Buttered Popcorn Sugar Cookies Recipe

If you’re looking for a cookie that’s bursting with cozy, buttery flavor and a delightfully surprising twist, this Buttered Popcorn Sugar Cookies Recipe is an absolute must-try. I still remember the first time I baked these—combining the rich taste of browned butter with crunchy popcorn bits made my kitchen smell heavenly, and my family just couldn’t get enough. Trust me, once you try these, you’ll find they’re as fun to make as they are to eat!

this Recipe

Ingredients You’ll Need

Carefully selecting ingredients that balance taste and texture is key to this Buttered Popcorn Sugar Cookies Recipe. You’ll want fresh popcorn kernels, good-quality butter, and a blend of sugars to get that perfect sweetness and chew. Here’s a quick rundown of what I love to use:

• Vegetable oil: Helps pop the kernels evenly without flavor interference.
• Unpopped popcorn kernels: Pop your own for freshness—skip the pre-popped store-bought stuff for best flavor.
• Unsalted butter: It’s the star here—melting it gently creates that rich, golden flavor that takes these cookies next-level.
• All-purpose flour: The base for your cookie dough, providing structure.
• Kosher salt: Just enough to balance the sweetness and enhance flavor.
• Baking powder and baking soda: Both work together to give your cookies the perfect lift.
• Granulated sugar: Sweetness and slight crunch.
• Light brown sugar: Adds moisture and depth with its molasses content.
• Large egg and egg yolk: Eggs bind everything and add richness—using an extra yolk keeps the cookies tender.
• Vanilla extract: Essential for that warm, inviting aroma.
• Flaky salt (optional): A little sprinkle on top ups the flavor and looks fancy!

Variations

What’s great about this Buttered Popcorn Sugar Cookies Recipe is how easy it is to adapt. Over the years, I’ve personalized it to suit different moods, dietary needs, and occasions—so don’t be shy about making it your own!

• Using brown butter: I like to brown the butter a little longer sometimes for a nuttier flavor—just watch it carefully to avoid burning.
• Gluten-free version: I replaced the all-purpose flour with a gluten-free blend once, and it worked great as long as you add a little xanthan gum for chewiness.
• Chocolate drizzle: For dessert events, I’ve melted some dark chocolate and drizzled it on top—it was a major hit with the adults.
• Popcorn mix-ins: Try adding a little cinnamon or cayenne to the dough for a spicy-sweet kick that wakes up your taste buds.

How to Make Buttered Popcorn Sugar Cookies Recipe

Step 1: Pop the Corn Perfectly

Start by heating your vegetable oil in a heavy-bottomed pot over medium-high heat until it shimmers. Here’s a trick I discovered: toss in a couple of test kernels first. When they start popping, you know the oil is just right. Add the remaining kernels, cover, and gently shake the pot every now and then to keep things moving. When the pops slow to about five seconds apart, you’re done—about 2 to 3 minutes total. Transfer the popcorn to a bowl, being careful to leave behind any stubborn unpopped kernels; nobody wants those in their cookies!

Step 2: Brown the Butter Just Right

Wipe out the pot to clear away any bits of popcorn, then lower the heat and add your butter. Stir it occasionally and watch closely—it should melt slowly and end up golden without burning. I like to remove it from heat just before it darkens fully because that buttery, nutty aroma is where the magic happens. Pour the butter into a heat-proof bowl and let it cool about 30 minutes—this also keeps the eggs safe when you add them next.

Step 3: Mix Dry Ingredients and Sugar

While the butter cools, whisk together your flour, kosher salt, baking powder, and baking soda in a medium bowl thoroughly. In a large bowl, combine the granulated sugar, light brown sugar, eggs, and vanilla extract. Pour in the cooled melted butter and whisk everything until glossy and smooth. This step ensures a silky dough that’ll bake evenly.

Step 4: Add Popcorn and Form the Dough

Now comes the fun part: smashing your popcorn! I like to break it apart gently with my hands into smallish pieces, aiming for pieces slightly bigger than peas. This way, some whole bits remain for a playful crunch, but nothing too large to disrupt the texture. Fold the popcorn into your dough carefully. Don’t overmix here—you just want everything combined.

Step 5: Scoop and Bake with Care

Use a cookie scoop or spoon to portion out the dough into about 32 balls around 1 ½ inches wide. Place them spaced out on parchment-lined baking sheets—you’ll want about two inches between dough balls; these cookies spread a bit but keep their shape nicely. Optionally, sprinkle flaky salt on top before sliding them into a 350°F oven. Bake for 11-13 minutes, rotating sheets halfway so they cook evenly. I tend to check a minute or so early to catch that perfect moment when cracks start to form but the cookies haven’t browned too much.

How to Serve Buttered Popcorn Sugar Cookies Recipe

Garnishes

I love topping these cookies with a pinch of flaky sea salt right after baking—it really elevates the flavor and gives a little pop to the buttery sweetness. Sometimes, I’ll add a light dusting of powdered sugar for a touch of elegance, especially if serving them for a party or holiday.

Side Dishes

These cookies are great alongside a tall glass of cold milk or a warm cup of coffee or tea. For a cozy movie night, I like to serve them with bowls of homemade popcorn seasoned simply—you get that fun popcorn theme happening both in and out of the cookies.

Creative Ways to Present

For special occasions, I arrange the cookies on a tiered platter with popcorn scattered around as decoration—it’s playful and great for conversation starters! I’ve also wrapped them individually in cellophane tied with a ribbon for gifting, and honestly, they’ve always been a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store these cookies in an airtight container at room temperature. They keep well for about 4-5 days, staying soft yet crisp at their edges. Just be sure to place parchment paper between layers to prevent sticking.

Freezing

For longer storage, I freeze unbaked dough balls on a parchment-lined tray. Once solid, I transfer them to a freezer-safe container. When ready to bake, pop the dough straight into the oven—just add a couple of extra minutes to the baking time. This trick saves me big time during the holidays when baking deadlines are tight!

Reheating

If you want that freshly baked feel, reheat the cookies for about 5 minutes at 300°F in the oven. This revives the buttery aroma and soft center nicely without drying them out. Avoid microwaving—they can get rubbery fast!

FAQs

Final Thoughts

This Buttered Popcorn Sugar Cookies Recipe is truly one of those joyful discoveries in my baking journey—simple ingredients, a fun technique, and a delightful surprise in every bite. Whether you’re an experienced baker or just starting out, I hope you give them a try because I can assure you, these cookies bring a little movie-night magic right into your kitchen. Roll up your sleeves, pop that popcorn, and enjoy the delicious adventure!

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