Oh, white velvet sugar cookies. You kill me! Or in other words: I can’t stop eating you.
Completely buried in my archives (I posted about these amazing white velvet sugar cookies waaaaay back in 2009 when life was different and my pictures were terrible – see bottom of this post for proof), these unique and delicious sugar cookies deserve a little shout out.
Have you made them?
My best friend from high school, Amanda, shared this recipe way back in the dinosaur ages when most of my friends actually had family blogs and actually updated them and I actually didn’t have to ever check Facebook to see if my long-distance friends were pregnant or moving or running a marathon.
Those were the days.
If I remember right, I made these divine cookies for a baby blessing luncheon just days after she put the recipe on her family blog. My family went wild for them (<–understatement of the year), and I’ve been making them since.
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.
- 2 cups (16 ounces, 4 sticks) butter, softened to room temperature
- 8 ounce package cream cheese, softened to room temperature
- 2 cups (15 ounces) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 3/4 cups (23.75 ounces) all-purpose flour
- 1/4 teaspoon salt
- 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.
The whipped cream cheese frosting (divine) that used to be part of this recipe can be found on this post of another favorite sugar cookie recipe.
These cookies are so soft and so tender – but they won’t be if they are overbaked, so watch closely!