This sugar cookie in a mug is a single-serving dessert that delivers all the buttery, vanilla-sweet flavor of a classic sugar cookie with none of the rolling, chilling, or baking sheets. It comes together in about five minutes using pantry staples and cooks right in the microwave, giving you a warm, soft-centered treat that’s perfect for a late-night craving or a quick weeknight dessert. The texture is closer to a soft, fluffy cookie-cake than a crisp cookie, but the buttery vanilla flavor is unmistakably sugar cookie.
Ingredients
- 2 tablespoons (28 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1 large egg yolk (about 1½ tablespoons / 20 g)
- ½ teaspoon vanilla extract
- ¼ cup (32 g) all-purpose flour
- â…› teaspoon baking powder
- â…› teaspoon salt
- 1 teaspoon (5 g) granulated sugar, for topping (optional)
Instructions
- In a microwave-safe mug (at least 12 oz / 355 ml capacity), add the melted butter and 2 tablespoons sugar. Stir with a small fork or whisk until well combined.
- Add the egg yolk and vanilla extract. Stir vigorously until the mixture is smooth and slightly lighter in color, about 30 seconds.
- Add the flour, baking powder, and salt. Stir just until no dry streaks remain. Be careful not to overmix, as this can make the cookie tough.
- Sprinkle the top with the optional 1 teaspoon sugar. This creates a slightly crackly, sweet top.
- Microwave on high for 60 to 90 seconds. Start checking at 60 seconds—the cookie should look set on top but still slightly soft in the center. Cooking time varies by microwave wattage; a 1000W microwave typically takes about 75 seconds, while lower wattages may need the full 90 seconds.
- Let the mug cool for 1 to 2 minutes before eating. The cookie will continue to set as it cools. Be careful—the mug and cookie will be very hot.
Tips
- Use a large mug: The batter bubbles up as it cooks. A 12 oz (355 ml) mug gives it room to rise without spilling over. If your mug is smaller, place it on a plate to catch any overflow.
- Don’t overcook: The difference between a soft cookie and a dry, rubbery one is just a few seconds. Stop when the top looks just set but the center still jiggles slightly. It will finish setting as it cools.
- Room-temperature egg yolk: A cold egg yolk can seize the butter and make the batter lumpy. If your egg is cold, let the yolk sit at room temperature for 10 minutes, or warm the mug slightly before mixing.
- Substitute for egg yolk: If you don’t want to use an egg yolk, replace it with 1½ tablespoons (22 ml) of milk or water plus 1 teaspoon of extra butter. The texture will be slightly less rich and a bit more cakey.
Serving Suggestions
Enjoy the cookie warm straight from the mug with a spoon. For an extra treat, top it with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dusting of powdered sugar. It also pairs wonderfully with a glass of cold milk or a cup of coffee. If you want to make it more indulgent, stir in a tablespoon of chocolate chips or sprinkles before microwaving.
Variations
- Chocolate Chip: Fold 1 tablespoon of mini chocolate chips into the batter before cooking.
- Lemon Sugar Cookie: Replace the vanilla extract with ½ teaspoon lemon zest and ¼ teaspoon lemon juice.
- Cinnamon Sugar: Add ¼ teaspoon ground cinnamon to the dry ingredients and sprinkle the top with cinnamon-sugar instead of plain sugar.
- Almond Sugar Cookie: Substitute ¼ teaspoon almond extract for the vanilla (or use both).
- Gluten-Free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly more tender and may need an extra 10 seconds of cooking.
Storage and Reheating
This mug cookie is best eaten immediately—it’s designed for one serving, and the texture changes as it sits. If you have leftovers, you can cover the mug with plastic wrap and refrigerate for up to 2 days. To reheat, microwave on 50% power in 15-second intervals until warm, about 30 to 45 seconds. Note that reheating will make the cookie slightly denser. You can also scoop the cooled cookie onto a plate and microwave it briefly, but it won’t be as soft as fresh.
Frequently Asked Questions
Can I use a whole egg instead of just the yolk?
Yes, but the texture will be more cakey and less dense. Use 2 tablespoons of beaten whole egg (about half a large egg) and reduce the butter to 1½ tablespoons (21 g) to keep the batter from being too wet.
Why is my cookie dry or rubbery?
This is almost always from overcooking. Microwave wattages vary, so check at 60 seconds and add time in 10-second increments. Also, overmixing the batter can develop gluten, which makes it tough.
Can I make this in a regular oven instead of a microwave?
Yes. Transfer the batter to a small oven-safe ramekin and bake at 350°F (175°C) for 12 to 15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The texture will be slightly firmer and more cookie-like.
Can I double the recipe?
Yes, but use a larger mug or divide the batter between two mugs. Doubling in one mug will likely overflow. Adjust cooking time to 2 to 2½ minutes, checking at 90 seconds.
What if I don’t have baking powder?
You can substitute ¼ teaspoon of baking soda mixed with ½ teaspoon of lemon juice or vinegar. Add it with the wet ingredients. The cookie may be slightly less fluffy.
Is it safe to eat the cookie with a runny center?
Yes, as long as the egg yolk is fully cooked. The egg yolk is cooked when the internal temperature reaches 160°F (71°C) (USDA FSIS safe minimum for egg dishes). If the center looks wet and translucent, microwave for another 10 seconds. The center should be set but soft, not liquid.
Related
- AI Egg Art: How to Make Stunning Egg Designs
- Air Fryer Pavlova Recipe (Crispy, Chewy, 45 Min)
- Yoni Steaming Herbs: Benefits & How to Do It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).