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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!

Mug Sugar Cookies for Two
Prep time
Cook time
Total time
Serves: 2 mug cookies
  • 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!
If you just want to make 1 cookie then ½ the recipe.



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Katherine Cowgill by Teren Oddo Oct. 2015

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. 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.


  2. 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 🙂

  3. 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 🙂

  4. 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?

  5. 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. 🙂

  6. 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 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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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