Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Microwave Snickerdoodle Cookie
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- Level: Easy
- Total: 6 min
- Active: 5 min
- Yield: 1 mug cookie (1 serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 345
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 215 mg
- Sodium
- 192 mg
Sometimes you crave a homemade cookie and don’t want to go through the trouble of making a whole batch. Here’s a way to satisfy that cookie craving as soon as possible. The dough for this cozy mug cookie comes together in about five minutes and cooks in under one!
- Level: Easy
- Total: 6 min
- Active: 5 min
- Yield: 1 mug cookie (1 serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 345
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 215 mg
- Sodium
- 192 mg
Ingredients
Directions
- Microwave the butter in a microwave-safe mug until melted, about 30 seconds. Using a fork, stir in the 2 tablespoons sugar. Add the egg yolk and vanilla and mix until incorporated. Stir in the flour, baking soda, the 1/8 teaspoon cinnamon, salt and cream of tartar (if using) until smooth. Mix the remaining 1/4 teaspoon sugar and pinch of cinnamon in a small bowl and sprinkle over the dough. Microwave until the cookie is set, about 45 seconds. Let sit for 1 minute before eating.
Cook’s Note
Cream of tartar is traditionally used in snickerdoodles as a rising agent. It helps the baking soda and adds a tanginess to the cookie. If you don’t have any on hand, you can leave it out and the cookie will still be delicious.
