Microwave Snickerdoodle Cookie
This recipe makes one single, large, soft and chewy snickerdoodle cookie in the microwave in just a few minutes. I've shared a lot of notes, so be sure to review them before you make your cookie.
Ingredients
- 1 tbsp unsalted butter, melted
- 3 tbsp all purpose flour
- 2 tbsp granulated white sugar
- 1 tbsp whisked egg
coating
- 1/8 tsp ground cinnamon
- 1/2 tsp granulated white sugar
Instructions
- 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.
Notes
- 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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