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4.57 stars (569 ratings)Feb 8, 2017385
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 reallywell 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 isactually 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, areluxuriously 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 mayoffend 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 andso, so yummy, especially if you are after a super soft frosting.
For a more classic sugar cookie frosting, the fluffyvanilla buttercream frosting is perfect for these white velvet sugar cookies.
White Velvet Sugar Cookies
Yield: 36 Cookies (2 to 3 Dozen Depending on Size)
Prep Time: 2 hours hrs 30 minutes mins
Cook Time: 10 minutes mins
Total Time: 2 hours hrs 40 minutes mins
4.57 stars (569 ratings)
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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 edgesor 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.
Author: Mel
Serving: 1 Cookie, Calories: 219kcal, Carbohydrates: 24g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 127mg, Fiber: 1g, Sugar: 11g
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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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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posted on February 8, 2017 (last updated October 3, 2022)
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385 comments on “White Velvet Sugar Cookies”
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Laurie Verdugo — Reply
Have you ever made these in bars?
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Wendy Lester — Reply
I love this recipe and use it all the time. People go on and on about how great they are. I will not use another recipe! Thanks so much for sharing it!!
I have a question. Since these have cream cheese in them, how far in advance can I make these cookies? How long are they good for once decorated? Can you freeze a baked undecorated cookie?
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Mel — Reply
Hi Wendy, glad you love this one! The baked and cooled cookies can be frozen. I like to store them in flat tupperware-type containers and separate layers with wax or parchment paper so they don’t break (if stored on an uneven surface). If not freezing, these cookies should be stored in the refrigerator if it will be longer than 6 to 8 hours before they are served. They can be frosted and decorated and stored in the fridge for several days.
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Nepenthe — Reply
These aren’t cheap cookies to make, but they’re absolutely worth it when you could really use a treat. The cream cheese really kicks these up a notch, and they do indeed melt in your mouth. A full batch was way too many cookies at once, so I made a half batch and threw the rest of the precious butter and cream cheese in the freezer for later. I still ended up with 30 fairly sizeable cookies. I work slow when I bake, so the cut out cookies went into the freezer for a few minutes to firm back up before going in the oven, and they didn’t spread at all. Still trying to work out timings for not browning those edges though!
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clara cole huntzinger — Reply
I made these exactly as written. I’d say they turned out fine, except they taste like cream cheese . I suppose that was my fault not realizing that if they’re made with cream cheese they’ll taste like it. I really didn’t like the flavor.
I far prefer the ethyls sugar cookies from betty crocker -
Debbie — Reply
SO YUMMY and good thing it makes so many!
Do you have any tips for making thick cookies (like the one in your photo), every time my dough seems to spread too much and the shapes are no longer there should I chill the dough again after cutting out?
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Mel — Reply
Hi Debbie, yes, you could try chilling again or try maybe 1/4 to 1/3 cup more flour.
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Brynna H — Reply
I never make sugar cookies because I’m so picky about them! I hate working hard and then having a product I don’t much enjoy. Enter this recipe!! I will be making only this one from now on! Perfectly soft and holds its shape, just as advertised!
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Terry — Reply
These cookies are truly delicious!
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Sarah — Reply
Best sugar cookie ever. You have to let them cool completely or they break because they are soft. Don’t get too eager. Wait, they are worth it.
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Renee — Reply
Can this dough be frozen?
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Mel — Reply
I haven’t tried it, but I think it should freeze just fine.
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K — Reply
I have had this recipe for 40 years and it is the best cut out cookie recipe. I make them at Christmas.
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Lisa Sternad — Reply
This is the hands down best sugar cookie recipe, I am forbidden by my family and friends to use another.
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Renee — Reply
Ommmmmmg!! This is the absolute best tasting sugar cookie I have ever had!!! Now I just have to figure out way to prevent spreading…
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Mel — Reply
Hi Renee, try adding a bit more flour, that should help with spreading!
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Shauna — Reply
We love this recipe!! I never would have thought to use cream cheese in a cookie recipe, but ohh boy does it give the cookies a special flavor and soft texture. They stay fresh in an air tight container. Yes this is my fave go to simple recipe!
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Amber — Reply
FAVORITE cutout cookie recipe, probably favorite cookie recipe to be honest. Followed the recipe except I add a vanilla bean.
Right after I make the recipe I roll it out completely in between floured plastic wrap, specifically 1/4” using a Joseph Joseph Adjustable Rolling Pin, chill over night.
The next day I preheat the oven, I have my cutouts ready, including my baking pans lined with parchment paper or a silicone mat, I don’t have to do any rolling because it’s ready to go, last thing is I take out is the dough (after the oven is ready), I dip my cookie cut outs in flour, and immediately start working. The second the baking pan is lined with cut outs I bake 12-13 minutes. Roll the dough in a ball, lightly flour the plastics wrap, roll it in between the plastic wrap to 1/4” again, set it in the fridge or freezer to firm up.
After baking I set the pan off to the side while working on my next batch of cookies. Then I remove the entire silicone mat or parchment paper off the baking pan to a cooling rack to let them fully cool. I have never had a breaking issue OR spreading issue using this method.
The key is to work really fast. It took me a few years to figure how to bake cookies properly, yes, this recipe is quite sticky, but roll it out to your desired thickness right away, let it chill over night and move quick! SO good!
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Melanie — Reply
Perfect recipe! comes out perfect every time and always soft and yummy.
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Pamela — Reply
This was a fabulous recipe. I took about 1/3 of the dough and added some homemade raspberry jam to it then made pinwheel cookies. Devine. Thanks for sharing this recipe.
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Amie — Reply
These are the best cutout cookies I’ve ever tasted or made, and nobody who tries them can stop eating them – everyone wants to know why they’re so good!!! I’ve been making these for about 5 years and it’s made its way into my must-make cookie recipes right up there with the beloved German cookie recipes passed down in my family for generations.
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Brittany Wynthein — Reply
I made these cookies keto, with Almond flour, coconut sugar and took away a 1/2 stick of butter and they were still AMAZING!
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Mary — Reply
I made these cookies for the holidays, and they were delicious!! I will never make another sugar cookie recipe. Thank you!
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Rebekah Hunt — Reply
The absolute best sugar cookie ever! ❤️
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Connie L — Reply
Hi
I have made this white velvet sugar cookie recipe many times and it is a big hit. My challenge though is that the cookies sometimes brake too easily. I do tend to use larger and detailed cutters because I enjoy using them.
Anything I can do to keep these fragile heavenly cookies from braking so easily?
Please advise as I will be making them for the holidays
Thank you
CoNnie L-
Mel — Reply
Hi Connie, this dough is so unique in texture and a bit delicate that I’ve found the same thing happens if I use too large of a cookie cutter. I haven’t found a way to prevent that from happening.
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PENNIE P — Reply
WHITE VELVET.. Now I heard everything.
Unbelievable. -
Connie — Reply
I have made this recipe several times and this past time many of my cookies broke. I guess they were so soft the shapes may have been too heavy . How can I prevent these cookies from braking before I have chance to decorate them?
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Sandy — Reply
My go to sugar cookie recipe. I make decorated cookies for grandkids’ birthdays and for kids of a few friends and they love them! They can be a bit fragile but oh so yummy!
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Kim F. — Reply
This is my go-to sugar cookie recipe. I make the dough and my girls take over with rolling, cutting out shapes and frosting. I use my favorite buttercream frosting and get many compliments on these cookies. Make sure to make them thick enough. They don’t spread much while baking so I make many per sheet.
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Marcy Grote — Reply
So how thick do you roll the dough?
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Connie — Reply
It’s a hit with friends and family . My only problem is that the cookie is so soft that larger cookies brake before I can ice them. Anything over 3” or with a lot of details are too fragile. Any advice or tips would be very appreciated and helpful
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Mel — Reply
Hi Connie, I have found with this recipe that it’s best to make smaller cookies.
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Leigh — Reply
Would these cookies work as a drop cookie?
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Mel — Reply
Unfortunately, I don’t think so.
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Summer — Reply
These cookies were SO SO good! They were soft and perfectly not to sweet, but just enough. Though it was good, I would probably prefer a different frosting – I’ll try your buttercream frosting next time. It was just a little too soft or liquidy and I wonder how it will set up overnight as I hope to package up the cookies to take to neighbors.
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Ashley — Reply
How long will the dough stay in the fridge unbaked
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Mel — Reply
Probably 1-2 days.
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Lucia — Reply
can this recipe be made into a bar cookie instead of cutouts? thanks
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Mel — Reply
I’ve never tried that so I’m not sure – sorry!
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Michelle — Reply
These are hands down THE best sugar cookies EVER!!! Thank you for such a quick, easy and yummy recipe!
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Sandra — Reply
I make these cookies often… as they are so good, people actually think they’re shortbread!
I do have one question, could these be made as a chocolate sugar cookie? If so, how much cocoa would I have to add to this recipe without ruining the recipe? Again, love this cookie-
Mel — Reply
Hi Sandra, I haven’t tried adapting this recipe to chocolate so I’m not sure – sorry!
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Sheri — Reply
My family LOVES sugar cookies!! I live at 7182 elevation. What adjustments would you recommend? Thanks so much!!!!
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Mel — Reply
I don’t live at high elevation so I’m not sure but sometimes you need to add a bit more flour at extremely high elevations.
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Shirley — Reply
My dough is always too sticky. Not enough flour?
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Mel — Reply
You could try adding more, but take care not to add too much. Does the dough stiffen up once refrigerated or is it too sticky to work with right out of the mixer?
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Connie — Reply
I am making these cookies end of this month (August) for my nieces graduation party and need to know if I should use Unsalted or Salted butter. Please advise ASAP.! I have made these and they were a hit.
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Mel — Reply
I use salted butter
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Eileen Daudelin — Reply
I use a variation of this recipe, I use lemon emulation instead of vanilla extract.
I made a few other adjustments to cream cheese and flour amounts, removed salt and added baking powder. People can’t get enough of them.
I am also a royal froster not a buttercreamer.
My one question is have you had any success in freezing the dough?
Could you send me an email with your suggestions please.
Thank you
Eileen-
Mel — Reply
I haven’t tried freezing the dough for this recipe – sorry!
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Andeen R — Reply
My husband loves lemon..could you please share your adjustments? Thanks
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Alyson — Reply
How long do these keep for if they are kept in an air tight container or bag?
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Mel — Reply
I like to refrigerate them – they’ll keep for several days.
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Shirley — Reply
My dough is always too sticky for cut outs. What am I doing wrong?
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Mel — Reply
You can try adding a bit more flour (either to the dough or on the counter when rolling). Also make sure the dough is pretty well chilled before rolling out.
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Lindsey — Reply
Can you make these into “rolled” sugar cookies rather that “cut out” sugar cookies? Like, roll the dough into individual balls and then roll them in sugar and bake? I’m wondering if they would spread or cook as a ball.
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Mel — Reply
I haven’t tried so I’m not sure – sorry!
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Kim Feighner — Reply
I would roll into 3″ logs and then after chilling make slice and bake variation.
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Miriam — Reply
Never really cared for sugar cookies until this recipe! Fantastic, forgiving dough….even when making cookies with eight little kids obsessed with rolling…and rerolling scraps. Over. And over. And over again!
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Jamie — Reply
I accidentally messed up twice… First batch, the dough looked to dry. Realized i forgot to put the other two sticks of butter. Not sure how to salvage that. But it’s in the fridge overnight.
Second, i added the first cup of sugar to the flour and added the second cup to the liquids. Still combined it all but no idea what’s going to happen, do you!
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Brittany R — Reply
Favorite cookies ever! How long are they good for frozen?
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Mel — Reply
Well sealed, they’re good for a couple of months.
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Marianne — Reply
How can I make this chocolate? This cookie is amazing! I’d love to make a chocolate version but not sure how to swap out the flour for cocoa. Thanks in advance for any advice!
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Mel — Reply
I haven’t tried that so I’m not sure – sorry I’m not more help!
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Lana Johnson — Reply
I’ve always flopped at making cut out sugar cookies, but decided to give this one a try. They turned out amazing! They not only tasted good, but they looked great, too. I made them for Christmas and gave little tins to friends and neighbors filled with these cookies and your “no fail” fudge. My 10 year old son enjoyed helping me decorate and eat many of them. Thank you so much for all of your wonderful recipes. My family thanks you, as well.
Have a blessed New Year Mel! -
Sheri — Reply
So very good! The perfect sugar cookie!!
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Lisa — Reply
I really wanted to love these sugar cookies and the fluffy frosting but I just couldn’t. I found that the cream cheese flavor was just too intense when you added the cookie + frosting. I also found if I wanted the cookies to last longer then a day that they had to be refrigerated. If I packed them in an air tight container on the counter, the frosting softened up and the cookies got soggy after about 24 hours.
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Felicity — Reply
I used lite cream cheese because it’s all I had on hand and King Arthur measure-for-measure gluten free flour. They came out perfectly! Chilled the cutouts for about 10 min before putting them in the oven and they held their shape perfectly. Delicious!
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Brittany R — Reply
Favorite cookies ever! How long are they good for frozen?
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Alyssa — Reply
So delicious!!!!! But my cookies were really greasy on the bottom after I baked them…any idea what I did wrong?
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Mel — Reply
Do you think they needed more time in the oven? Did the texture in the middle of the cookie seem underbaked?
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Alyssa Schnatterly — Reply
Maybe that was it…I was so worried about over baking! I’ll try it again! Nevertheless, they were still sooooo good!! Thank you!
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Felicity — Reply
Have you tried these with lite cream cheese? I have a box in my fridge and would love to not have to go to the store 😉
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Mel — Reply
I haven’t – sorry!
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Danielle Collica — Reply
Any ideas about making these with gluten free flour? We LOVE these but my husband was diagnosed with celiac this past summer 🙁
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Mel — Reply
I haven’t tried gluten-free flour in these but I wonder if a cup for cup type blend might work?
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Danielle — Reply
I’m gonna try it! I will let you know how they turn out. It’s worth a shot even if they are half as good they will still be delicious!
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Danielle — Reply
Making them gluten free came out amazing!!! A little more delicate but they are still sooo good! I used Bobs Red Mill 1 to 1 Gluten Free Baking Flour.
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