Homemade Potbelly Sugar Cookie Recipe

Homemade Potbelly Sugar Cookie Recipe – Should you be lucky enough to get live near a Potbelly Sandwich Shop, well then, your likely well-familiar using their cookies. Of course this popular Chicago-based takeout restaurant (which is gradually expanding throughout the continent!) is way better better known for their sandwiches, their cookies are absolute crack.

My personal favorite? Potbelly’s sugar cookies. They’re chewy and vanilla-y and sugary and delicious.

Homemade Potbelly Sugar Cookie Recipe

potbelly-sugar-cookie

I wasn’t looking for a recipe for Potbelly’s sugar cookies when I chose to make this batch of sugar cookies — it became a fluke! I was trying to find a fast sugar cookie recipe and decided to change this one. I’d used that recipe before and thought it was to taste somewhat plain, but figured I may make a few modifications to jazz it a bit. Incidentally, my modifications generated the ideal copycat recipe for Potbelly sugar cookies. Woohoo!

This cookie recipe is super fast and easy. Seriously – it should be the fastest sugar cookie recipe there is. This specific sugar cookie recipe doesn’t require refrigeration, plus it just uses things that many people have already at your home!

Copycat Potbelly Sugar Cookie Recipe

Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, partially melted
1 1/2 cups white sugar
1 egg
1 – 2 tablespoons of vanilla
Small bowl of sugar for dipping
Pre-heat oven: 375 degrees

Small Bowl: Combine 2 3/4 cups flour, 1 tsp. baking soda and 1/2 tsp baking powder.

Large Bowl: Employ a mixer to cream 1 cup (2 sticks) of partially melted butter and 1 1/2 cups white sugar. (No, really – make sure your butter is partially melted! Otherwise, your cookies is going to be crunchy, not chewy.)

Include 1 – 2 tablespoons of vanilla, depending on taste preference. (I simply poured mine in without measuring — I enjoy vanilla.) Continue to blend for someone else 60 seconds approximately, then add in egg. Mix, mix, mix!

Gradually add your dry ingredients in to the sugar/butter mixture and then mix until all ingredients are thoroughly blended together.

Oven time!

Your dough probably will look somewhat “sandy” – that’s normal! Take small portions of dough (1-2″ ball) and roll them in your hand to warm it somewhat and help stick together in the ball. Roll the ball of cookie dough through a tiny bowl of sugar, then put on cookie sheet.

Other ideas:
If you need to mix some misconception somewhat, also you can do some cookies without sugar topping, or make snickerdoodles by rolling your cookies by way of a cinnamon sugar mix! I even tried sprinkling a few plain cookies with sea salt rocks, and surprisingly, they tasted great!

Bake cookies at 375 degrees for 8 or 9 minutes. Note: The cookies will be really soft when you take them out on the oven, and you’ll mistakenly believe they’re under-cooked. They’ll firm up whenever they sit down on a cooking rack or a few minutes!

This recipe produces approximately 24 – 36 of such delicious sugar cookies…

Source from : dailyurbanista.com

 

Leave a Reply

Your email address will not be published. Required fields are marked *