White Velvet Cutouts

When it comes to sugar cookies, I say the softer, the better. That’s why these white velvet cutouts are so irresistible. They’re just like sugar cookies, but with the addition of cream cheese, they’re even more indulgent, soft and tender. The dough was made to be rolled out and cut into shapes with cookie cutters, so you can decorate every cookie to your heart’s content for any holiday. We’ve included a recipe for a soft and creamy vanilla frosting, but feel free to use your favorite frosting recipes instead.

Ingredients for White Velvet Cutouts

• Butter: Soften four sticks of butter to room temperature so they cream easily with the sugar and cream cheese.
• Cream cheese: Just like the butter, you’ll want to soften the cream cheese to room temperature. This will help the mixer smooth out the cream cheese easily, so there are no lumps.
• Sugar: Stick with granulated sugar. Brown sugar may discolor the cookie dough and won’t give it that white velvet hue.
• Egg yolks: Separate the egg whites from the yolks, and save the egg whites for meringue cookies or cocktails.
• All-purpose flour: There’s a lot of flour in this dough, and too much will make your cookies dense and tough. Measure the flour properly (don’t just stick your measuring cup in the bag) so you don’t accidentally add too much flour.
• Frosting: We created a frosting recipe for these cookies using butter, shortening, vanilla extract, confectioners’ sugar and milk. However, feel free to use a store-bought vanilla frosting instead.

Directions

Step 1: Make the cookie dough

In a large bowl, use a hand mixer or stand mixer to cream the butter, cream cheese and sugar until they’re light and fluffy, five to seven minutes. Beat in the egg yolks and vanilla extract, then use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated. Gradually beat in the all-purpose flour into the creamed mixture.

Divide the cookie dough in half. Shape each half into a disk and wrap it tightly in storage wrap. Refrigerate the cookie dough until it’s firm enough to roll, about two hours.

Editor’s Tip: It’s important to gradually add the flour. Adding it all at once and turning the mixer on will make it “poof” out of the bowl.

Step 2: Roll and cut out

Preheat the oven to 350°F. On a lightly floured surface, roll out each portion of dough to a 1/4-inch thickness. Cut out shapes in the dough using floured 3-inch cookie cutters. Place the cookie cutouts 1 inch apart on greased baking sheets.

Editor’s Tip: The thicker the cookie, the softer and more tender it will be!

Step 3: Bake

Bake the cookies until they’re just set, 10 to 12 minutes. Don’t let them brown! Cool the cookies on their pans for five minutes, then transfer them to wire racks to cool completely to room temperature.

Step 4: Make the frosting

In a bowl, use a hand mixer or stand mixer to beat the butter, shortening and vanilla extract until they’re blended. Beat in the confectioners’ sugar and enough milk to reach a spreading consistency. Continue to beat the frosting until it’s light and fluffy, about three more minutes. If desired, beat in any desired food coloring.

Step 5: Decorate the cookies

Frost the cookies to your heart’s desire! Keep the bowl of frosting covered with a damp towel to prevent it from drying out.

Editor’s Tip: Use a mini offset spatula, a butter knife or the back of a spoon to spread the frosting on the cookies. Use a piping bag and piping tips to add fun designs. Don’t forget extras like sprinkles or edible glitter!

Recipe Variations

• Add other flavorings: To switch up the flavor profile, slip in more extracts while mixing, like almond or peppermint. You could also add in orange or lemon zest for brightness, or baking spices like cinnamon and nutmeg to warm the cookies up.
• Dye the dough: Dying the dough with food coloring is the perfect way to make these cookies even more on-theme for your gathering. Don’t forget to save some food coloring for the frosting.

How to Store White Velvet Cutouts

Since white velvet cutouts contain cream cheese, you’ll need to store them in the fridge. Transfer them to an airtight container to keep the cookies as fresh as possible, and refrigerate them for up to four days.

Can you freeze white velvet cutouts?

Yes, you can freeze white velvet cutouts, whether they’re baked or unbaked, frosted or unfrosted. To freeze the cookie dough, shape the dough into a disk and cover it tightly with storage wrap. Freeze it for up to two months, then thaw it overnight in the fridge or on the counter for 30 to 60 minutes.

To freeze baked, unfrosted white velvet cutouts, allow the cookies to cool to room temperature, then stack them in an airtight container. Place pieces of parchment paper in between each layer to prevent them from sticking to one another. Freeze them for up to two months and thaw themovernight in the fridge or on the counter for 30 to 60 minutes.

For frosted white velvet cutouts, line them in a single layer in an airtight container, and avoid stacking them, or you may ruin the pretty frosting designs. Freeze them for up to two months, and thaw them overnight in the fridge or on the counter for 30 to 60 minutes.

White Velvet Cutouts Tips

How do you prevent white velvet cutouts from spreading?

Chilling the cookie dough beforehand will help prevent the white velvet cutouts from spreading during baking. That’s why we suggest a two-hour chill time after mixing the dough. You can even add extra insurance by chilling the cookie dough again after rolling and cutting it out.

My dough keeps cracking as I roll it out. What do I do?

If your cookie dough is cracking as you roll it out, that might mean it’s too cold. Let the dough sit on the counter for 10 minutes, then try again.

How do you prevent the dough from sticking while rolling?

To prevent the cookie dough from sticking while rolling, roll out the dough between two sheets of parchment paper. You can also dust the work surface and top of the dough with flour, but use this as a last resort, as the cookie dough may absorb the flour, making the cookies too dense and tough.