Show Subscription Form




White Velvet Cutouts Recipe
White Velvet Cutouts Recipe photo by Taste of Home

White Velvet Cutouts Recipe

Read Reviews
5 37
Publisher Photo
We make these cutouts every Christmas and give lots of them as gifts. Last year, we baked a batch a week all through December to be sure we'd have plenty for ourselves, too. These rich cookies melt in your mouth! — Kim Hinkle, Wauseon, Ohio
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:66 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 66 servings

Ingredients

  • 2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • FROSTING:
  • 3 tablespoons butter, softened
  • 1 tablespoon shortening
  • 1/2 teaspoon vanilla extract
  • 3-1/2 cups confectioners' sugar
  • 4 to 5 tablespoons 2% milk
  • Red or green food coloring, optional

Nutritional Facts

1 cookie equals 149 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 62 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until set (do not brown). Cool on pans 5 minutes. Remove to wire racks to cool completely.
  3. For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat 3 minutes or until light and fluffy. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.) Yield: about 5-1/2 dozen.
Originally published as White Velvet Cutouts in Taste of Home December/January 1997, p25

Nutritional Facts

1 cookie equals 149 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 62 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.

Reviews for White Velvet Cutouts

AVERAGE RATING
   (55)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 24, 2014

"Make these every Xmas and they are delicious. The cream cheese really adds something to the batter over a plain sugar cookie. Try them!"

MY REVIEW
Reviewed Dec. 22, 2014

"Good for cutout cookies"

MY REVIEW
Reviewed Sep. 4, 2014

"I've been making these for a couple of years now. This is a favorite among my family and friends."

MY REVIEW
Reviewed Dec. 28, 2013

"Made no adjustments; dough was easy to work with and cookies melted in your mouth. Very good recipe"

MY REVIEW
Reviewed Dec. 23, 2013

"Can anyone tell me if the cookies need to be refrigerated with the buttercream frosting, if I want them to be good for a week or so?"

Loading Image