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.
These are AMAZING cookies! I agree about royal icing! It’s too hard. I tried a frosting that semi-hardens but I still could not stack them or pile them on a platter. So I may just try your buttercream frosting since the other didn’t really work anyway.
QUESTION: I’ll be making and freezing these. Do you have a preferred method to thaw them when ready for frosting? Thank you! Thank you!
I just thaw in the fridge or on the counter – super easy!
These exceeded my expectations! Every bite is dreamy…and I have yet to frost and decorate them! I rolled dough to 1/2” thickness and baked as you advised by checking them (versus relying on a timer). I confess augmenting the recipe with 1/2 teaspoon of almond flavoring. I used large cookie cutters — each cookie will be a Secret Santa gift to my 40 employees. Thank you for sharing your world class recipes!
Any suggestions here? I’ve made this recipe twice, and while I LOVE the taste and texture of the cookies, they do not hold together for me me after baking. Some fall apart as soon as I take them off the pan, some fall apart when I pick them up to decorate, and anything that survives past that point breaks apart when someone picks them up to eat. Again, I loved the flavor and texture so I’d like to try and make these work if I can, just not sure what I need to change. I roll mine quite thick so thinness isn’t a problem.
Do you think they are baking long enough? Do the cookies hold their shape (in the cookie cutter shape)? I’m wondering if a few more minutes baking time would help?
Maybe so on the cooking time? They are holding their shape perfectly, they just don’t hold together. They are SO delicious though that I keep trying to figure something out. lol!
Definitely do not give up. 🙂
I baked mine (on a nonstick silicon baking mat) until I could see a barely-golden-brown edge. The bottoms of each cookie are barely golden while the sides and tops of the cookies remain pale. My dough is 1/2” thick and I used a 4-5” cookie cutter for a large thick cookie. After baking 10-12 minutes, the outside is firm (but not crunchy) and the inside is heavenly moist (but not fragile or crumbling). Best wishes!
My dough is very stick it seems, is that normal?
Is it sticky after refrigerating?
These cookies were delicious.’ One person said these are the best cookies I’ve made
Hi should I be using salted on unsalted butter?
Urgent please advise soon as possible
Do I use granulated sugar or confectioners sugar in dough?
The recipe calls for granulated sugar.
I made these cookies for my family and they were absolutely decadent. They tasted as if a butter cookie and a cheesecake were combined. The kids and my hubby loved them!!! We had a big cookie decorating party and it was a smash hit!…thank you so much for this recipe!…it was amazing! 🙂
If you want to make these ahead of time is it better to cut out shapes and freeze then bake when ready or bake and freeze? How long can they last frozen?
I’ve only ever frozen them once they’ve been baked (works great). They can last several months in the freezer if well sealed.
These cookies are so delicious! My customers are loving the change!
What is the shelf life of these cookies?
They can be frozen for several months and stay fresh in the fridge for up to a week.
I have making these cookies for over 20 years and know that these cookies can be kept in an airtight container for about 6 weeks and they’re still good. Yes, 6 weeks. We make them every year the week of Thanksgiving and we are still eating them for New Year’s day.
We are in LOVE with these delicious cookies! Thank you for sharing.
These cookies are amazing! I make cookies all the time, of every variety but always just rolled into balls or drop cookies. This time I wanted to try my hand at using cookie cutters and this recipe was flawless for that. I halved the recipe and got approximately three dozen cookies of various sizes (shaped like stars). I took other reviews advice and doubled the vanilla. I chilled the dough overnight, and after leaving it on the counter for 15-20 minutes and using the confection sugar on the rolling pin and the baking mat (Oudisen Silicone Pastry Mat Baking Mat Non-Stick Non-Slip Extra Large), the dough rolled out flawlessly. I didn’t have any issues with stickiness or crumbliness; it was a perfect dream for a first timer at rolling and cutting dough. I did pop the cutouts into the freezer for a few minutes, as others mentioned, to help keep the shape. The dough and the cookies tasted heavenly and were absolutely perfect.
I really wanted to use your whipped cream cheese recipe, but couldnt once I read your notes on it being too soft to stack (3 dozen unstacked cookies would be hard to transpot to the party 🙁 ), but I look forward to trying it for my next party at my house. I did use the sugar glaze recipe suggested by iambaker for the hardening icing, and it was a breeze to decorate, firmed up nicely without being super hard, and complimented these yummy cookies wonderfully.
Thank you so much for this recipe, you gave me cookie-cutting confidence!
P.S. I also made your s’more cookies for the same event and they received many good comments as well.
Fabulous review, Serena! So happy you enjoyed this recipe!
I added a splash of almond extract, and it made the recipe perfect.
I made these cookies for a high school graduation. HUGE hit. I have never done rolled cookies and there were a breeze to do! Everyone LOVED them! Thanks for making me look good!
What baking time would you recommend for 8mm thickness cutouts?
I’d follow the recipe and add another minute or two if needed.
These were so good. They kept their shape and were so delicious even without frosting. I think if they’re thick enough they might be able to have royal icing, but they could definitely have cream cheese icing.
These are absolutely delicious! I followed the recipe exactly how is! Chilling the dough is a must. I love that they held their shape when cooked too. I used a simple glaze with lemon flavoring and they were excellent!
I made these for Easter. I followed recipe and instructions EXACTLY. these cookies turned out AMAZING. Family and friends went bananas over them. Immediate requests for the recipe. These cookies are everything you say they are in this blog post, and more. My search for the best sugar cookie is over. THANK YOU ETERNALLY for sharing this recipe. I used a confectioners sugar/milk/corn syrup/extract glaze and they were so easy to decorate. No broken cookies. I cannot thank you enough for sharing this recipe.
Love this recipe ! I use it all the time -I was wondering how you thought the frozen baked shapes? Do you thaw them in the refrigerator or on the counter. Thanks so much for the help and for the recipe it’s a family favorite of mine
If I’ve baked the cookies and then frozen them, I just let them thaw at room temperature.
Love this recipe . I’ve made many different flavors and am trying strawberry today . (Swapped out strawberry emulsion for the vanilla ) I just make a quick royal icing as well , I’ve done blackberry icing as well as pear , both with vanilla cookies , delicious . I’m doing champagne icing with the strawberry cookies , can’t wait for them to be done !
These cookies are pure magic!!!! I’m always disappointed when I eat any other sugar cookie now. So glad I found this recipe it is my go to for sugar cookies!!!
This recipe is complete GARBAGE for cutouts. Taste is great, HOWEVER YOU ABSOLUTELY CANNOT GET ANY SHAPE TO NOT BREAK. I have tried every shape I have and they ALL crumble or break as I rake them off the cookie sheet. Total waste of time and effort. And as a mother of small children wasted time and effort is heartbreaking.
Sorry this recipe didn’t work out for you, Kelsey. I’m not sure why your cookies are breaking apart after baking. Are they cooling before being transferred to a cooling rack?
I have made this recipe over a dozen times and each time was a success!!! The cookies came out perfect. We’re the cookies possibly not cooked all the way?
The problem may be that you “rake” them off of the cookie sheet. Every cookie is fragile when warm. Gently move them to the drying rack to cool with a thin spatula. They won’t break!
How long can they sit out. I would like to use for royal icing, so I wasn’t sure if they could sit on counter for days.?
I think they’d be fine at cool room temperature for a day but longer than that, I’d refrigerate.
Definitely chill the dough thoroughly. And u must work quickly once u take the dough out of the fridge – it gets sticky fast. Do NOT overbake or brown these cookies and they will be perfectly soft and tender.
Can you tell me why you did not put any leavening in this recipe?
It’s just a different style of sugar cookie recipe. 🙂
I made these for Christmas this year, I about eat the entire batch! Soo good, these are my go to sugar cookies!
Also, Can these be made with almond flour?
I haven’t tried that so I’m not sure…sorry!
Amazing. Had to feeeze some so I would stop eating them. I sprinkled coarse sugar and a touch sea salt before baking and skipped any icing. GREAT!!
Do you think these would hold the imprints of a cookie stamp. I got some pretty stamps for Christmas and have been looking for a good recipe to try them out.
That’s a great question – I’m not sure, I haven’t tried it so I can’t say for sure, but it’s definitely worth a try!
Love this recipe! I was wondering if you can make a chocolate version of these? If so, how much cocoa powder would you use?
I haven’t tried to make these chocolate so I’m not sure – sorry!
You just switch out 1 cup of flour for 1 cup of cocoa powder.
Can you use Mascarpone in place of the cream cheese, it’s all I have on hand…. 🙂
Yep!
Hi I made these and the texture was soft and delicious. I actually used royal icing and tastes perfect. I was wondering if you could switch out the extract to change up the flavor of the cookie? Any ideas ? Thank you so much for my new go to Christmas cookie recipe
Yes, I’m sure you could change up the extract flavor! Maybe almond or even lemon?
This is absolutely the best sugar cookie I have ever made!
If you are looking for sugar cookies, this is not the recipe for you. The cookies turned out fine and taste fine but they are butter cookies not sugar cookies. I was leery when I saw how much butter the recipe called for but I tried them anyway. Disappointment they are not sugar cookies.
I’d have to agree with you- it’s not a bad cookie, but it is deceiving to call them sugar cookies. More like a soft butter cookie.
And to add ‘White Velvet’ to that mess….
What’s with this ‘Velvet’ craze and how can a sugar cookie possibly be called “White Velvet”… (Just add velvet to any recipe and then it’s an instant hit?)
Unreal
Will this recipe work at an altitude of 7180? If not, what adjustments should be made?
Thanks!
I’m not sure, Sheri – I’ve never made them at that altitude. You might try googling high altitude adjustments for sugar cookies to see if there’s any advice!
Yum!!! These are AMAZING! I cant wait to make more for my Christmas party. Also, please share some of those 3000 cutters. I have 5. Lol! Thank you for your recipe!
These cookies are better the next day after they sit. I did no like them as much the first day but by the second i could really taste the butter. Now I will ice them and see just how great they are!
Do you make these with salted or unsalted butter? Not sure if that’s a dumb question or not. Can you tell I don’t bake? Haha.
I use salted butter 🙂
I am having a cookie sale in a couple weeks. I made white velvet cutouts and decorated them with royal icing. They are individually rapped and in a large storage containers. Will they be safe to eat after sitting out a couple weeks.
Why do my white velvet cookies keep breaking
Do I have to cut out or can I leave round to save time?
I’m not entirely sure what you are asking – I’ve always used this recipe as a cut out sugar cookie recipe vs a drop cookie recipe.
Could this recipe be cut in half or would it not turn out? I want to give them a test-run before Christmas haha still looking for THE perfect cut-out cookie.
Yes, this recipe should be fine if cut in half.
The only issue I found is the salt is not nearly enough for a recipe of this size if using unsalted butter. I upped mine to 1/2 t and will probably do a full teaspoon next time. If that’s too much, I’ll settle on 3/4 t. This makes sense if you assume there’s about 1/4 t in each stick of butter.
I was looking for a cookie recipe that worked well for thicker cookies. These are perfect, so delicious and tender. I used the Best Vanilla Buttercream Frosting. So good, made cookies for Thanksgiving cutouts. I didn’t use bags for these just frosted them but for Christmas will try using tips.
I used this recipe to make baby shower favors to change things up from my usual sugar cookie recipe, and they were a really big hit. People loved the softer cookie and the slight tang of the cream cheese.
Just made these cookies as a trial run for trick or treaters. Cut out rounds, frosted with orange buttercream, creamsicle flavor, covered with black & orange jimmies. Very successful!
So it’s a good cookie to freeze? I’m looking to make a bunch at once for the fall.
Yes, I have frozen these cookies before with good success.
Hi, what is the shelf life for these cookies at room temperature? I’m curious because of the cream cheese in it.
Probably a day or so at room temperature, but they can be stored in the refrigerator for a few days.
Would these fall apart/break if I used Royal icing and then heat sealed them for gifting or are they sturdy enough?
They are slightly more delicate than a more traditional sugar cookie, but if you cut them thick, they’ll probably be ok!
I was also wondering about if they are great sealed how long they would last for?
I meant heat**
Are you freezing them? If so, they should last several months.
I want to make the dough cut them into the shapes i need and then freeze them? how long will they last for in the freezer and can I bake them from the freezer if so for how long? Also if i heat seal them after they are baked and decorated how long will these last for?
Hi Dana – you’ll have to experiment as I haven’t frozen the cutout shapes before baking. I’m guessing you’ll want to add 2-3 minutes to the baking time.
How long are these good for at room temperature?
Hi Dana – you’ll have to experiment as I haven’t frozen the cutout shapes before baking. I’m guessing you’ll want to add 2-3 minutes to the baking time.
Delicious! Just the type of recipe I have been searching for! Thank you 😀
I’ve searched and searched for a sugar cookie recipe that’s easy and perfect for cut outs. This is it!!! I don’t care for a hard cookie I like them soft and chewy so these are perfect! I doubled the batch because they were gone so quick the first time I made them!