Description
These White Velvet Sugar Cookies are soft, tender, and lightly sweetened with a rich buttery flavor. Rolled in powdered sugar before baking, they develop a beautiful crackled surface and melt-in-your-mouth texture, perfect for holiday gatherings or anytime you want a classic, elegant cookie.
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 to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly throughout the flour.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light in color and fluffy in texture, which incorporates air for a tender cookie.
- Add Wet Ingredients: Add the egg, vanilla extract, and sour cream to the butter and sugar mixture and beat until the batter is smooth and well combined, ensuring moisture and flavor throughout.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Shape and Coat Cookies: Roll the cookie dough into 1-inch balls, then roll each ball in the powdered sugar to coat evenly, creating a signature crackled surface once baked.
- 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 Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn lightly golden, indicating they are perfectly baked yet soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Optional Decoration: Once cooled, optionally sprinkle additional powdered sugar or festive sprinkles to add an extra touch of sweetness and visual appeal.
Notes
- Be careful not to overmix the dough once the dry ingredients are added to maintain a soft, tender texture.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Using parchment paper or a non-stick baking mat helps with even baking and easy cleanup.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a dairy-free variation, substitute sour cream with a vegan alternative or yogurt.
