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There’s just something about lemon desserts that reminds me of spring and summer. These lemon pudding cookies are no exception. As spring and summer draw nearer, I find myself craving these more and more. White chocolate compliments lemon so nicely, and makes these cookies the perfect combination of sweet and sour. Using a pudidng mix makes these so incredibly simple to make and basically fail-proof. I have never had a bad pudding mix cookie! If you haven't tried putting pudding into your cookies, you need to run - not walk - to the store and get some!
The ingredients are mostly what you'd expect from a standard cookie recipe, plus a pudding mix:
These cookies are so quick and easy to prepare:
Step 1: in a medium bowl, stir together flour, baking soda, and salt and set aside
Step 2: In a large bowl, cream the butter and sugar on high speed until light and fluffy, about 3-4 minutes, then add the pudding mix, lemon zest if using, and beat well.
Step 3: Add in the the eggs and vanilla extract and beat until fully incorporated.
Step 4: Add the flour mixture to the butter mixture in 3-4 additions and mix it thoroughly after each
Step 5: Stir in white chocolate chips, then drop a heaping tablespoon of cookie dough onto a parchment lined baking sheet about 2 inches apart
Step 6: Bake in a 350 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top
These cookies stay nice and fresh in a sealed container for a few days on the counter once baked. You can also freeze the finished cookies for several months or freeze the dough in pre-scooped cookie dough balls. When you are ready to bake the dough, you can thaw in the fridge overnight or on the counter for a few hours and bake fresh cookies! You can also bake from frozen but you will need to add 3-4 minutes to the baking time. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.
Preheat oven to 350 F and line a baking sheet with parchment paper
In a medium bowl stir together flour, baking soda, and salt; set aside.
In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes
Beat in pudding mix and lemon zest if using, followed by eggs and vanilla extract
Add flour mixture in 3-4 seperate additions, stirring well after each, then stir in white chocolate chips
Drop cookie dough by heaping tablespoons onto prepared cookie sheet about 2 inches apart
Bake in preheated oven 8-10 minutes, or until cookies are just starting to turn golden and center is set and no longer glossy.
Cool on the pan for 5 minutes, then carefully transfer to a wire rack to finish cooling