Busias White Velvet Cookies Recipes

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WHITE VELVET CUTOUTS



White Velvet Cutouts image

We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. -Kim Hinkle, Wauseon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 13

2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
FROSTING:
3 tablespoons butter, softened
1 tablespoon shortening
1/2 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Food coloring, optional

Steps:

  • In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners' sugar and enough milk to reach spreading consistency; beat until light and fluffy, 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 62mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

RED VELVET-WHITE CHOCOLATE COOKIES



Red Velvet-White Chocolate Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 36 cookies

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons red gel food coloring
1/4 cup sour cream
1 1/2 cups white chocolate chips

Steps:

  • Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
  • Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.

BLACK AND WHITE COOKIES



Black and White Cookies image

The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 black and white cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup sour cream
2 3/4 cups confectioners' sugar
3 to 4 tablespoons milk
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch-process cocoa powder

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
  • Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
  • Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
  • Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
  • Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

RED VELVET COOKIES



Red velvet cookies image

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Makes 16-18

Number Of Ingredients 12

175g soft salted butter
200g light brown soft sugar
100g caster sugar
1 large egg
2 tsp vanilla extract
½-1 tbsp red food colouring gel, depending on strength
225g plain flour
25g cocoa powder
½ tsp bicarbonate of soda
150g white chocolate chips or chunks
2 tbsp soft cheese
6 tbsp icing sugar

Steps:

  • Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
  • Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
  • Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
  • Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.

Nutrition Facts : Calories 268 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

RED VELVET WHITE CHOCOLATE CHIP COOKIES



Red Velvet White Chocolate Chip Cookies image

Red velvet goodness topped with white chocolate can be yours in just 25 minutes.

Provided by Tieghan Gerard

Categories     Dessert

Time 25m

Yield 20

Number Of Ingredients 8

1/2 cup salted butter, softened
1 cup packed light brown sugar
2 teaspoons vanilla
1 egg
2 teaspoons red gel or liquid food color (use 2 1/2 teaspoons if needed)
1 3/4 cups Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 cup white vanilla baking chips (add 1/2 cup more if desired)

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
  • Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  • Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g

RED VELVET WHITE CHIP COOKIES



Red Velvet White Chip Cookies image

These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they're my go-to for any special event. -Samantha Gstalder, Montoursville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon 2% milk
2 teaspoons red food coloring
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white baking chips

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES



Red Velvet and White Chocolate Chunk Cookies image

Made these for Christmas this year and it's a keeper!

Provided by lscribbet

Categories     Chocolate Chip Cookies

Time 50m

Yield 24

Number Of Ingredients 5

1 cup unsalted butter, softened
1 (15.25 ounce) package red velvet cake mix
1 cup all-purpose flour
1 large egg
2 cups white chocolate chunks

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  • Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
  • Form dough into 1-inch balls and place on the prepared sheet.
  • Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..

Nutrition Facts : Calories 249.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 8.7 g, Sodium 128.8 mg, Sugar 8.5 g

BUSIA'S CUTOUT COOKIES



Busia's Cutout Cookies image

These cookies are great everyday cookies, not too sweet or buttery. They are usually in special shapes and decorated for different holidays.

Provided by Amy Melissa

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 8

⅔ cup butter
1 cup white sugar
¼ cup milk
2 eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

Steps:

  • Cream butter and sugar. Beat in eggs.
  • Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
  • Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
  • Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
  • Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
  • Preheat oven to 350 degrees F (180 degrees C).
  • Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 24.4 g, Cholesterol 29.3 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 120.3 mg, Sugar 8.6 g

BUSIA'S WHITE VELVET COOKIES



Busia's White Velvet Cookies image

These wonderful light cookies bring back so many good memories from my childhood. We always had these around Easter and Christmas. They look like sugar cookies, but the cream cheese in them gives them that special taste. If you freeze the cookies before eating them they are even better!! Modifications: I've used light margarine, low fat cream cheese, and substituted 1 cup of Splenda all without harming the end results. Also, the last time I made them I subbed in 1 cup of whole wheat flour and they were still great. But, I've never made all these changes in the same batch of dough, so it's up to you if you want to try that. Prep time does not include chill time, but does include roll-out time.

Provided by Jadelabyrinth

Categories     Dessert

Time 1h20m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

2 cups butter or 2 cups margarine, softened, not melted
1 (8 ounce) package cream cheese, softened, not melted
2 cups sugar
2 egg yolks
1 1/2 teaspoons vanilla
1/2 teaspoon nutmeg
4 1/2 cups flour
icing, of your choice (optional)
colored crystal sugar (optional)

Steps:

  • Cream together the maragarine and cream cheese.
  • Add the sugar, egg yolks, nutmeg, and vanilla Beat until fluffy.
  • Add the flour in portions; mix well. The dough will be a bit sticky, do not add extra flour!
  • Chill for a minimum of 4 hours, up to two days in the refrigerator.
  • Preheat oven at 350°F.
  • On a smooth surface, roll the dough out to a 1/4 inch thickness. Use your favorite cookie cutters!
  • Place dough shapes on greased cookie sheets about 1 inch apart. Bake 9-11 minutes, or until slightly firm to the touch. Edges should not be brown.
  • Cool on sheets two minutes, remove cookies to wax paper to cool completely. Note: if you use paper towels or brown paper bags, they will absorb addition grease out of the cookies, but the cookies will be drier.
  • Enjoy or frost with an icing of your choice. Decorate with colored sugar if desired.
  • Note: Number of servings depends on the what size cookie cutters you use. For a medium size I can get 60-70 cookies. With a larger size, only about 50-60 cookies.

Nutrition Facts : Calories 129.2, Fat 7.7, SaturatedFat 4.7, Cholesterol 26, Sodium 66.7, Carbohydrate 14, Fiber 0.3, Sugar 6.8, Protein 1.3

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Top Asked Questions

What is a white velvet sugar cookie?
These white velvet sugar cookies are the softest, most delicious sugar cookies thanks to the secret ingredient that makes them extra unique! Oh, white velvet sugar cookies. You kill me!
How long do you cook Red Velvet White Chip Cookies?
Stir in baking chips. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Can you freeze Red Velvet White Chip Cookies?
How do you bake white chocolate cookies with white chocolate chunks?
For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter. Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

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