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Need a Christmas pick me up? Try these Mug Cookies that takes only 1 minutes to cook in the microwave!!

Microwave Mug Sugar Cookie Recipe

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Hi Bold Bakers!

It’s just not a Christmas celebration without some frosted sugar cookies! My Mug Sugar Cookies have all the ingredients of those sweet frosted sugar cookies, with out any of the fuss. Usually when making a traditional sugar cookie recipe you have to get out your electric mixer, mix up the cookie dough, allow it to chill in the fridge, then you can finally roll them out and bake them. After baking sugar cookies they have to cool in order to frost them.  Then you still have to decorate. Delicious, but a lot of trouble.

Imagine the same flavor and festive look made in minutes in a mug in the microwave. My Mug Sugar Cookies make this dream a reality! And you can even make one to share! Mix up a few simple ingredients in 2 mugs, microwave for just 1 minute each, and these cookies are ready for decorating! Talk about instant gratification! I cover my Mug Sugar Cookies with white frosting and tiny red and green sprinkles. They taste amazing and look adorable, what more could you want for a holiday treat?

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Get two more Christmas Mug Cookies including Hot Chocolate Mug Cookies and Gingerbread Mug Cookies. And have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips! And have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips!

4.1 from 62 votes
Need a Christmas pick me up? Try these Mug Cookies that takes only 1 minutes to cook in the microwave!!
Mug Sugar Cookies for Two Recipe
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins

Sugar Cookies make the best Christmas Cookies, so my Mug Sugar Cookies make the best festive treats for that sugar cookie recipe fix in just a few minutes.

Course: Dessert
Cuisine: American
Servings: 2 mug cookies
Author: Gemma Stafford
  • 2 tablespoon (1oz/30g) butter
  • 4 tablespoons sugar
  • 1 pinch salt
  • 2 egg yolks
  • 6 tablespoons all purpose flour
  • 1 teaspoon sprinkles
  1. Place butter in the mug and melt in microwave (about 30 seconds).
  2. Add sugar and stir together.
  3. Mix in the egg yolks, thoroughly.
  4. Stir in flour, salt and sprinkles, until combined.
  5. Divide the mix between two mugs.
  6. Top with sprinkles and cook in the microwave separately for about 45 seconds - 1 minute. (This timing is based on my 1200W microwave so check the wattage of your timing may vary)
  7. Serve with a little buttercream frosting on top and enjoy!
Recipe Notes

If you just want to make 1 cookie then 1/2 the recipe.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Sara Strohmeyer on August 30, 2019 at 6:57 pm

    These are so fun to make. Thanks for giving a quick easy recipe that impresses friends when you pop them in the microwave.

    • Gemma Stafford on August 31, 2019 at 10:19 am

      Hi Sara! I’m delighted that you like my recipes. These recipes are meant to be delicious and convenient to make when an occasion calls for some.Thank you for being with us.

  2. Zoya on June 25, 2019 at 9:26 am

    Gamma plz plz make more of microwaveable recipes. I really admire your microwave cakes and I have tried them all , they were amazing. I really plz you to make more of microwaveable recipes as right now my summer vacation is going on .

    • Gemma Stafford on June 26, 2019 at 2:17 am

      Hi Zoya,
      Thank you for being here with us. I am delighted that you are on vacation, well done, I hope you have a lovely time.
      I will be adding lots more recipes here as time goes on. I hope you found the FREE E-Book too in this post, you download it to your device, but if you are young you may need to ask your parent’s permission to do so. (
      Thank you for being here with us,
      Gemma 🙂

  3. Susie on March 25, 2019 at 4:30 pm

    This is the best mug cake I’ve ever had and I’ve tried many! Absolutely perfect. I stuck to the recipe and added 1/8 tsp vanilla. Other than that it’s the beatbox mug cake I’ve ever made. You won’t be disappointed!!

    • Gemma Stafford on March 25, 2019 at 5:03 pm

      Great job! I’m delighted to hear that!

  4. gayathri aaron on January 13, 2019 at 7:27 pm

    the best recepie!

    • Gemma Stafford on January 14, 2019 at 2:42 am

      Thank you Gayathri,
      Gemma 🙂

  5. Cheryl Hargett on December 24, 2018 at 8:46 am

    I was out of butter and used canola oil for this recipe. I DEFINITELY advice against using oil, not sure what happened, but it was a mugful of rock hard cookie crumbs. Ive made this several times before with butter, it’s fantastic.

    • Gemma Stafford on December 24, 2018 at 5:00 pm

      Ah yes, good to know, stick to butter ;D

  6. Jolene on December 6, 2018 at 3:46 pm

    Make this recipe, add one packet of swiss miss hot coco mix, and one table spoon of milk, microwave for one minute! Amazing chocolate treat if you have a sweet tooth like me! Or add coco mix to your desired chocolatey taste.

    • Gemma Stafford on December 6, 2018 at 3:57 pm

      I’m delighted to hear that! Enjoy!

  7. Kristina on August 21, 2018 at 6:43 pm

    I was so glad I found this because I had been wanting sugar cookies but didn’t want to spend an hour baking cookies. I followed the recipe exacrly and I have a large mug and it only filled half so next time I will double it. (Go big or go home I always say). I always double the cooking time and use 50% power. It cooks things much more evenly. I have a 1000 watt microwave and I cooked it for 2-5 min on 50% and it was perfect.
    I’m thinking adding one whole egg and some baking power would fluff it up to. I did add 1/2 tsp this time. Next time I will add 1 whole egg and one egg yoke.
    I didn’t have any frosting so I drizzled some caramel topping on it.
    It was delicious of course. Just hoping to make it a little fluffier next time.

    • Gemma Stafford on August 22, 2018 at 2:33 am

      Hi Kristina,
      Thank you so much for this detailed explanation of your process. Yes, you are so right, reducing the microwave power level slows down the bake and distributes the heat more evenly, a good idea for a larger bake. It is a great tip for other Bold Bakers.
      I am adding this detail to your post, as it fits well, but you already know this:
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      Thank you for prompting me to post this,
      Gemma 🙂

      • Kristina on August 31, 2018 at 8:48 pm

        I actually didn’t know that about microwaves yet I’ve been using them for 36 years! lol.
        I read below that you said adding a whole egg would make it harder not softer so I will not do that.
        I will add some extra baking powder tho.

      • Cheryl Hargett on December 13, 2018 at 8:18 am

        Thank you very much for explaining power levels in a microwave Gemma. It is extremely helpful to me.

        • Gemma Stafford on December 14, 2018 at 3:30 am

          Thank you Cheryl, all of your questions help other bold bakers too, keep them coming,
          Gemma 🙂

    • Kristina on August 31, 2018 at 9:26 pm

      I need to edit as I tweeted the recipe again.
      I doubled the recipe this time. Because of that I needed 3 minutes on 50% power. (1000w microwave). I added 1 teaspoon baking powder and 1tbsp milk and 1tsp vanilla. Ok so it’s more like cake now but that’s fine. It’s sugar cookie cake!

      • Gemma Stafford on September 1, 2018 at 8:15 am

        Hi Kristina,
        Well done you! Good job working it out, and particularly the microwave levels, that can be a challenge until you understand how they work.
        Yes, the microwave is a really useful appliance. I often use it to start a roast for instance, it warms the meat through, and speeds up the cooking time. 50% power is ideal for this. Baked potatoes too, super when started in the microwave, and even crisped under the broiler/grill.
        So, carry on, you are doing a great job,
        Gemma 🙂

  8. Sammy on July 20, 2018 at 11:43 am

    There is not flour measurment on my screen for the recipie?

    • Gemma Stafford on July 21, 2018 at 2:00 pm

      The recipe is posted just above where you submitted this comment.


  9. tammy smith on July 11, 2018 at 3:43 pm

    My grandkids absolutely love making these mug cookies when they come over to spend the night…thank you 🙂

    • Gemma Stafford on July 11, 2018 at 11:33 pm

      aw that’s fantastic! great for little hands 🙂


  10. Lauren on March 29, 2018 at 1:56 pm

    I tried this out. Mine was spongey like another reviewer wrote, so I put it back in the microwave for a bit longer – that did the trick. This needs the sprinkles and possibly the icing. I find on its own its not as good as biting into an actual sugar cookie. It’s still interesting to try!

    • Gemma Stafford on March 30, 2018 at 3:03 am

      Hi Lauren,
      And you are right, it is not an exacy replica of the real sugar cookie, just the flavor!
      I am happy you worked this well,
      Gemma 🙂

  11. Radhika on February 4, 2018 at 1:16 am

    Hey Gemma!
    Can you tell a substitute for the egg yolks in this recipe? I checked your chart but it said nothing about egg yolks… I really wanted to make this one, but i am a vegetarian..
    Thank you..
    P.S. I love all your recipes :)..

    • Gemma Stafford on February 4, 2018 at 5:09 pm

      Hi Radhika,

      Yes you sure can. Replace it with 4 tablespoons of apple sauce, bananas or buttermilk.


  12. Jenn on January 25, 2018 at 5:53 pm

    I was craving something sweet, but not chocolate-y (very rare lol) and my husband had eaten all of my shortbread cookies! This sugar cookie in a mug hit the spot. I made 1/2 the recipe for just myself and it came out perfect. Thanks, Gemma!

    • Gemma Stafford on January 26, 2018 at 3:22 am

      Jenn, I am really happy to hear this, this is what the mug recipes are all about!
      Gemma 🙂

  13. sweetlollypop on January 16, 2018 at 1:18 pm

    Hey Gemma,
    I really wanted a Raspberry White Chocolate cookie, So I took this recipe and added about a Tablespoon of White chocolate chips and raspberry jam. it is delicious. I had to add about 30 seconds to a minute over the usual time. But it is so worth it. Just thought I would leave a comment and let you know.

    • sweetlollypop on January 16, 2018 at 1:19 pm

      I also halved the recipe, so if you made it for two it would be two Tablespoons of Raspberry and White Chocolate

    • Gemma Stafford on January 17, 2018 at 2:59 am

      Hi there,
      Thank you, I really love the great help you guys give me, and to other Bold Bakers too.
      Thank you for your input, I am happy to have you with us,
      Gemma 🙂

  14. Angie on January 9, 2018 at 8:26 pm

    Hi, I tried this tonight followed it step by step only left out the sprinkles… Both of them came out spongy… Is it supposed to be spongy?

    • Gemma Stafford on January 10, 2018 at 8:04 pm

      Hi Angie,

      No, it’s no supposed to be spongy :(. It is firm like a cookie, not spongy. Was it ok? did it taste good?

  15. Ruby on December 22, 2017 at 5:46 pm

    Hi, I was wondering if you have a recipe for poppy seed or bananna bread in a mug.

    • Ruby on December 22, 2017 at 5:48 pm

      I was also wondering if you knew the carbs and sugars for this recipe.

      • Gemma Stafford on December 23, 2017 at 8:34 pm

        Ruby I use to calculate that. Just put in the ingredients and it will spit that out.

        Hope this helps,

    • Gemma Stafford on December 23, 2017 at 9:36 am

      Hi Ruby! Check out my Banana Bread. I don’t have a Poppy Seed recipe but I will add it to my list. 🙂

  16. Asha on December 20, 2017 at 8:05 am

    If i were to use the whole egg instead of just the egg yolk would it affect the recipe

    • Gemma Stafford on December 21, 2017 at 11:07 am

      Hi Asha,
      Not a lot! The egg yolk adds richness, and gives a ‘short’ tender bite to this cookie.
      The egg white will make it a bit more crisp, but all will be well,
      Gemma 🙂

  17. Annalena on December 15, 2017 at 7:37 am

    Hello, I do not own a microwave but love the idea of mug cakes, is there any way I could do this in my oven? Thanks!

    • Gemma Stafford on December 16, 2017 at 6:58 am

      Hi Annalena,
      Yes! you can bake the cake/cookie types of mug recipes in a muffin tray, in your oven, at 180C/350F for about 15 mins.
      Do this when you are using the oven for another dish, to avoid waste.
      Thank you for being in touch,
      Gemma 🙂

  18. KreatesKards on December 9, 2017 at 7:07 pm

    I made an individual one tonight. It was dry. I used the yolk from a “large” egg and 1T of real butter. What size egg do you use in your recipe? Any suggestions?

    • Gemma Stafford on December 10, 2017 at 3:09 am

      Hi there,
      I use a large egg too. This should not have been dry.
      This is the recipe for two, did you divide all of the ingredients? A touch more butter perhaps, weigh it if you have a scales, tablespoon measurements can be arbitrary!
      2 tablespoon (1oz/30g) butter
      4 tablespoons sugar
      1 pinch salt
      2 egg yolks
      6 tablespoons all purpose flour
      1 teaspoon sprinkles
      I am sorry to hear that you had a problem with this, I hope you will try again,
      Gemma 🙂

      • Anna on April 7, 2018 at 9:18 am

        I did this exactly as written and got two burnt-tasting, crumbly, dry cookies. I may try increasing the butter or using another 1/2 egg yolk if I try again, but unfortunately my ingredients were wasted! 🙁

        • Gemma Stafford on April 8, 2018 at 11:52 am

          Hi Anna,
          I am sorry to hear this. It sounds like an over bake, and this may be to do with the power of your oven. I am not sure about this, I think if you adjust the baking time, without a change of ingredients, it may work well for you,
          Gemma 🙂

  19. Kitty on December 8, 2017 at 12:25 am

    The sugar cookie one is really good! I added chocolate chips to mine and with ice cream.

    • Gemma Stafford on December 8, 2017 at 3:49 am

      Hi Kitty,
      Thank you for this very kind review. I am happy that you like this recipe,
      Gemma 🙂

  20. Eenash on December 7, 2017 at 8:58 am

    Can I substitute margarine for butter?
    Thank you ????

    • Gemma Stafford on December 8, 2017 at 4:23 am

      Hi there,
      If you use margarine use one designed for baking. Tubs are often designed for spreading, and a re a little too soft. There are many good ones on the market, depending on where you live. It is usually in a block shape.
      Happy baking,
      Gemma 🙂

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