Dessertsculinaryhill5.0
Lemon Cookies
My easy Lemon Cookie recipe features a secret pantry staple that makes them chewy and flavor-packed: instant pudding mix. These slice-and-bake cookies are one of the best make-ahead dessert ideas I've ever created.
👥 24 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 15 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●knife
- ●oven
📝 Preparation Steps
1
In the bowl of an electric mixer fitted with the paddle attachment on medium speed, or by hand, cream together the butter, pudding mix, and granulated sugar until light and fluffy.
2
With the mixer on low speed, add egg and milk and mix until incorporated. In a large bowl, whisk flour, baking powder, and salt. With the mixer still on low, slowly add the flour mixture until just combined. Do not overmix!
milk2 tablespoonsbaking powder1 teaspoon
3
Divide the dough in half. On a lightly floured surface, roll each half into a log, making a 6" long roll. Place each half on a piece of parchment or waxed paper, and securely wrap. Refrigerate the dough until firm, about ⏱️ 3 hours.
4
Preheat oven to 375 degrees. With a small, sharp knife, cut the logs into 1/2″ thick slices. Place the slices 1″ apart on ungreased sheet pans and bake for 8 to ⏱️ 10 minutes, until lightly golden. Cool on pan for ⏱️ 2 minutes then transfer to a wire rack to completely cool.
5
In a small bowl, whisk together powdered sugar and 2 teaspoons lemon juice, adding more lemon juice as needed to reach a drizzling consistency. Drizzle over cooled cookies. Let stand until icing is set.
Nutrition Facts
calories
109 kcal
fat Content
4 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
8 g
sodium Content
96 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
17 mg
carbohydrate Content
17 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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