Lemon Pudding Cookies with a Soft Middle

For Lemon Pudding Cookies with a Soft Middle, the counter starts with unsalted butter softened, granulated sugar, and oz lemon pudding mix. Portion it for 24 Cookies.

Count on 15 minutes of prep, 8 minutes of cooking, about 23 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 3.4 oz lemon pudding mix
• 2 eggs
• 2 tablespoons lemon zest 2 lemons, but only use the dark yellow part!
• 1 tablespoon lemon juice
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 ¼ cups all-purpose flour

How the cooking goes

1. Beat together flour, baking soda, pudding mix and salt in a medium mixing bowl and keep it to one side.
2. Cream together butter and sugar in the bowl of an electric electric mixer with the paddle attachment until light and fluffy. Add eggs, lemon zest, and lemon juice, and beat until well combined.
3. Slowly add the flour mixture, beating until the mix just comes together after each addition.
4. Refrigerate dough at least 4 hours. To achieve the height of the cookies pictured, you actually rolled them into 1-inch balls, froze the dough balls for approximately 20 minutes and then baked them.
5. Warm the oven to 350°F. Bake 8-10 minutes or until the edges have started to lightly brown and the tops are set. [If you freeze the dough it will take several more minutes to cook –just watch them!].

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Almond Flour Chocolate Chip Cookies with a Soft Middle and Pignoli Cookies Baked Until the Edges Set.