Single Serve Lemon Crinkle Cookie (Small Batch)

This Single Serve Lemon Crinkle Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl (no mixer needed) and makes just two large chewy lemon crinkle cookies. They are loaded with lemon flavor thanks to using lemon juice, lemon zest, and lemon extract. It's the perfect small batch recipe to satisfy your lemon cookie craving!

this recipe

⭐Why I Love It:

• Lemon Flavor- This cookie is meant for lemon lovers! It's loaded with lemon flavor thanks to using three kinds of lemon - lemon zest, lemon juice, and lemon extract (you can swap in vanilla extract as well). Other favorite lemon single serve recipes worth trying is this Single Serve Lemon Cake, Single Serve Lemon Pound Cake, and Single Serve Lemon Bar.
• Crinkle Cookie - This lemon crinkle is similar to a chocolate crinkle as it's still chewy and coated in powdered sugar, but with a zest! For a chocolate version, try this Single Serve Chocolate Crinkle Cookie!
• 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.

🥘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 before rolling in powdered sugar (optional, but recommended!).
• Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy center.
• Lemon Extract - For extra lemon flavor! You can swap in vanilla extract, but be aware the cookies won't have the same strong lemon flavor.
• Lemon Zest and Lemon Juice - We add both to the cookie dough to give fresh lemon flavor. I like to sprinkle extra lemon zest on top of the cookies after baking as well.
• 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.
• Baking Soda - This is the leavener for the cookies 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.
• Powdered Sugar - You'll roll the dough balls in powdered sugar before baking to give them their 'crinkle' look.

See the recipe card for full information on ingredients and quantities.

🔪Single Serve Lemon Crinkle Cookie - Step by Step

This recipe for Single Serve Lemon Crinkle Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, roll in powdered sugar, then bake on one sheet.

💭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!
• Roll in Granulated Sugar then Powdered Sugar - This is a great tip for any crinkle cookie! Before you roll the cookie dough ball in powdered sugar, roll it in regular white sugar first. The white sugar layer helps prevent the powdered sugar from melting into the cookie as much when baking so you get more of that powdered sugar crinkle on the outside.
• 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 chewy/fudgy interior so know that as long as they're set around the edges and just set on top then they are baked.
• Use 'Spoon and Level' Method When Measuring Flour and Cocoa Powder - 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.

🍫Related Single Serve Recipes...

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Recipe

Single Serve Lemon Crinkle Cookie

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This Single Serve Lemon Crinkle Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl (no mixer needed) and makes only two large chewy lemon crinkle cookies. They are loaded with lemon flavor thanks to using lemon juice, lemon zest, and lemon extract.

• Author: Kathleen Hansen
• Prep Time: 5 Minutes
• Cook Time: 12 Minutes
• Total Time: 35 Minutes
• Yield: 2 Large Cookies
• Category: Dessert, Cookies, Single Serve
• 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, loosely packed
• ¼ teaspoon lemon extract, can swap in vanilla extract
• 1 teaspoon lemon juice
• 1 egg yolk
• ½ cup all-purpose flour, measured using spoon-and-level method
• ¼ teaspoon baking soda
• ⅛ teaspoon kosher salt
• Powdered Sugar, for rolling (plus granulated sugar - optional)

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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, baking soda, and salt until well combined.
5. Chill Dough - I like to pop the dough in the fridge for 15-20 minutes while the oven finishes preheating. This helps reduce spread and helps prevent the powdered sugar from melting into the cookie dough as much.
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!) then roll in powdered sugar 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!

Nutrition

• Serving Size: 1 Cookie
• Calories: 341
• Sugar: 25.2 g
• Sodium: 241.4 mg
• Fat: 14.1 g
• Carbohydrates: 49.4 g
• Fiber: 0.9 g
• Protein: 4.7 g
• Cholesterol: 122.8 mg