Lemon Pudding Cookies Recipes

LEMON PUDDING COOKIES

Lemon Pudding Cookies image

These Lemon Pudding Cookies are chewy soft, with a delicious soft-batch texture. They're supremely lemony, with the most amazing lemon glaze. Make the dough ahead of time if you like; it freezes nicely.

Provided by Chew Out Loud

Categories Dessert

Time 38m

Number Of Ingredients 12

Ingredients

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp table salt
1 cup unsalted butter (softened just to room temp)
2/3 cups granulated sugar
1 3.4 oz package instant lemon pudding, dry
2 large eggs
3 tsp lemon extract
2 cups white chocolate chips
1 cup powder sugar
2-3 TB milk
Zest of 1 lemon

Steps:

In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least 3 minutes.
Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
Slowly add in the flour mixture. Using rubber spatula, fold dry and wet ingredients together just until fully incorporated. Add the white chips and mix into the dough. If it gets too hard to mix, use clean hands to work the dough, as dough will be a bit sticky. Cover tightly and chill in fridge for at least 1 hour.
Meanwhile, make the glaze by combining glaze ingredients in a bowl and stirring until mixture is smooth and has a glaze-like consistency.
Preheat oven to 350F. Line baking sheets with parchment paper. Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. Drizzle glaze onto cooled cookies.

Nutrition Facts : Calories 178 kcal, Sugar 9.3 g, Sodium 205.1 mg, Fat 8.6 g, SaturatedFat 5.1 g, Carbohydrate 24.2 g, Fiber 0.2 g, Protein 1.8 g, Cholesterol 25.9 mg, ServingSize 1 serving

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