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
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
Reviews
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.
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.
Make multiple batches every year. My families hands down favorite. I have never had an issue with this recipe. Before I roll, cut and bake I refrigerate it overnight. I use a little cream cheese in the frosting as well,
These are our all-time favorite Christmas cookie. My kids can't even wait for me to frost fhem!!
Like a below reviewer, I also made half the recipe. I added extra flour and the dough was still very sticky, thus my four star rating. The end result was delicious cookies, but I doubt I'll use this recipe again for cutout cookies. If I do make it again, I think I'll have an easier time rolling the dough into balls and flattening them slightly before baking.
Have made these for a number of years also. Maybe if Deborah hadn't tried to make only a half of a batch, the recipe would have worked out. If they are too sticky, a little extra flour can sometimes help. Love these and the cream cheese keep them so soft.
Disaster of a recipe.... don't try this.... was a sticky sticky mess. I did as I normally do with roll out cookies... I roll out the dough between 2 sheets of parchment and put in refrig for an hour... tried to cut out the cookies and it was such a sticky mess... could not get the cookies onto the pan to bake them... will never, never try this recipe again.... good thing I did half the recipe..I ended up throwing the dough in the trash... I will go and use another recipe...