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

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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 large 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
  • Food coloring, optional

Nutritional Facts

1 cookie: 149 calories, 8g fat (5g saturated fat), 26mg cholesterol, 62mg sodium, 19g carbohydrate (13g sugars, 0g fiber), 1g 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


Reviews for White Velvet Cutouts

AVERAGE RATING
(59)
RATING DISTRIBUTION
5 Star
 (57)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
trisha25a User ID: 5485060 248920
Reviewed Jun. 1, 2016

"Everyone always goes crazy about these cookies!"

MY REVIEW
kwillo87 User ID: 8671168 239931
Reviewed Dec. 21, 2015

"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."

MY REVIEW
murrell006 User ID: 2357453 239409
Reviewed Dec. 14, 2015

"When people request the recipe you know it's a hit"

MY REVIEW
Feen User ID: 1925557 215780
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
smagal User ID: 5715837 215621
Reviewed Dec. 22, 2014

"Good for cutout cookies"

MY REVIEW
pattycrow User ID: 1469174 201640
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
keely27 User ID: 4249986 12301
Reviewed Dec. 28, 2013

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

MY REVIEW
skellyton1969 User ID: 7553666 9297
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?"

MY REVIEW
shaz User ID: 292183 15760
Reviewed Dec. 31, 2012

"Made these cookies when my kids were little. Lost the recipe. Glad I found it again. Yumy cookie!!!"

MY REVIEW
mauishores User ID: 1088145 40632
Reviewed Dec. 24, 2012

"This is the only cutout recipe I use. I substitute almond extract for the vanilla."

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