The best chewy single serving sugar cookie recipe is here! If you love soft sugar cookies with crispy edges and chewy centers, this one’s for you.

This recipe makes one big cookie that’s perfect when you want a sweet treat without making a whole batch.

No more sharing or storing leftovers! Imagine enjoying a giant sugar cookie all to yourself! It’s quick and easy to make, satisfying your sweet tooth in no time.

Ingredients you’ll need for this Single-serve Soft Sugar Cookie

This great recipe calls for basic ingredients, found in any grocery store:

• Unsalted butter: It’s added at room temperature. It adds richness and moisture to the cookie, helping to create a soft and tender texture. It also aids in spreading.
• White sugar: Sweetens the cookie and contributes to its crispy edges. When mixed with butter, it helps create a light and fluffy texture. Rolling the cookie dough in sugar before baking adds extra sweetness and helps create beautiful cracks on top.
• Vanilla extract: Enhances the flavor of the cookie with a classic, sweet taste, making it more aromatic and flavorful.
• Almond extract: Adds a subtle, nutty flavor that complements the vanilla. It’s optional, but it makes a noticeable difference in the finished cookie.
• Egg yolk: Provides moisture and richness, helping the cookie stay chewy and adding a bit of fat for tenderness.
• All-purpose flour: Forms the base of the dough, providing structure and stability to the cookie, making it chewy yet sturdy.
• Baking powder: Helps the cookie rise slightly, making it soft and puffy. It works with baking soda for the perfect texture.
• Baking soda: This helps the cookie spread and develop a chewy texture by reacting with the acids in the dough.
• Sea salt: Balances the sweetness of the sugar and enhances the overall flavor, bringing out the best in the other ingredients.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons and Substitutions for this Easy Sugar Cookie Recipe

Here are some add-ons and substitutions you could consider for this sugar cookie recipe:

1. Chocolate chips: Fold in 1/4 cup of chocolate chips to add gooey chocolatey goodness.
2. Brown sugar: Replace half or all of the granulated sugar with brown sugar for a richer flavor and chewier texture.
3.  Nuts: Add 1/4 cup of chopped nuts like pecans or walnuts for added crunch and flavor.
4.  Dried fruits: Mix in 1/4 cup of dried fruits such as raisins or cranberries for a burst of sweetness.
5. Cinnamon: Add 1/4 teaspoon of ground cinnamon for a warm, spicy flavor.
6. Sprinkles: Mix in 2 tablespoons of jimmies sprinkles for a fun touch.
7. Icing: Drizzle with a simple icing made from 1/4 cup powdered sugar and 1 teaspoon of milk. Adjust the consistency as needed to achieve a smooth and pourable texture. You can also use royal icing.

Step-by-Step Instructions for the perfect Sugar Cookie

Preheat your oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.

In a small bowl, cream together the softened butter, sugar, vanilla extract, and almond extract until fully mixed. You can use a handheld whisk or a hand mixer with a paddle attachment.

Add the egg yolk and mix until just combined. Gradually add the dry ingredients (flour, baking powder, baking soda, and salt) to the wet ingredients, mixing until just combined. Be careful not to overmix the sugar cookie dough, as it could result in a tougher cookie after baking.

Shape the dough into a ball with your hands and roll it in granulated sugar until completely covered. If the dough is too soft or sticky, place it in the fridge for a few minutes until easy to handle.

Place the cookie dough ball on the prepared baking sheet and bake for 15-20 minutes, or until the center is slightly “wet” and it has golden brown and crisp edges. Keep in mind that the cookie will continue to bake slightly while cooling on the baking pan.

Expert Tips for the best Single Serve Sugar Cookie

• Don’t overbake: The cookie will continue to bake slightly while cooling on the cookie sheet. Remove from the oven when the edges are golden brown and the center is slightly “wet” for soft and chewy cookies.
• Use cool room temperature butter: Butter should be soft enough to easily cream with the sugar and other ingredients, but not so warm that it makes the dough sticky. It should indent when pressed with a finger but still hold its shape.
• Handle sticky dough: If the dough becomes too sticky to handle, refrigerate it for 15-30 minutes until it firms up. This makes it easier to shape into balls and roll in sugar.
• Perfectly round cookie: As soon as you remove the cookie from the oven while it’s still hot, use a spatula to gently push in the edges and shape the cookie into a round, even shape. This technique helps maintain the cookie’s appearance and ensures even edges while it’s still pliable.

Frequently Asked Questions

How do I store my baked sugar cookie?

Once your cookie has completely cooled, store it in an airtight container at room temperature. This will keep it fresh for up to 3 days. If you want to keep it soft, you can place a slice of bread in the container; the cookie will absorb the moisture from the bread and stay soft longer.

Can I freeze my baked sugar cookie?

Yes, you can freeze your baked cookie! Place the cooled cookie in a freezer-safe bag or container, making sure to remove as much air as possible to prevent freezer burn. The cookie can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature or warm it up in the microwave for a few seconds.

What’s the best way to reheat a frozen cookie?

For the best texture, let the frozen cookie thaw at room temperature. If you want to enjoy it warm, you can microwave it for 10-15 seconds. Be careful not to overheat, as this can make the cookie hard.

Can I freeze the cookie dough instead of baking it right away?

Absolutely! After forming the dough into a ball and rolling it in granulated sugar, place it on a baking sheet and freeze until solid. Once frozen, transfer the dough ball to a freezer-safe bag or container. When you’re ready to bake, there’s no need to thaw the dough; just bake it straight from the freezer, adding an extra 1-2 minutes to the baking time.

How long can I keep the cookie dough in the fridge before baking?

You can store the cookie dough in the fridge for up to 48 hours before baking. This can actually improve the flavor, as the ingredients have more time to mix. 

Why is my cookie dough spreading too much in the oven?

This can happen if the butter is too warm. Make sure your butter is at cool room temperature (it should indent when pressed with a finger but still hold its shape). If the dough seems too soft, refrigerate it before baking.

How do I know when the cookie is done baking?

The cookie is done when the edges are golden brown, and the center is still slightly “wet.” Remember, it will continue to bake on the hot cookie sheet as it cools, so taking it out a bit early ensures it stays soft and chewy.

Take a look at the links below for more single-serving Recipes, or click this link for more cookie recipes.

Take a look at this Single-Serve Sugar Cookie video so you can see the cookie up close.

If you make this recipe, please be sure to give it a star rating and leave a comment!