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White Velvet Cutouts

White Velvet Cutouts

Glenda

Glenda

This is an excellent cookie to decorate.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Cream the butter, cream cheese and sugar together until light and fluffy. Add the egg yolk and the vanilla. Stir in the flour. Gather the dough into a ball and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly floured board, roll dough out to a thickness of 3/16 inch. Cut into desired shapes and place onto an ungreased baking sheet.
  4. Bake at 350 degrees F (175 degrees C) for 12 minutes or until edges are lightly browned. Let cool. Leave the cookies plain or decorate with your favorite icing.
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Reviews

MIRABLUE
111

MIRABLUE

12/5/2004

I make these every year with my children at the request of my entire family. I suggest rolling them out with a mixture of 1/2 flour and 1/2 powdered sugar for best results. The frosting recipe that goes with these is as follows: 3 1/2 c. conf. sugar, 3 tbsp. butter softened, 1 tbsp. shortening, 1/2 tsp. vanilla extract, 3-4 tbsp of milk. This frosting recipe dries quickly and has a nice shine due to the crisco. Just wanted to share seeing that I would be lost during the holidays without this recipe!

Jillian
49

Jillian

4/1/2010

Wow are these ever good and just as the submitter describes "an excellent cookie to decorate". This has to be some of the easiest (and tastiest) dough to work with for cut-out cookies. It's easy to roll out and they hold their form during baking. I increased the amount of white sugar by 1/4 cup and after adding the flour I added 1/4 cup of confectioners' sugar. I let chill for two hours in the fridge (overnight seemed a bit excessive). I rolled the dough out onto parchment paper that I lined with a mixture of flour and confectioners' sugar and these baked up beautifully - light, crisp, and buttery with just the right amount of sweetness.

RS3560
42

RS3560

9/16/2006

I've been making these cookies for years, I'm glad to see that someone finally posted the recipe here on All Recipes. I've lost my original recipe so I searched on the internet and ended up here. Thank God! Don't know what I'd do without this recipe. My friends and family absolutely love these cookies! They hold their shape and taste really good with icing (I use royal icing) or plain. I even have a habit of eating the dough. hee hee The cream cheese makes them very soft and rich. This is by far the best cookie recipe I've ever used...by the way, they are NOT sugar cookies. Perhaps that's why they are called White Velvet Cutouts...so if you're looking for a traditional sugar cookie, these are definitely not it. If your dough is sticky (which sometimes mine is...think it has to do with condensation during refrigeration), just use alot of flour when kneading and rolling. Give them a try, you will not be disappointed with these cookies!

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