few small bowls of colored icing so guests can add windows or trim. If the cookies are being carried, allow the icing to dry fully first and pack them in a rigid container with parchment between layers.

Variations

Lemon cookies: Replace the vanilla with 1 teaspoon (5 ml) vanilla and 1 teaspoon (5 ml) finely grated lemon zest. Keep the icing plain or add a few drops of lemon juice, thinning carefully.

Almond accent: Replace ½ teaspoon (2.5 ml) of the vanilla with almond extract. Almond extract is potent, so avoid substituting it one-for-one for all the vanilla.

Simple glaze: For a softer, less glossy finish, omit the corn syrup and use powdered sugar with milk alone. The glaze may take longer to firm and will be more delicate than royal icing.

Color and detail: Use a few drops of gel coloring to make pale stone-gray or sky-blue icing. Gel coloring adds less liquid than liquid food coloring, helping preserve the icing’s consistency.

Storage and Reheating

Once the icing is dry, store the cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment to protect the decoration. For longer storage, freeze undecorated cookies in a sealed freezer-safe container for up to 2 months; thaw them at room temperature, then ice. Decorated cookies can also be frozen, but condensation may soften or mark the icing as they thaw. These cookies are best served at room temperature and do not need reheating. Refrigerate any perishable icing or toppings, and discard cookies that have been left out for more than 2 hours if they contain such toppings.

Frequently Asked Questions

Is this a traditional Manti, Utah, recipe?
No. The name refers to a decorative cookie shaped and iced to evoke the Manti Utah Temple. Sugar cookies are a familiar American bake, but this particular temple design is a themed variation rather than a documented regional specialty.

Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 2 days. Let it sit at room temperature for about 10 minutes if it is too firm to roll, then proceed. You can also freeze the wrapped dough for up to 2 months and thaw it in the refrigerator.

Why did my cookies spread?
Butter that is too warm, insufficient chilling, or too little flour can cause spreading. Measure the flour accurately, chill the dough as directed, and keep cutouts cool before they go into the oven. Also check that your baking powder is fresh and that the oven is fully preheated.

Can I use a different cutter?
Yes. Use any sturdy cutter you like; the temple theme can be added with icing even if the cookie shape is a rectangle or circle. If cutting with a paper template, use a clean knife and avoid shapes with very narrow sections that may break during transfer.

Can I use royal icing instead?
Yes. Royal icing gives a firmer finish that is useful for detailed piping and stacking. Use a recipe made with pasteurized egg whites or meringue powder, follow its directions for consistency, and keep the icing covered while decorating so it does not crust in the bowl.

How can I make these without dairy?
Use a plant-based butter substitute that is firm when chilled and an unsweetened plant milk in the icing. Results vary by product; choose a baking-style block rather than a very soft spread, which may make the cookies spread more.

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