If you’re looking for a delicious sugar cookie that’s sure to please, look no further than Potbelly Sugar Cookie! This cookie is made with real butter and brown sugar. In this blog, I will share with you a potbelly sugar cookie recipe that is extremely delicious. The Potbelly sugar cookie is a classic cookie that has been around for years. This cookie is made with sugar dough. The Potbelly sugar cookie is a great cookie to have for any occasion.
Sugar cookies are a holiday staple, and Potbelly’s sugar cookie is no different. This sugar cookie is soft and chewy, with a slightly crisp exterior. The cookie is flavored with a hint of vanilla and decorated with festive sprinkles. Potbelly’s sugar cookie is the perfect treat to enjoy with family and friends during the holidays.
How To Make Potbelly Sugar Cookie
There’s something about a potbelly sugar cookie that just screams “comfort food.” Maybe it’s the soft, chewy texture, or the warm, sweet flavor. Whatever the reason, these cookies are sure to please anyone who takes a bite. This recipe is for those who like their sugar cookies on the sweeter side. If you prefer a less sweet cookie, you can reduce the amount of sugar in the recipe. The key to getting that perfect potbelly shape is to roll the dough into balls, then press them down slightly before baking. Once they’re out of the oven, these cookies are best enjoyed with a cold glass of milk.
Ingredients To Make Potbelly Sugar Cookie
- 1 cup (225 grams) salted butter partially melted
- 1 ½ cups (296 grams) granulated sugar + ½ cup (109 grams) for rolling
- 1 egg
- 3 tablespoons vanilla
- 2 ¾ cups (328 grams) of all-purpose flour
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2 grams) of baking powder
Step By Step Instructions To Make Potbelly Sugar Cookie
Step1
Preheat your oven to 375°F before making this moist sugar cookie.
Step2
Next, microwave your butter until it is half melted in a microwave-safe bowl. To achieve the desired consistency, I used 20-second increments.
Step3
Put half the melted butter and 1-1/2 cups of granulated sugar into a large mixing bowl and cream together. Due to the softness of the butter, I didn’t need to use an electric mixer; a rubber spatula worked just fine.
Step4
The egg and vanilla will be added next and combined until just incorporated.
Step5
Spread baking soda and baking powder over the flour after adding half of it. To ensure that the baking soda and powder spread evenly throughout the cookie dough, I sprinkle them around.
Step6
Add the remaining flour and stir until well incorporated. Add the flour mixture to the egg mixture and stir until just combined. You will see that the dough is light and fluffy.
Step7
For rolling your balls, place about 1/2 cup of sugar in a small bowl. Make dough balls about 1-1/2″ to 2″ in diameter using a cookie scoop or spoon. Place the cookie dough balls on the baking sheet after rolling them in the sugar. To allow the cookies to spread, allow about 2 inches between them.
Step8
They will puff up like marshmallows after baking for 8-9 minutes. After removing the cookies from the oven, allow them to cool for about 8-9 minutes on the pan before transferring them to a cooling rack. Cooling down will cause them to shrink.
Step9
Allow these potbelly sugar cookies to be fully set by letting them cool for about 45 minutes to an hour.
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Conclusions
If you’re a fan of Potbelly’s sugar cookies, you’ll be glad to know that they’re actually quite easy to make at home. With just a few simple ingredients, you can whip up a batch of these delicious cookies in no time. So next time you’re craving some Potbelly goodness, be sure to give this recipe a try. You won’t be disappointed!
Potbelly Sugar Cookie Recipe
Ingredients
- 1 cup (225 grams) salted butter partially melted
- 1 ½ cups (296 grams) granulated sugar + ½ cup (109 grams) for rolling
- 1 egg
- 3 tablespoons vanilla
- 2 ¾ cups (328 grams) of all-purpose flour
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2 grams) of baking powder
Instructions
- Preheat your oven to 375°F before making this moist sugar cookie.
- Next, microwave your butter until it is half melted in a microwave-safe bowl. To achieve the desired consistency, I used 20-second increments.
- Put half the melted butter and 1-1/2 cups of granulated sugar into a large mixing bowl and cream together. Due to the softness of the butter, I didn't need to use an electric mixer; a rubber spatula worked just fine.
- The egg and vanilla will be added next and combined until just incorporated.
- Spread baking soda and baking powder over the flour after adding half of it. To ensure that the baking soda and powder spread evenly throughout the cookie dough, I sprinkle them around.
- Add the remaining flour and stir until well incorporated. Add the flour mixture to the egg mixture and stir until just combined. You will see that the dough is light and fluffy.
- For rolling your balls, place about 1/2 cup of sugar in a small bowl. Make dough balls about 1-1/2" to 2" in diameter using a cookie scoop or spoon. Place the cookie dough balls on the baking sheet after rolling them in the sugar. To allow the cookies to spread, allow about 2 inches between them.
- They will puff up like marshmallows after baking for 8-9 minutes. After removing the cookies from the oven, allow them to cool for about 8-9 minutes on the pan before transferring them to a cooling rack. Cooling down will cause them to shrink.
- Allow these potbelly sugar cookies to be fully set by letting them cool for about 45 minutes to an hour.
