Potbelly Sugar Cookie Recipe (Perfect Treat with Coffee)

Potbelly Sugar Cookie Recipe is soft, sweet, and comfortingly nostalgic that just like a perfect post meal. These cookies are a beloved treat from the iconic Potbelly Sandwich Shop chain, known for their simple yet irresistible charm.

The first time I grabbed a sugar cookie, it wasn’t planned. I was at Potbelly for a sandwich, standing in line, when I noticed that familiar stack of pale golden cookies by the register—soft, crackly, and dusted with sugar. One bite later, I understood why people always add one “just because.”

Today, I decided to make Potbelly Sugar Cookie copycat recipe in my little kitchen because our afternoon treat is almost finished. The making is very easy as i already made sugar cookies before.

What makes it special is how unfussy it is—no icing, no mix-ins, just classic sugar cookies comfort done right.

When you bake these at home, you get that fresh-from-the-shop softness, and you can enjoy them warm with a glass of milk or sneak one alongside your afternoon coffee

Why This Copycat Potbelly Sugar Cookie Recipe is Better Than The Restaurant Version?

Potbelly didn’t invent the sugar cookie, and there’s no single famous pastry chef behind it—it’s more of a classic, bakery-style cookie that the brand perfected through consistency. Their cookies are baked fresh daily, designed to be nostalgic and crowd-pleasing rather than flashy.

Making them at home, though, gives you a few clear advantages. You control the bake time (which is everything for softness), the butter quality, and the vanilla flavor.

You also get them fresh from the oven, still warm in the center—something no restaurant cookie can quite match by the time you get home.

Plus, you can bake a full batch for the price of one or two store-bought cookies, which always feels like a win.

Perfect For

• Baking with kids or beginners who want guaranteed success
• Holiday cookie trays that need a soft-cookie option
• Last-minute desserts when time is short
• Freezer-friendly treats you can bake on demand
• Pairing with coffee, milk, or hot chocolate

Potbelly Sugar Cookie Ingredients

• 2 ¾ cups all-purpose flour
  Standard all-purpose flour works perfectly here. Brands like Gold Medal or King Arthur give consistent results. Measure carefully—too much flour can make the cookies dry instead of soft.
• 1 teaspoon baking soda
  This helps the cookies spread just enough while baking. Make sure it’s fresh; old baking soda won’t give you the right lift.
• ½ teaspoon baking powder
  Using both baking soda and baking powder may seem odd, but this combo is key to Potbelly’s soft-yet-light texture.
• 1 cup butter, partially melted
  This is the secret. The butter should be soft and slightly liquid, not hot. This creates chewiness without greasiness. Use unsalted butter so you control the salt level.
• 1 ½ cups white granulated sugar (for dough)
  Regular white sugar keeps the flavor clean and classic. Don’t substitute brown sugar here—it changes the texture and color too much.
• Additional white granulated sugar, for rolling
  Rolling the dough balls in sugar creates that signature crackly exterior and subtle crunch.
• 3 teaspoons vanilla extract
  Use real vanilla if you can. Since the ingredient list is short, vanilla flavor really shines through.
• 1 large egg
  The egg binds everything together and adds moisture. Bring it to room temperature for easier mixing.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or spoon
• Wire cooling rack

How To Make Potbelly Sugar Cookies Copycat

Step 1 | Preheat for Success

Preheat your oven to 375°F before you do anything else. A fully heated oven ensures the cookies bake quickly, setting the edges while keeping the centers soft. This temperature is key—lower heat dries them out.

Step 2 | Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and baking powder until evenly combined. This step ensures the leavening agents are well distributed, preventing uneven rise or texture later. Set aside.

Step 3 | Prepare the Butter

Partially melt the butter until it’s soft with some liquid but not hot. You should be able to stir it easily. This consistency creates a tender cookie without greasiness and helps the dough come together smoothly.

Step 4 | Cream the Base

In a separate mixing bowl, combine the partially melted butter, granulated sugar, vanilla extract, and egg. Mix until smooth and glossy. The mixture should look cohesive, not separated—this is your flavor foundation.

Step 5 | Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, mixing on low speed. Stop as soon as no dry flour remains. Overmixing here can lead to dense cookies, so gentle is better.

Step 6 | Shape and Coat

Scoop the dough and roll it into evenly sized balls—about 1½ tablespoons each. Roll each ball generously in granulated sugar until fully coated. This step gives the cookies their signature look and slight crunch.

Step 7 | Bake Briefly

Place the sugar-coated dough balls onto a parchment-lined baking sheet, leaving space between each one. Bake for 7 minutes only. The cookies will look slightly underbaked in the center—that’s exactly right.

Step 8 | Cool and Set

Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring. They will continue to set as they cool, staying soft inside while the edges firm up gently.

Making Tips for Perfect Potbelly Sugar Cookies

Bake by look, not just time
Seven minutes is the target, but what really matters is appearance. The edges should look set while the centers still appear pale and soft. If the tops start browning, they’ve gone too far and won’t stay tender.

Butter temperature controls texture
Your butter should be partially melted and stirrable, not hot or fully liquid. Too hot makes the dough greasy and flat; too cold prevents proper spread. This balance is what creates that signature soft middle.

Measure flour with intention
Spoon flour into your measuring cup and level it off—never scoop directly from the bag. Too much flour is the fastest way to lose that Potbelly-style softness.

Stop mixing as soon as the dough comes together
Overmixing develops gluten, which makes cookies tough. Once you don’t see dry flour, stop mixing—even if the dough looks slightly shaggy, it will smooth out when rolled.

Let cookies finish on the pan
Don’t rush them off the baking sheet. Leaving the cookies to cool for a few minutes allows the centers to set gently while staying soft, which is exactly how Potbelly cookies get their texture.

What To Serve and Pair with This Potbelly Sugar Cookie

When I want comfort, not a “dessert moment”
This cookie was made for a cold glass of regular milk or with shake. Not fancy, not styled. The cold milk hits first, then the warm, soft cookie melts in your mouth. It’s simple, calming, and honestly the best way to eat it.

For slow afternoons and quiet breaks
I like these with coffee that isn’t too sweet—think plain latte or even drip coffee with a splash of cream. The cookie does the sweet work, so the coffee doesn’t have to. It’s the kind of pairing that makes you sit down instead of rushing.

If people are coming over
I don’t overthink it. I stack the cookies slightly uneven on a plate, nothing perfect, because they already look inviting. Sometimes I add a small bowl of berries or ice cream on the side, but only if it feels right—not because I’m trying to impress.

Late night, just for yourself
One cookie, slightly warm, eaten straight from the kitchen counter. No plate. No pairing. Just quiet and sugar and butter doing their thing. Sometimes that’s the best way.

How To Store These Cookies

Once cooled, store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a small slice of bread to the container—it helps maintain moisture.

For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving.

FAQs

Why are my cookies not spreading?
Most of the time it’s the butter. If it’s too firm, the dough won’t relax in the oven. Too much flour can also stiffen things up. Soft, slightly melted butter makes a big difference.

Can I freeze the dough for later?
Absolutely. Shape the dough into balls and freeze them plain. When you’re ready to bake, roll in sugar and go straight into the oven. Add one extra minute if needed.

Can I swap margarine for butter?
I wouldn’t. Margarine melts differently and leaves the cookies flat and dull tasting. Butter gives these cookies their softness and that familiar bakery flavor you’re trying to copy.

Why do the cookies look pale or underdone?
That’s on purpose. These cookies finish setting after they leave the oven. If they look fully baked inside, they’ll end up dry once cooled.

Do I need to chill the dough first?
Not usually. If the dough feels loose or your kitchen is hot, a short chill helps keep the cookies from spreading too fast, but it’s optional.

Can I add sprinkles, sugar crystals, or frosting?
You can, but keep it light. Heavy add-ins change how the cookies bake. If you add anything, fold it in gently and don’t overload the dough.

Do these cookies stay soft the next day?
Yes, and that’s one of the best parts. Stored airtight, they stay soft for days. They’re actually better after resting overnight.

This Potbelly Sugar Cookie Recipe is the kind I keep coming back to when I want something familiar, soft, and no-fuss. It’s a true Potbelly sugar cookie copycat, made to taste like the real thing but better at home. If you love simple bakery cookies done right, this one earns a spot in your rotation.