Cream Cheese and Butter Cookies
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This recipe is from the mid-1990s from Taste of Home Magazine, and was originally called White Velvet Cutouts. They’ve got the decorating flexibility of sugar cookies and the flavor and texture of your favorite butter cookies!
I decorated these with a simple buttercream and McCormick Finishing Sugar in Salted Caramel and English Toffee, but they look amazing for the holidays in fun shapes and bright frosting colors and sprinkles or sugars.
PrintCream Cheese and Butter Cookies
These delicate Cream Cheese and Butter Cookies can be dressed down for everyday or dressed up for holidays and occasions
- Prep Time: 5 minutes, plus two hours to chill
- Cook Time: 10-12 minutes per batch
- Total Time: 3-1/2 hours
- Yield: Up to 7 dozen
- Category: Cookies
- Method: Baking
Ingredients
2 Cups Salted Butter, Softened
8 Ounces Cream Cheese, Softened
2 Cups Granulated Sugar
2 Yolks From Large Eggs
1 Teaspoon Vanilla Extract
4-1/2 Cups All-Purpose Flour
Instructions
Line your baking sheets with parchment.
In your mixing bowl, cream the butter and cream cheese until fluffy.
Add the sugar, egg yolks, and vanilla and mix until well-combined.
Slowly add the flour until it’s fully mixed into the dough.
Cover and chill the dough for at least two hours.
When you’re ready to cut and bake, preheat your oven to 350 degrees.
Roll out the dough to roughly 1/4 inch thick, cut into whatever shapes you desire, and place 1 inch apart on your parchment-lined sheets.
Bake for 10-12 minutes or until set (not browned, except a tiny bit on the bottom).
Cool before decorating.
Notes
This cookie is the perfect base for lots of different topping and filling variations–it might just become your go-to cutout cookie dough.
