White Velvet Cutouts
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
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Total Time
Prep: 25 min. + chilling Bake: 10 min./batch + cooling -
Makes
about 5-1/2 dozen
Reviews
Hands down the best cutout recipe ever! I use Bob’s Red Mill gluten free flour and no one in my family knows the difference. I’ve made these for parties and baby showers and every time I get asked for the recipe!
Fabulous cut-out cookies. Tastes great and Is a reliable recipe. Have used this recipe for years.
This is a nice alternative to other sugar cookie recipes. It has a mild flavor and easily conforms to different extracts. It has a bit of a heavier, denser texture, but very good.
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I love the taste and they were so easy to shape with the cool dough tip ,thank you
I have been making these for years and they are the best!!!! Some reviews said the dough is sticky, that is why you refrigerate it,I always refrigerate it overnight. I always divide into 3 balls. After cutting out I refrigerate leftover dough to chill and roll out again, This is the best cutout cookie recipe ever!!!!
These were easy to roll and cut, and the texture is wonderful, but I find them to be bland. I didn’t think 1 tsp of vanilla sounded like enough, so I used 1 TBS of good Mexican vanilla; I imagine they’d be near flavorless if I’d have stuck with the 1 tsp.I really wanted to love these, but I’ll have to keep looking.
Best cutout cookies ever, refrigerate the dough before you roll it....like the recipe says....then it isn’t sticky.
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