LEMON PUDDING COOKIES

Lemon Pudding Cookies - Butter With A Side of BreadI crave anything lemon this time of year! There are signs that Spring is coming- the snow is melting, green leaves are starting to peek through and my kids are wearing shorts. Wait- they’d wear shorts even if it was 35 degrees, so scratch that as a sign of impending Spring! I added lemon zest to these soft and chewy pudding cookies because it brightens the flavors. I love the vanilla chips in them too- they pair so well with the lemon. Enjoy.

LEMON PUDDING COOKIES

adapted from Orange Cream Cookies
Yields 3 1/2 dozen cookies

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1/3 cup sour cream
  • 2 TBSP milk
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 1 (12 oz) bag white chocolate chips
  • 1 small box lemon pudding mix
  • zest from 1 lemon, about 2-3 tsp

Cream together sugar and butter. Add egg and milk. In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips and zest. Add 1 drop of yellow food coloring if desired.

Drop by rounded tablespoonfuls onto greased cookie sheet.

Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

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LEMON PUDDING COOKIES
 
Prep time
Cook time
Total time
 
Author:
Serves: 40
Ingredients
  • 1 cup sugar
  • ½ cup softened butter
  • 1 egg
  • ⅓ cup sour cream
  • 2 TBSP milk
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 cups flour
  • 1 (12 oz) bag white chocolate chips
  • 1 small box lemon pudding mix
  • zest from 1 lemon, about 2-3 tsp
Instructions
  1. Cream together sugar and butter. Add egg and milk. In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips. Add 1 drop of yellow food coloring if desired.
  2. Drop by rounded tablespoonfuls onto greased cookie sheet.
  3. Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

 

14 COMMENTS

  1. These were delish. I added a dash of lemon extract. There were no instructions on the zest so I added it in (also after baked) (add..fold..add..fold). I dropped the cook time to 8 minutes. I prefer a more gooey cookie. My husband says they are addicting. A nice Easter cookie.

    • So glad you like them! I love lemon zest- I add it to my cookie dough prior to baking. {I updated the post to reflect that.} Yum! I’m with you on a soft cookie too. I eat them right out of the oven!

    • good call! I LOVE lemon too- sometimes I feel like I have to tone it down for my recipes. I really want to PUT IN ALL THE LEMON! 😉

  2. Made these a few days ago for a potluck and they are so good! Made a couple changes though. I added about a tsp of lemon extract, I refrigerated the dough before baking, and I baked them at 350. This recipe is a keeper!

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