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Potbelly Sugar Cookie Recipe

Potbelly sugar cookies are a delightful treat enjoyed by many who visit the famous Potbelly sandwich shops.

These cookies have a unique, soft, and chewy texture that sets them apart from other sugar cookies and keeps people coming back for more.

You’ll learn the essential ingredients and steps to achieve that perfect Potbelly sugar cookie taste, along with some tips to ensure your cookies come out just as soft and chewy as the originals.

So, let’s create these mouth-watering cookies that will fill your home with sweet aromas!

How to Make Potbelly Sugar Cookies

potbelly sugar cookie recipe

Ingredients List

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, partially melted
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 – 2 tablespoons of vanilla extract (or substitute with almond extract)
  • A small bowl of sugar for dipping

Step-by-step Process

Step 1:

Preheat your oven to 375 degrees Fahrenheit.

Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together the dry ingredients: 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder.

Set aside the flour mixture for later use.

Step 2:

Place 1 cup of unsalted butter in a microwave-safe bowl and partially melt the butter in the microwave.

Be careful not to over-melt the butter, or it will result in crunchy cookies instead of chewy ones.

Step 3:

In a large bowl, use an electric mixer to cream the partially melted butter and 1 1/2 cups of white sugar until smooth and well combined.

Incorporate 1 egg and 1 to 2 tablespoons of vanilla extract (or almond extract) into the butter mixture.

Step 4:

Gradually add the flour mixture to the butter mixture, mixing with a rubber spatula or a food processor until a cohesive dough forms.

Form balls of cookie dough (approximately 1-inch in diameter) and roll each ball in the small bowl of sugar, ensuring each ball is well-coated in sugar.

Step 5:

Place the sugar-coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart.

Bake the cookies in the oven for 8-9 minutes or until the edges are golden brown.

Be careful not to overbake to maintain a soft and chewy texture.

Step 6:

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

You have made your own batch of delicious Potbelly Sugar Cookies.

Enjoy!

Side Dishes for Potbelly Sugar Cookies

These cookies are a delicious treat on their own, but pairing them with complementary side dishes can elevate your dessert experience even more.

Here are some side dishes that you can enjoy alongside your Potbelly Sugar Cookies:

Fruit Salad

A fresh fruit salad adds color and nutritious value to your dessert spread.

With a mix of seasonal fruits, this side dish offers a refreshing and light accompaniment.

The natural sweetness and tanginess of the fruits can balance out the rich taste of the cookies, giving you a well-rounded dessert experience.

Ice Cream

The silky, smooth texture and the subtle sweetness of this timeless treat can perfectly complement the bold flavors of these famous cookies.

You can either serve the ice cream in a separate bowl or scoop it right onto your plate next to the cookies for a heavenly combination that is bound to please any sweet tooth.

Ingredients Substitutes

When making Potbelly sugar cookies, you might find yourself in need of ingredient substitutes.

Here are some alternatives to help you create delicious cookies, even when you don’t have all the original ingredients on hand.

Butter

You can use salted butter in the same quantity if you don’t have unsalted butter.

However, be sure to reduce the added salt in the recipe by about half.

Flour

In case you’re out of all-purpose flour, you can substitute it with an equal amount of cake flour or pastry flour.

Both of these options will yield a slightly softer and more tender cookie.

Sugar

If you don’t have white sugar or prefer a different sweetener, you can replace it with an equal amount of light brown sugar.

This will provide a deeper, more caramel-like flavor to the cookies.

Another option is to use a granulated sugar substitute, such as Splenda or Stevia, but be sure to follow the manufacturer’s recommended ratio for substitution.

Baking Powder

If you’re out of baking powder, you can create your own by combining 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for every teaspoon of baking powder required.

How to Store Potbelly Sugar Cookies

Storing these treats properly is essential to maintain their delicious taste and texture.

Here are some methods to store these cookies for optimal freshness.

Airtight Container

An airtight container is one of the best ways to store your fresh cookies.

Once the cookies have completely cooled down, place them gently in the container, making sure not to overcrowd it.

If you have multiple layers of cookies, separate the layers with waxed paper to prevent them from sticking to each other.

This method will help keep your cookies fresh for up to a week.

Wire Rack

Before storing your Potbelly Sugar Cookies, it’s important to let them cool down on a wire rack.

Allowing the cookies to cool on a wire rack prevents the cookies from becoming soggy due to trapped steam.

Make sure to arrange the cookies in a single layer, with enough space between them to ensure proper airflow.

Once the cookies are cool, you can transfer them to an airtight container or a suitable storage method.

When following these storage methods, your cookies will remain tasty and enjoyable for a longer period.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Potbelly Sugar Cookies:

Using butter that’s too soft

When making potbelly cookies, avoid using butter that is too soft, as it may cause the cookies to be greasy and affect the dough’s consistency.

Instead, let the butter soften at room temperature for better results.

Overmixing the dough

It’s crucial not to overmix your dough when combining the ingredients because this can lead to tough, dense cookies.

Mix everything until just combined for a moist sugar cookie recipe that yields tender, delicate cookies.

Improper use of cookie scoop and cookie dough balls

Using a cookie scoop can help you create equal-sized cookie dough balls for uniform baking.

Be attentive to the size of the scoop, and don’t press the dough too tightly into the scoop.

potbelly sugar cookie recipe

Potbelly Sugar Cookie Recipe

Potbelly sugar cookies are a delightful treat enjoyed by many who visit the famous Potbelly sandwich shops.
These cookies have a unique, soft, and chewy texture that sets them apart from other sugar cookies and keeps people coming back for more.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8
Equipment
  • 1 baking sheet
  • 1 parchment paper
  • 1 medium-sized bowl
  • 1 Microwave-safe bowl
  • 1 large bowl
  • 1 electric mixer
  • 1 Rubber spatula 
Ingredients
  
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter partially melted
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 - 2 tablespoons of vanilla extract or substitute with almond extract
Instructions
 
  • Preheat your oven to 375 degrees Fahrenheit.
    Line a baking sheet with parchment paper and set aside.
    In a medium-sized bowl, whisk together the dry ingredients: 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder.
    Set aside the flour mixture for later use.
  • Place 1 cup of unsalted butter in a microwave-safe bowl, and partially melt the butter in the microwave.
    Be careful not to over-melt the butter or it will result in crunchy cookies instead of chewy ones.
  • In a large bowl, use an electric mixer to cream the partially melted butter and 1 1/2 cups of white sugar until smooth and well combined.
    Incorporate 1 egg and 1 to 2 tablespoons of vanilla extract (or almond extract) into the butter mixture.
  • Gradually add the flour mixture to the butter mixture, mixing with a rubber spatula or a food processor until a cohesive dough forms.
    Form balls of cookie dough (approximately 1-inch in diameter) and roll each ball in the small bowl of sugar, ensuring each ball is well-coated in sugar.
  • Place the sugar-coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart.
    Bake the cookies in the oven for 8-9 minutes or until the edges are golden brown.
    Be careful not to overbake to maintain a soft and chewy texture.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    You have made your own batch of delicious Potbelly Sugar Cookies.
    Enjoy!

 

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