Hot Pot Sugar Cookies
User Reviews
4.7
30 reviews
Excellent
Hot Pot Sugar Cookies
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No bowls needed for this sugar cookie recipe! You're just one small pot away from the chewiest, sweetest and most amazing sugar cookies EVER!
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Ingredients
for the cookies-
- 3/4 cup salted butter
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze-
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food Coloring optional
Instructions
- Preheat oven to 325° F. Line two baking sheets with parchment paper and set them aside.
- Melt butter in a medium-sized pot. Remove from heat.
- Stir in granulated sugar until well combined. Add in egg, egg yolk, vanilla extract, and almond extract.
- Mix until lighter in color. Add in the flour, baking soda, and salt. Stir well to ensure a smooth, well-combined batter.
- Let the batter sit for 10 minutes or so to let the flour soak into the rest of the batter.
- The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.
- Scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will look cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before glazing.
for the glaze-
- In a small bowl, whisk powdered sugar together with milk and vanilla extract until thick glaze forms. Should be the consistency of white school glue; add the milk in slowly! Add in food coloring if desired and then drizzle over cookies.
Notes
- As the cookie dough rests and cools, the flour will get absorbed. If you let it sit too long, your cookies may not flatten as much as mine did. No problem! Gently flatten the tops of your dough balls before baking.
- If you notice your cookies are too buttery or too flat, you may need to let your dough cool longer OR add a touch more flour to help with the structure of the cookie.
- Best eaten in the first 24 hours after baking; store in airtight containers.
- Best eaten in the first 24 hours after baking; store in airtight containers.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
121mg
(5%)
Potassium
21mg
(1%)
Fiber
0.3g
(1%)
Sugar
22g
(44%)
Vitamin A
202IU
(4%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 121mg | 5% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 202IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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