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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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 5-1/2 dozen

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

Directions

  • 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 and refrigerate until firm enough to roll, 2 hours.
  • 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 until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  • For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)
Nutrition Facts
1 cookie: 149 calories, 8g fat (5g saturated fat), 26mg cholesterol, 62mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • kel dehnert
    Nov 22, 2019

    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.

  • Marilyn King
    Dec 13, 2018

    No comment left

  • Vee
    Dec 10, 2018

    I love the taste and they were so easy to shape with the cool dough tip ,thank you

  • casc71
    Apr 8, 2018

    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!!!!

  • brianneosborn
    Dec 20, 2017

    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.

  • lollyfox
    Dec 16, 2017

    Best cutout cookies ever, refrigerate the dough before you roll it....like the recipe says....then it isn’t sticky.

  • linda
    Dec 13, 2017

    No comment left

  • sportsmombball
    Dec 4, 2017

    No comment left

  • 7spoons
    Nov 28, 2017

    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,

  • 2124arizona
    Jun 18, 2017

    These are our all-time favorite Christmas cookie. My kids can't even wait for me to frost fhem!!