How to Make the Best Copycat Potbelly Sugar Cookie

I love a simple sugar cookie and this copycat Potbelly Sugar Cookie recipe is one of my go-tos. I hope your family loves these cookies as much as mine! Enjoy.

If you’ve been searching for the best Potbelly copycat sugar cookie recipe, you’re in the right place. This copycat Potbelly sugar cookie recipe brings that soft, chewy texture right to your kitchen, recreating the cozy, comforting cookies from the Potbelly Sandwich Shop. Using simple ingredients and a few key techniques, you’ll have a batch of delicious Potbelly sugar cookies that taste just like the ones you crave.

Ingredients You’ll Need for These Chewy Sugar Cookies

To make Potbelly’s sugar cookies, gather the following:

2 ¾ cups of all-purpose flour

1 1/2 cup granulated white sugar

1 cup butter (some melted, but not all of it)

One egg

3 teaspoons vanilla extract

½ teaspoon baking powder

•1 teaspoon baking soda

• A pinch of salt

Having these ingredients at room temperature ensures a smoother blend, so make sure to let the butter and egg sit out before you start.

Step-by-Step Guide to Potbelly Sugar Cookies

Step 1: Prepare Your Oven and Cookie Sheet

Preheat your oven to 350°. You can line a baking sheet with parchment paper if you would like. Then, set out a large mixing bowl and a separate bowl for mixing the dry ingredients. 

Step 2: Combine Your Dry Ingredients

In a separate bowl, whisk together the dry ingredients. Add the all-purpose flour, baking powder, baking soda, and salt. Whisking these in a separate bowl helps them combine evenly. This will help in the attempt to create the best Potbelly sugar cookie recipe. The flour mixture is now ready for the wet ingredients.

Step 3: Cream the Butter and Sugar

In your large mixing bowl, combine the partially melted butter and granulated white sugar. Using an electric mixer, blend until the mixture becomes light and fluffy. This step helps to create that soft, chewy cookie texture that Potbelly cookies are known for. Once the butter and sugar are well-creamed, add the egg and vanilla extract, mixing until smooth.

Step 4: Incorporate the Flour Mixture

Slowly add the dry ingredients into the wet ingredients, one bit at a time, blending with the hand mixer until you get a soft sugar cookie dough. This copycat cookie dough is now ready to be formed into cookies.

Sugar Time

Step 5: Form Dough into Balls

Use your hands to form the sugar cookie dough into balls, about 1 to 1 ½ inches. The size of a golf ball is just about right. Roll the cookie dough balls into sprinkles, sparkling sugar, or white granulated sugar. Place each cookie ball on the prepared baking sheet, leaving space between them for spreading.

Step 6: Bake Cookies, But Don’t Overdo It

Bake the cookies at 350° for 8-9 minutes. Keep an eye on them as they bake—the secret to a chewy cookie is pulling them out when they are not golden brown. They should appear slightly underbaked in the middle but firm on the edges. This ensures that soft, chewy center that makes these Potbelly sugar cookies so delicious.

Step 7: Cool on Wire Rack and Store

Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a cooling rack. Once cooled completely, store your homemade cookies in an airtight container to keep them fresh and chewy. 

Tips for the Perfect Pot Belly Sugar Cookie

• Room Temperature Ingredients: Soft butter and eggs at room temperature blend better, resulting in a smoother, fluffier dough.

• Don’t Overbake: These cookies should come out of the oven looking underdone. They will firm up as they cool, giving you that irresistible, chewy center.

• Separate Bowl for Dry Ingredients: Mixing the flour mixture separately helps distribute the leavening agents evenly.

• Airtight Storage: Keeping your cookies in an airtight container prevents them from becoming stale, helping them stay soft.

Why This Copycat Recipe Works to Recreate Potbelly’s Cookies

This recipe captures the essence of Potbelly’s sugar cookies by focusing on a soft, chewy center with a slightly crisp edge. By carefully blending wet and dry ingredients, shaping the dough, and baking at just the right temperature, you can enjoy the same taste and texture as the beloved Potbelly cookie—right at home!

Common Questions About Making This Copycat Potbelly Cookie Recipe

1. Can I use margarine instead of butter?

For the best pot belly sugar cookie recipe, stick with real butter. Margarine changes the texture and flavor of the cookies.

2. What if I don’t have parchment paper?

You can use a baking sheet that doesn’t require greasing. If you don’t have parchment paper, you could try a silicone baking mat. 

3. How do I prevent the cookies from spreading too much?

 If the dough seems too sticky, you can chill it for 10-15 minutes in the fridge before baking.

Bringing Potbelly’s Sugar Cookies to Your Kitchen

These Potbelly sugar cookies have it all—simple ingredients, easy steps, and that irresistible chewy texture. They’ll quickly become a favorite for family gatherings, holiday treats, or just satisfying your sweet tooth at home. This copycat Potbelly cookie recipe captures the essence of what makes these cookies some of the best sugar cookies around.

So, next time you crave a cozy, chewy cookie that’s full of homemade flavor, give this easy recipe a try. Form dough into balls, bake, and enjoy the delicious result—a homemade treat that tastes like the Potbelly Sandwich Shop but fresh from your oven. These delicious sugar cookies make for a perfect sweet treat and don’t require a lot of time to mix up and bake. 

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