Serves 18
45 min
Lemon Pudding Cookies
Recipe GLPR02e84a4c2d5023
These bright and tangy lemon cookies feature a tender crumb from instant lemon pudding mix, topped with a sparkling layer of granulated sugar. Quick and simple to prepare, they're perfect for a weekday dessert or light treat.
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Ingredients
1 cup buttermilk baking mix
1 egg
⅓ cup granulated sugar for rolling
3 ounces instant lemon pudding mix
¼ cup vegetable oil
Directions
Preheat your oven to 350°F (180°C). Lightly grease two large baking sheets with cooking spray or oil and set aside.
In a large mixing bowl, combine the buttermilk baking mix, instant lemon pudding mix, egg, and vegetable oil. Stir until all ingredients are fully incorporated and a soft dough forms.
Portion the dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them about 2 inches apart.
Pour the granulated sugar into a shallow dish. Dip the flat bottom of a glass or cookie press into the sugar, then press gently onto each dough ball to flatten it to about 1/4 inch thickness, creating a sugar-coated surface.
Bake for approximately 10 minutes, or until the edges turn light golden brown. The centers should be set but still tender.
Remove from the oven and allow cookies to cool on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely.
