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!
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
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon almond extract (use just a few drops if you don't want it to be as strong)
- ¼ cup all-purpose flour 30g
- ⅛ 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.