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Single Serve Lemon Cookie (Small Batch)

Two lemon cookies on a plate with a fresh lemon in background.
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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.

Ingredients

  • 2 tablespoons unsalted butter, softened to room temperature
  • 1/4 cup white granulated sugar, plus extra for rolling
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon lemon extract
  • 1 teaspoon lemon juice
  • 1 egg yolk
  • 1/2 cup all-purpose flour, measured using spoon and level method
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cornstarch, optional - see note
  • 1/8 teaspoon kosher salt

Instructions

  1. Prep - Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
  2. 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).
  3. Add Yolk, Extract, and Lemon Juice - Mix in the egg yolk, lemon juice, and lemon extract until well combined. 
  4. Add Dry Ingredients - Stir in flour, cornstarch, baking soda, and salt until well combined.
  5. Chill Dough - I like to pop the dough in the fridge for about 15 minutes while the oven finishes preheating.
  6. 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.
  7. 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.
  8. 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

Find it online: https://kathleenscravings.com/single-serve-lemon-cookie/