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 package lemon pudding mix
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- Sprinkle the entire package of lemon pudding mix into the wet ingredients and mix thoroughly until evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- 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.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter and egg are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and soft.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Cool Baking Sheets: If reusing baking sheets, let them cool completely between batches to prevent spreading.
- Storage Hack: Place a slice of bread in your airtight container to keep cookies soft and fresh for longer.
- 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