Microwave Sugar Cookie
This Microwave Sugar Cookie is an eggless sugar cookie in a mug or ramekin cooked in the microwave. Ready from start to finish in under 5 minutes!
When you’re craving soft, buttery sugar cookies but don’t have the time (or patience) to bake a proper batch, you can whip up this Microwave Sugar Cookie in roughly 2 minutes!
It’s a colorful sugar cookie in a mug or ramekin you can easily whip up to make a single serve sugar cookie, much like my microwave chocolate chip cookie, microwave peanut butter cookie, and microwave oatmeal cookie.
It’s the same concept as my oven-baked single serve sugar cookie but cooks much faster in the microwave.
It’s the perfect size to make for Valentine’s Day coming up (whether it’s for yourself or you double it to make two).
And you don’t have to worry about using an egg yolk like other mug sugar cookies! This one uses a touch of milk to make up for that.
Even though I have a long list of recipes using egg whites, sometimes you just don’t want to deal with separating an egg.
Sometimes you had a long day and want some sprinkles to cheer you up. Sometimes you want to celebrate. And other times you’re just not in the mood for a microwave brownie.
Whatever your reason for making this, your sugar cookie for one awaits!
What size mug or ramekin do I need for a mug cookie?
The biggest challenge for making a mug sugar cookie is figuring out what size vessel to use.
I prefer making a ramekin cookie in my 6-ounce ramekin, which you can buy online at Amazon (affiliate link) or find at a thrift store.
However, I understand not everyone owns ramekins, so you can also use a 12 ounce standard mug (affiliate link) like I did with my chocolate peanut butter mug cake.
If you use a different size, please note it’ll affect the cook time. A wider mug will need less time. A deeper mug will require more time.
That’s why I like my 6 ounce ramekin because it’s pretty standard.
Don’t know what size mug you have? Fill it to the top with water then transfer the water to a measuring cup. That will tell you how many ounces your mug will hold.
Ingredients For Microwave Sugar Cookie
To make your sugar cookie in a mug or ramekin, you’ll need the following ingredients:
- Butter: Using melted butter means no mixer needed!
- Milk: Helps make the cookie a little less dry since you’re not using egg.
- Sugar: It’s not a sugar cookie without the sugar!
- Vanilla extract:Helps give the sugar cookie its flavor.
- Flour: Brings the cookie dough together. Make sure you’re measuring flour properly by using the spoon method.
- Baking powder: Helps the cookie rise as well as a less dense texture. I tested it without baking powder and it was bad.
- Salt: No bland cookie here! Not needed if using salted butter.
- Sprinkles: Sprinkles make everything better!
Should I add an egg yolk to my microwave sugar cookie?
I’ve gone back and forth with numerous rounds of testing to determine whether you need an egg yolk for your microwave cookie. After all, other recipes call for it.
Truth is, I prefer the texture without it. No egg mimicks the tender, chewy texture of a cookie albeit a little more crumbly (which satisfies your cookie craving).
I did add a little bit of milk so the cookie wasn’t so dry.
How To Make Sugar Cookie In The Microwave
Here’s how to make your 1 minute sugar cookie:
- Whisk together the melted butter, milk, sugar, and vanilla until the sugar is dissolved. Make sure you whisk well or the texture may be grainy.
- Stir in the flour, baking powder, and salt then add the sprinkles. It should resemble a soft and slightly sticky cookie dough. Transfer to your ramekin or mug.
- Microwave for 40 seconds or until the top is set. If it looks a little too wet on the edges, microwave another 10 seconds. Do not go over 1 minute or you will overcook it.
Your microwave sugar cookie recipe is best eaten 10 minutes after you make it (so you don’t burn your tongue). It will not keep well the next day.
As it cools down, your cookie will firm up. I personally prefer this as it’ll have a better cookie texture.
Full disclaimer: It will never have the same taste and texture as an oven-baked sugar cookie, but it’s still pretty darn good for a microwave dessert.
Why is my microwave cookie hard and dry?
Microwaves vary in wattage, so please don’t overcook your mug cookie! Start at 40 seconds then decide if you need an extra 10 seconds.
When in doubt, it’s better to have an underbaked cookie than overdone. As you make the recipe more and more, you’ll get a better feel for how long to cook it.
Unless you have a really, really weak microwave or a super narrow mug, do not go over 1 minute.
What To Serve With Microwave Sugar Cookie
So the whole point of making your sugar cookie in a mug is so you can eat it right away.
However, for an extra special dessert for one you can add a scoop of vanilla ice cream on top.
Or whip up homemade whipped cream, strawberry whipped cream, or maple whipped cream.
More Ramekin Desserts
If you enjoyed this sugar cookie for one, check out my other ramekin dessert recipes including:
Microwave Sugar Cookie
This Microwave Sugar Cookie is an eggless sugar cookie in a mug or ramekin cooked in the microwave. Ready from start to finish in under 5 minutes!
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt (omit if using salted butter)
- 1 tablespoon sprinkles
Instructions
- In a medium bowl, whisk together the melted butter, sugar, milk, and vanilla until sugar has dissolved, at least 1 minute. Do not skimp on whisking or your cookie will end up grainy.
- Stir in flour, baking powder, salt, and sprinkles until it resembles a soft and slightly sticky cookie dough.
- Transfer dough to a 6 ounce ramekin or 12 ounce standard microwavable mug. Microwave on high for 40 seconds. The top should look set. If the edges are a little too wet, microwave for an additional 10 seconds.
Do not overcook your cookie! If you're still unsure if it's done, it's better to have it under and gooey than dry and hard. - Cool for 10 minutes then serve immediately.
Notes
- Because microwaves are different in watts and age, your cook time will vary. I used a 5-year-old 700 watt microwave and was done after 50 seconds.
- To double this recipe, double the ingredients but cook only one cookie at a time.
- Enjoyed this recipe? Check out Microwave Chocolate Chip Cookie, Microwave Peanut Butter Cookie, Microwave Oatmeal Cookie, Microwave Brownie, and Chocolate Peanut Butter Mug Cake.
- Want to make this in the oven? Check out my Single Serve Sugar Cookie.
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How is it that no one has commented on this yet? Saving it – I need to make this for sure! My husband adores a plain ol’ sugar cookie (the kind gently dusted with sanding sugar), so this will be perfect for something special in a pinch! THANK YOU!!!
It’s a brand new recipe (less than a week old), so I don’t think anyone got a chance to make it yet! Let me know if you do.
I needed a little sweet treat and this really hit the spot.
I used an oversized mug which I think threw off the “bake” time. It took about a minute and 15 seconds.
Tastes like the puffy cookies you get from the bakery
Yes using a different sized mug would change the time, but I’m glad you were able to figure it out!
Could you make it without sprinkles? Im not a big fan of them.
Yes it should still work.