Description
A Giant Single-Serve Sugar Cookie! Honestly is there anything better? This cookie is sweet, crinkly, soft, and chewy. And the best part is, the dough comes together in one bowl and it’s really simple!
Ingredients
2 Tbsp. softened butter
3 Tbsp. white sugar (plus more for rolling)
1/4 tsp. vanilla extract
2 tsp. whisked egg
1/3 cup all-purpose flour
1/8 tsp. baking soda
1/8 tsp. salt
Instructions
1. In a small bowl, beat together 2 Tbsp. softened butter, 3 Tbsp. white sugar, and 1/4 tsp. vanilla extract. Beat that until light and fluffy, for about 1-2 minutes. Then add in 2 tsp. of a whisked egg, and continue beating.
2. Now with a spatula, fold in 1/3 cup all-purpose flour, 1/8 tsp. baking soda, and 1/8 tsp. salt. Shape the dough into a ball, and roll it in granulated sugar.
3. Transfer to a baking sheet, lined with parchment paper, and bake at 350 degrees for 15-20 minutes. Halfway through the baking, pan bang it on the counter for that beautiful crinkly cookie.
4. Let cool for 10 minutes, and enjoy!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 giant cookie
- Calories: 250
4 thoughts on “Giant Single-Serve Sugar Cookie.”
Pretty! This has been a really wonderful post. Many thanks for supplying these details.
The recipe was easy to follow and understand. But, the dough turned out very floury for me. I added a tablespoon of milk to combat the dryness, and the dough returned to a more typical consistency. I used coarse white sugar to garnish the cookie, and when it was baked, the bite was very crunchy! All and all, this is a delicious recipe that I really recommend.
xoxo,
Remy<3
I finally found the best sugar cookie recipe ever! I have been making a lot of single sugar cookie recipes and this is the best one and I’ve made it a few times now. Some recipes call for only the yolk, but this one uses 2 tsp of the whole egg and maybe that’s the difference? If you find your dough is too dry, don’t be afraid to add a little more egg (very small amount, like 1/4 tsp at a time). I also added a tad more salt to the recipe, which gave the cookie a very nice salty sweet flavor (if that’s your thing) and I sprinkled sugar on the top. I also found that it cooked better when I flattened it more before baking (rather than leaving it in a ball). Very delicious! This recipe is a keeper!
So glad you enjoyed it!