Lemon Pudding Cookies
I’d like to invite you over for a spot of afternoon tea. I’ll trim the crusts from our (PB&J) sandwiches, wear my best (baseball) hat, and have a little bourbon on hand in case you need a splash. Don’t worry—the Lemon Pudding Cookies will keep it classy.
In the words of my friend Sarah, Lemon Pudding Cookies are exactly what you would serve if you had Jane Austen over for tea. Though lemony bright and proper, the white chocolate chips add a creamy decadence that even the most reserved of ladies could not resist.
Lemon Pudding Cookies are also suuuuuper soft. Ladies at tea can munch without fear of smudging their perfectly applied lipstick, because these pudding cookies melt in your mouth. No dry cookie crumbs flaking off and clinging obnoxiously to glossed lips for us. Instant pudding mix stirred into the batter makes these cookies unbelievably tender and keeps them soft for days.
PB&J, bourbon, and Lemon Pudding Cookies. Who’s coming over for tea?
Lemon Pudding Cookies
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- Zest of 2 lemons
- 1 cup unsalted butter - (2 sticks) at room temperature
- 1 package lemon instant pudding mix - (3.4 ounces) not sugar free
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- .5 teaspoon kosher salt
- 1.5 cups white chocolate chips
- Place racks in upper and lower thirds of oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats and set aside.
- Place brown and white sugars in bowl of a standing mixer or a large mixing bowl. Zest in lemon, then blend sugars and zest together with your fingers until evenly combined and fragrant. Add butter and beat until creamy. Add pudding mix, eggs and vanilla extract, then beat until well combined.
- In a medium bowl, stir together flour, baking soda and salt. Add dry ingredients to wet ingredients and mix on low speed just until combined. By hand, stir in white chocolate chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheets. Bake cookies for 10 minutes, or until slightly golden and set, rotating pans’ positions halfway through. Remove from oven and let cookies cool on baking sheets for two minutes. Transfer cookies to a wire rack and cool completely.
More treats to nibble with tea:
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