SINGLE SERVE LEMON COOKIES 🍋

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SINGLE SERVE LEMON COOKIES 🍋 Follow @KathleensCravings for more single serve dessert recipes and grab the recipe below! ⬇️

* 2 tablespoons unsalted butter, softened to room temperature
* 1/4 cup white granulated sugar, plus extra for rolling
* 1/2 teaspoon lemon zest, loosely packed
* 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

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!

*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!

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