Welcome to the second edition of Laura’s Bakeshop 2015! I’ve been baking up a storm and still have several treats I hope to share with you this holiday season. Today’s recipe is for White Velvet Cutouts, the absolute staple cookie of my holiday kitchen.
The internet is pretty much out-of-control with cutout cookie recipes this time of year, and I fully realize that posting yet another one is just adding to the fray. So, while I could easily call this recipe a tradition, a family favorite, or tried-and-true, in reality it is probably mostly self indulgence that makes me feel that it’s necessary for me to post this recipe on my blog.
So please bear with me, because these cookies are worth it. First off, they are winners (for real – they won Grand Champion when I entered them in the fair). Secondly, I’ve never even felt the need to try any other sugar cookie/cutout type recipe because these are always great and they always work. Third, while I haven’t actually baked any other recipes, I have eaten plenty of other sugar cookies/cutouts through the years and never found any I like better than White Velvet Cutouts. So, they remain my favorite.
White Velvet Cutouts are the only cookie that I consistently make every. single. year. for the holidays. Without fail. It’s my must make cookie, the core cookie of my holiday bakeshop for over 20 years now. And while I generally only make these about once per year for Christmas, they really are a perfect all-around cutout for any season, holiday, birthday, or event.
These cutouts have a little cream cheese in them, which makes them soft, tender, and rich in flavor. The dough is easy to work with, and they bake up beautifully. And then… it’s time to decorate those babies! I love, love, love decorated Christmas cookies – the more unique and artful the better! For me, there is somehow more joy in eating a one-of-a-kind cookie that has been hand decorated.
So, invite over some of your favorite peeps, crank up the X-mas tunes, and create some cookie art! ‘Tis the Season!
- 2 cups butter, softened
- 1 pkg (8 oz) cream cheese, softened
- 2 cups sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 4½ cups all-purpose flour
- 3½ cups confectioners' sugar, divided
- 3 tbsp butter, softened
- 1 tbsp shortening
- ½ tsp vanilla extract
- 3 to 4 tbsp milk, divided
- Food coloring, if desired
- In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well.
- Gradually mix in the flour. Cover and chill for 2 hours or until firm.
- Preheat the oven to 350 degrees.
- Roll dough out on a floured surface to ¼ inch thickness. Cut into shapes; place 1 inch apart on a baking sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes, or until set (but not browned). Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
- For frosting, combine 1½ cups sugar, butter, shortening, vanilla and 3 tablespoons milk in a mixing bowl; beat until smooth. Gradually add remaining sugar; beat until light and fluffy, about 3 minutes. Add enough remaining milk and food coloring until frosting reaches spreading consistency. Frost cookies.
- To store cookies, layer the cookies between parchment paper in a tin or sealable container. These can be stored in the refrigerator or frozen.
Recipe slightly adapted from Taste of Home.