White Velvet Sugar Cookies
User Reviews
4.6
White Velvet Sugar Cookies
Description
The recipe creates sugar cookies with a creamy texture by mixing softened butter and cream cheese until fluffy, then adding sugar, egg yolks, and vanilla extract. All-purpose flour and salt are then incorporated to form a soft dough that chills for a minimum of two hours to firm up for easier rolling.
Once chilled, the dough is rolled out to about 1/4-inch thickness and cut into shapes using cookie cutters. The thickness and chilling result in cookies that hold their shape well during baking, with a tender crumb and a mild, buttery flavor with a touch of cream cheese richness.
Cooling the dough prevents sticking and makes rolling easier. Baking at 350°F ensures even cooking and a light texture. These cookies are suitable for decorating or serving as-is for a delicately soft and flavorful treat.
Ingredients
- 2 cups butter softened to room temperature, salted
- 1 (8-ounce) (8-ounce) package cream cheese softened to room temperature
- 2 cups granulated sugar
- 2 egg large yolks
- 1 teaspoon vanilla extract
- 4 ¾ cups 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 219kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 127mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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