Dessertschewoutloud4.8
Lemon Pudding Cookies
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.
👥 36 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 30 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- baking sheet
- oven
📝 Preparation Steps
1
In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
baking soda1 teaspoon
2
In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least ⏱️ 3 minutes.
3
Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
large eggs2lemon extract3 teaspoons
4
Slowly add in the flour mixture. Using rubber spatula, fold dry and wet ingredients together just until fully incorporated.
5
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.
6
Meanwhile, make the glaze by combining glaze ingredients in a bowl and stirring until mixture is smooth and has a glaze-like consistency.
7
Preheat oven to 350F. Line baking sheets with parchment paper. Form 1 inch balls of dough and place on parchment-lined baking sheet.
8
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.
9
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
fat Content
8.6 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
9.3 g
sodium Content
205.1 mg
protein Content
1.8 g
cholesterol Content
25.9 mg
carbohydrate Content
24.2 g
saturated Fat Content
5.1 g
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