Description
These White Velvet Sugar Cookies are soft, buttery, and delicately sweet with a melt-in-your-mouth texture. Rolled in powdered sugar before baking, they have a beautiful snowy coating that adds a delightful touch to every bite. Perfect for any occasion, these cookies are easy to make and sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, usually about 3-4 minutes. This step is crucial for the cookie’s tender texture.
- Add Wet Ingredients: Beat in the egg, followed by the vanilla extract and sour cream until the batter is smooth and well combined. The sour cream adds moisture and contributes to the soft texture of the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing to keep the cookies tender.
- Shape and Coat Cookies: Roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated. This powdered sugar coating creates the signature white velvet appearance.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to turn a light golden color. Be careful not to overbake to maintain softness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes. This helps them set and prevents breaking when transferring.
- Transfer and Finish: Move the cookies to a wire rack to cool completely. Optionally, sprinkle extra powdered sugar or festive sprinkles on top once cooled for added decoration.
Notes
- For softer cookies, avoid overbaking; remove them as soon as edges turn light golden.
- Sour cream adds tenderness and moisture to the dough—do not substitute with milk.
- Rolling cookies in powdered sugar before baking enhances the classic velvet look and adds a subtle sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, sprinkle colored sugar or nonpareils on top after baking.
