Single droplet drying studies are useful to obtain mechanistic understanding of the spray drying process. In this study we aimed at non-invasive analysis of the temperature evolution of drying sessile single droplets of different solutions by using infrared thermography. Single droplet drying experiments were carried out with solutions of maltodextrin DE6, DE21, and DE38, whey protein isolate and galacto-oligosaccharides. Temperature measurements were compared with visually observed differences in drying behavior of the solutions. The insight in droplet temperature is a valuable first step towards accurate predictions of surface properties such as stickiness.