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Hot Pot Sugar Cookies – Lauren’s Latest

22 December 2024No Comments
Hot Pot Sugar Cookies – Lauren’s Latest

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Hot Pot Sugar Cookies are the ultimate easy sugar cookie recipe. Made with simple ingredients you likely already have, these chewy sugar cookies are quick to whip up and taste incredible. With a soft center, buttery flavor, and customizable sugar cookie icing, they’re perfect for any occasion. Whether you’re baking cookies for a special celebration or just craving a batch of classic sugar cookies, this recipe is a guaranteed winner.

I love a good Hot Pot Chocolate Cookie, but man oh man, depending on the day, I could hurt someone REAL BAD for a bite of a proper chewy, buttery, vanilla-y sugar cookie. I don’t make my Swig Sugar Cookies or my Cut-Out Sugar Cookies very often anymore because it makes such a mess and it’s a little more time-consuming than the old scoop and bake method.

You’ll love this recipe because it’s simple, quick, and completely customizable. Made with pantry staples, these cookies come together easily with just one small pot—no need for special tools or cookie cutters. The sugar cookie icing can be customized with food coloring, making them perfect for any occasion, from birthday parties to holidays. Plus, the extra egg yolk gives these cookies a soft, chewy center while keeping them sturdy enough to hold their glaze.

Assorted baking ingredients: butter cubes, sugar, eggs, vanilla extract, milk, flour, baking soda, baking powder, and salt in bowls on a textured surface.Assorted baking ingredients: butter cubes, sugar, eggs, vanilla extract, milk, flour, baking soda, baking powder, and salt in bowls on a textured surface.

Ingredients Needed for Hot Pot Sugar Cookies

Gather up these cookie-making ingredients to make these amazing Sugar Cookies!

  • Butter – this provides a bunch of flavor that soaks into the flour.
  • Sugar – to sweeten and keep things light.
  • Egg + Egg Yolk – both are used for structure and texture.
  • Vanilla Extract + Almond Extract – the almond extract is optional (but delicious). Of course you can leave it out and still have delicious cookies.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda & Salt: Help the cookies rise and balance the sweetness.

For the Icing

  • Powdered Sugar – The base for the icing sugar.
  • Milk – Adds creaminess.
  • Vanilla Extract – to flavor.
  • Food Coloring (optional) – Customize your glaze to match any theme!

Variations

  • Unsalted Butter: If you only have unsalted butter, add a pinch of extra salt.
  • Brown Sugar: Swap half the granulated sugar for brown sugar for a richer flavor.
  • Royal Icing: Use this instead of glaze for a firmer finish on your cookies.
  • Cut-Out Sugar Cookies: Chill the dough, then roll it out and use cookie cutters for fun shapes.
DSC09721DSC09721

How to Make Hot Pot Sugar Cookies

This sugar cookie recipe starts out in a pot on the stovetop (I know weird, but trust me it’s all going to work out). Then once the dough is mixed and rests a little bit, you bake it! Cool and drizzle with simple icing! For the full recipe details, including ingredient measurements, check out the recipe card at the bottom of the post! Here are my step by step directions for making and glazing Hot Pot Sugar Cookies:

Step 1: Preheat Oven + Prep Baking Sheets

Preheat oven to 325° F. Line two baking sheets with parchment paper and set them aside.

Pro Tip: Take note of the 325° bake time. Keep in mind every oven is different, so my time may vary slightly from your time. That’s why I gave you a bake time as well as cookie characteristics to look for before removing them from the oven. Not hard, just something you might want to pay attention to. 🙂

Step 2: Make the Dough

Melt butter in a medium-sized pot. Remove from heat. Stir in granulated sugar.

Cubes of butter melting in a black pot with a wooden spoon on a stove.Cubes of butter melting in a black pot with a wooden spoon on a stove.
A pot with melted butter being stirred by a wooden spoon, placed on a stovetop.A pot with melted butter being stirred by a wooden spoon, placed on a stovetop.
A pot filled with melted butter and a mound of sugar on top, placed on a light-colored textured surface.A pot filled with melted butter and a mound of sugar on top, placed on a light-colored textured surface.

Add in egg, egg yolk, vanilla extract, and almond extract. Mix. Add in the flour, baking soda, and salt. Stir well to ensure a smooth, well-stirred batter.

Let batter sit to let the flour soak into the rest of the batter.

Two raw eggs on top of a mixture in a black pot, likely for baking or cooking.Two raw eggs on top of a mixture in a black pot, likely for baking or cooking.
A mixer combines a yellow batter in a black pot on a kitchen countertop.A mixer combines a yellow batter in a black pot on a kitchen countertop.
A pot filled with a thick, smooth yellow sauce placed on a countertop.A pot filled with a thick, smooth yellow sauce placed on a countertop.
A mixing bowl with cookie batter, featuring flour on top. Two wooden-handled spatulas are visible nearby on a textured countertop.A mixing bowl with cookie batter, featuring flour on top. Two wooden-handled spatulas are visible nearby on a textured countertop.
A pot containing a creamy, yellow batter sits on a light stone countertop, next to a blue textured cloth.A pot containing a creamy, yellow batter sits on a light stone countertop, next to a blue textured cloth.

Pro Tip: 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.

Step 3: Scoop, Bake + Cool

Scoop cookie dough onto prepared pans, using a cookie scoop.

A hand holding a scoop of yellow batter above a pot filled with the same batter. Brown-handled pot on a countertop with a blue towel and a pink dish in the background.A hand holding a scoop of yellow batter above a pot filled with the same batter. Brown-handled pot on a countertop with a blue towel and a pink dish in the background.
Ice cream scooper with dough on a baking sheet, ready for baking.Ice cream scooper with dough on a baking sheet, ready for baking.

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.

Six scoops of cookie dough spaced evenly on a parchment-lined baking sheet, ready for baking.Six scoops of cookie dough spaced evenly on a parchment-lined baking sheet, ready for baking.
Six round cookies on a parchment-lined baking sheet.Six round cookies on a parchment-lined baking sheet.
Six sugar cookies cooling on a wire rack with a colorful striped cloth underneath.Six sugar cookies cooling on a wire rack with a colorful striped cloth underneath.

Leave the cookies on the hot baking pans until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before glazing.

Step 4: Make the Glaze

For the glaze, whisk powdered sugar together with milk and vanilla until thick glaze forms. Should be the consistency of white school glue; add the milk in slowly! Add in food coloring if desired.

A hand pours vanilla extract into a glass bowl containing flour and other dry ingredients.A hand pours vanilla extract into a glass bowl containing flour and other dry ingredients.
A person's hand uses a whisk to mix a creamy batter in a glass bowl on a countertop.A person's hand uses a whisk to mix a creamy batter in a glass bowl on a countertop.
Hand holding a teaspoon adds red liquid to a glass bowl with white mixture and whisk; sifter with white powder in background.Hand holding a teaspoon adds red liquid to a glass bowl with white mixture and whisk; sifter with white powder in background.
A hand whisking pink batter in a clear glass bowl on a light countertop.A hand whisking pink batter in a clear glass bowl on a light countertop.
A person mixing pink batter in a glass bowl with a whisk.A person mixing pink batter in a glass bowl with a whisk.
A whisk in a bowl with pink batter. A sifter with powdered sugar is nearby on a pink cutting board.A whisk in a bowl with pink batter. A sifter with powdered sugar is nearby on a pink cutting board.

Step 5: Drizzle Glaze Over Cookies

Drizzle glaze over cooled cookies and serve!

A cookie on a cooling rack being drizzled with pink icing from a spoon.A cookie on a cooling rack being drizzled with pink icing from a spoon.
Pink icing is being drizzled onto round cookies on a cooling rack.Pink icing is being drizzled onto round cookies on a cooling rack.
Pink glazed cookies on a rectangular plate with a pinecone and cutlery nearby, on a textured surface.

Storage + Make Ahead Directions for Sugar Cookies

These Sugar Cookies are best eaten in the first 24 hours after baking; store in airtight containers. Feel free to freeze the baked cookies if you’d like to store longer. Keep cookies in an airtight container, separated by wax paper or parchment, and store for up to 3 months in the freezer.

To Freeze the Dough: You can also freeze the sugar cookie dough so you can bake these fresh and enjoy warm sugar cookies anytime! Simply mix the dough, portion it out using a cookie scoop, and freeze it in a single layer on a baking sheet lined with parchment paper. Once completely frozen, transfer the dough balls to a plastic freezer bag. Freeze up to three months. When ready, simply place frozen dough balls onto a parchment paper-lined baking sheet and bake according to the recipe, being sure to add 1-2 minutes extra.

To Make Ahead: Store baked cookies in an airtight container for up to 3 days or refrigerate the dough for up to 48 hours before baking.

Pink glazed cookies on a rectangular white and pink dish.Pink glazed cookies on a rectangular white and pink dish.

These chewy sugar cookies are as fun to make as they are to eat. The printable recipe card is down below. Happy baking, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Pink glazed cookies on a rectangular plate with a pinecone and cutlery nearby, on a textured surface.