Best Double Lemon Pudding Cookies Recipes

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 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 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.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

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.