Single Serving Deep Dish Funfetti Sugar Cookie

By srumbel

Even though this recipe only makes one cookie, feel free to double and serve it as dessert for two.
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 1 cookie

Ingredients

• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 egg yolk* (see Notes for egg free option)
• 1/8 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking powder
• Pinch of salt
• 1 tablespoon sprinkles plus more for garnish
• Whipped cream** and cherry, for garnish

Preparation

Step 1

Preheat oven to 375F degrees. Have one 6-ounce ceramic ramekin ready***.
In a medium bowl, whisk together the butter and sugar for at least 1 minute or until completely blended together (you must really whisk in the sugar or it may be grainy after baking). Whisk in the egg yolk and vanilla until smooth then whisk in the flour, baking powder, and salt. Whisk in the sprinkles.
Transfer the batter to the ramekin. Bake 18 minutes for a slightly underdone, gooey cookie texture or bake 21 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes (or to room temperature) then top with whipped cream, cherry, and sprinkles.

Notes
*Although I prefer the cookie with egg, it is possible to make this sugar cookie egg free if you have an egg allergy. Just note that the texture will be a bit more crumbly and the middle sinks. Just add extra whipped cream and nobody will know.

**To make whipped cream for one cookie, beat on high speed with a hand mixer 2 tablespoons cold heavy whipping cream in a small mixing bowl. As it thickens, gradually add 1/2 teaspoon powdered sugar and 1/8 teaspoon vanilla. Continue beating until stiff peaks form (when you pull the beaters straight up, peaks will form but not fall over).

***If you use a different sized ramekin or other heat-proof vessel, cookie texture and baking time may vary.