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.
I made these but they didn’t hold their shape. I actually went over them with my cookie cutter when they were still warm for a clean cut. Any idea of why they would have done this? I love these cookies and really want to use this recipe again.
Thank you,
Kelly
Place in the freezer for a couple minutes before baking. This will help retain the shape.
Tried this recipe to make Easter egg cutouts. They are wonderful. Mine were just a tad lightly golden on the bottom, but still perfect. Frosted with pastel buttercream frosting and they are a hit.
Just made a batch. Added a little more vanilla and they were great! Chilled the cutouts before baking and they definitely held their shapes. Thanks!
I just posted that mine didn’t hold their shape and just saw your comment. Wondering if I should have chilled them before I put them in the oven. How long did you chill the cutouts for?
Thanks,
Kelly
You could try chilling the dough for a couple hours OR adding just a bit more flour (1/4 cup or so).
do you mean chill the cutouts? My dough had been wrapped up and chilled in the fridge for a few days. The extra flour won’t dry them out, will it? Thank you for the advice. 🙂
Yes, I was thinking chill the cutouts if they are still spreading. An extra 1/4 cup flour won’t dry out the dough, but it might help the cutouts hold their shape if that’s been a problem.
These are amazing! Seriously, the first rollout cookies that I have not ended up so frustrated at that I want to throw away. They came out perfectly and were delicious. Win win
Love these! I double the amount of vanilla and they are perfect! I am also a soft and creamy frosting kind of person but I recently tried them with a glaze (not a fan of royal icing either) for Christmas and they were gorgeous AND tasted great!
Made these delicious cookies today and I am wondering if they need to be stored in the fridge with the cream cheese? Also, do they freeze ok-before/after frosting? Love your blog!!
Hi Ruth – these cookies freeze great (I’ve only ever frozen them before frosting). The cookies themselves, once baked, are fine at room temperature OR in the fridge. 🙂
Can you freeze the dough? For how long?
It should freeze pretty well – I’d say 1-2 months (well-covered or wrapped).
Fat is key to heaven.
I made these this weekend and they were amazing! I am planning on making more soon! They are great without frosting too.
We LOVED these cookies! The cream cheese was such a nice touch and made for an incredible twist on regular cutout cookies. BRAVO! Made them last weekend with your sugar cookie frosting recipe… Will make them again!
Dough seems great but I made two batches and neither will roll out. Too sticky, no matter how cool I make them. Going to try and bake as a drop cookie but disappointed not to have any Christmas cutouts this year.
We made these today and they turned out well! The dough was easy to work with and they held their shape very nicely while baking. Next time I will try your classic sugar cookies to compare the two. This made tons of cookies for me…between 4-5 dozen. Thanks for a great recipe!
This is the Taste of Home recipe (published 1997), with like 1/4 cup flour added. They , didn’t hold their shape at all even when chilled after cutting. They taste okay, deffo not the best sugar cookie I’ve had. Unfortunately they’re a bit pasty and doughy. I’m glad so many others have found enjoyment in them
This looks like a wonderful recipe. I’m at a high altitude, 6,800 ft. May I ask at about what elevation this recipe was made for (to see if I need to adjust it for mine)? Thanks!
I’ve made it at 6,500 feet and also now where I live (2500 feet). Hope that helps!
My family loved these cookies they asked me to make them for a party.. 150 cookies I have to make lol that’s like 8 batches jk
This is my all time favorite go-to sugar cookies! Amazing. Must try it if you haven’t already.
these were perfect!!! soft, almost flaky – the best sugar cookie. finally found my go-to recipe
Mel, you were totally right. I can’t stop eating them. Thank goodness for children and spreading the wealth around. I’m relieved and so terribly sad to see the end of the dough. Thank you for such yumminess!
I made a small batch of glaze icing and iced just two cookies to see how it went. Went pretty good. I used milk i the icing. I put the cookies in the refrigerator and now they have white splotches on them. I read somewhere that the milk causes the white splotches. It is recommended to use water instead of milk. I will try that next.
I made these cookies tonight and they came out pretty good. I had to keep refrigerating the dough. It kept getting sticky and soft. I put the dough in the freezer one time and that worked the best because the dough was really cold and held together. I had my husband taste a small piece and he thought they tasted great, but on the sweet side. I used a number “1” cookie cutter and I plan on icing the cookies. Our grandchildren (twins – boy and a girl) will be turning one in a week and these cookies will be favors for their party. Thank you for sharing this wonderful recipe. I made a half batch and it made 36 cookies.
OMG!! I just made these amazing cookies last night!! And they are a huge hit!! I made a half batch because I was nervous about exactly how much everyone says it makes. I rolled it thick like you do and I ended up with 3 dozen & the family census was the thicker the better! They kept their shaper beautifuly! The only thing I did different is the frosting, I have a wonderful hardening icing that is yummy that I got off of Pinterest. I am making a whole batch today for work!! Thank you!!
What is a delicious hardening frosting recipe for cookies?
I don’t have a great one for that – I think most royal frostings that harden super stiff are kind of gross, so I prefer soft frosting.
Cris, please provide the “wonderful hardening icing” recipe you referred to in your review of Mel’s White Velvet Sugar Cookies. Thanks, Lynn
Hello Chris,
I just read your comment & was wondering if you would be willing to share your YuMmY hardening icing recipe you found on Pinterest? I would like to make these cookies & use that icing. Please and Thank you
How long would these stay fresh in the freezer for? Thanks!
Several months if they are wrapped tightly.
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.
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!
Marcie, what GF flour do you use? I’ve been looking for a good substitute!
I’ve also made then gluten free several times. Celiacs and gluten-eaters both love them! Even as a chocolate lover, I really enjoy these cookies.
I weigh my flour, Bob’s Red Mill 1 to 1, and use 665 g for this recipe (I use the conversion of 140 g of gluten free flour to 1 cup of regular flour.) I also add 1/4 cup of unsweetened applesauce to make sure they are moist.
I have tried cooking them for varying lengths of time, and 13 minutes, when they are just starting to brown, yields a cookie that stays soft but doesn’t break. I made cookies decorated with royal frosting and they stayed soft for 5 days even after cooking them for longer. If I cook them for less time, the cookies tend to break easily while decorating but they still taste delicious!
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)
Unsalted or salted butter? I typically use unsalted but recently read a recipe that used salted butter.
I always use salted butter
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).