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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
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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