This recipe makes one single, large, soft and chewy snickerdoodle cookie in the microwave in just a few minutes.
Since making a Chocolate Chip Mug Cookie a few years back, I love making single serving cookies in the microwave. It’s a great way to satisfy my cookie craving without having to bake a dozen cookies. Lately, I’ve been craving snickerdoodles. When my youngest brother used to live with me, I’d make a big batch and we’d eat them all within a few days. I don’t make snickerdoodles nearly as often since getting married because I don’t want to be left with the temptation of so many cookies.
To be clear, this is a short-cut recipe and not your traditional snickerdoodle. A snickerdoodle cookie usually has a pretty long list of ingredients, including shortening, cream of tartar and more. I didn’t want to share a single cookie recipe that would require close to a dozen ingredients. It just would be too much work. This recipe requires just five ingredients. It isn’t the same as the classic, but it sure tastes pretty darn close.
The cookie texture is both soft and a little chewy. This microwave cookie really does taste like a cookie and not just a cake flattened into a cookie shape. I had so much fun eating these, even though I ended up making and eating more than one. It was for research, really! Also, drinking milk out of an old fashioned bottle and a paper straw is so much more fun than drinking it out of a regular glass.
I made so many cookies because I was playing around with different prepping techniques, trying to determine the best way to cook, shape and serve these. Because these cookies are cooked in the microwave, they don’t spread out slowly like traditional oven-baked cookies. So if you are to cook them on a flat surface, they take a free form shape that isn’t quite a circle. (See cookie on the far left.)
I tried various methods to make them come out rounder, including cooking in a baking dish that was nearly the exact length of the cookies. While this baking dish did help make round cookies, it also didn’t cook them quite as evenly. The edges are a tiny bit undercooked because they run into the walls of the baking dish.
After half a dozen tries, I think the free form cookie, while not the prettiest, turned out the best. They cooked evenly all the way through. But if presentation is a must, you can cook them in a baking dish but you may have to cut away the gooey edges before serving.
Microwave Snickerdoodle Cookie
- 1 tbsp unsalted butter melted
- 3 tbsp all purpose flour
- 2 tbsp granulated white sugar
- 1 tbsp whisked egg
- 1/8 tsp ground cinnamon
- 1/2 tsp granulated white sugar
- In a small bowl or mug, combine melted butter, flour, 2 tbsp white sugar and egg. Mix together with a mini whisk until batter is completely smooth.
- Line a large, round and microwave-safe plate with parchment paper. Using a spatula, scoop out cookie dough onto parchment paper. Make sure to use your spatula to really scrape the bowl/mug to get all of the sticky batter onto your parchment paper.
- Using the spatula, shape the dough into a round circle. In a separate bowl, mix together the cinnamon and 1/2 tsp sugar. Sprinkle the mixture evenly across the surface of your cookie round.
- Cook the cookie in the microwave at full power for about 50 seconds. I don't recommend going over 50 seconds as your cookie can quickly overcook and become hard. When you gently press the surface of the cookie with your finger, it should feel very soft and not quite done, however, no raw dough should stick to your finger.
- Cool the cookie on the plate for about 1 minute. You'll notice that it will continue to cook and firm up. After 1 minute, the cookie should be firm enough to eat. The cookie is best eaten warm, within a few minutes of it being cooked. Some sections of the cookie may start to stiffen if left to sit out.
- As mentioned in the post, your microwave cookie will have a free-form shape. While it isn't the prettiest, I found this method was the best for evenly cooking the cookie. the If presentation is extremely important to you, you can cook the cookie in a baking dish. However, I found this method isn't ideal as it doesn't cook the cookie as evenly.
- First, you need a round baking dish that measures 5 inches in diameter across the bottom. It's important to measure the bottom because a lot of these baking dishes are more narrow at the bottom and then gradually widen up. The cookie will need 5 inches to fully form. If your baking dish is too small, your cookie will not be able to spread all the way and will not cook properly.
- You also will need to cut a parchment paper to fit the bottom of your baking dish before adding the dough, so that you can easily remove the cookie after it is done cooking. You may find that even though your cookie is done cooking, a tiny bit of the edge will remain gooey if cooked in a baking dish, due to it hitting the walls of the baking dish. You may have to scrape this off before serving or eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.