Melted Butter Sugar Cookies

This classic cookie-jar staple gets a makeover with Plugrà Butter. Melting butter for sugar cookies produces a soft and chewy cookie instead of crisp or flaky. Whether it’s a baking activity for the kids out of school, a party favor, a weeknight dessert, or a lemonade stand fare, these sugar cookies are sure to be a hit all summer.

Servings
30 cookies
Prep Time
20 min
Cook Time
10 min
Recipe by
Tara Teaspoon
Ingredients

3 cups (383g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 sticks Plugrà® Premium Butter, unsalted
1¼ cups granulated sugar, plus more for rolling
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
Steps
1
Heat oven to 350ºF. Line baking sheets with parchment paper; set aside.
2
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3
In a mixing bowl combine the melted butter, sugar, egg, egg yolk and vanilla. Beat this mixture until well combined and lightened slightly. Stir in the flour mixture until just incorporated.
4
Use a 2-tablespoon cookie scoop to make balls of dough and roll them in a bowl of extra sugar. Place on prepared baking sheets about 2-inches apart. Use the bottom of a glass or measuring cup to flatten the cookies slightly. Dip the bottom of the glass into the sugar after each press.
5
Bake cookies until they are set and just starting to brown around the edges, 9 to 10 minutes. Cool 2 to 4 minutes on the cookie sheet then remove to a wire rack to cool completely.
6
Cooled cookies can be stored in an airtight container for up to 4 days.
TIP
Make sure your eggs are at room temperature so they don’t seize the butter. We want the butter to stay liquified.