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Single Serve Sugar Cookie Recipe (with Frosting!)

This sweet soft sugar cookie is indulgence itself! My recipe for a Single Serve Sugar Cookie (complete with a homemade buttercream frosting) is perfect for when you are craving dessert, but only require a single cookie to fulfill the craving. This is a big gourmet style cookie. Indulge in the whole thing or split it with a friend!

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A pink frosted sugar cookie on a plate topped with colorful sprinkles.

The popularity of bakeries like Crumbl has certainly encouraged the “one cookie” trend. After all, making a full batch of 24+ cookies yields a lot of leftovers for singles and couples.

Making just one cookie is the perfect solution. You can mix up this whole recipe in a small glass bowl with a fork in minutes. Pop the dough right in the oven since no chilling is required.

You can eat the cookie as-is or opt to prepare a bowl of simple homemade buttercream frosting too. I like to add a little color to mine with gel food coloring and top the cookie with sprinkles–but that is all optional too!

This cookie measures about 5″ in diameter, so it’s a big cookie! Share with a friend, save half in the freezer, or indulge in a decadent dessert and eat the whole thing.

Colorful sprinkles on a pink-frosted single sugar cookie.

Why You’ll Love This Single Sugar Cookie Recipe

  • All you need is a fork, bowl, oven, and the ingredients listed. No electric mixer needed.
  • No chilling required! You can mix up this cookie and bake it immediately.
  • Homemade buttercream! It only takes a few minutes to mix up a mini bowl of buttercream, and you’ll love the creamy frosting on top of this soft sugar cookie.

Ingredients for One Sugar Cookie

Only basic baking ingredients are required here. Here’s a quick review of everything you will need:

Labeled ingredients for a single sugar cookie: butter, sugar, powdered sugar, flour, baking powder, salt, whisked egg, vanilla extract, milk, and sprinkles.

Unsalted Butter – You need a few tablespoons of unsalted butter for this recipe. Allow it to come to room temperature so it’s soft before mixing.

Powdered Sugar – Also known as “confectioners’ sugar” (if you don’t have any, you can sub in all granulated sugar for the cookie).

Granulated Sugar – We’ll use granulated sugar too.

Whisked Egg – For a cookie this size, we don’t need a whole egg. Instead, you’ll whisk one up and measure the required amount from the whisked egg. Then, save the remaining egg for another recipe.

Vanilla extract – In addition to using vanilla extract, I’ve also suggested a few drops of almond extract too. This gives the cookie that “bakery flavor” that makes it extra-special. Feel free to skip if you don’t have any (or don’t like the flavor).

Flour – Use all-purpose flour here (bleached or unbleached is fine). Be sure to measure the flour correctly. A kitchen scale is the best way to measure. Otherwise, I gently aerate the flour before spooning some gently into a measuring cup (do not pack it in!) and leveling it with the edge of a butter knife.

Baking Powder and Salt – Use baking powder and a little table salt.

Frosting Ingredients – For the frosting we’ll use more softened butter, powdered sugar, a little milk (or cream), and flavoring. Top the cookie with your favorite style of sprinkles too!

Substitutions

If you don’t have powdered sugar on hand, you can use all granulated sugar in for the cookie. The cookie will have a chewier and less-soft consistency.

However, for the frosting, you really do need the powdered sugar. So if you are missing it, you could frost the cookie with a store-bought icing, top with a scoop of ice cream, or just eat it plain.

How to Make the Cookie

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

To Make the Sugar Cookie:

In a small bowl, use a fork to cream together the butter and sugars. Add in the egg, vanilla extract, and almond extract and mash together until just combined.

A small glass bowl with sugar and butter and the same bowl with whisked egg added into the creamed mixture.

Add the dry ingredients and mix gently until a soft and sticky dough forms.

Roll the dough into a ball and use your fingers to flatten it slightly.

Bake for until the center is set and the edges are just beginning to turn golden. Allow to cool completely before frosting.

Dry ingredients added to wet ingredients in a small bowl and the finished baked sugar cookie on a plate.

To Make the Mini Batch of Buttercream Frosting:

Note: Be sure the cookie has cooled completely before frosting.

To make the frosting, mash softened butter in a small bowl until creamy. Slowly add in the powdered sugar until fully combined.

A small glass bowl with sugar and butter and the same bowl with the ingredients creamed together with a fork.

Add in the milk (or cream) and a few drops of vanilla extract. Continue using the fork to whip up the frosting to the desired consistency.

Optional additions? Use a little gel food coloring for extra pizzazz. Top the cookie with sprinkles too if desired!

A pink frosted sugar cookie topped with colorful sprinkles and a dish of sprinkles in the background.

FAQs

How to store the finished cookie:

If you would like to make this cookie in advance (or save some for later), be sure to cool it completely before storing. The unfrosted cookie can be stored in an airtight container for up to 2-3 days at room temperature. For a frosted cookie, store in the fridge.

Can I freeze this cookie?

Yes, you can freeze the cookie up to 1-2 months in a freezer safe package/container. Thaw in the fridge if frosted or at room temperature if unfrosted.

Can I make this recipe in the microwave?

This is a recipe for a baked cookie, so you will need an oven. I haven’t tested the recipe for the microwave.

Are there any easy variations to change up the recipe?

You can definitely change up the recipe by substituting the extracts for different flavorings. You could try a few drops of peppermint extract for a mint-flavored cookie, use all almond extract instead of vanilla, or even try something more unique like orange extract.

Another option? Skip the frosting and serve the cookie warm with a scoop of your favorite ice cream!

Help! My frosting is melting off the cookie!

Be sure the cookie is completely cool before frosting. The buttercream frosting will melt and slip off a cookie that is hot or warm. If you are impatient, you could try popping the cookie in the fridge for a little while until completely cool.

If you loved this recipe, leave a 5-star rating!
Thanks so much for trying one of my recipes!

Colorful sprinkles on a pink-frosted single sugar cookie.

Single Serve Sugar Cookie Recipe

Learn how to make just one sugar cookie with this easy recipe. This Single Serve Sugar Cookie is a large gourmet-style cookie with a swoosh of creamy homemade buttercream and a topping of colorful sprinkles. With no chilling required, it's quick to make too!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 1 large cookie
Calories 791 kcal

Ingredients
  

Sugar Cookie

  • 2 tablespoons unsalted butter softened to room temperature, 1 ounce
  • 2 tablespoons powdered sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons whisked egg see notes
  • ¼ teaspoon vanilla extract
  • a few drops of almond extract optional
  • 5 ½ tablespoons all-purpose flour 1.4 ounces
  • ¼ teaspoon baking powder
  • pinch salt

Frosting

  • 1 ½ tablespoons unsalted butter softened to room temperature, .75 ounces
  • ¼ cup powdered sugar about 1 ounce
  • ¼ teaspoon whole milk (or ½ teaspoon heavy cream)
  • a few drops of vanilla extract

Instructions
 

Sugar Cookie

  • Preheat oven to 350°F. Prepare a small baking sheet by lining it with a sheet of parchment paper.
  • In a small bowl, use a fork to combine the butter and sugars. Cream with the fork until smooth. Add in the egg, vanilla extract, and almond extract and mash together until just combined.
  • Add the flour, baking powder, and salt to the dough and mix in gently until a soft and sticky dough forms.
  • Roll the dough into a ball and use your fingers to flatten it slightly until it's about 3/4"-1" thick.
  • Bake for about 15-17 minutes until the center is set (but still quite soft) and the edges are just beginning to turn golden. Allow to cool completely before frosting.

Frosting

  • To make the frosting, mash softened butter in a small bowl until creamy. Slowly add in the powdered sugar in three or four additions, creaming in each addition completely with the fork.
  • Add in the milk (or cream) and a few drops of vanilla extract. Note: you can also use almond extract or a combination here. Don't measure directly over your bowl as it's easy to overpour.
  • Use the fork to whip up the frosting until the desired consistency. It's hard to get a "light and fluffy" frosting with a fork (versus an electric mixer usually used for full recipes), but if you work at it for a few minutes you will get pretty close.
  • As an optional step, add some gel food coloring for a little extra pizzazz.
  • Frost cooled cookie using a butter knife or small off-set spatula. Top with sprinkles if desired and enjoy!

Notes

Size of the cookie: Cookie measures about 5″. It’s an indulgent dessert for one, or perfect for splitting. 
How to Store the Cookie or Make it Ahead: If not eating immediately, store frosted cookie in the fridge up to 3 days. Cookie can also be frozen (frosted or unfrosted) for 1-2 months in freezer-safe packaging.
 

Nutrition

Calories: 791kcalCarbohydrates: 102gProtein: 6gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 142mgSodium: 128mgPotassium: 74mgFiber: 1gSugar: 69gVitamin A: 1281IUCalcium: 85mgIron: 2mg
Tried this recipe?Let us know how it was!

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