Lemon Pudding Cookies Recipes

LEMON PUDDING COOKIES

Steps:

• 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 lemon 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!

LEMON PUDDING COOKIES

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.

LEMON COOKIES RECIPE

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix, baking soda and salt until blended. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, beating well after each addition.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets; flatten with bottom of drinking glass.
• Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
• Mix remaining ingredients until blended; drizzle over cookies.

LEMON CRINKLE COOKIES

Steps:

• Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
• Cover bowl and refrigerate cookie dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
• Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
• Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

LEMON CHEESECAKE PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone baking mat, set aside.
• Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
• In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
• Fold in white chocolate chips.
• Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.

LEMON PUDDING COOKIES

Steps:

• Preheat oven to 350°F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.)

LEMON PUDDING COOKIES

Steps:

• Preheat oven to 350°F.
• Mix all except sugar together in large bowl until dough forms.
• Roll dough into 1-inch balls.
• Place balls 2 inches apart on greased cookie sheets.
• Dip flat-bottom glass into sugar.
• Press glass onto dough ball and flatten into 1/4-inch-thick cookie.
• Repeat with remaining cookies.
• Bake until just golden brown on edges, about 10.
• minutes.
• Transfer to racks and cool completely.
• Store cookies in airtight container.

LEMON PUDDING SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• In large bowl, cream butter, oil and sugars.
• Beat in eggs, vanilla and dry pudding mix.
• In a separate bowl, combine flour, tartar and soda.
• Gradually add to the creamed mixture.
• Roll a tablespoonful of dough into a ball and roll into sugar.
• Place each ball of dough on ungreased cookie sheet at least 2-inches apart.
• Flatten with glass bottom, dipped in sugar.
• Bake for 6-7 minutes.
• Don't over bake.

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.