Perfect Single-Serve Sugar Cookie
Makes 1 Large Cookie
This is the ideal recipe for those times when you're craving a simple homemade dessert, but have no one to share it with. This jumbo cookie is coated in vanilla sugar, has crispy edges, and a soft center. It's moist, crackled, and oh so easy to make. What more could you ask for?!
1 tbsp neutral oil
1 tbsp white sugar
2 tbsp brown sugar
½ tsp vanilla
½ tsp applesauce
⅛ tsp apple cider vinegar
½ tsp vegan egg replacer powder (or flax meal) with ½ tbsp water
¼ cup white flour
Underfilled ⅛ tsp baking powder
Tiny pinch salt
Coating: 1 tsp vanilla sugar
In a small bowl, mix egg replacer (or flax meal) with water, stir, then let sit for 2 minutes.
Cream together oil, sugars, vanilla, applesauce, apple cider vinegar, and egg replacer in a medium bowl. Stir in flour, baking soda, and salt.
Scrap sides of bowl and keep stirring just until a thick dough has formed. It should not be sticky; if it is, add 1 tsp more flour.
Form dough into a ball and place in a ziplock bag. Freeze for 1 hour. In the meantime, preheat oven to 350 degrees Fahrenheit and grease or line a baking sheet. Set it aside.
Once dough is chilled, remove from bag and knead for about 30 seconds-1 minute until pliable. Then, re-shape dough into a ball and roll it in the vanilla sugar. Make sure to fully coat dough in sugar, then use your palm to flatten it a bit.
Bake for 12-15 minutes, or until cookie has spread and become crackled.
If eating right away: Let cookie cool for about 5 minutes on sheet pan, then enjoy warm!
If saving for later: Let cookie cool 5 minutes on sheet pan before transferring to a cooling rack to finish cooling. Store in an airtight container at room temp. for up to 4 days.
Feel free to sub vanilla sugar coating for plain white sugar.
I use canola oil, but any other vegetable oil, olive oil, or grapeseed oil should work as well.
Like most cookies, this one will firm up quite a bit once cooled, so be sure not to over-bake it!
If you want to make the dough in advance, go ahead and freeze it for up to a month. When you're ready to bake it, knead the dough for 2 minutes, or until pliable. Then, roll in sugar, flatten, and bake!
Although I have not tried this dough without chilling it, I imagine the cookie will come out very similar. So give that a try if you don't want to wait!