Microwave Snickerdoodle Cookie
- Level: Easy
- Yield: 1 mug cookie (1 serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 345
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 5
- Cholesterol
- 214
- Sodium
- 192
- Total: 6 min
- Active: 5 min
Ingredients
1 tablespoon unsalted butter
2 tablespoons sugar, plus 1/4 teaspoon for sprinkling
1 large egg yolk
1/8 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon, plus a pinch for sprinkling
Pinch kosher salt
Pinch cream of tartar (optional; see Cook’s Note)
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.