Double Lemon Pudding Cookies

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 7/8 cup Granulated sugar
  • 1 (1 oz box Lemon pudding mix, sugar-free fat-free
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 4 tbsp Butter, unsalted

Found on amyshealthybaking.com

Description

Ingredients

• 1 ¾ c all-purpose flour (measured correctly)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp lemon zest (about 1 large or 2 small)
• 4 tbsp unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• ¾ c + 2 tbsp granulated sugar
• 1 (1 oz) box sugar-free, fat-free lemon pudding mix

Directions

• Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.
• In a medium bowl, whisk together the flour, baking powder, salt, and zest. In a separate bowl, whisk together the butter, eggs, and vanilla. Add in the sugar, mixing until thoroughly incorporated. Stir in the pudding mix. Add in the flour mixture, stirring just until incorporated. (Optional: Chill for 30 minutes for thicker cookies that do not spread during baking.)
• Drop the cookie dough into 22 rounded scoops onto the prepared baking sheets. (If the cookie dough was chilled, flatten slightly.) Bake at 350°F for 10-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Nutrition