If you’ve been looking for a cookie that’s impossibly soft, delicately sweet, and practically melts in your mouth, these White Velvet Sugar Cookies are about to become your new obsession. They’re the kind of treat you whip up for holidays, but somehow, they’re just as irresistible any day of the week. Buttery, subtly flavored with hints of vanilla and almond, and with a pillowy texture thanks to a touch of cornstarch, these cookies strike that perfect balance between nostalgic comfort and bakery-style elegance. Trust me, every bite truly lives up to the “velvet” promise in their name!

White Velvet Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic behind White Velvet Sugar Cookies is how totally straightforward the ingredients are, yet how each one pulls its weight for maximum flavor and melt-in-your-mouth texture. A few pantry staples blend together to make something so much more delicious than the sum of their parts.

Unsalted butter (1 cup, softened): The creamy foundation for those ultra-soft, rich cookies—don’t skimp on quality butter!
Powdered sugar (1/2 cup): This ultra-fine sugar helps create that signature silky crumb and tender bite.
Granulated sugar (1/2 cup): Adds sweetness and just a touch of crispness to balance the melt-in-your-mouth feel.
Large egg (1): Binds everything together and brings moisture for that luxe texture.
Vanilla extract (1 teaspoon): Classic, warm flavor that rounds out every bite.
Almond extract (1/2 teaspoon): A tiny splash, but it transforms the aroma and gives these cookies upscale bakery vibes.
All-purpose flour (2 1/2 cups): The sturdy base that keeps the cookies from spreading too much in the oven.
Baking powder (1/2 teaspoon): A touch of lift so your cookies are fluffy, not flat.
Salt (1/2 teaspoon): Balances and brightens all the sweet flavors—it really makes a difference!
Cornstarch (2 tablespoons): The secret weapon for that trademark velvety tenderness.

How to Make White Velvet Sugar Cookies

Step 1: Prep Your Baking Station

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Getting everything ready ahead of time makes the process seamless and prevents sticking, ensuring your White Velvet Sugar Cookies bake up picture-perfect every time.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, blend the softened butter, powdered sugar, and granulated sugar. Cream them together until the mixture is light in color and extra fluffy—this step is key for those perfectly tender cookies. Take your time; 2–3 minutes with an electric mixer is usually just right.

Step 3: Add Egg and Extracts

Beat in the egg, vanilla extract, and almond extract. The egg brings everything together so the dough is smooth, while those extracts layer in that enchanting flavor that makes White Velvet Sugar Cookies truly memorable.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch. This ensures all the “dry” bits are evenly distributed—no pockets of baking powder or flour. The cornstarch especially plays a big role in creating that velvety texture.

Step 5: Bring Dough Together

Gradually add the dry ingredient mixture to your wet mixture. Mix just until a soft dough forms—overmixing can toughen the cookies. The dough should be soft and pliable, not sticky. If it feels too soft, you can chill it for 15–20 minutes before proceeding.

Step 6: Shape and Flatten Your Cookies

Scoop tablespoon-sized portions of dough and roll them into balls between your hands. Set them on your prepared baking sheet, leaving 2 inches between each. Gently press the tops, either with the bottom of a glass or your fingers, to get that signature pillow shape. No need to make them perfectly flat—just a little flattening to help them bake evenly.

Step 7: Bake to Perfection

Bake for 10–12 minutes or until the edges are just set and the tops look pale and dry. These cookies should not brown! That’s the secret to keeping White Velvet Sugar Cookies ultra tender. Let them rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Serve White Velvet Sugar Cookies

Garnishes

For the ultimate finishing touch, a soft snowfall of powdered sugar right after cooling looks beautiful, or you can whip up a simple glaze of powdered sugar and milk for an elegant shine. For extra sparkle, try a sprinkle of sanding sugar or even a drizzle of white chocolate once the cookies are cooled.

Side Dishes

Serve these alongside an array of fresh berries, a cup of espresso, or some bright herbal tea. Their subtle, buttery notes work beautifully with tangy or fruity flavors, making them perfect on a dessert platter or as an afternoon snack with friends.

Creative Ways to Present

Stack them in cellophane bags tied with a ribbon for gorgeous edible gifts, or assemble on a cake stand for a shower or party spread. If you’re feeling artsy, use food coloring in the glaze and scatter a few delicate sprinkles to match your celebration’s theme—a sweet way to make these White Velvet Sugar Cookies the talk of every dessert table.

Make Ahead and Storage

Storing Leftovers

Keep your White Velvet Sugar Cookies super fresh by storing them in an airtight container at room temperature. They’ll stay wonderfully soft for up to five days—just stack them gently with parchment paper between the layers to maintain their delicate texture.

Freezing

Both baked cookies and unbaked dough freeze like a dream! Pop cooled cookies into a zip-top bag and freeze for up to two months, or portion the dough into balls and freeze on a tray before transferring to a bag. That way, you can bake off a few fresh cookies whenever the craving strikes.

Reheating

To refresh baked cookies, give them a quick zap in the microwave for 5–7 seconds—just until they’re warm and pillowy again. If you’re baking previously frozen dough, just add a minute or two to the bake time (no need to thaw first!).

FAQs

How can I keep my White Velvet Sugar Cookies from spreading too much?

Try chilling the dough for about 20 minutes before baking, especially if your kitchen is warm. This helps the butter firm up and keeps the cookies from spreading out, giving them that perfect soft, thick texture.

Can I use salted butter instead of unsalted?

Yes, just reduce the added salt in the recipe to 1/4 teaspoon. Salted butter will work in a pinch and lends a lovely balance to the sweetness of the cookies.

Do I really need both vanilla and almond extract?

It’s highly recommended for the best flavor, but if you’re out of almond extract, you can simply double the vanilla. The almond gives that bakery-style aroma, but they’re still delicious with only vanilla.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 48 hours in advance and keep it tightly wrapped in the fridge. Just let it warm slightly so it’s easy to scoop, then bake as usual.

How can I make these cookies gluten-free?

Replace the all-purpose flour with a good quality 1:1 gluten-free baking blend. Check that your baking powder and other ingredients are gluten-free, and you’ll still get that signature velvety texture.

Final Thoughts

If you’re after a treat that’s as elegant as it is comforting, you can’t beat these White Velvet Sugar Cookies. They’re the kind of recipe you’ll want to share—and get requests for at every occasion. Don’t be surprised when these beauties disappear faster than you can say “just one more!” Treat yourself and share a batch with your favorite people soon.