White Velvet Cutouts Recipe
- 2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4-1/2 cups all-purpose flour
- 3 tablespoons butter, softened
- 1 tablespoon shortening
- 1/2 teaspoon vanilla extract
- 3-1/2 cups confectioners' sugar
- 4 to 5 tablespoons 2% milk
- Food coloring, optional
- 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.
1 cookie: 149 calories, 8g fat (5g saturated fat), 26mg cholesterol, 62mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.
Reviews for White Velvet Cutouts
"Everyone always goes crazy about these cookies!"
"I have been making these for YEARS. I received this recipe in a Taste of Home magazine back in the '90's. These are a HIT every time I make them. Absolutely delicious and so easy to make. The cream cheese in the dough is amazing! These are always the favorite when we give cookies away at Christmas."
"When people request the recipe you know it's a hit"
"Make these every Xmas and they are delicious. The cream cheese really adds something to the batter over a plain sugar cookie. Try them!"
"Good for cutout cookies"
"I've been making these for a couple of years now. This is a favorite among my family and friends."
"Made no adjustments; dough was easy to work with and cookies melted in your mouth. Very good recipe"
"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?"
"Made these cookies when my kids were little. Lost the recipe. Glad I found it again. Yumy cookie!!!"
"This is the only cutout recipe I use. I substitute almond extract for the vanilla."
"The best cutout cookies ever! Have been making for many years now."
"must have for Christmas."
"This is the recipe I keep going back to. I'm going to try to roll log style and slice to save time when needed as another reviewer did."
"I have made these cookies during the holidays for years. Now, both my sister and mother are making them too!"
"Best cutout recipe that I have found."
"I am sooo glad they are now online so I don't have to search through stacks of TOH magazines!"
"I have made these cookies almost every year since they were in the original magazine. These are by far the best cutouts I have ever had and I always get rave reviews on them! I highly recommend adding these to your annual Christmas baking, guarenteed you will make them every year!"
"It's the week before Christmas and I'm back for this recipe - my very favorite cookie cutout recipe! I starting using this years ago when it appeared in a TOH magazine and there is no way I'd use another. I add extra almond flavor for an even richer cookie. They literally melt in your mouth."
"What would anyone suggest so the frosting doesn't stay soft...? help! thanks so much"
"Hands down a top seller at our annual Christmas Cookie and Craft Sale! People fight over these cookies! Easy to work with, delicious, not too sweet, just right with the frosting. Do not over bake them, bake just until set. And make sure they are rolled out to 1/4 inch, thinner is not better!"
"I Make this every year for the holidays. It is my favorite holiday cookie. Instead of butter cream frosting i use a white chocolate cream cheese frosting and they are delicious!"
"I used almond extract in these cookies. I tried to roll them after two hours chilling, and the first batch came out nice, but by the last, the batter was getting droopy. I would recommend not rolling the dough until you know for sure that's it's chilled. And if you don't have the frosting ingredients, don't worry. I don't think mine are going to last long enough to put frosting on them. SO GOOD!!"
"This is the best sugar cookie recipe I have ever made! I use almond extract instead of the vanilla as that is what I prefer. I use a glace frosting that makes them perfect and smooth. Everyone loves them so much I'm making over 40 dozen to sell this holiday season!"
"Best cut out ever!"
"I have used this recipe for the last 4-5 years. Dough never gets flaky and has a great taste!"
"These cookies are excellent. They are not annoyingly sweet, like other sugar cookies. Even my husband, who doesn't really like sweets, ate them up.They hold the shape of whatever cookie shape you make well. You don't even need to frost them for them to be delicious.Be sure not to overcook these cookies. The recipe says NOT to brown them. They are even softer the next day.I don't know why the one lady had trouble rolling them. Maybe she melted her butter and cream cheese instead of just softening it. I found the dough very easy to manipulate...even more so after it had been rolled and cut once."
"Yum! I usually don't like cut-out cookies - but these taste great!"
"This is a delicious cookie. Last time I made them I didn't have time to roll out and cut the cookies, so I rolled the dough into a log, wrapped it in plastic, and refridgerated it as the recipe states. I then sliced the cookies into 1/4 inch rounds and baked as directed. They came out perfect!"
"My sister, my niece and I make these every year for Christmas and always get rave reviews. In fact, we've had requests from previous recipients to make extra for them to buy. It's the only recipe we'll ever use. The key to soft and moist results is to adhere to the 1/4" thickness recommended for rolling and not to over-bake them."
"awesome! very good and very easy!"
"these look great! Does anyone know if I can just use colored sugar on top instead of the icing?"
"I thought the cookies tasted delicious. However, I really struggled with rolling out the dough. It seemed like the dough got too warm to manipulate seconds after it came out of the 'fridge - I had to keep small portions in the freezer and work fast. The cut-out scraps couldn't be re-rolled right away but had to be put back in the freezer to get cold again. It wasn't the enjoyable, cookie cutting experience that I am used to. Again, though, the cookies in the end tasted great!"
"I have been making this recipe since it was first published in 1997. This is the BEST cutout cookie!!! I make them all through the year with an assortment of cookie cutters depending on the occasion!!!!!"
"I have made these time and time again! These are an easy and all time fav... you will be asked for them again!"
"This is my favorite cut-out cookie . . . absolutely buttery and yummy! The kids and I LOVE them!"
"These are the best! I make these every year at Christmas. We keep some for ourselves and give some to all our neighbors (they love them to!)."
"The best sugar cookie I ever made. Have had this recipe for over 5 years and it's the only one I make each year. Rolls out like velvet, cut great and taste delicious!"
"These are absolutely the best cookies I have ever ate."