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–+ servings
A cookie with dried cranberries and white chips broken in half with the halves stacked on a plate.
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Cranberry, Lemon, and White Chocolate Single Serving Cookie

Golden brown, lightly crisp edges, and bursting with flavor—this Cranberry, Lemon, and White Chocolate Cookie is the perfect single-serving cookie when you want just one! This recipe is inspired by a similar full-batch cookie from America’s Test Kitchen as well as my favorite scone flavor combo--lemon, white chocolate and cranberry. The cookie is a large 5" diameter cookie--bakery size!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: single serving cookie, single serving cookie recipe
Servings: 1 large cookie
Calories: 553kcal

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!

Notes

What to do about sticky dough? The dough is pretty sticky, but it's easier to maneuver once rolled in the sugar. If it really needs extra flour, stick to about 1 teaspoon or so. Too much extra flour will make the cookie tough. 
Storage: Cookie can be kept at room temperature in an airtight container for up to 3 days. The crisp exterior will soften with storage.

Nutrition

Calories: 553kcal | Carbohydrates: 80g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 179mg | Potassium: 137mg | Fiber: 2g | Sugar: 49g | Vitamin A: 609IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 2mg