White Chocolate Sugar Cookies Recipe (2024)

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White Chocolate Sugar Cookies are the perfect Valentine’s Day treat! If you want to whip up some sugar cookies for Valentine’s Day, but want to skip the royal icing and difficult decorations, opt for this quick and delicious alternative — “frost” your cookies with melted chocolate instead.

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Olivia came home from school on Wednesday afternoon and announced she wanted to make – and decorate – a batch of sugar cookies, all before she headed to cheerleading at 5pm, of course.

She pulled up Pinterest and started pointing out the most delicately iced creations she could find. I may be crafty, but I can’t draw or paint to save a life. I will never be able to decorate a cookie like a professional. My style can’t demand a steady hand.

I was about to be the voice of reason — we didn’t have time for chilling dough, cooling cookies, preparing royal icing, and perfecting Pinterest-worthy decorations ALL while she was supposed to be doing her homework.

But, I decided to go a different route.

We could do my short-cut sugar cookie recipe (chilling the dough on the cookie sheets before popping in the oven) and we could SKIP the royal icing and try “frosting” our cookies with melted chocolate instead…

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And, while I whipped up the batch of cookie dough and rolled it out, Miss Olivia could do her homework.

Well, at least the COOKIES were a success. (Olivia spent most of her “homework time” fussing about how much she HATES math. If only practicing math times tables were as fun as making and eating cookies.)

Three Short Cuts for Faster Sugar Cookies

I have to admit, I rarely “plan” to make cookies.

Most cookie batches around here are whipped up when one of my children has a sudden “need” for cookies, (I can’t keep cookies in this house because I have two cookie monsters living here,) and I have a weak moment and give in.

1. Chill on the Cookie Sheet

Since I am a last minute baker, as much as I know that cookie dough needs to be chilled, my dough rarely gets more than twenty minutes of chilling.

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Therefore, as in the case of these Easy Valentine’s Day Sugar Cookies and this batch, I did the chilling once the dough was rolled and the hearts were cut out and on the cookie sheet.

I just popped the first sheet in the fridge once the hearts were cut and let them chill while I heated the oven and finished cutting out the rest of the cookies.

I roll out my dough between two sheets of parchment paper to keep them from sticking to the rolling pin. This is especially helpful when I am working with gluten free dough.

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For more tips on quick sugar cookies, check out my first Easy Valentine’s Day Sugar Cookies.

2. Decorate the Dough

Another short cut I took for this batch, that I also used when I made my Easy Valentine’s Day Sugar Cookies, was to color some of the dough to make pink cookie dough.

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Since it is Valentine’s Day coming up, I wanted to add some extra pretty in pink to our cookies.

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This time, I used cherry flavored Kool-Aid to achieve a deep pinkish red color. Of course, you can use food coloring if you prefer.

3. Frost with Melted Chocolate

If you don’t have meringue powder on hand, or you don’t have the time or the will to master the art of decorating with royal icing, or you simply don’t love the taste of hardened sugar frosting, I have a better, yummier way to go –> Melted chocolate!

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Yes, to me what is missing in a sugar cookie is chocolate anyway. So why not skip the royal icing, and just paint those sugar cookies with melted chocolate?

You can get fancy and make a chocolate ganache to coat your cookies. Don’t get too scared — ganaches are actually really simple to make. You can do it!

Here is a post I wrote about how to make Homemade White Chocolate and White Chocolate Ganache. And here is a post about How to Make Chocolate Ganache.

Or, you can just throw some chocolate chips or baking chocolate in the microwave for 20-30 seconds, stir, and slather on the gooey goodness.

If your kids are looking for some extra fun, you can add some food coloring to your melted white chocolate and let them go crazy with whatever sprinkles or candies you have in the cupboard.

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The melted chocolate will grasp on to the goodies and you will have gorgeous, festive cookies for any special occasion – or Wednesday afternoon.

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Simplified Sugar Cookies

Over the past few years, I have made more than a few batches of sugar cookies, experimenting with different kinds and amounts of sugar, making them gluten free, etc.

I prefer my sugar cookies to be soft and to melt in my mouth, and I like the tops to be smooth and even.

So, I like to use powdered/icing sugar instead of granulated sugar.

Sometimes I use a combination of half powdered and half granulated, but I find my cookies made with granulated sugar have little pock marks from the granulated sugar.

For the white sugar cookies I made in this post, I did half granulated sugar and half powdered sugar. But indeed, they had the spots of granulated sugar showing through. That isn’t a problem if you are covering in icing or chocolate, but they bother me if I am leaving them plain.

To get a smooth finish, for the Kool-Aid Sugar Cookie batch I used only powdered sugar.

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One more thing to note — I find this sugar cookie recipe performs just as well with wheat flour as it does with gluten free flour.

For the white sugar cookies, I used all purpose wheat flour. However, I didn’t have enough wheat flour left over for the pink/Kool-Aid batch.

I prefer to use gluten free flour anyway, so for the Kool-Aid batch I used my Gluten Free Flour Blend and 1/4 teaspoon xanthum gum.

Of course, success with gluten free baking completely depends of your gluten free flour BLEND. If you try to bake these with just rice flour, you will have a disappointing mess on your hands.

For more about gluten free flour blends read my post, How to Make a Perfect Gluten-Free Flour Blend.

White Chocolate Topped Sugar Cookies Recipe

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White Chocolate Sugar Cookies Recipe (13)

White Chocolate Topped Sugar Cookies

Tasty sugar cookies decorate with melted white chocolate and sprinkles. This quick and easy way to ice cookies is so delicious.

4.80 from 10 votes

Print Pin Rate

Course: Cookies

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 37 minutes minutes

Servings: 18

Ingredients

  • 1 cup unsalted butter - room temperature or softened slightly
  • 1 cup powdered sugar or, if you prefer, granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • food coloring or liquid Kool-Aid drops
  • 3 cups flour or gluten free flour blend
  • 1/3 tsp xanthan gum if using gluten free flour blend that doesn't contain xanthan gum
  • 1 tsp baking powder
  • ¾ tsp salt
  • 6-8 ounces of white chocolate chips or baking chocolate depending on how much chocolate you use per cookie
  • sprinkles or candies for decorating

Instructions

  • Cream butter and sugar in mixing bowl for two minutes

  • Add eggs, one at a time, and blend until well incorporated

  • Add several drops of liquid Kool Aid or 1-4 drops of food coloring and vanilla extract and mix until combined

  • In separate bowl, whisk together dry ingredients

  • Add dry ingredients, a cup at a time, to wet ingredients, mixing until blended

  • Mix until dough begins to form

  • Remove dough and divide into two balls

  • Roll out dough between two sheets of parchment paper or on a baking mat

  • Roll to ⅓ thick and cut out shapes with greased cookie cutter

  • Move shapes onto parchment lined cookie sheets and chill for 10-15 minutes in fridge

  • Bake in 350* oven for 6-9 minutes, depending on size and thickness

  • Watch closely and remove when cookies firm in the middle and before edges brown

  • Allow to cool for 3-5 minute on cookie sheet to allow cookies to continue cooking and to firm up

  • Move cookies to cooling rack, if desired

  • Melt baking chocolate or chocolate chips in a microwave safe dish for 20 seconds

  • Stir and return to microwave for additional 10-20 seconds (repeat as necessary making sure not to over heat or burn chocolate) and stir until melted and smooth

  • Add in desired food coloring to melted chocolate

  • Spread on to cookies and decorate as desired

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PIN FOR LATER

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Written by Janice Croze, co-founder of 5 Minutes for Mom
Talk with me: @5minutesformom and Facebook.com/5minutesformom
Pin with me at pinterest.com/5minutesformom

Valentine’s Day Gift Guide

Check out our Valentine’s Day Gifts for Moms. And also don’t miss our Valentines Gifts for Kids and Valentines Gifts for Dads.

And enter to win a $50 Amazon Gift Card in our Valentine’s Day Giveaway. Open to both US and Canada. We’re sponsoring this giveaway and providing the prizing ourselves.


Valentine’s Day Crafts

Your kids will love these Valentine’s Day painting ideas and you’ll be amazed how pretty the cards turn out.

Another fun Valentine craft is making pom pom bookmarks and they are fantastic to give as gifts.

And hop over to these easy Valentine crafts for even more creative ideas.

White Chocolate Sugar Cookies Recipe (2024)

FAQs

What is the secret to making cookies soft? ›

Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”

Should sugar cookies be hard or soft? ›

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

Does white sugar make cookies crispy? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Can I use white chocolate instead of royal icing? ›

White chocolate makes a terrific substitute for royal icing. It is less sweet and much more flavorful. Simply melt in the Proofer, temper, and spread over cookies to frost them.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do you make cookies soft and not hard? ›

Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.

Should you refrigerate sugar cookie dough? ›

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

Why refrigerate sugar cookie dough? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.

Should you bake sugar cookies on parchment paper? ›

Sugar cookies baked on shiny heavy gauge aluminum pans will come out soft and chewy, with a slight golden color bottom and pale top. Chef Eddy also recommends using parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.

What happens if you forget to add brown sugar to cookies? ›

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

Do you sprinkle sugar on cookies before baking? ›

For this technique, you'll want to decorate your cookies before baking. We recommend using decorative sugar (also known as colored sanding sugar), Turbinado sugar (coarse golden sugar) or pearl sugar (coarse clear sugar). It all sounds super fancy but it's really very easy!

Can I use vanilla candy coating instead of white chocolate? ›

Candy melts and white chocolate both can be used for coating and dipping. However, candy melts are used for those purposes only, while white chocolate can be used for decorating, flavoring, and other applications.

Can I use candy melts instead of royal icing? ›

Use colored candy melts instead of royal or basic sugar icing for decorating cookies this holiday season. There's no measuring, stirring, or attempting to blend just the right icing consistency or shade of blue to ice those snowflake cookies.

What does white chocolate do in baking? ›

White chocolate is often used as a decoration because it creates contrast with darker chocolates. It is also used as an addition in many cookies and other baked goods such as biscotti, scones, and more. As with other chocolates, white chocolate in cookies and cakes adds texture as well, due to its fat content.

Why do my cookies get hard after they cool? ›

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.

What makes cookies softer butter or shortening? ›

Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.

What makes cookies fluffy and not flat? ›

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

What makes cookies soft and flat? ›

Explore the following reasons why cookies spread too much so you can achieve better results the next time you bake.
  1. OVEN IS TOO HOT. ...
  2. INGREDIENTS MEASURED INCORRECTLY. ...
  3. BAKING SHEET IS TOO HOT. ...
  4. BUTTER IS TOO SOFT. ...
  5. BAKING SHEET IS OVER-GREASED. ...
  6. DOUGH WASN'T CHILLED BEFORE BAKING. ...
  7. DOUGH IS OVERMIXED. ...
  8. BAKING SHEET WAS OVERCROWDED.

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