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.

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

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
Heat oven to 350ºF. Line baking sheets with parchment paper; set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
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.
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.
Cooled cookies can be stored in an airtight container for up to 4 days.
Make sure your eggs are at room temperature so they don’t seize the butter. We want the butter to stay liquified.