Single Serve Sugar Cookie Recipe

Colorful sprinkles on a pink-frosted single sugar cookie.

5 from 3 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: one sugar cookie, single serve sugar cookie, single serving sugar cookie, single sugar cookie, sugar cookie recipe, sugar cookie with frosting

Servings: large cookie

Calories: 791kcal

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