White Velvet Sugar Cookies
These white velvet sugar cookies just might be the softest, most delicious sugar cookies you’ll ever meet thanks to the secret ingredient that makes them unique AND perfect!
Oh, white velvet sugar cookies. You kill me! Or in other words: I can’t stop eating you.
Completely buried in my archives (I posted about these amazing white velvet sugar cookies waaaaay back in 2009 when life was different and my pictures were terrible – see bottom of this post for proof), these unique and delicious sugar cookies deserve a little shout out.
Have you made them?
My best friend from high school, Amanda, shared this recipe way back in the dinosaur ages when most of my friends actually had family blogs and actually updated them and I actually didn’t have to ever check Facebook to see if my long-distance friends were pregnant or moving or running a marathon.
Those were the days.
If I remember right, I made these divine cookies for a baby blessing luncheon just days after she put the recipe on her family blog. My family went wild for them (<–understatement of the year), and I’ve been making them since.
So light and delicious, these buttery, tender sugar cookies hold their shape really well as they bake.
If you’ve been through sugar cookie baking angst (as they spread all over the pan into unrecognizable blobs), you know what a huge plus that is.
That snail up there? It’s still going to look like a real, life snail after it’s baked (and if you think that cookie cutter is actually a whale, we’ve had this discussion already; you can read the 800+ opinions here).
No need to stress about the cookies staying in tip top shape in this recipe – save that anxiety for how you’ll summon the self-control not to eat 20.
Before those of you who’ve also developed a strong loyalty to my much-loved “favorite” sugar cookie recipe start to panic and question and possibly riot, let me assure you that these white velvet sugar cookies exist in a sugar cookie habitat all their own.
They don’t replace my go-to sugar cookie recipe.
But they might for some of you.
They are different and unique and delicious enough to stand on their own. I alternate between both recipes as my main go-to sugar cookies depending on my mood.
Consider them BFF’s in the sugar cookie world. Similar…with enough differences to get along without any fighting and drama. I love them both.
If you also love sugar cookies and want to change it up a little, you have to try this white velvet sugar cookie recipe.
Thanks to the cream cheese and egg yolks in the batter, these sugar cookies, once baked, are luxuriously soft and unbelievably tender with a creamy flavor that is unparalleled in a sugar cookie.
Every single time I make these, I get requests for the recipe; there really is something special about these cookies.
Since sugar cookie making is at an all-time high (thank you, Valentine’s Day), I’m asking you, begging you, pleading you, highly encouraging you to give them a chance.
The dough comes together quickly and simply.
A quick chill session in the fridge, and you’re ready to rock and roll with those cookie cutters.
Personally, I have about 3,048 cookie cutters. They are a family of hodgepodge shapes made up from several different sets – some random (ahem, snail and hedgehog, thank you IKEA) and some more classic.
I picked up that cupcake cookie cutter in the pictures at Orson Gygi in Salt Lake a year or so ago if I remember right; it’s similar to this cookie cutter (and I believe craft stores like Hobby Lobby carry ones like it, too).
I never, ever get tired of sugar cookies. They are one of my favorite cookies in the whole wide world and my self-control is non-existent when they are around.
Correction: when a good sugar cookie is around. My hips ain’t got time to waste on dry, crumbly, dastardly sugar cookies.
You can see from the pictures in this post that I like to roll the sugar cookie dough fairly thick. And then underbake just slightly, especially with these cookies that have such a unique flavor.
Doing so gives them a texture that is melt-in-your-mouth delicious.
I am so grateful right now that I have a freeze full of these baked (but yet unfrosted) cookies.
I shall be wrapping this post up very shortly in order to go pull a couple cookies out for a mid-morning snack. They are so good.
Even though I have no shame admitting I love sugar cookies plain as can be, I have a couple delicious frosting recipes I regularly use since I’ve found most humans appreciate their sugar cookie frosted.
Let’s talk frosting:
For a completely luxurious and decadent topping, I use the whipped cream cheese frosting in this post. It is ethereally creamy and so, so yummy, especially if you are after a super soft frosting.
For a more classic sugar cookie frosting, the fluffy vanilla buttercream frosting I posted Monday is perfect for these white velvet sugar cookies. Toss a few sprinkles on there, and you are good to go.
I rarely get fancy with sugar cookies. I know this may offend some, but royal icing and my beloved sugar cookies do not make a happy team. I’m definitely in the camp of soft and creamy frosting.
Crunchy frosting just feels wrong, even if the cookie is intricately decorated with picturesque details rivaling the murals at the Sistine chapel.
But to each his own! These amazing white velvet sugar cookies are versatile in their ability to adjust to any frosting you throw at them. I could clearly learn a thing or two from cookies this flexible and adaptable.
I can’t wait to hear what you think of these deliciously unique sugar cookies! They are definitely something special.
White Velvet Sugar Cookies
Ingredients:
- 2 cups (16 ounces, 4 sticks) butter, softened to room temperature
- 8 ounce package cream cheese, softened to room temperature
- 2 cups (15 ounces) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 3/4 cups (23.75 ounces) all-purpose flour
- 1/4 teaspoon salt
Directions:
- In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.
- Add the flour and salt. Mix until combined (don’t overmix).
- Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
- Roll the dough out on a lightly floured counter (or dough rolling mat) to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling (and get in there with some elbow grease to roll it out!).
- Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until set but not browned on the edges or bottom (otherwise they won’t be soft and tender when they cool).
- Remove the cookies to a cooling rack to cool completely. Frost as desired.
Notes:
The whipped cream cheese frosting (divine) that used to be part of this recipe can be found on this post of another favorite sugar cookie recipe.
These cookies are so soft and so tender – but they won’t be if they are overbaked, so watch closely!
For all you daredevils out there, you can try eliminating the chilling step and rolling them out right away (I know, I know, I hate waiting, too), but the dough has always been a bit too sticky when I’ve tried to rush it.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: cookies adapted slightly from my friend, Amanda Originally posted in March 2009; updated with new pictures + commentary + recipe notes.
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Uh, you didn’t say what to put the oven on…How can I bake these if I don’t know what temperature to bake them at?
Step #5 says to preheat the oven to 350 degrees.
Dear Mel, My first time visiting your blog. The great reviews on your cream cheese cookies makes me want to make these now. Can I use the whole egg instead of just yolks? If so, do you recommend using 1 or 2 whole eggs?
You could certainly try to use the whole egg, Jeannie – but the flavor of the dough is especially tender and rich when using just the egg yolks, like the recipe states. You could try a whole egg instead of the 2 egg yolks.
Wondering what size cookie cutters you use? I don’t make sugar cookies very often. In the picture, the cutouts looks small on the sheet pan but look high after being baked.
Thanks so much,
Barbara
That was supposed to be huge not high
It really depends on the time of year/event, but I’d say they are usually about 2- to 3-inches in diameter (just a rough estimate since some of them are crazy shapes).
I made these for a work place, pot luck lunch. I look for new recipes to try out on my co-workers before I make them for my family! The cookies were a big hit at work and home! My husband ate them without frosting and I will be passing on this recipe to a co-worker. I did find that as the dough got warm, (from re-rolling left overs) it did get sticky and did not hold it’s shape as well when baking.
I will be making these again in the future!
I made these cookies without any changes to the recipe. I brought them to work and everyone loved them. They’re tender, buttery, and you can taste the subtle tang of the cream cheese in them. I personally found them a little too sweet for my taste, and that was without frosting them, but nobody else seemed to mind. I frosted some of them with swiss meringue buttercream, some I left unfrosted. The dough is very easy to work with and cuts beautifully. I used flour to dust the surface and the rolling pin as needed since at times it was getting a bit sticky.
A few things to consider if you’re looking to make them: the recipe makes a LOT, and I mean a LOT of cookies. I rolled the dough to 1/4 inch thickness and used a 2 1/2 inch heart shape cookie cutter. I ended up with 8 dozen cookies. In reality, who would complain about too many cookies? Just be aware that you’ll be rolling and cutting cookies for a while.
Which brings me to the next point, the dough didn’t fit in my mixer. There was so much of it after adding the flour, I had to take it out of the mixer into a larger container and finish mixing by hand. The dough is thick so that was a workout! I have a Kitchenaid stand mixer with a 4.5 quart size bowl, so that should give you an idea. I believe the recipe can easily be cut in half to solve that problem.
And last, but definitely not least, the flour. If you’re making this recipe I highly suggest using a kitchen scale. I’m glad weight was given with the ingredients. I always prefer measuring ingredients by weight, especially flour. The recipe calls for 4 3/4 cups of all purpose flour. If use the scoop and level method, you could end up with a lot less flour in your recipe, which may explain some of the issues people had with the soft/sticky dough. Scooping and leveling a cup of flour will yield about 4.25 ounces. This means that 4 3/4 cups as the recipe calls would make about 20 ounces. This is 3.75 oz less than the recipe calls for, which amounts to approximately another 3/4 cups of flour, that’s a huge difference.
All in all, these cookies are great and a huge crowd pleaser. Thank you sharing your recipe Mel!
I agree! I stirred the flour in by hand and got a work out! I used a shamrock cookie cutter and had 5 dozen cookies.
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Hi. Maybe I missed it but I could not find what temperature to bake these at or the approximate baking time. Usually, I bake sugar cookies at 350, but your other recipe bakes them at 400. Could you please let me know? I really want to try these! Thank you.
Step 5, bake at 350
It’s in step #5: preheat the oven to 350 degrees.
My new favorite sugar cookie recipe!! Absolutely divine. Thank you!
Yeessss!
I have a gluten intolerant daughter so I always use a gluten free flour blend whenever I cook or bake. It’s always a new experience using GF flour in a regular recipe like this but these turned out fantastic! I’ve learned to adjust the amount of GF flour I use, I find that a good average is about 1/2 cup less than the recipe calls for, so in this case I used about 4 cups. The texture was as described by others and they are light and soft. Thank you for another great recipe!
That’s such great news these transitioned well to being gluten-free!
These were a big hit with my family! My husband asked, “Where has this recipe been?” I had seen them before on your site…but I shied away from all that butter and cream cheese! Of course, I have eaten way too many, but it was totally worth it.
BEST SUGAR COOKIES EVER!!! Thank you so much Mel!! My husband is not a sugar cookie lover..until this fabulous recipe!! I highly recommend for everyone to try this recipe. I promise you will be addicted!
Yay!
This dough is THE BEST I have ever rolled out – every cookie released from the cookie cutter beautifully and the scraps re-rolled as if heaven sent! Oh, and the cookies taste pretty darn good, too! I didn’t think I needed another sugar cookie recipe, I stand corrected.
Haha, sounds like me every time I think I don’t need a new recipe for a favorite!
Made these yesterday for my family and they all LOVED these cookies! The texture is almost like cake they are so moist! I loved the frosting too! We decorated and cut out the cookies with Valentine designs! Make sure you chill before cutting them.
Yay!
I cannot wait to make these! They sound and look delicious! This sounds like a silly questions, but I plan on making your buttercream frosting, and I’m assuming these can’t be stacked. Any suggestions on how to place them on a serving plate and fit quite a few? Side by side, I wouldn’t be able to fit many… Thanks!
Hi Kara, you could try angling them a bit so they are stacking up against the edge of the plate and then the next layer overlaps by just a bit (instead of laying right on top).
I had to come back and say….OH MY GOODNESS! What an awesome sugar cookie recipe! I ended up making them into bars, because I ran short on time and couldn’t chill and roll out the dough. I used a 12″ x 17″jelly roll pan and baked them for just under 20 minutes. They baked up perfectly….thick, soft, and definitely melt-in-your-mouth! I will be baking these often! My entire family gives them 10+ stars! (And, I frosted them with your vanilla buttercream frosting using half butter/half cream cheese as you mentioned in the recipe. YUM!!!) Thanks for another amazing recipe!
Oh I am right there with you Mel! I am definitely a sugar cookie snob and never waste time/calories on sub par sugar cookies! I always make them for Valentines Day and I normally don’t venture to try different recipes but you’ve convinced me! Excited to try these! Thanks so much!!
I remember doing a comparison bake of these and your favorite ones back in 2009 or so. Loved them both. But your favorite ones were a clear winner to me. They tasted just like that ones my mom used to make but without the insane 3 hour chill time. I hate having to chill cookie dough so your favorite sugar cookies will win for me every time since they don’t require chilling.
That definitely is a winning point for that classic sugar cookie recipe!
these are a taste of home recipe
butter measurements????
2 cups butter (4 sticks)
I must agree…these sugar (cut out) cookies are PERFECT. They are also very forgiving. I have a tendency to just throw in all of the egg in most baking recipes, & this time I happened to also be out of cream cheese. (So I fear I missed out on the secret ingredient when I subbed in plain yogurt) It was looking like an epic fail halfway through the mixing process, but when I added in the flour all started being right with the world. After being in the fridge for two hours, I had an easy time rolling & cutting these out. These cookies totally make me feel like a rock star!! Frosting & holiday sprinkles turned these into the prettiest cookies I have ever made! Just under ten minutes for baking time was just right for me. They taste extraordinary! The recent frosting recipe you posted sends them right over the top. I took the cue from you & froze many of them, so they’ll be ready when I need them. Oh! & I rolled them out on fairly thinly but they held up perfectly. Such an adaptable DELICIOUS cookie.
Amazing, Lauren! Thanks for detailing your changes…so happy they worked out!
Rather unrelated, but I see these in your future 🙂
http://www.davidlebovitz.com/salted-caramel-cream-cheese-swirl-brownie-recipe/
Oh, heavens.
I didn’t make sugar cookies for years because I didn’t want to fuss with rolling them out and using cookie cutters … and then your sugar cookie bar recipe fixed all that. Do you think this recipe would convert easily to a bar cookie recipe?
Not sure as I haven’t tried it – I think if you like the other sugar cookie bar recipe, I’d stick with that (I agree sometimes it’s nice not having to mess with rolling and cutting).
These are the cutest, and look so yummy! Looking forward to trying them out!!
Crumbly, dastardly sugar cookies. I love it!! So true. I must say that you are making me rethink my original sugar cookie plans for the weekend. I was just going to go with your favorite, and my favorite, recipe with the new frosting… But now I might be going all new!
These look incredible! I need to try these out for our party on Friday!
Paige
http://thehappyflammily.com
This is just in time for my Valentine’s baking!
I appreciate it when you revisit some of your older recipes. I wasn’t around when the blog began, so they are new to me. Plus, I can read about others’ experiences with the recipe, and any updates you may have made.
I’ve been wanting a cookie dough that can be rolled a little thicker, and won’t lose its shape in the oven. Thanks!
Hi, Mel!
Do you think these would work as slice and bake? There’s no way in heck I’m going to roll out dough (and not just because I don’t own a rolling pin) and go to town with cookie cutters. Hey, at least I own my laziness. Thanks!
Haha, that’s ok! I think they stand a good chance of working as slice and bake cookies, especially if the dough is chilled.
I have Star Wars cookie cutters that imprint the characters facial features into the cookie. Do you think they would still show after baking, or is it just the edges that hold their shape? Thanks!
Good question – I’m not sure. My guess is that those kind of details won’t be very pronounced after baking (vs using them on a shortbread or crisp butter cookie).
I use those Star Wars cutters all the time with a regular sugar cookie recipe and the features still show up great. No need to go for shortbread.
I looooove those high straight edges! I switched over to cream cheese sugar cookies for making my decorated cut-out cookies 2 years ago and haven’t looked back since!:) I picked up a great tip along the way: roll a portion of the dough out between two pieces of parchment paper and place it in the refrigerator that way…so easy to cut out shapes with the already flattened chilled dough. (be warned: I’ve only experienced spreading issues when my dough wasn’t chilled enough) I use a sugar glaze icing to get that beautiful royal icing look without the yucky taste/crunch.
Would you be willing to share the recipe for your sugar glaze icing that you use?
From iambaker: 1C powdered sugar (SIFT), 1tbs milk, 1tbs corn syrup, 1 drop lemon juice. More sugar for outlining/less for filling in (I use paste food coloring). Once decorated, I leave out overnight….yes, the cookie remains soft but now decorated cookies can be stacked for storage. Good luck!
I’m dying to try these and add a leeeeeetle bit of almond extract or vanilla….or maybe both!
Is this the type of recipe that you can just roll into balls and then sugar and bake them or must they be rolled out? Sounds delicious.
That’s a great question…and I’m not sure since I haven’t tried it. My guess is if you decrease the flour a bit, you could probably do that.
Would this recipe hold up ok to make cookie lollipops? I’m making heart shaped ones this weekend for neighbors. Also, is this recipe good for gift giving….meaning do they stay fresh tasting for several days? Thanks! If these won’t work, would your favorite sugar cookie be a better candidate? As usual, you rock!
Both cookie recipes would be perfect for all of the above, in my opinion. I haven’t ever made either as cookie lollipops, but I think they are sturdy enough (the classic sugar cookies maybe slightly more so).
8 sticks butter does that equal 2 cups? Isn’t 4 sticks 2 cups?
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Okay so I’m with you on the soft and creamy frosting… but! How do you pack/transport them for a function or a gift without them getting all mushed and messy??
I usually lay them out on coookie sheets and trays and even with soft frosting (especially if there are sprinkles), I will sometimes lay a piece of parchment paper on the first layer of cookies and gently place a second layer
Hi Mel,
The news letter says 8 sticks of butter…it should be 4 I think?
These sound terrific. Can’t wait to try them.
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Wouldn’t it just be 4 sticks of butter? 1 stick = 1/2 c., right? 8 sticks of butter would make some seriously decadent cookies. 😉
Love, love, love your recipes. Your blog is always my first stop when I’m looking for something new!
Haha, yes. As much as I love butter…that would be a bit over the top. Four sticks is decadent enough!
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Do you want to check your listing for butter… 2 cups would be 4 sticks. I love butter and all, but 8 sticks? Eight???
On a different note, we love the game Codenames! Thanks for your recommendation. I had never heard of it, and I LOVE games. We could be dangerous together… I’m just saying! We’ve played it a few times so far, with different groups, and each time it’s a HUGE hit. Love to play games…. love it… just love it…
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
So happy you love codenames! Honestly, it’s one of my favorite games ever…it’s ridiculous how much we play it.
I’m confused on the amount of butter for this recipe. It’s it 2 cups? Or 8 sticks? Because I think 2 cups is only 4 sticks.. But then you also have 16 oz which is also 8 sticks… Thanks!
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Mel, love all your recipes, but I’m a bit confused on this one. 8 sticks of butter does not equal 2 cups. I read through all the comments and haven’t seen this discussed. Maybe I’m missing something — but I’m going with 2 cups (4 sticks) today.
I’m making these to take to the gals at work. They look delish! Thanks again for all you do to help us look like awesome bakers.
The 4 sticks is right…way to stick with your gut feeling. It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Is 2 cups butter really 8 sticks? I have been using 4 all these years.
You are doing it right. Sorry for the confusion! It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4.
Hey Mel…I’m anxious to try this recipe (so close to Valentine’s Day), but am confused. Your recipe in saying hours in the prep time, etc. Do you mean minutes?
Also, 2 cups of butter is actually 4 sticks, not 8. Which is it. Sorry for the confusion, would you mind double checking the recipe for me?
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion! And the time is in minutes…hope that helps!
2 cups butter equal 4 sticks, not 8, right?!?
The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Are my calculations off? Is it really 8 sticks of butter? I thought it was 4 for 2 cups?!?
It was a typo that I caught right after the newsletter went out. The 2 cups butter listed is correct, but I’ve edited the additional info from 8 sticks to 4. Sorry for the confusion!
Hi Mel,
You mentioned in the CreameCheese eggless chocolate chip receipe that you made them eggless – could you explain what you replaced the 2 egg yolks with?
Thank you!
Hi Meera – it’s been years since I’ve made that substitution and to be honest, I’ve forgotten exactly how I did it, but I think it was the flax + vinegar + water replacement which you can probably try googling for more info. Sorry!
Hey Mel,
I actually tried it…for one egg yolk = 1 tsp baking powder, 1 Tbsp water and 1 Tbsp Vinegar. Looks like it worked 🙂 Lol…thank you.
I just made these this afternoon and must say that if a person is a cream cheese lover and a sugar cookie lover, this recipe may be Heaven for them! The cookie made up easily (the dough was a bit sticky for me but I use parchment paper to roll the dough out — I’m lazy and don’t love cleaning flour off my counter or rolling pin) and it was just fine. The cookies baked up to be quite tender — so much so that when I went to share a bite of one with my puppy, it broke into several pieces when she bumped it with her nose (which was okay since that kept her busy finding every bit of the cookie). These would not be good for shipping, but if a person is looking for a delicate cookie (not a traditional sugar cookie in my mind) with a clear cream cheese note, this one is for you! Thanks for sharing this recipe with us.
Im wondering if the recipe can be cut in half?? i’d really like to try it only in a half amount!
That should work just fine.
? I’m confused… Wouldn’t you use MORE flour in a humid climate and LESS in a dry one?
Kristen – Sorry the humidity note was confusing. Basically there is a 1/4 cup leeway in how much flour you need. Start with a little less than the recipe calls for and adjust accordingly until your dough is the right consistency. Good luck!
I made these for Easter at my in-laws’ and everyone loved them! My mother-in-law is an incredible cook and baker herself, so I am always so excited when I impress her, and I caught her sneaking a few. 🙂 My husband couldn’t believe that I made the (whipped cream cheese) frosting; he thought it was so cool that I could make a frosting that had that texture and flavor. Thanks!!
This cookie is the best sugar cookie in the world! My sister stalked a girl to get a sugar cookie recipe and the only difference between yours is hers has a half teaspoon of almond extract, a teaspoon of salt and a teaspoon of soda. The recipes taste the same. I’m not sure if you used to have your easy buttercream posted here as well, but you should. I love the whipped cream cheese frosting but not on these cookies. I used regular whipping cream and I’m sure it would have a better texture with heavy. I learned that if you want cream to hold its shape after it is whipped, use heavy whipping cream….it kind of turned soupy by the end (tutorial on cream?). Even so, everyone who had the cookies said they would prefer the buttercream (I use your quick and easy buttercream all the time so they know it well. Cream instead of milk makes the best frosting! Thanks Mel. I love sugar cookies and these are the best!
…the egg yolks do the job instead of having BP or soda in this recipe – neat, huh?…(have found this in many very old cookbooks/recipes that just use eggs or egg yolks)…
Hi Mel, I would like to respond to Jill H. comment on March 28, 2013 in hopes it helps her & other readers. Based on my experience in baking; I think the reason her dough was sticky is because her butter may have been TOO SOFT. This also can cause the baked cookie to fall apart. So, regardless of the 4 hours in the fridge, if the butter is too soft (meaning its broken butter); it will effect the TEXTURE of the cookie..any cookie for that matter. There’s a big difference between softened butter and room temperature butter. With softened butter you should be able to press gently on the stick of butter and leave an indentation in the butter. With room temp butter, the butter is brought to the temp of the room causing the stick of butter to flatten on its own by being out of the fridge too long, and this leads to a separation of fat solids and you end up with clarified butter which is broken butter. (picture melted butter with solids floating on top…this is the fat separating and it gets skimmed off the top leaving behind clarified butter.) So, don’t let your softened butter turn to room temp butter. I hope this helps.
I am thinking of using this delicious frosting for a layer cake that will be served at a party in a park. Do you think this would hold up out of the fridge for a few hours? I’m not piping any decorations, just frosting and adding sprinkles. Thanks!
Hi Jessica – as long as it’s not overly hot, the frosting should hold up just fine.
I was so excited to find this recipe to make heart shape cookies for my son’s engagement party! Well, I don’t know what happened, I followed the recipe exactly. The dough was not really soft…a bit sticky maybe. I chilled it for 4 hours. It rolled out okay & cut wonderfully, but did not cook up well at all; at the 1/4″ thickness, they still seem to be undercooked, even though I left them in for a bit longer than called for. The cookies are falling apart even though I’m handling them with kid gloves. What a disappointment…I won’t be able to use them.
Made cookies, turned out excellent. I received sooooo many compliments on how good they are. Thanks for the recipe. I did store them in my basement where its a little cooler but not as cold in fridge
Dana – it’s up to you. I store them at room temperature.
Are these cookies suppose to be stored in fridge when finished. Thanks
BTW, that rolling out tip I shared above DOES NOT work with this dough. Too soft.
AND these were perfect for our Christmas Eve cookie tradition. They were soft and delicious. So good that my husband offended his own mother by telling her that I was making the cookies this year 🙂
Thanks for another perfectly successful recipe!
Hey Mel!
Would you say full fat cream cheese only?And I never buy salted butter, so with unsalted do I need to adjust the salt?
And lastly, have you ever heard the OBB method of rolling out and cutting sugar cookies?
“When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out.”
I like this method because it saves me time and I don’t have to try to roll hard dough. I just lay the parchment on my baking sheet to chill. The cookies hold their shape well because they are cold. Just wondering if you have tried it
AND last lastly, can I just say you are amazing?! You inspire me! I love your recipes! Every one I try is delicious and crowd pleasing. Thank you for that! I know you don’t have to go to all of this work to share your recipes and experiences, but I REALLY appreciate it!
Merry Christmas!
Amanda – great tip. Thanks for sharing! I have used light cream cheese and it works fine but if you are going to go all out, full fat cream cheese is the way to go. It makes the cookies more tender. If you are going to use unsalted butter, I’d increase the salt by another 1/2 teaspoon. And thanks for such a sweet comment!
Ashley – refrigerating the dough overnight should work fine. Just take it out in time to soften up enough to roll out.
These look amazing! I’m pretty busy and need to make 75 sugar cookies for an event.. I was wondering if making the dough and refrigerating it overnight and then baking the cookies the following evening would ruin the dough?
Made these today & turned out GREAT! This is a keeper!
My mom makes these and I am not sure how much flour she uses but they are divine!!
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Just made these and oh! my! goodness! So good!!! Honestly, just amazing! Santa will be so happy! 😉
Anna – I use salted butter and I add the 1/4 teaspoon salt. I know using salted butter is kind of a no-no in the gourmet baking world but I guess that’s what I get for not quite being gourmet. 🙂 I don’t think they are too salty but if you are worried, you could cut the salt down to a pinch.
I so want to make these but I have a question about salt: do you use unsalted butter in this recipe? With your Aunt’s suggestion of adding 1/4 tsp. of salt, I was wondering if just using salted butter would do the trick, that is if salted butter isn’t already used. I just don’t want to end up putting in too much salt. 🙂
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I’m going to call on my inner Valley Girl and say OMG! These are slap yo momma good!
Thanks for sharing a recipe that is ‘da bomb!
Stacy – thanks for the laugh…glad you loved them!
You were not kidding Mel. These are the best. sugar cookies. ever. I have NEVER liked sugar cookies…until now. And with the whipped cream cheese frosting….divine.
Reyna – glad you loved these babies.
I’ve been searching for a good sugar cookie recipe that I can send for Christmas package to my out of state relatives. Do you think this recipe for sugar cookies is sturdy enough to withstand mailing? Does your go-to frosting recipe set up good the one without the cream cheese? Thanks.
Ela – these cookies are delicious but not very sturdy. I think this sugar cookie recipe would work better. Both of my sugar cookie frostings stay pretty soft. If you are looking to stack and ship these, you might try a royal icing recipe or something of that sort that hardens and sets up really well.
Hi Mel,
About how much does this make I just volunteered to make 120 cookies for my sons second grade class. Do I need to triple that batch or what or do you have a reciepe for sugar cookies that makes alot.
Hi Katie – this recipe for sugar cookies makes about 3 dozen so you could quadruple the recipe and get 120 cookies (or just make them smaller and probably get away with only tripling the batch). The white velvet sugar cookies make about 2 dozen per batch, depending on how big you cut them. Hope that helps! Good luck with such a big project!
I woke up this morning and thought “today I feel like making sugar cookie with the circus (my kids), I bet Mel has one…” Ta-dah! Here it is. I’m so hooked, it’s all so fabulous! Do you mind if I mention you on my blog? I’m going to have to start bragging about all the wonderful things we’re eating and I should give credit where credit is due 🙂
Steph – oh, so my house isn’t the only “circus” around? So glad to know that! And I’m thrilled these cookies made a fun day with your kiddos. I don’t mind at all if you give a shout-out on your blog. I’d be honored!
Sara – I love your adjustments to the recipe and am so glad that you liked this! Thanks for letting me know.
I just wanted to say thank you for this recipe… I used it to make valentine cookies for my daughters class and was quite pleased. I did make just a couple adjustments, replaced 1/2 cup white sugar with powdered and also added 1/2 tsp almond extract – but stuck with it other than that.
The no baking powder thing is amazing… must be something in the cream cheese.
perfect, thank you!
Ali – depending on how big your cookie cutters are, this is a pretty standard sugar cookie dough, and if you make average sized cutouts (3 inches), it will probably make around 3 dozen.
Maybe you posted this already and I missed it, but I was wondering how many cookies this recipe makes? I’m thinking of passing a plate or two around to neighbors and need to make sure there are enough left for me… I mean… for my family! 🙂
Thanks!
Jenn – glad these worked out for you and that you agree the frosting is to die for! Thanks for letting me know.
Melanie–made these today. Pretty impressive. Like you said, these are different from the sugar gems. I like the simplicity of the sugar gems, but these are pretty fantistic too! And yes, the frosting is so good!
Rachel – I’ve never had the cookies last long enough to store the leftover frosted ones. I usually bake up all my sugar cookies and freeze the unfrosted sugar cookies that I don’t think I will use. That way I can just frost the cookies as needed and leftover frosted ones won’t go “bad.” If you do have leftover frosted ones, I would probably store them in the freezer, due to the cream in the frosting.
Yum! These look great. Would you mind sharing a recipe for the frosting as well?
I am so excited about these cookies and the two icings! Now I know what my next splurge will be. 🙂
Jenn – that question is a toughie – I like the sugar gems for entirely different reasons. They have more of a sugary, tender consistency than these cookies. Both of the recipes are good so I can’t choose!
I absolutely love the whipped cream cheese frosting. I made your banana bars and also a carrot cake with this frosting. It is TO DIE FOR! Thanks for sharing!
I made these today for my kids to decorate Easter cookies and they are fantastic. I linked to your blog on mine, I hope that is alright. You have such a wonderful blog with the best recipes, I love it!
Ok, I’ve added my two favorite sugar cookie frostings. Both are delicious but the Whipped Cream Cheese Frosting will rock your world. And create the need for extra treadmill time. Sorry about that. Enjoy!Oh, and Danielle – I edited the recipe so the 4 and 3/4 cup flour is easier to decipher.
I’m trying these today and I know they’ll turn out perfect. Every recipe that I’ve used off of here has been great! Thanks for sharing your yummy recipes.
The cookies were very delicious and turned out really well. The baking soda/powder was not needed afterall. The cookies were very easy to frost, and they were a huge hit with all of the neighbor kids. Thanks for sharing, and I love your blog!
white velvet is a very apt name for these–they’re luxuriuos and completely lovely. very nice, melanie!
I love this recipe! The cream cheese really makes it special and different. Thanks! Love your blog!
I have been looking for a sugar cookie recipe… thanks! I would also like to ask you to share the frosting recipe.
I made these tonight. Although not an easy recipe (for me anyway). They are wonderful so far (I haven’t frosted them yet)I am taking them to a church ladies function tomorrow night. I’ll let you know how they are received. Of course we already know don’t we. 🙂
Hi Everyone – I’ll be posting the frosting recipe(s) shortly. Karen – I think these would be a little too soft to slice, but you might as well give it a try if you don’t like to roll them out. If you do, just chill them longer so the dough is very firm.
Angie – thanks for letting me know you liked these! I’m glad they turned out for you.
This is exactly what I have been searching for for Easter cookies! I have a question though – a lot of sugar cookie recipes call for baking powder. Is there something else that makes these cookies cook well without being too doughy (maybe the cream cheese?)? Or are they just so thick that they don’t need the leavening agent? Thanks! And thanks for the frosting recipes too!
Hi Melanie,
When you use your cream cheese frosting, do you refridgerate whatever you’ve frosted with it? Just curious with the cream cheese and the cream.
Thanks!
Rachel
I just finished making the cookie dough, and it turned out great. I am curious though…how come it doesn’t need baking powder, or baking soda? Thank you for sharing your wonderful recipes.
PS, what did you frost yours with? The frosting was yummy, too. I won’t think less of you if it was store bought, but I’d love to know if you have a special recipe for that, too.
What a name . . . and what a cookie! Yum-e! I love sugar cookies! These babies look like a keeper!
Brooke – thanks for checking back to let me know how the cookies turned out. I’m glad they were a hit!
These look so very delicious. I love how you decorated them Almost toopretty to eat, almost! Bet theyre delicious!
Amy – what a nice comment. Thank you! I hope the cookies turn out great for you!
I’m making these for a baby shower tomorrow and just have to double check something. It calls for 2 CUPS of butter, right? A whole pound? I’m so used to recipes calling for 2 STICKS that I’m a little nervous to get started without double checking. Thanks!
Hi Anne – I know it seems strange that there isn’t a leavening agent but it’s true. I don’t know the science behind baking, but I know somehow these work. They are definitely thick cookies and get substance from the cream cheese and butter (imagine that!).
I think any time is sugar cookie time! What a great way to introduce SPRING!!!
Your cookies look great can’t wait to try thanks for sharing. Love the cream cheese .
Angie – you read the recipe correctly. Although it seems like a lot (ok, it IS a lot) – it really is 2 cups of butter. These cookies aren’t for the faint of heart, that is for sure! They are buttery and soft and very delicious. Let me know if you end up trying them!
These look so delicious – is “velvety” redundant? Yum!
Do you store the cookies that you’ve frosted in the fridge? I’m sure they don’t last long…. 😉
I love sugar cookies anytime of the year! Will have to try this one. They are so pretty!
by…K@ Ashcroft – I hope the ladies at your church like them! If not, you could console yourself by eating them all, which is exactly what I would do. I hope they are a raving success!
Hi! These cookies look yummy! I am a new baker and this is probably a really silly question, but concerning the amount of flour…is it 4 and 3/4 cups of flour? Thanks!
Woohoo! Thank you so much for posting this. I have been searching for the perfect frosting recipe all morning and now I have found it! Thank you so much! Love this blog…
Sugar cookies have no season…they are 12-months a year 🙂I’d like your cookie icing recipe too.
I’m in. I will definitely have to try these soon! Sugar cookie season lasts all year long at our house too!
Maris – what is your email so I can find out more about the Drop In & Decorate activity?
I have been craving sugar cookies all day and these look so good to me right now. Thanks for sharing!
Hi Rachel – yes, I refrigerate the cream cheese frosting. If I want to frost cookies with it after it has been refrigerated, I let it sit at room temperature for about 15 minutes to soften up.
Those turned out SO pretty…love it!
Brooke – so how did the cookies turn out? I hope you liked them. To be honest, I’m not sure why the recipes doesn’t need baking powder or soda – if I ever find out, I’ll update the recipe!
I was so meant to read this today ! Taking the boys to school today, my Little Miss Princess asked if we could make PRINCESS cookies today…. well, looks like i know where I”ll be the rest of the day…IN THE KITCHEN !
Um.. so these are totally delish! David and i couldn’t stop eating them! Yummy Yummy Yummy!
These look wonderful and seem so easy. Will put them on my “must try” list as I am sure the kids will love them.
Jane – thanks for your comment. It was so nice and made my day, and of course I don’t mind at all if you link to this blog. I’m glad you liked these cookies – they are dangerous to have around in my house because I don’t have any self-control!
Now, I’m a big fan of your sugar gems. Are these better?
I’m so glad you put the recipe on your blog, because I ate them at the little party, and they were truly delicious, and very soft and yummy. Thanks…also, another request for the potato salad recipe from that luncheon…I know it’s not yours, but I hear you have the recipe to share…?!
You know how much I love sugar cookies. My favorite so far is a recipe you shared with me so I KNOW if you like these I MUST try them! Didn’t make any sugar cookies for Valentine’s so think I need to make some for Easter and these will be the ones! Thanks
They look delicious. I love sugar cookies anytime of the year. But I don’t like to cut out cookies. Do you think I could slice them instead? Karen Green
These are gorgeous! With your talent for decorating cookies, would you be interested in hosting a Drop In & Decorate gathering? It’s a non profit organization that encourages people to donate cookies to local charities, if you’re interested feel free to shoot me an email and I can explain more!
I am SUCH a sucker for sugar cookies. I will definitely be making this!!!
We eat sugar cookies year round as well. yours look very good. I’m going to save your recipe and put them on my to-list. Thanks for sharing.
I made these cookies today and they are amazing. I had made a different recipe yesterday and they were a pain to work with, but this recipe was easy to work with and delicious. Wow. Finally the perfect sugar cookie recipe. Thanks! Angie
Can’t wait to try this recipe but I’d love your frosting recipe as well! The frosting can make or break a sugar cookie and I’ve been on the hunt for a good one. Please share!
wow! it looks great! I will surely try making one of these.