Potbelly Sugar Cookie Recipe
In this blog, I will share with you a potbelly sugar cookie recipe that is extremely delicious.
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.