This sugar cookie mug cake delivers the soft, buttery, slightly chewy center of a classic sugar cookie in a single serving, ready in about five minutes. It uses pantry staples like flour, butter, and sugar, and the microwave does all the work, making it perfect for a quick dessert or a late-night treat. The result is a warm, tender cake with a crisp top edge that tastes just like a freshly baked cookie.
Ingredients
- 3 tablespoons (42 g) unsalted butter, melted
- 3 tablespoons (38 g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup (32 g) all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon (15 ml) milk (any kind)
- 1 teaspoon (5 g) sprinkles (optional, for topping)
Instructions
- In a microwave-safe mug (about 12 oz / 350 ml capacity), combine the melted butter and granulated sugar. Whisk with a small fork until well blended and slightly smooth.
- Add the egg yolk and vanilla extract. Whisk vigorously until the mixture is pale and slightly thickened, about 30 seconds. This helps create a tender crumb.
- Add the flour, baking powder, and salt. Stir until just combined, making sure no dry streaks remain. Then stir in the milk until the batter is smooth and slightly loose.
- If using sprinkles, gently fold them into the batter.
- Microwave on high for 60 to 90 seconds. Start checking at 60 seconds: the cake should be set on top but still slightly moist in the center. Cooking time varies with microwave wattage (see Tips).
- Let the mug cake cool in the microwave for 1 minute before removing. Serve warm directly from the mug, or invert onto a plate if you prefer.
Tips
- Microwave wattage: If your microwave is 1000W or higher, start with 60 seconds. For lower wattage (700-800W), you may need the full 90 seconds. The cake is done when the top is set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Don’t overcook: Overcooking makes the cake rubbery and dry. Err on the side of undercooking slightly—the residual heat will finish the center as it cools.
- Egg yolk only: Using only the yolk adds richness and moisture without making the cake too eggy. If you want to use a whole egg, reduce the milk to 1 teaspoon and expect a slightly more custard-like texture.
- Mug size: Use a 12 oz (350 ml) mug. If your mug is smaller, the batter may overflow during cooking. Place a paper towel under the mug to catch any spillover.
Serving Suggestions
Serve the mug cake warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dusting of powdered sugar. For a classic sugar cookie experience, top with a spoonful of buttercream frosting and extra sprinkles. It also pairs well with a glass of cold milk or a cup of coffee.
Variations
- Almond Sugar Cookie: Replace the vanilla extract with 1/4 teaspoon almond extract. Add 1 tablespoon of sliced almonds on top before microwaving.
- Lemon Sugar Cookie: Add 1/2 teaspoon lemon zest and replace the milk with lemon juice. Omit the sprinkles and top with a simple glaze made from powdered sugar and lemon juice.
- Chocolate Chip Sugar Cookie: Fold in 2 tablespoons of mini chocolate chips along with the sprinkles (or instead of them).
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
Storage and Reheating
This mug cake is best enjoyed immediately. If you have leftovers, you can store the cooled cake in an airtight container in the refrigerator for up to 2 days. To reheat, microwave on medium power for 15-20 seconds until warm. Be aware that the texture will become denser after refrigeration.
Frequently Asked Questions
Can I make this without an egg yolk? Yes, you can substitute the yolk with 1 tablespoon of unsweetened applesauce or 1 tablespoon of Greek yogurt. The cake will be slightly less rich and may be a bit more tender. Add an extra tablespoon of flour to compensate for the added moisture.
Why is my mug cake gummy or rubbery? This is usually caused by overmixing the batter or overcooking it. Mix just until the flour is incorporated, and stop microwaving as soon as the top is set. Also, make sure you are using the correct mug size—too small a mug can cause the cake to be dense.
Can I use salted butter? Yes, if you use salted butter, reduce the added salt to a tiny pinch or omit it entirely. The cake will still taste great, just slightly saltier.
Can I double the recipe? Yes, you can double the ingredients and use a larger microwave-safe bowl or two mugs. Increase the cooking time by about 30-45 seconds, checking for doneness at the lower end.
Is it safe to eat the egg yolk in this recipe? The egg yolk is cooked in the microwave, reaching a safe temperature. However, if you are concerned about undercooked eggs, use a pasteurized egg yolk. The cake is done when it reaches an internal temperature of 160°F (71°C) as per USDA FSIS guidelines for egg dishes.
Can I make this in a regular oven? Yes, you can bake the batter in a ramekin or oven-safe mug at 350°F (175°C) for 10-12 minutes, or until a toothpick inserted in the center comes out clean. The texture will be more like a traditional baked cookie.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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