Melt in your mouth goodness...that is what these are. I saw this recipe posted on my friend, Mel’s blog, a long time ago. I have thought about making them a few times here and there, but it took my sister to make them and tell me how AWESOME they are to really convice me! I am now regretting that I didn’t make them sooner. Although I love, love, love, these White Velvet Sugar Cookies, the recipe below has a little something extra...lemon zest. You can barely taste the faint lemon flavor, and at the same time it gives it that extra *POP* to make it something special. These babies had me going back for more, and more, and more. O and I almost forgot the frosting! Brillance in cream cheese world...why didn’t I think of folding in fresh whipped cream?!? O man it is so light and fluffy, I want some, no, NEED some, right now!
Hubby’s Favorite Sugar Cookies
Printable Version
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to ¼” or desired thickness. Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top or on bottom when they are done baking so don’t let them overbake!
Cool the cookies completely on a wire rack before frosting.
Great tips from Mel: The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Makes 2-3 dozen sugar cookies (about 2-3 inch size)
Whipped Cream Cheese Frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth.
Makes about 4 cups of frosting
Recipe from Mel at melskitchencafe.com
Hubby’s Favorite Sugar Cookies
Printable Version
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to ¼” or desired thickness. Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top or on bottom when they are done baking so don’t let them overbake!
Cool the cookies completely on a wire rack before frosting.
Great tips from Mel: The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Makes 2-3 dozen sugar cookies (about 2-3 inch size)
Whipped Cream Cheese Frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth.
Makes about 4 cups of frosting
Recipe from Mel at melskitchencafe.com
