White Velvet Cookies are a great addition to your Christmas cookie tray. An unique cookie with cream cheese as an ingredient, this cookie melts in your mouth!
My husband said: These are my new favorite cookie.
Yes, he said that. And that, my friends, is a big, big praise.
The White Velvet Cookie literally melts in your mouth. The dough was a dream to work with. It is light, soft and the cookies are just plain yummy.
Do you have an upcoming cookie exchange? I know I do, so I think I will have to put the White Velvet Cookies on my list of cookies to make. (Along with Crunchy Crockpot Candy and Gooey Butter Cookies!)
The process is so simple. First, mix together the butter and cream cheese. I recommend using a Kitchen Aid mixer or by hand.
Then add, the sugar, egg yolks and vanilla and blend well. Next, is the flour. I add it 1 cup at a time until mixed in then I add another cup. If you add it all at once, it is hard to stir and fully incorporate it all. A little at a time is easier.
I recommend using the stand mixer for this part or by hand. Don't use a hand mixer as the dough becomes quite thick and the hand mixer may not be able to handle the load. Ask me how I know.
To bake the cookies
After mixing the cookies, you can place it in the fridge to chill for an hour. This is a step that I don't always follow, depending on the time. If you have the extra time, the chilling of the dough makes it easier to roll and cut out. If you don't have the extra time, it still works. Just is a little more messy in my experience.
Bake in a 350* oven for 10 minutes or until starting to slightly turn golden brown on top. After the cookies are done, place them on a cooling rack until completely cool and then frost and decorate as you wish.
:: Wait until the cookies are cool before frosting them
:: You can decorate these cookies with other frosting, I just think this frosting, with it's buttery flavor, it perfect for these cookies
:: Do not overcook. We like our cookies slightly under cooked and these cookies are the perfect example. They will be soft and moist and delicious! To know if these cookies are done, they will just be starting to lightly brown and be set.
:: To store these cookies, place in an airtight container.
White Velvet Cookies
- 1 ½ cup butter (soften)
- 1 (8 oz) package cream cheese
- 1 ½ cup sugar
- 2 egg yolks
- 1 ½ teaspoon vanilla
- 4 ½ cups flour
- Mix butter and cream cheese together in large bowl, using a hand mixer
- Add sugar, egg yolks, vanilla and blend well
- Stir in flour, a cup at a time
- Roll on a floured counter top and roll out to about ⅓ to ½ inch thickness
- Cut into circles, using cutters (or top of glass)
- Bake on lightly greased cookie sheets at 350* for 8-10 minutes
- Heat 4 T butter and 2 T water and melt (25 seconds). Whisk in powdered sugar until it is the consistency you want (I used about 1 cup)
- Dip cooled cookies in frosting one at a time, set on rack to harden