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!
Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 94 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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.
Provided by Chew Out Loud
Categories Dessert
Time 38m
Number Of Ingredients 12
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
LEMON PUDDING SUGAR COOKIES
The BEST soft sugar cookies I ever tasted! I brought these to work and got lots of compliments! I love the lemon flavor. The recipe was given to me by my student's Mom.
Provided by recipecollector
Categories Dessert
Time 16m
Yield 60 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119.3, Fat 7, SaturatedFat 2.5, Cholesterol 14.3, Sodium 72.8, Carbohydrate 13.3, Fiber 0.2, Sugar 5.3, Protein 1.1
LEMON SLICE SUGAR COOKIES
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON PUDDING COOKIES
Make and share this Lemon Pudding Cookies recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 15m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 73.4, Fat 4, SaturatedFat 0.7, Cholesterol 9.4, Sodium 133, Carbohydrate 8.7, Fiber 0.1, Sugar 0.8, Protein 0.8
LEMON CHEESECAKE PUDDING COOKIES RECIPE
These soft cookies are bursting with lemon flavor and are absolutely delicious.
Provided by Camille Beckstrand
Categories Dessert
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
LEMON PUDDING COOKIES
Provided by Christine Swanson
Categories Cookies Citrus Dessert Bake Quick & Easy Lemon Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20
Number Of Ingredients 5
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.)
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