Nothing is better than having a cookie all to yourself, like this single serving sugar cookie recipe!
This deep dish sugar cookie is perfect for one and you can make it in just one bowl.
If you love chewy cookies and have a sweet tooth, this is the cookie recipe for you!
While I love making a big batch of christmas cookies for holiday gatherings and parties, sometimes I just want a little treat all to myself!
This sugar cookie is made in a ramekin, giving you a deliciously gooey and chewy cookie just for one. It’s fun to eat with a spoon and makes the perfect treat when you want something sweet.
While this recipe isn’t like your traditional cutout sugar cookie or drop sugar cookies, it packs the same vanilla flavor just in a large cookie! The best part is digging your spoon into the gooey, chewy cookie centre that is packed with sprinkles once its baked.
Why you’ll love this deep dish single serving sugar cookie
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You only need 9 simple baking ingredients that you probably already have in your pantry.
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This single serving cookie is made with just a bowl and a whisk, so there’s no need to pull out the stand mixer or have to wash a bunch of dishes!
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This deep dish sugar cookie is so buttery and soft, but if you want a more crispy cookie you can just bake it for longer in the oven.
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This sugar cookie recipe is perfect if you want a sweet treat in under 30 minutes.
Ingredients Needed to make your own sugar cookie
Unsalted Butter: using melted butter means no need to pull out the stand mixer or a handheld mixer.
All purpose flour: the base of any good cookie recipe is flour and we’re using the basic all purpose flour for this perfect sugar cookie.
Sugar: while some sugar cookies just use one type of sugar, I like to mix brown sugar and white sugar for this single sugar cookie to enhance the chewiness.
Whole egg: all you need to make this cookie is an egg yolk; you don’t need to use the egg whites of an egg.
Sugar: a combination of brown sugar and white sugar is going to give you a soft cookie with a crisp exterior.
Vanilla extract: vanilla extract is a classic cookie ingredients and is most definitely needed in this recipe.
Baking Soda: check on the expiration date of your baking soda, if it’s expired then the cookie won’t rise in the oven.
Sprinkles: because you have to add some fun sprinkles for the best sugar cookie!
Step by Step Process to make this single serving sugar cookie recipe
Step 1: Preheat your oven to 350°Fahrenheit. Grease using butter or spray with cooking spray an 8-10 oz oven-safe ramekin. In a small or medium mixing bowl, whisk the melted butter with the brown sugar and white sugar until fully combined.
Step 2: Add the egg yolk and vanilla extract and whisk to fully combine.
Step 3: Add the baking soda, salt and flour to the bowl. Stir all of the ingredients together until a cookie dough forms. Mix in 2 tablespoons of sprinkles and press the cookie dough into an 8-10oz ramekin. Add an extra pinch of sprinkles on top if desired.
Step 4: Bake the single sugar cookie in the preheated oven for 18-24 minutes, depending on how done you want the cookie. A baking time of 16-18 minutes will give you a slightly underdone cookie that’s just golden brown around the edges versus 24 minutes of cooking time will give you a fully baked cookie with a more crisp edge. Enjoy!
Expert Tips to make this easy sugar cookie recipe
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If you want to add some chocolate to this cookie, substitute 1 tablespoon of the sprinkles with 1 tablespoon of white chocolate chips to satisfy that chocolate craving!
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Keep an eye on the deep dish cookie while it’s in the oven. If you bake it for just 16-18 minutes, you’ll have a more gooey and soft sugar cookie. If you prefer a crispy and fully baked cookie, it will need 22-24 minutes in the oven.
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While I love rainbow sprinkles all year long, it’s fun to use festive sprinkles like red, green and white in this single-serving cookie recipe for the holiday season!
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Be extra indulgent and serve this cookie with a scoop of vanilla ice cream on top!
Common Questions
What size ramekin should I use?
Use an oven-safe ramekin that holds 8-10 ounces. If you use any smaller oven-safe dish, then the cookie dough might overflow while baking.
Can I make this for two?
Absolutely! Easily double the ingredients and split the cookie dough between 2 ramekins to make two deep dish sugar cookies.
Do I need an electric mixer or hand mixer to make this delicious cookie?
You don’t need any fancy equipment to make this sugar cookie recipe. All you need is a small bowl to mix the ingredients together and a ramekin to bake the cookie in.
Can I bake this giant sugar cookie on a prepared baking sheet instead?
I haven’t tested this single serve cookies recipe other than in a ramekin. However, you could try shaping the dough into a ball to make a big cookie; place on a parchment paper line baking sheet; press the cookie down a bit to flatten slightly and bake at the same temperature as the deep dish cookie, 350F, for 18-22 minutes until the edges just starting turning golden brown.
What if I want to add an icing to this cookie?
Since this single serving sugar cookie recipe is best enjoyed warm, I don’t typically use icing for this cookie. However, if you want a simple icing you can mix together 1 tbsp softened butter, 1/4 cup icing sugar, 1/2 tsp milk and 1/8-1/4 tsp almond extract. Mix together those ingredients with a fork and spread on the cookie after it’s cooled for a few minutes. Alternatively, simply top the baked cookie with a scoop of vanilla ice cream!
Storage
I recommend enjoying this deep dish sugar cookie right after it is baked.
More cookie recipes to love from the blog
One Bowl Oatmeal Chocolate Chip Cookies
40 Easy Christmas Cookie Recipes (few ingredients!)
The Best Fudgy Chocolate Brownie Cookies
Easy Deep Dish Single Serving Sugar Cookie Recipe
Ingredients
- 2 1/2 tbsp unsalted butter, melted
- 2 1/2 tbsp brown sugar, lightly packed
- 1 1/2 tbsp white sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 6 1/2 tbsp all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 1/2 tbsp sprinkles plus more for garnish
Variation: Easter Deep Dish Mini-Egg Cookie
- 2 1/2 tbsp unsalted butter, melted
- brown sugar, lightly packed
- white sugar
- egg yolk
- vanilla extract
- all purpose flour
- baking soda
- salt
- 3 tbsp chopped chocolate mini-eggs
Instructions
- Preheat your oven to 350°Fahrenheit. Grease using butter or spray with cooking spray an 8-10 oz oven-safe ramekin. In a small or medium mixing bowl, whisk the melted butter with the brown sugar and white sugar until fully combined.
- Add the egg yolk and vanilla extract and whisk to fully combine.
- Add the baking soda, salt and flour to the bowl. Stir all of the ingredients together until a cookie dough forms. Mix in 2 tablespoons of sprinkles and press the cookie dough into an 8-10oz ramekin. Add an extra pinch of sprinkls on top if desired.
- Bake the single sugar cookie in the preheated oven for 18-24 minutes, depending on how done you want the cookie. A baking time of 16-18 minutes will give you a slightly underdone cookie that's just golden brown around the edges versus 24 minutes of cooking time will give you a fully baked cookie with a more crisp edge. Enjoy!
Variation: Easter Deep Dish Mini-Egg Cookie
- Follow the same method as above BUT substitute the sprinkles for 3 tbsp chopped mini-eggs instead.
Notes
- Use an oven-safe ramekin that holds 8-10 ounces. If you use any smaller oven-safe dish, then the cookie dough might overflow while baking.
- Can I make this for two? Absolutely! Easily double the ingredients and split the cookie dough between 2 ramekins to make two deep dish sugar cookies.
- Serve this cookie with a scoop of vanilla ice cream for an extra indulgent dessert!
- I haven't tested this single serve cookies recipe other than in a ramekin. However, you could try shaping the dough into a ball to make a big cookie; place on a parchment paper line baking sheet; press the cookie down a bit to flatten slightly and bake at the same temperature as the deep dish cookie, 350F, for 18-22 minutes until the edges just starting turning golden brown.
Finley
I made this in the microwave as a sort of mug cake. Changed the ratio of brown and white sugar ( 3 tbs white, 1 tbs brown), added no sprinkles, and cooked for about a minute. Turned out delicious!
Jess
WOW! I love the creativity of using the microwave and I’m so happy it turned out so delicious 🙂 I’ll have to try this too!
Morgan
I’ve made this 2x now with a couple tweaks and I quite like the results. Doubled everything but used one whole egg instead of two yolks and increased the flour to 1.25 cups total to compensate for the extra liquid. Used brown and white sugar the first time, just white the second. Whacked the whole thing into a 1/8 sheet pan and baked for 16 minutes and it came out perfect.
Jess
I love to hear that! so glad you were able to make it with some of your own tweaks too – sounds delicious! Thanks for stopping by the blog 🙂
Amelia
So glad I found this! I did end up tweaking it just a bit, because the recipe as written didn’t come together into a cohesive dough. It was very crumbly even when pressed into the ramekin, more like pie dough than cookie dough.
I ended up adding an extra ½ teaspoon of melted butter, a little bit of egg white, and just a tiny splash of milk, which corrected the consistency. I also used bread flour instead of AP flour, as it gives you that lovely, chewy texture you want in a cookie. Speaking of texture, this cookie was absolutely perfect, which proved my decision to add more wet ingredients was the right way to go. However, the cookie really wasn’t very sweet at all, even though I added chocolate chips. Because of these issues, I unfortunately have to remove one star from my rating.
Next time, I’m going to add more sugar and either keep the additions I made, or simply reduce the amount of flour. And there will definitely be a next time! My boyfriend and I were very happy with this, it satisfied our craving for a freshly baked cookie without the effort of making a whole batch or the guilt of overindulging. I say this as a woman who can and has demolished an entire box of girl scout cookies in one sitting. Moderation? Yeah, we don’t know her. This whole “ad hoc cookie” thing is definitely the way to go.
Jess
I’m glad you were able to make some adjustments to suit your tastes! The bread flour is possibly why it was crumbly in the beginning, however, I thank you for the feedback. I’ll be sure to test it again with perhaps a bit more butter as you did 🙂
Amelia
Maybe? I don’t think so though, cuz I tried it with AP flour tonight and had the same issue. So I added ½ the egg white and an extra ½ tbsp each brown sugar and baker’s sugar, and it came together fine. It was heaven! One serving is plenty for my partner and I. This recipe is dangerous, hehe. I’ve made it three times this week!
Jess
I’m so glad your recipe edits have worked! I will definitely test again and make any updates needed. SO happy to hear you’re enjoying the recipe!
Michelle
This turned out so good. I imagine you could try adding other things like toffee bits, chocolate pieces, etc.
Jess
so glad to hear that! and yes absolutely – could add other mixins that you enjoy!