Cranberry, Lemon, and White Chocolate Single Serving Cookie
My single serving cookie recipes are a bit of a passion project over here and I love adding new creations to the lineup! My Cranberry, Lemon, and White Chocolate Cookie was a baking experiment I totally fell in love with. It’s almost scone-like with the crisp crunch of sugar on the outside and the golden brown finish. The flavors are perfect and I think you’ll love this one too!
If you are digging this recipe, you should also try my classic Single Serving Chocolate Chip Cookie! It’s perfectly chewy!
Most cookie recipes make a dozen or more cookies–and not everyone wants that many! That’s why I started crafting a collection of single serving cookie recipes.
Each recipe is a perfect one-serving replica of what you’d expect from a full-batch recipe. The cookies are bakery-sized, so you can certainly split one in half if you want (or save half for later).
I’ve got many of the classics on my site (oatmeal raisin, chocolate chip, sugar, and peanut butter to name a few), so I’ve been eager to branch out to more flavors and combos. So many ideas in the works!
This recipe was inspired by a similarly-flavored cookie recipe from America’s Test Kitchen as well as my favorite combination of flavors I use whenever I make homemade scones–lemon, cranberry, and white chocolate.
Before baking, I roll the cookie in granulated sugar which creates a crisp outer crust on the cookie that is really hard to resist!
Great Things About This Recipe
- no chilling required
- one-bowl recipe
- the perfect bakery-size cookie–no need to go buy one when it’s this easy to bake your own!
Fresh Baked Cookies ASAP
Get a mouthwatering cookie recipe each week straight to your inbox.
Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share that I’ve personally created and tested my recipes.
My recipes have been hypothesized, baked, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
This recipe was inspired by a cookie recipe from the American Test Kitchen as well as my favorite combination of flavors I use whenever I make homemade scones–lemon, cranberry, and white chocolate.
I tested it three times to get it just right!
~Elle
Ingredients You’ll Need
A few notes on some of the ingredients used in this cookie:
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between spread and chew.
Whisked Egg – Whisk one egg and then measure the amount needed from that.
Vanilla extract – Use your favorite!
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup or spoon. Aerate the flour lightly and then spoon into your measuring utensil and scrape the excess away with the back edge of a butter knife. OR, use a scale for best results.
Baking soda – the leavening agent in this cookie.
Salt – regular table salt, just a pinch.
White chocolate chips – use your favorite.
Dried cranberries – such as Craisins. You can chop the cranberries smaller if desired.
How to Make this Single Serving Cookie
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
I make all my single serving cookies (so far!) in a single bowl so they are super easy. You start with the creaming the butter and sugar and then follow the instructions to add the rest of the ingredients.
It’s important to measure accurately since these cookies are made on such a small scale!
The cookie will be a little sticky, but rolling it in sugar will make easier to work with. If it’s way too sticky, I suggest adding 1 teaspoon of flour.
How to Store or Make Ahead
Store the cookie in an airtight container for up to 3 days. The crisp exterior will soften with storage, so be aware of that. You can also freeze the cookie tightly wrapped in freezer-safe packaging for up to 1 month.
FAQS for Cookies
Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.
For most of my single serving cookie recipes, you will whisk up one egg and then measure out the amount needed. I suggest using the rest of the egg to make other single serving cookies, but you can also use it for an omelet or other baking needs.
With these small-scale recipes it can be easy to be off a little bit on the measurements. This dough in particular gets sticky if the ingredient ratios aren’t exact.
If it’s too sticky to work with, I suggest adding 1 teaspoon of flour (or slightly more until you can handle the dough enough to roll it in the sugar).
Rolling in the granulated sugar will eliminate some of the stickiness too. Don’t add so much flour that the dough becomes tough–the resulting cookie will be too dry!
If you loved this recipe, leave a quick comment and a 5-star rating!
Thanks so much for trying one of my recipes!
Cranberry, Lemon, and White Chocolate Single Serving Cookie
Ingredients
- 1 ½ tablespoons unsalted butter soft (room temp)
- 1 tablespoon + 1 teaspoon light brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon whisked egg
- ¼ teaspoon vanilla extract
- a few gratings of lemon zest
- 5 tablespoons all-purpose flour (44g)
- ⅛ teaspoon baking soda
- pinch salt
- 1 tablespoon white chocolate chips
- 1 ½ tablespoon dried cranberries optional: chop into smaller pieces
Instructions
- Preheat oven to 350℉. Line a small baking sheet with parchment paper. Use a fork to mash together the butter and sugars until completely combined. Add the egg, vanilla, and lemon zest and use the fork to combine until smooth. Add the flour, baking soda, and salt and stir together gently with a spoon. The dough will be sticky. You can add another teaspoon of flour if it is too hard to handle.
- Gently stir in the white chocolate and dried cranberries. Roll thoroughly in a small bowl of granulated sugar (discard the remaining sugar) and bake about 15-16 minutes at 350℉. The edges will be golden brown and the center will still be pretty soft. Allow to cool before digging in!
