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Easy Lemon Pudding Cookies with White Chocolate Chips

Easy Lemon Pudding Cookies with White Chocolate Chips

Imagine biting into a cookie that bursts with bright, tangy lemon flavor and melts with creamy white chocolate chips - a dessert that's both refreshingly unique and irresistibly delicious! These Easy Lemon Pudding Cookies are about to become your new obsession, transforming an ordinary baking session into a culinary adventure that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, these cookies promise to deliver maximum flavor with minimal effort.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies

Ingredients

  1. 1 package lemon pudding mix
  2. 1/2 cup unsalted butter, softened
  3. 1/2 cup granulated sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1 1/2 cups all-purpose flour
  7. 1/2 teaspoon baking soda
  8. 1 cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
  3. Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
  4. Sprinkle the entire package of lemon pudding mix into the wet ingredients and mix thoroughly until evenly incorporated.
  5. In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
  8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Room Temperature Matters: Ensure your butter and egg are at room temperature for smoother mixing and better cookie texture.
  2. Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and soft.
  3. Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
  4. Cool Baking Sheets: If reusing baking sheets, let them cool completely between batches to prevent spreading.
  5. Storage Hack: Place a slice of bread in your airtight container to keep cookies soft and fresh for longer.
  6. Customize Option: For extra zest, add some lemon zest to the dough or drizzle cooled cookies with a simple lemon glaze.

Nutrition Facts

Calories: 140kcal

Carbohydrates: 18g

Protein: 2g

Fat: 7g

Saturated Fat: 4g

Cholesterol: 20mg

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