Single Serve Sugar Cookie (Small Batch)

Name: Single Serve Sugar Cookie (Small Batch)
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter, softened at room temperature; 1 tablespoons packed brown sugar, light or dark; 2 tablespoons white granulated sugar; 1 egg yolk; 1/4 teaspoon vanilla extract; 1/3 cup all-purpose flour, measured using the 'spoon and level' method; 1/8 teaspoon baking soda; 1/8 teaspoon kosher salt; ~1 tablespoon sprinkles

Jump to Recipe·Print Recipe

This Single Serve Sugar Cookie recipe is a super small batch recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes two large cookies that you can either have both yourself or share one.

Single serve sugar cookie on a plate with sprinkles.

This single serve sugar cookie went viral on Instagram and for good reason! This 1-2 serving, small batch cookie recipe is the perfect solution for when you're craving a sprinkle-filled sugar cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover. For another single serve cookie recipe, try this Single Serve Chocolate Chip Cookie or Single Serve Oatmeal Chocolate Chip Cookie.

Jump to:

⭐Why I Love It:
🥘Ingredients
🔪Single Serve Sugar Cookie Step by Step
💭Recipe Tips
👩‍🍳Recipe FAQs
🍫Related Dessert Recipes...
Recipe
Reviews

⭐Why I Love It:

Super Small Batch Recipe - I love that this single serve sugar cookie recipe makes only two large cookies so I can satisfy my cookie craving without having to make an entire batch of cookies. Another favorite way to satisfy a sweet tooth is with a microwave mug cake recipe like this Microwave Sugar Cookie Mug !
No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.
Gooey and Tender on the Inside - By using an egg yolk and by not over baking the cookies, the insides stay perfectly gooey (without being raw!) and are just perfect.

🥘Ingredients

Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
Brown Sugar - When measuring brown sugar, you want to pack it into the measuring cup. I used light brown sugar, but you can use dark brown sugar as well.
White Granulated Sugar
Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. You can use the leftover egg white to make this Single Serve Vanilla Cupcake or Single Serve Chocolate Cupcake recipe!
Vanilla Extract - For flavor!
All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
Baking Soda - This is the leavener for the cookie to help them rise.
Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
Sprinkles - I like to use classic jimmies for this cookie! Another sprinkle loaded favorite is this recipe for Sprinkle Sugar Cookies or Funfetti Cake Mix Cookies!

See the recipe card for full information on ingredients and quantities.

This recipe for Single Serve Sugar Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.

Photo 1 - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).

Sugar cookie dough with egg yolk and vanilla mixed in.

Photo 2 - Mix in the egg yolk and vanilla until well combined.

Small batch of sugar cookie dough in a glass bowl.

Photo 3 - Stir in flour, baking soda, and salt.

Small batch of sugar cookie with sprinkles in glass bowl.

Photo 4 - Then fold in the sprinkles.

Single serve sugar cookie dough ball on a baking sheet.

Photo 5 - I like to pop the dough in the fridge for 15-20 minutes while the oven finishes preheating. Roll the dough into two balls, or use a cookie scoop, and place on a baking sheet.

Baked single serve sugar cookies on a baking sheet.

Photo 6 - Bake for 11–13 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender. Allow the Cookes to cool on the baking sheet for 10 minutes so they will finish setting up.

💭Recipe Tips

Softened Butter - In order to mix up the dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
Allow to Cool on Baking Sheet - Letting the single serve sugar cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to overtake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and golden brown/slightly set on top then they are baked 🙂
Add a Few Extra Sprinkles- like to press a few extra sprinkles into the tops of the dough balls before baking for a prettier appearance.
Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

Single serve sugar cookie broken in half to show tender inside.

👩‍🍳Recipe FAQs

Why does the recipe use only an egg yolk

Using only the egg yolk helps keep the single serve sugar cookie recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center.

What is the 'Spoon and Level' method?

The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.

🍫Related Dessert Recipes...

Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail link sign up!

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kathleen Hansen
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 2 Cookies
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

2 tablespoons unsalted butter, softened at room temperature
1 tablespoons packed brown sugar, light or dark
2 tablespoons white granulated sugar
1 egg yolk
¼ teaspoon vanilla extract
⅓ cup all-purpose flour, measured using the 'spoon and level' method
⅛ teaspoon baking soda
⅛ teaspoon kosher salt
~1 tablespoon sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Prep - Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
Mix Butter and Sugar - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
Add Yolk and Vanilla - Mix in the egg yolk and vanilla until well combined.
Add Dry Ingredients - Stir in flour, baking soda, and salt. Then fold in the sprinkles.
Chill Dough - I like to pop the dough in the fridge for 15-20 minutes while the oven finishes preheating.
Roll into Balls - Roll the dough into two balls and place on a baking sheet. I like to use a large ⅓ cup cookie scoop (the same size I use to fill a standard muffin pan). I like to press a few extra sprinkles in the tops for extra pretty cookies.
Bake - Bake for 10–12 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
Cool on Baking Sheet - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!

Notes

Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.