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White Chocolate Cutout Cookies

Betty Crocker Kitchens
Updated Dec 30, 2024
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The Fourth Earl of Sandwich is credited with inventing the sandwich when he didn’t want to leave his card game. So, he asked for his roast beef to be served between two slices of bread so he could eat his meal with his hands. Would he have any idea that his simple idea would lead to all types of sandwiches, from a simple grilled cheese to an ice cream sandwich?

One of our sweet takes on a sandwich is two buttery-rich sugar cookies filled with white chocolate. To make it extra fun, simple shapes are cut from half of the cookies to be filled in with colorful sprinkles, nonpareils, or dragées. Add 3D effects by decorating the top cookie with cookie icing. It’s ooooh so pretty and festive.

These are not the first sandwich cookies to hit the world stage. Sandwich cookies take many forms. Consider the blue package of cream-filled chocolate sandwich cookies that kids (maybe adults) twist to separate the cream from the cookie. Then there is the fancy Viennese linzer cookies made with a nut-rich dough and jam filling. The cookie is based on Austria’s linzer torte made with almost the same ingredients.

Sweet, savory, frozen, or hot, the world’s cuisine is indebted to the ingenious invention of the sandwich.

How to Make White Chocolate Cutout Cookies

There are a few steps to these sandwich cookies, but each step is easy to do. Depending on the shapes you cut from the cookies and the decors you use for decorating, each cookie will be a unique creation. Read below for all the details.

Mix the Dough

These white chocolate sugar cookies start with the simplicity of Betty Crocker™ Sugar Cookie Mix. The primary directions on the package are for dropped cookies, but to get the right consistency for a rolled cookie, just add a few tablespoons of all-purpose flour. The recipe gives exact details.

Roll the Dough

Roll the dough 1/8 inch thick. That might seem super precise, but if the dough is rolled too thin, the cookies are too fragile. Not rolled enough, and the sandwich cookies are too thick. You can actually purchase rolling pin guides to place on your rolling pin. This ensures the perfect thickness for your cookies. Check the thickness of your dough using a ruler or bench scraper with measurements.

Cut into Circles

No need to fret if you don’t have a 3-inch cookie cutter. Try using a 3-inch diameter glass, can, or jar lid. Cut around the shapes with a paring knife. If using a cookie cutter, dip the cutter in flour between cuts to prevent dough from sticking to cutter.

Cut Out Shapes

Simplicity is the key here! If you have small bottle caps use those for the snowmen. Freehand the triangles and squares with a sharp knife or purchase a set of mini cookie cutters in a variety of shapes. Just cut half of the 3-inch circles with additional shapes. These are the tops of the sandwiches. See the tip below for more information about reinforcing the shapes after baking.

Bake and Cool

Check whether cookies are done at the beginning of the time range. Cookies will look dry on top and may have just started to brown when they are done. After removing from the oven, wait 2 minutes before removing them from the cookie sheet to a cooling rack. This gives the cookie a chance to set.

Decorate

Melt the white baking chips (look for more details below). Spread on the bottom of one of the whole cookies and top with the bottom of a cutout cookie. Then decorate with whatever sprinkles and decors you want to use, or use the decors to create designs on the snowman or other shape. Let the white chocolate set up before adding more detail with cookie icing.

Melting White Chocolate

We call them white baking chips because white chocolate doesn’t have any cacao components that make up regular chocolate. The chips may be made from cocoa butter, but not necessarily. Regardless, white chocolate has a sweet flavor and creamy texture that pairs well with so many flavors.

Melting white baking chips is a bit more tricky than other types of chips. Our directions microwave on High, but if your microwave is very powerful, you may want to use 70% power. Stirring the partially melted mixture is a key to prevent the chips from becoming grainy and useless. After heating the first time, stir the chips well. A lot of melting occurs while you stir. The mixture still may need another few seconds of heating, but be sure to stir between each heating.

How to Store White Chocolate Cutout Cookies

After decorating cookies, allow the cookies to stand at room temperature 3 to 4 hours to ensure the icing is set. Lightly touch the icing to see if it is firm enough to be in contact with another cookie.  Then place cookies in an airtight container, and store at room temperature up to 3 days or in the freezer up to 1 month. To ensure the cookies don’t stick together, place a sheet of waxed paper between the layers.

If you want to make the cookies and decorate them later, freeze the cookies in an airtight container. No need for the waxed paper layer. Bring cookies to room temperature before decorating.

More Holiday Treats

Check out these recipes for new ideas to grace a cookie tray or share with friends.

Holiday Cake BonBons are similar to cake pops, but in bonbon form. Pick your favorite flavor of cake and frosting to put these treats together. This uses almond bark for the coating, and the melting method is like the white chocolate cutout cookies.

Easy Candy Cane Cookies are a traditional white and red candy cane-shaped cookie that has been updated to use sugar cookie mix.

Mint Chocolate Chip Cookies blend crème de menthe baking chips and chocolate chunks in a green and minty dough.

Christmas Chex™ Party Mix adds a bit of saltiness to all the sweet with mini pretzel twists stirred into candy-coated cereal, marshmallows, and candy.

Frequently Asked Questions

White Chocolate Cutout Cookies

  • Prep Time 50 min
  • Total 4 hr 50 min
  • Servings 14
  • Ingredients 7
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Ingredients

Cookies

Decorations

  • 1 cup white baking chips
  • Assorted colors Betty Crocker™ Decorating Cookie Icing
  • Assorted nonpareils, decorating decors, dragees, and sprinkles
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour, and egg until dough forms.
  • Step 
    2
    Divide dough in half; roll one half of dough on floured surface until 1/8 inch thick. Cut into 14 (3-inch) circles with cookie cutter, rerolling as necessary. Set scraps aside.
  • Step 
    3
    On ungreased large cookie sheets, place cookies about 2 inches apart. Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheets. Cool completely, about 20 minutes.
  • Step 
    4
    Meanwhile, roll and cut second half of dough into 14 (3-inch) circles as directed above. Cut shapes with cookie cutters, or a sharp knife, to within 3/8-inch of edge—double circles for snowmen, triangles for Christmas trees, and squares for packages. Remove cut out shapes from cookies. Bake and cool as directed above. (Dough from cut out shapes and scraps can be baked, rerolled or discarded.)
  • Step 
    5
    In small microwavable bowl, heat white baking chips uncovered on High 45 seconds; stir. If needed, heat in additional 10- to 15-second intervals, stirring after each, until melted.
  • Step 
    6
    Working one cookie at a time, spread about 2 teaspoons melted chips onto bottom side of solid cookie. Top with a cutout cookie, bottom side down, to make a sandwich. Sprinkle inside of shape with decorating decors; set aside to set.
  • Step 
    7
    When chips have set, decorate cookies with cookie icing to add further detail to the shapes. Let stand at least 3 hours before storing. Store in airtight container up to 3 days, or freeze up to 1 month.

Nutrition

250 Calories
11g Total Fat
3g Protein
35g Total Carbohydrate
23g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1

    For super speedy white chocolate sugar cookies, roll, cut, and bake the cookies as directed, except do not cut shapes from half the cookies. Melt 2 cups of white baking chips, and frost each cookie with the melted mixture. Sprinkle with assorted decors.
  • tip 2

    If the dough is difficult to mix, you can use your hands to bring the dough together. Mixing the dough with a heavy-duty electric mixer works, but avoid overmixing. That makes cookies tough.
  • tip 3

    During baking, the cookies may spread, and the shapes cut from the centers may have shrunk a bit. To reshape the cookie, just after baking, carefully recut the shape from the center of the cookies with a paring knife. Discard (or eat) the excess cookie that was cut away.
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