Subway Sugar Cookie
Subway Sugar Cookie are pre-packaged, soft sugar cookies that are sold at Subway restaurant locations as a dessert or snack option. Round in shape and have a classic sugar cookie flavor with a sweet, slightly crisp exterior and soft, doughy interior.
Subway Sugar Cookie
I have a confession to make - I'm powerless against the sugary allure of Subway's unassuming little sugar cookies. Maybe it's the bright plastic packaging that catches my eye as I wait in line. Or the tantalizing whiff of vanilla and butter as someone ahead of me tears into one. Whatever the reason, if I spy those pre-packaged discs of doughy delight, I'm pretty much a goner.
There's just something so satisfying about biting through the slightly crisp exterior into the pillowy, sweet interior. They taste like childhood snack time and grandma's kitchen rolled into one nostalgic little bundle. And at under a buck a pop, who can resist impulsively tossing one in with your footlong salami and cheese?
But lately, I've wondered if I could recreate that Subway cookie magic at home. Sure, the store-bought ones are mighty convenient. But they're also lacking a little something...some oomph, some patisserie panache.
So I got to work researching recipes and experimenting in my own kitchen. I knew the key was nailing that signature soft-but-crisp texture using simple, old-fashioned ingredients. A lot of online copycat recipes use shortcuts like pre-made cookie dough or cake mix. But not this gal! I was determined to craft an from-scratch, Subway-inspired sugar cookie that would put the original to shame.
The final formula features familiar players like butter, sugar, eggs and vanilla. But I added in a few secret weapons too - tangy sour cream for richness, bright lemon zest for an unexpected zip, and a touch of cream of tartar for that iconic chewiness.
Mixing up the dough is a total arm workout, but so worth it once you get a whiff of those sweet, tangy aromas wafting from the oven. Fifteen minutes later, you're rewarded with a batch of gorgeous golden-edged cookies that are hugeee - like the mega footlong version of Subway's more modest rounds.
One bite instantly transports me back to the sandwich shop, but simultaneously worlds beyond. The sour cream keeps the interior unbelievably soft and almost gooey in the center. The lemon zest lends a lovely brightness that cuts through the sweet richness. And that chewy-crisp contrast? Chef's kiss.
Don't get me wrong, I'll always have a special place in my heart (and arteries) for those classic pre-packaged Subway cookies. But why settle for the Wonderbread when you could be eating homemade bakery brownies?
Now if you'll excuse me, I need to dunk one of these babies in a tall glass of cold milk...
Disclaimer: This homemade version does contain more calories, fat and sugar than the original Subway cookie, so indulge responsibly! Nutrition facts are estimated for one large cookie: 140 calories, 7g fat, 18g carbs, 2g protein.
Subway Sugar Cookie Recipe
Subway's Sugary Siren Call - The Hunt for the Perfect Copycat Cookie
prep time with cook time.
Serves 24 cookies and contains approximately 150 calories.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 tsp lemon zest
Topping:
- 1/4 cup granulated sugar (for rolling)
Directions
- In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside.
- In a large bowl, beat the butter and both sugars until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, then the vanilla and sour cream until combined.
- Gradually stir the dry ingredients into the wet ingredients until a dough forms. Fold in the lemon zest.
- Chill the dough for 30 minutes.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Roll dough into 1 1/2 inch balls, then roll each ball in the 1/4 cup granulated sugar to coat.
- Place balls 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until lightly golden on the edges.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
This recipe blends classic sugar cookie flavors with the tanginess of sour cream and brightness of lemon zest to create a unique, soft and chewy Subway cookie experience. The cream of tartar provides a subtle tang reminiscent of the chewier Subway texture as well. Enjoy!
Check this video out about Subway Sugar Cookie.
Rated 4.9 by 27 reviewers.
Recipe Tags: Subway Sugar Cookie, Subway Sugar Cookie Recipe
Published by: Dish Dupes
Subway Sugar Cookie Recipe FAQ
Trying to recreate the iconic soft, chewy texture of Subway's pre-packaged sugar cookies at home? I've got you covered with answers to the most frequently asked questions about this copycat recipe:
Why add sour cream to the dough? The sour cream is a crucial ingredient for replicating the signature soft, almost gooey interior of the Subway cookies. The acid in sour cream helps tenderize the dough, creating an incredibly moist and rich texture.
What does the cream of tartar do? Cream of tartar is the not-so-secret weapon for giving these cookies their wonderful chewiness and subtle tang, just like the originals. It activates when combined with baking soda to create air pockets in the dough.
Can I use a different type of citrus instead of lemon? Absolutely! The bright citrus note is just meant to cut through the richness a bit. Orange zest would work beautifully or you could use a touch of lemon or orange extract instead.
Why chill the dough before baking? Chilling is mandatory for thick, soft, pudgy cookies like these. It allows the butter to firm up so the dough holds its shape while baking instead of spreading out too thin and crispy.
How do I get that slightly crisp exterior? Baking them at a higher temperature (375°F) helps create a nice contrast between the chewy center and lightly crisp edges. Just be careful not to overbake or the insides will dry out.
What type of pan works best? I recommend light colored aluminum baking sheets or an insulated baking pan. Dark pans tend to overbake the bottoms. Parchment liners also help.
Should I use salted or unsalted butter?
This recipe calls for unsalted butter to control the salt levels. That way you can adjust saltiness to taste.How should I store the baked cookies? Once cooled completely, store cookies in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies for 2-3 months.
Can this recipe be doubled? Yes, you can easily double the recipe to bake a larger batch. The dough may need a couple extra minutes to chill before baking.
How do these compare nutrition-wise to Subway's?
As a homemade bakery version, these pack more calories, fat and sugar than the originals. One cookie has around 140 calories compared to 200 for a Subway 6-pack. But no preservatives!
So there you have it - now you're ready to bake up a batch of soft, chewy Subway cookies with a little homemade twist.
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