Description
These White Velvet Sugar Cookies are tender, lightly sweet, and perfect for any occasion. Featuring a soft texture achieved with sour cream and coated in powdered sugar, these classic cookies bake up beautifully with a delicate vanilla flavor and a subtle golden edge.
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
For Rolling
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended to provide a consistent rise and texture in the cookies.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb and sweetness.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and sour cream into the creamed butter and sugar, mixing until the mixture is smooth and well combined for moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, stirring gently until just combined to avoid overworking the dough which can make cookies tough.
- Shape and Coat Dough: Roll the dough into 1-inch balls and coat each ball in powdered sugar to give the cookies a delicate, sweet outer crust when baked.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, signaling they are properly baked but still soft inside.
- Cool Slightly: Allow the cookies to cool on the baking sheet for 5 minutes; this rest period lets them firm up and prevents breakage.
- Finish and Serve: Transfer the cookies to a wire rack to cool completely. Optionally, sprinkle extra powdered sugar or festive sprinkles on top once cooled for added decoration and sweetness.
Notes
- Make sure the butter is softened to room temperature for easy creaming with sugar.
- Do not overmix once flour is added to keep cookies tender and soft.
- Using parchment paper on the baking sheet helps prevent sticking and promotes even baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a festive touch, consider adding colored sugar or sprinkles just after baking.
