This Single Serve Lemon Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes only two large chewy lemon cookies, that you can either have both yourself or share one.
This small batch cookie recipe is the perfect solution for when you're craving a warm and chewy lemon cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover. For another single serve cookie recipe, try this Single Serve Sugar Cookie or this Instagram Viral Single Serve Chocolate Chip Cookie.
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⭐Why I Love It:
- Lots of Lemon Flavor - We use use three different types of lemon! Lemon zest, lemon juice, and lemon extract, we're packing these cookies with lots of tart lemon flavor! It's the perfect balance to the sweetness in this sugar cookie-inspired dough. Another favorite small batch lemon dessert is this Single Serve Lemon Bar or Single Serve Lemon Pound Cake!
- Super Small Batch Recipe - I love that this single serve lemon cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies.
- No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.
- Gooey and Tender on the Inside - By using an egg yolk and by not over baking the cookies, the insides stay perfectly gooey (without being raw!) and are just perfect.
🥘Ingredients
- Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- White Granulated Sugar - You'll use it both in the dough and some extra to roll the dough balls in (optional, but recommended!).
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center.
- Lemon Extract - This adds extra lemon flavor that is hard to get with just lemon zest or juice alone.
- Fresh Lemon - You'll use both some of the zest and juice! Only 1 lemon is needed for this size of recipe.
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Cornstarch (optional) - Adding just a little bit of cornstarch helps make the cookies extra chewy and tender. If you don't have cornstarch already on hand, you can skip it.
- Baking Soda - This is the leavener for the cookie to help them rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Lemon Cookie - Step by Step
This recipe for Single Serve Lemon Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.
Photo 1 - In a medium bowl, stir together the softened butter, sugar, and lemon zest until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk, lemon juice, and lemon extract until well combined.
Photo 2 - Mix in the flour, baking soda, cornstarch, and salt to combine. Pop the dough in the fridge while the oven finishes preheating.
Photo 3 - Roll the dough into two balls and generously roll in white granulated sugar. Place on a parchment lined baking sheet.
Photo 4 - Bake until the edges are firm and set and the center is just set. Allow to cool for at least 10 minutes on the baking sheet so the cookies can finish cooking on the warm sheet. Enjoy!
💭Recipe Tips
- Softened Butter - In order to mix up the dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
- Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
- Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and golden brown/slightly set on top then they are baked 🙂
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the egg yolk helps keep the single serve cookie recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. A great way to use the leftover egg white is in a single serve cupcake recipe!
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
🍫Related Single Serve Recipes...
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PrintRecipe
Single Serve Lemon Cookie (Small Batch)
This Single Serve Lemon Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes two large chewy lemon cookies, that you can either have both yourself or share one.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 35 minutes
- Yield: 2 large cookies
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 2 tablespoons unsalted butter, softened to room temperature
- ¼ cup white granulated sugar, plus extra for rolling
- ½ teaspoon lemon zest
- ¼ teaspoon lemon extract
- 1 teaspoon lemon juice
- 1 egg yolk
- ½ cup all-purpose flour, measured using spoon and level method
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch, optional - see note
- ⅛ teaspoon kosher salt
Instructions
- Prep - Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
- Mix Butter and Sugar - In a medium bowl, stir together the softened butter, sugar, and lemon zest until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
- Add Yolk, Extract, and Lemon Juice - Mix in the egg yolk, lemon juice, and lemon extract until well combined.
- Add Dry Ingredients - Stir in flour, cornstarch, baking soda, and salt until well combined.
- Chill Dough - I like to pop the dough in the fridge for about 15 minutes while the oven finishes preheating.
- Roll into Balls - Roll the dough into two balls and roll the balls in extra white granulated sugar (this is technically optional but highly recommended!) and place on the lined baking sheet.
- Bake - Bake for 11–14 minutes - until the edges are firm and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
- Cool on Baking Sheet - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!
Notes
Cornstarch - Adding a little bit of cornstarch with the flour helps make the cookies more tender than flour alone. However, if you don't already have cornstarch on hand, you can skip this and they will still turn out fantastic!
Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
Leftovers can be stored at room temperature, in an airtight container, for up to 1 week
Nutrition
- Serving Size: 1 cookie
- Calories: 342
- Sugar: 25.2 g
- Sodium: 241.4 mg
- Fat: 14.1 g
- Carbohydrates: 49.7 g
- Fiber: 0.9 g
- Protein: 4.7 g
- Cholesterol: 122.8 mg
Kathleen Hansen says
Lemon is one of my favorite flavors and these cookies hit the spot! I love how chewy they are too!