White Velvet Sugar Cookies
These white velvet sugar cookies are the best sugar cookies ever. Different than other recipes, they melt in your mouth and are buttery soft!
Oh, white velvet sugar cookies. You kill me! Or in other words: I can’t stop eating you.
Sugar Cookies That Hold Their Shape
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.
Why These Sugar Cookies Are Unique
The texture of these sugar cookies are unlike any other sugar cookie I’ve ever had (and I’ve had a lot).
Thanks to the cream cheese, egg yolks, and lots of butter 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.
Sugar Cookie Dough
The dough comes together just about like any other sugar cookie dough.
Cream together:
- butter
- cream cheese
- sugar
- egg yolks
- vanilla
And then stir in the flour and salt.
If you’re wondering where the baking soda and baking powder are, it’s not a mistake! This recipe doesn’t call for any leavening agents like most other cookie recipes. (And I promise, they still turn out great!)
A quick chill session in the fridge, and you’re ready to rock and roll with those cookie cutters.
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.
Pro Tip: roll the sugar cookie dough at least 1/4-inch thick and then underbake just slightly and you’ll end up with the best sugar cookies ever.
How to Freeze Frosted Sugar Cookies
Did you know you can freeze frosted sugar cookies? They do unbelievably well frosted, frozen, and then thawed.
- Frost the sugar cookies
- Place them in a single layer on a baking sheet
- Freeze until firm
- Place the frozen cookies in a container between sheets of parchment paper (make sure to cover the container); return to the freezer.
- To serve, take the container of cookies out of the freezer and place the cookies in a single layer on a baking sheet or serving tray and thaw at room temperature for a couple of hours.
I rarely get fancy decorating 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.
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 is perfect for these white velvet sugar cookies.
White Velvet Sugar Cookies
Ingredients
- 2 cups (454 g) salted butter, softened to room temperature
- 1 (8-ounce) package (227 g) cream cheese, softened to room temperature
- 2 cups (424 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 ¾ cups (675 g) all-purpose flour
- ½ teaspoon salt
Instructions
- 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.
Recipe Source: cookies adapted slightly from my friend, Amanda Originally posted in March 2009; updated with new pictures + commentary + recipe notes.
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!!
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. 🙂
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!