Ingredients for White Velvet Cutout Cookies
- 1 cup (2 sticks) softened butter
- 8 ounces softened cream cheese
- Granulated Sugar
- 2 large egg yolks
- Vanilla Extract
- All Purpose Flour
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How to Make White Velvet Cutout Cookies
- Cream together 1 cup (2 sticks) softened butter and 8 ounces of softened cream cheese in a large mixing bowl until light and fluffy.
- Add 1 1/2 cups granulated sugar, 2 large egg yolks, and 1 teaspoon vanilla extract. Mix until well combined.
- Gradually add 3 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours, or until firm enough to roll out.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness.
- Use cookie cutters to cut out 3-inch shapes.
- Place the cut-out cookies about 1 inch apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them.
- Carefully remove the cookies to wire racks to cool completely.
- Once completely cool, frost with your favorite white velvet buttercream frosting (recipe #48001).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
16g
Carbs
3g