White Velvet Cut-Outs

Welcome to The Daily Dish 2nd Annual Holiday Bake-Off!

And our last prize winner is…… ??? Daily Dish reader & all around awesome woman, Terri T! Her recipe comes from a now tattered 80s magazine – and from experience I know these clippings often yield the best results. DEFINITELY the case here. Not only are these cookies super low in sodium, but they can be made to suit any mood or occasion. The dough is smooth and delicious, with a heightened flavor and ever-so-slight tang from the cream cheese, and once chilled it’s a breeze to roll out. So go get your favorite cookie cutters, some sprinkles, icing, jimmies, glaze, whatever you want – and have fun!

Yields about 4 dozen cookies.

SODIUM CONTENT: 6 mg per cookie


1 c. (2 sticks) unsalted butter
1- 3-oz. pkg. cream cheese, softened
1 c. sugar
1 egg yolk
1/2 t. pure vanilla extract
2 1/2 c. all purpose flour


In a large mixing bowl, cream together the butter and cream cheese. Beat in sugar. Add the egg yolk and vanilla and mix well. Stir in the flour, beating until combined. Gather dough into a ball, wrap carefully and refrigerate overnight.

Preheat the oven to 350 degrees. Get out a couple baking sheets and set aside. Roll dough out on a lightly floured board to a thickness of roughly 3/16 inch. Cut with cutters, then carefully transfer cookies to ungreased baking sheet.

Place baking sheet on middle rack in oven and bake until edges are ever slightly browned, about 7-8 minutes. Remove from oven and let rest a minute before carefully transferring cookies to a wire rack to cool. Once cool, decorate as desired. Store in an airtight container.

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