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Crumbl Sugar Cookie for One

Use this handy recipe to make a large single-serving sugar cookie whenever the craving strikes! This recipe is for a Crumbl Style Sugar Cookie for One with a soft and chewy base and a thick layer of almond-flavored frosting. Even if you’ve never tried Crumbl Cookies before, you’ll love this recipe. Here’s how to make just one frosted sugar cookie!

Swirls of homemade pink buttercream on a sugar cookie.

Size of the Cookie

I ended up making this cookie a bit smaller than the Crumbl sugar cookie because I wanted it to be a completely one serving cookie (though it’s still pretty large). Crumbl’s cookies are actually more like 5-6 servings per cookie.

This cookie weighs about 3.5 ounces and is 4″ in diameter and Crumbl’s weighs around 5.5-6 ounces.

Why Make a Single Cookie?

If you are familiar with Crumbl Cookies, you know that the bakery’s cookies are huge. One cookie is about six servings according to their nutrition guidelines. While my cookie is a bit smaller, it makes the perfect dessert for one when you want something sweet. You don’t need to be a Crumbl fan to love this simple frosted cookie!

Here’s a few great reasons to make just one cookie!

  1. It’s the perfect dessert for one or two people.
  2. No stand mixer or hand mixer required–just a fork and a bowl.
  3. Avoid forgetting about extra treats stashed in the freezer–use this recipe to make what you need in the moment!
  4. Save ingredients (and money!). Single-serve recipes can help avoid food waste.

Looking for a recipe for a whole batch of sugar cookies instead? I have a recipe for a full batch of Crumbl’s Sugar Cookies here.

A sugar cookie with pink frosting and a bite removed on a stack of two scalloped plates.

Ingredients You’ll Need

Before you start making your cookie, gather the following ingredients:

Various ingredients for a single serving sugar cookie in bowls and labeled.
  • Butter – unsalted butter, softened
  • Canola oil – or vegetable oil
  • Confectioners’ Sugar – this keeps the cookies soft and tender
  • Granulated Sugar – using two types of sugar achieves the right texture
  • Vanilla and Almond Extract – if you don’t have almond extract you can substitute vanilla extract
  • Egg – you’ll whisk an egg and measure out a portion for the recipe (see my tips later for using the rest of the egg)
  • All-purpose flour – weighing the flour is super helpful here (there’s less room for error when making just one cookie)
  • Baking powder – use baking powder, not baking soda
  • Salt – a pinch of regular table salt

Frosting Ingredients

Don’t skip adding a sweet layer of buttercream to the top of the finished cookie. This is an almond-flavored frosting, but feel free to use vanilla extract instead of almond extract if you’d prefer.

  • Butter – unsalted butter, softened
  • Confectioners’ sugar – I’m not going to lie, we’re going to use kind of a lot!
  • Almond extract – for that classic Crumbl Cookies flavor
  • Whole milk – to slightly thin the frosting
  • Gel coloring in pink or preferred color (I use Wilton gel colors)
Pink frosting swirled on top of a single sugar cookie.

Tips for Single Serve Cookies

What to Do With the Leftover Egg

Since this recipe uses just a tiny bit of whisked egg, you’ll want to use the rest for another purpose. Don’t let it go to waste! Freeze it for more cookies later, use it up in another baking recipe, or just scramble it for a healthy snack or breakfast.

To measure the egg, simply whisk up an egg (yolk and white) in a small bowl and then use a 1 teaspoon measuring spoon to measure out the amount you need for the cookie.

Baking supplies

I love that to make a single serving sugar cookie for one, you don’t need a stand mixer or hand mixer. All you need is a small bowl and a fork (or even just your fingers). Also, if you have a napping baby/child and you don’t want to wake them, this is a quiet way to bake up a quick dessert–they will never know. Tested in my own kitchen, ha!

Other tools I suggest having on hand are a kitchen scale for weighing ingredients as well as a good set of measuring spoons. You’ll especially want a 1/4 teaspoon and an 1/8 teaspoon measure.

Weighing ingredients

I actually love weighing ingredients because it’s faster (and far more accurate) than using measuring cups (or spoons).

I always weigh in a separate dish and then add the ingredient to the mix. This way, if I bump my scale as I’m weighing I’m not stuck wondering how much of an ingredient I already added to the mix.

For this recipe I often will just weigh out my flour and butter and use measuring spoons for everything else. Here’s a quick tutorial on how to measure flour without a scale if you don’t have a kitchen scale.

How to Make Just One Sugar Cookie With Frosting

Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.

Mix up the dough: Use a fork to combine softened butter and oil. Add the sugars and cream together until smooth. Add in the egg, vanilla extract, and almond extract and mix until just combined.

Mixing up butter and other ingredients with a fork.

Add the flour, baking powder, and salt to the dough and mix in with a fork.

Mixing flour into butter and other ingredients for single serving sugar cookie.

Shape and Bake: Roll the dough into a ball and use your fingers to flatten it slightly. Bake for about 13-15 minutes until the center is set (but still quite soft). Cool completely before frosting.

Mixing sugar cookie dough in a small bowl and a formed cookie ready to bake on a baking sheet.

Frost: Slowly add confectioners’ sugar to the softened butter, incorporating each addition with a fork. Add in the milk and a few drops of almond extract. Use the fork to whip up the frosting until it’s your preferred consistency.

A single baked sugar cookie on a baking sheet and a hand holding the same cookie frosted with pink frosting.

Add some gel coloring with a toothpick and fold in using a small spoon or spatula. Frost cooled cookie.

Eat immediately or Store: Crumbl serves their Pink Sugar Cookie “Chilled” which is how you should store this frosted cookie (if not eating immediately). It’s great eaten right after frosting and also yummy served cold!

Hand holding a pink-frosted sugar cookie.

Troubleshooting

When making just one cookie sometimes small measuring discrepancies become more evident than they might be over a whole batch of cookies. Use care when you measure your ingredients and weigh them if possible. If you run into any of the following problems, here’s what likely went wrong:

Cookie Too Dry? Flour is easy to over-measure, so this is the likely the culprit. Try weighing your ingredients next time you bake the cookie. I adjusted the recipe a bit after making my video because I wanted the cookie to spread more. If you end up with a cookie that didn’t spread as much, it will still taste good–just more like a buttery-crumbly shortbread instead of a soft and chewy sugar cookie.

Also avoid overbaking. If your cookie has lots of golden brown around the edges, a dry or crisp cookie is likely a case of over-baking. We’ll pull the cookie from the oven when it’s set but still quite soft in the middle.

Cookie Spread Too Much: Again, this is a potentially incorrectly measured ingredient (flour or butter). This problem usually means you’ll still get a chewy and delicious cookie, but it’s just not as thick as it otherwise would’ve been.

More Recipes to Try

If you loved this recipe, leave a 5-star rating! I would so appreciate it!

Swirls of homemade pink buttercream on a sugar cookie.

Crumbl Sugar Cookie for One

Use this handy recipe to make a large single-serving sugar cookie anytime the craving strikes! This recipe is for a Crumbl Style Sugar Cookie for One with a soft and chewy base and a thick layer of almond-flavored frosting. Even if you've never tried Crumbl Cookies before, you'll love this recipe. Here's how to make just one frosted sugar cookie!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 1 large cookie

Ingredients
  

Cookie:

  • 1 tablespoon + 1 teaspoon unsalted butter softened (19g)
  • 1 ½ teaspoons canola oil (or vegetable oil)
  • 1 ½ tablespoons confectioners’ sugar (11g)
  • 1 tablespoon granulated sugar (12g)
  • 1 teaspoon of a whisked egg
  • teaspoon vanilla extract
  • teaspoon almond extract (use just a few drops if you don't want it to be as strong)
  • ¼ cup all-purpose flour 30g
  • teaspoon baking powder
  • pinch salt

Frosting:

  • 1 tablespoon unsalted butter softened (14g)
  • ¼ cup confectioners' sugar (30g)
  • ¼ teaspoon whole milk
  • a few drops of almond extract

Instructions
 

  • Preheat oven to 350°F. Prepare a small baking sheet by lining it with a sheet of parchment paper.
  • In a small bowl, use a fork to combine the butter and oil. Mash with the fork until totally smooth and combined. Then, add the sugars and cream them in with the fork until smooth. Add in the egg, vanilla extract, and almond extract and mix until just combined.
  • Add the flour (see notes), baking powder, and salt to the dough and mix in with a fork.
  • Roll the dough into a ball and use your fingers to flatten it slightly until it's about 3/4" thick. Bake for about 13-15 minutes until the center is set (but still quite soft) and the edges are juuuuust beginning to turn golden. Allow to cool completely before frosting.

Frosting:

  • To make the frosting, mash softened butter in a small bowl to loosen it up. Slowly add in the confectioners' sugar in three or four additions, creaming in each addition completely with the fork.
  • Add in the milk and a few drops of almond extract (it's easy to overpour, so measure out a few drops in a tiny measuring spoon and pour in). Use the fork to whip up the frosting until light and fluffy. Really, you can stop whenever you are happy with the consistency.
  • Add the gel coloring by poking a toothpick into your small jar of gel coloring (I use Wilton gel colors) and then swirling it through the frosting. You may need to do this once or twice (use a fresh toothpick each time) to get enough pink color. Fold in the color in completely using a small spoon or spatula.
  • Frost cooled cookie using a butter knife or small off-set spatula.
  • If not eating immediately, store frosted cookie in the fridge about 3 days. Cookie can also be frozen (frosted or unfrosted) for 1-2 months in freezer-safe packaging.

Notes

Measuring the egg: To measure the egg, simply whisk up an egg (yolk and white) in a small bowl and then use a 1 teaspoon measuring spoon to measure out the amount you need for the cookie.
Flour: Here’s a little tip I provided in my Single Serve Chocolate Chip Cookie recipe. Using a scale is best, but if you don’t have one, try this: Add in nearly all the flour you measured out, but reserving a teaspoon or so. If the dough is still quite sticky and hard to handle after mixing in the flour, go ahead and add the last of it in and gently combine. Careful not to overmix.
On the other hand, if the dough has come together and it is not sticky (smooth or just slightly tacky is about what we’re aiming for here), just skip adding that last bit of flour. The cookie may spread slightly more, but I vastly prefer that to an over-floured cookie!
Size of the Sugar Cookie: This sugar cookie (frosted) weighs 3.5 ounces, which is smaller than the Crumbl cookie, but still large in my opinion. The cookie is also great split into two for a smaller dessert to share.
Tried this recipe?Let us know how it was!

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