White Velvet Sugar Cookies Recipe

If you’re searching for a new classic to add to your cookie repertoire, White Velvet Sugar Cookies are the creamy, melt-in-your-mouth treat you never knew you needed. Imagine biting into a cookie that’s the perfect blend of plush, pillowy softness and subtle sweetness—a dessert that’s as elegant as its name. With a delicate crumb, whisper of vanilla, and the rich tang of sour cream, these cookies are destined to be the first to vanish from any cookie platter. Whether you’re bringing them to a holiday swap, treating yourself on a cozy afternoon, or sharing with friends, White Velvet Sugar Cookies always leave a lasting, delicious impression.

this Recipe

Ingredients You’ll Need

The beauty of White Velvet Sugar Cookies is how a simple set of pantry staples transforms into something truly luxurious. Each ingredient plays an important role in delivering incredible softness, balanced sweetness, and signature “velvet” texture. Here’s what you’ll need, plus a few helpful tips for best results:

• Unsalted butter (1 cup, softened): The secret to a rich, tender crumb and irresistible buttery flavor—make sure it’s soft but not melted!
• Granulated sugar (1 ½ cups): Supplies sweetness and structure, plus helps those beautiful crackly tops form.
• Egg (1 large): Binds everything together for cookies that hold their shape yet stay supremely soft.
• Sour cream (1 tablespoon): Adds that signature velvet plushness and the tiniest tang to balance the sweet.
• Vanilla extract (2 teaspoons): Makes the cookie dough fragrant and rounds out the flavors with dreamy, aromatic warmth.
• All-purpose flour (2 ¾ cups): Provides sturdy, soft structure without weighing the cookies down.
• Baking powder (½ teaspoon): Lends gentle lift, helping the cookies puff just so while baking.
• Baking soda (½ teaspoon): Teams up with the sour cream for that ultra-tender, melt-in-your-mouth crumb.
• Salt (½ teaspoon): Balances the sweetness and brightens the overall flavor—never skip it!
• Cornstarch (2 tablespoons): The not-so-secret ingredient for extra soft, pillowy centers.

How to Make White Velvet Sugar Cookies

Step 1: Prep the Oven and Baking Sheet

Let’s kick things off by preheating your oven to 350°F (175°C) so it’s perfectly hot when you’re ready. Line a large baking sheet with parchment paper; this little trick guarantees that your White Velvet Sugar Cookies slide off easily and bake up with golden, lightly crisp bottoms.

Step 2: Cream the Butter and Sugar

In a large bowl, combine your softened butter and granulated sugar. Using a hand mixer or a stand mixer fitted with a paddle, beat them together until the mixture is super light, fluffy, and pale—about 2–3 minutes. This process traps air and sets the stage for the cookies’ luxurious texture.

Step 3: Mix in the Wet Ingredients

Beat in the egg, then add the sour cream and vanilla extract. Keep mixing until everything is very well combined. The dough should look creamy and unified, with no streaks of egg or butter. The sour cream here is a game-changer for that signature White Velvet Sugar Cookies softness!

Step 4: Combine the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cornstarch. Mixing the dry ingredients on their own ensures even distribution, so every cookie gets the perfect rise and consistency.

Step 5: Bring Everything Together

Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until a soft, uniform dough forms. Don’t overmix—this helps keep your cookies oh-so-tender. Your dough should be soft and easy to handle, not sticky.

Step 6: Shape and Bake

Scoop tablespoon-sized portions of dough (a cookie scoop works wonders here!) and roll them into smooth balls. Place them 2 inches apart on your prepared baking sheet and gently press the tops to flatten slightly. Bake for 9–11 minutes, just until the edges look set, but the centers are still soft and not glossy—this ensures that classic tender “velvet” bite.

Step 7: Cool for the Best Texture

Let the cookies cool on the baking pan for 5 minutes before transferring them to a wire rack. This brief rest lets them set up without becoming dry. Once cooled completely, your White Velvet Sugar Cookies are ready for their moment in the spotlight!

How to Serve White Velvet Sugar Cookies

Garnishes

Dress up your White Velvet Sugar Cookies with a dusting of powdered sugar for that snowy, dreamy finish, or drizzle over a simple vanilla glaze for a glossy touch—either way, the extras only make them more irresistible. You can even add a few festive sprinkles on top if you’re celebrating a special occasion.

Side Dishes

Pair these cookies with classic accompaniments like a cold glass of milk, a steamy mug of hot cocoa, or dark roast coffee for a balanced treat. They’re also wonderful alongside a bowl of fresh berries for a fanciful dessert platter, adding a delightful pop of color and tartness.

Creative Ways to Present

Stack White Velvet Sugar Cookies in a rustic tin lined with parchment for nostalgic gifting, arrange them on a tiered dessert tray with other cookies, or sandwich them with a swipe of lemon curd or vanilla buttercream for a showstopping twist. Edible flower petals or gold leaf add an elegant touch for parties or teas.

Make Ahead and Storage

Storing Leftovers

After cooling, store your cookies in an airtight container at room temperature. Thanks to the sour cream and cornstarch, White Velvet Sugar Cookies stay fresh and beautifully soft for up to 5 days—if they even last that long! Tuck a slice of bread in the container to help maintain optimal softness.

Freezing

White Velvet Sugar Cookies freeze like a dream! You can freeze the baked cookies layered between parchment in an airtight container for up to 2 months. Alternatively, freeze unbaked dough balls and bake straight from the freezer, just adding a minute or two to the bake time.

Reheating

For that just-baked softness, pop a cookie in the microwave for 5–10 seconds. If reviving several at once, warm in a 300°F (150°C) oven for a few minutes—just until they’re soft and fragrant again. Be careful not to overheat, or they might dry out.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter! Just reduce the added salt in the recipe to a pinch, as this will keep your White Velvet Sugar Cookies perfectly balanced without becoming overly salty.

Why do my cookies turn out dry or hard?

Overbaking is usually the culprit. Take the cookies out when the centers still look soft—they’ll set up as they cool. Also, measure ingredients carefully (especially flour), as too much can dry out the dough.

Can the dough be made ahead?

Absolutely! You can refrigerate the cookie dough, tightly covered, for up to 3 days before shaping and baking, or freeze dough balls for a month. This makes last-minute baking a breeze.

Are these cookies suitable for decorating?

Definitely. White Velvet Sugar Cookies hold their shape well and offer a smooth, pale surface for glazes, icings, and sprinkles. Just allow cookies to cool completely before decorating.

Can I make these gluten-free?

Yes! Try swapping in a high-quality 1:1 gluten-free baking flour for the all-purpose flour. Monitor the texture of the dough—some blends may need a splash more sour cream for softness.

Final Thoughts

I genuinely hope you’ll treat yourself (and your loved ones) to a batch of White Velvet Sugar Cookies. These are the kind of cookies that create new traditions and bring smiles, one soft, sweet bite at a time. Let me know how your cookies turn out, and don’t forget to share a few—if you can resist devouring them all yourself!

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