Lemon Pudding Cookies
Mix up a batch of these quick and easy-to-make Lemon Pudding Cookies any time you want a citrusy treat. Soft and chewy perfection.
Servings: 30 servings
Equipment
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 package instant lemon pudding mix 3.4 ounces
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white chocolate chips
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper and set them aside.
- In a large mixing bowl with a hand mixer, beat both sugars, pudding mix, eggs, and vanilla until creamy and well combined.
- In a separate bowl, mix the flour and baking soda. Gradually beat the flour mixture into the wet mix until just combined. Gently stir in the white chocolate chips.
- Using a medium-size cookie scoop, drop batter onto the prepared cookie sheets about 3 inches apart.
- Bake for 8-10 minutes.
- Remove from oven and let cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
How to store cookies
Allow the cookies to cool completely. Place the cookies in an airtight container or large zip-top bag in single layers with a sheet of parchment paper or wax paper between the layers. Store them in a cool, dark place, and be sure to use them within 5-7 days.How to freeze cookies
RAW DOUGH: Place scoops of cookie dough on a parchment-lined baking sheet. Then, place the baking sheet in the freezer for thirty minutes to an hour. When firm, transfer the dough to a large zip-top bag or freezer-safe container. Bake from frozen, adding 3-5 minutes longer than the recipe calls for. For best results, be sure to use them within 6 months. BAKED COOKIES: Allow the cookies to cool completely. Place the cookies in an airtight container or large zip-top bag in single layers with a sheet of parchment paper or wax paper between the layers. Freeze for up to 6 months. Thaw frozen cookies by removing them from the container and placing them in a single layer on a clean plate or baking sheet until they come to room temperature.Nutrition
Serving: 1cookie | Calories: 197kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 71mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 211IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg
