White Velvet Cookies are a great addition to your Christmas cookie tray or anytime! An unique cookie with cream cheese as an ingredient, this cookie melts in your mouth and it so simple to make.
These White Velvet Cookies literally melt in your mouth. The dough is a dream to work with. It is light, soft and the cookies are just plain yummy. The cream cheese partner well with the butter to make the cookies extra soft.
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What are White Velvet Cookies?
Velvet cookies are like a sugar cookie by texture and appearance, but they have a little something extra that makes them extra soft and flavorful. Cream cheese is added to the batter as well as using egg yolks instead of the whole egg. The combination makes a soft, fluffy dough that is truly a dream with which to work.
Key elements
- These cookies can be decorated just like a sugar cookie.
- White velvet cookies can be frozen for later.
- This cookie is perfect for Christmas cookies, Thanksgiving, Easter or for birthday's. They can be the base for the Caramel Shortbread Cookie.
To bake the cookies
After mixing the cookies, you can place it in the fridge to chill for an hour. This is a step that I don't always follow, depending on the time. If you have the extra time, the chilling of the dough makes it easier to roll and cut out. If you don't have the extra time, it still works. Just is a little more messy in my experience.
Bake in a 350* oven for 10 minutes or until starting to slightly turn golden brown on top. After the cookies are done, place them on a cooling rack until completely cool and then frost and decorate as you wish.
Tips:
- Wait until the cookies are cool before frosting them
- You can decorate these cookies with other frosting, I just think this frosting, with it's buttery flavor, it perfect for these cookies
- Do not overcook. We like our cookies slightly under cooked and these cookies are the perfect example. They will be soft and moist and delicious! To know if these cookies are done, they will just be starting to lightly brown and be set.
- To store these cookies, place in an airtight container.
Can I freeze these cookies?
Yes! Freezing these cookies are easy and are great for early preparation. Don't freeze the cookies with frosting already on them. This frosting can sometimes get a "glaze" on it and won't look as nice as freshly frosted.
Instead, take cooled cookies and place them in a freezer safe container or freezer bag and lay them in a single layer. Then, place waxed paper on top and repeat the layers. The cookies can be frozen for up to three months.
To thaw, simply remove from freezer and set on counter to thaw completely. It will only take two to three hours.
What to serve with these cookies?
Try these great White Velvet Cookies. Decorate them anyway you want for whatever event you are celebrating and enjoy!
📖 Recipe
White Velvet Cookies
Print PinEquipment
- 1 Hand Mixer or stand mix
Ingredients
For The Cookies
- 2 cups butter softened
- 8 oz cream cheese softened
- 2 cups sugar
- 2 egg yolks
- 1 ½ teaspoon vanilla
- 4 cups flour
For The Frosting
- 4 Tablespoon butter melted
- 2 Tablespoon water
- 1 ½ cup powdered sugar
Instructions
For The Cookies
- Preheat oven to 350℉.
- Mix butter and cream cheese together in large bowl, using a hand mixer or stand mixer.
- Add sugar, egg yolks, vanilla and blend well.
- Stir in flour, a cup at a time.
- Roll on a floured counter top with a rolling pin and roll out to about ⅓ to ½ inch thickness.
- Cut into circles, using cutters (or top of glass) dipped in flour.
- Bake on lightly greased cookie sheets at 350℉ for 10-12 minutes.
For The Frosting
- Mix melted butter and water together.
- Whisk in powdered sugar until it is the consistency you want (I used about 1 ½ cup). The frosting should be more runny than thick. Almost the consistency of syrup. The syrup will harden as it cools.
- Dip the top of the cooled cookies in frosting one at a time, set on rack to harden.
- Serve.
ViVi says
Do use all purpose or
Self rising flour?
Kim says
I use all purpose flour.
Barbara Disbrow says
Do you chill the dough before rolling it? I am thinking these would also look amazing with sprinkles on them : )
Kim says
You can chill the dough. It does work better if you do. If I failed to put that in the recipe, my apologies, I will do that now. I have been in a hurry before and haven't chilled the dough and it has been fine. These cookies are a favorite over here! I just made a batch and put them in bar form. They are all gone now. :-)
Kris says
Please tell me if these are freezable as I would like them for a wedding. Also what is your yield on your recipe?
Kim says
Yes, they are freezable! In fact, they freeze great. Don't freeze the cookies frosted though. Frost them after you freeze them. They make about 2 dozen a batch. The dough is truly a dream to work with. Enjoy!
Phyllis says
Looking forward to making these fabulous looking cookies. Thanks for sharing.
Sarah says
You're welcome! They are a favorite at our house!!