This Sugar Cookie Mug recipe uses just a few simple ingredients and cooks in a mug right in the microwave. The recipe makes one mug cookie so it’s perfect for a single serving dessert. Mix in your favorite sprinkles for a festive, sweet treat!
What You’ll Need for this Mug Cookie Recipe:
Butter
White Granulated Sugar
Salt
Egg Yolk
All-Purpose Flour
Vanilla Extract
Sprinkles – optional, but I think they add a fun flair!
How to Make the Sugar Cookie in a Mug:
In a microwaveable mug, add the butter and microwave to melt (about 30 seconds).
Add the sugar to the melted butter and stir to combine.
Add the egg yolk and vanilla extract – stir to combine.
Stir in the flour, salt, and sprinkles until combined.
Microwave the mug for 40 seconds to 1 minute until the cookie is risen and is just set. I like to start at 40 seconds and continue in 5 second intervals until done.
Let cool a couple of minutes and enjoy! The mug cookie is best enjoyed right away, it will dry out faster than regular oven-baked cookies.
Can I make more than one sugar cookie?
This recipe is written for one sugar cookie in a mug, but you can easily double it to make two! You can mix them up separately in two mugs or mix up the cookie dough and divide between two mugs. It’s best to microwave them separately, though.
What size of mug should I use?
Any standard size coffee mug works! I used mugs that were at least 8 ounces to leave room for the cookie to puff up and rise while ‘baking’. The most important piece is to use a mug that is microwave safe!
Do I need to grease my mug?
Because you eat the cookie right out of the mug, you do not need to grease. Although, if you want easier clean up you could spray with cooking spray before cooking. I do not grease and instead just soak the mug in some warm soapy water for a few minutes before cleaning to remove any cooked on cookie.
What can I use instead of butter?
If you want to make this sugar cookie mug without butter, you totally can. While I think butter adds a flavor that can’t be replicated, I have tested this using 1 tablespoon of oil and it works just fine. I prefer using a neutral oil, like canola oil, so the flavor isn’t overpowering. I also add a smidge more vanilla to add a little extra flavor to make up for the lack of butter.
This Sugar Cookie Mug recipe uses just a few simple ingredients and cooks in a mug right in the microwave. The recipe makes one mug cookie so it’s perfect for a single serving dessert. Mix in your favorite sprinkles for a festive, sweet treat!
Scale
Ingredients
1 tablespoon unsalted butter
2 tablespoons white granulated sugar
Small pinch of salt – omit if using salted butter
1 egg yolk
1/4 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 – 1 teaspoon sprinkles. Optional.
Instructions
In a microwaveable mug, add the butter and microwave to melt (about 30 seconds).
Add the sugar to the melted butter and stir to combine.
Add the egg yolk and vanilla extract – stir to combine.
Stir in the flour, salt, and sprinkles until combined.
Microwave the mug for 40 seconds to 1 minute until the cookie is risen and is just set. I like to start at 40 seconds and continue in 5 second intervals until done.
Let cool a couple of minutes and enjoy! The mug cookie is best enjoyed right away, it will dry out faster than regular oven-baked cookies.
Hi Gabby! Great question. I have not tested this with any alternative. You could try substituting a different fat (such as an oil or melted butter substitute, margarine, etc.). As long as you have 1 tablespoon of a fat, the texture should still work out (be aware that some ‘plant butters’ and spreads have a higher water content vs being 80% fat like butter). The biggest difference will be the flavor – since it’s hard to replicate the flavor of butter. I would use your best judgement. But if you give something a try, let us know! I’m adding this question to my recipe testing list as well đŸ™‚ Thanks for your comment!
I tried this out using 1 tablespoon of canola oil and it worked great! Good texture and it’s a neutral oil so it wasn’t overpowering. I added a smidge more vanilla (a heaping 1/4 teaspoon) to make up for the lack of butter flavor. Thanks again for your question!
do you have any suggestions for butter alternatives? thank you!
★★★★★
Hi Gabby! Great question. I have not tested this with any alternative. You could try substituting a different fat (such as an oil or melted butter substitute, margarine, etc.). As long as you have 1 tablespoon of a fat, the texture should still work out (be aware that some ‘plant butters’ and spreads have a higher water content vs being 80% fat like butter). The biggest difference will be the flavor – since it’s hard to replicate the flavor of butter. I would use your best judgement. But if you give something a try, let us know! I’m adding this question to my recipe testing list as well đŸ™‚ Thanks for your comment!
thank you!!!!
★★★★★
I tried this out using 1 tablespoon of canola oil and it worked great! Good texture and it’s a neutral oil so it wasn’t overpowering. I added a smidge more vanilla (a heaping 1/4 teaspoon) to make up for the lack of butter flavor. Thanks again for your question!