Ingredients for Lemon Pudding Cookies
- Baking Mix
- Instant Lemon Pudding
- 1 large egg
- Vegetable Oil
- 1/2 cup (100g) granulated sugar + 1/4 cup (50g) granulated sugar for coating
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How to Make Lemon Pudding Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1/2 cup (113g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1 large egg until light and fluffy.
- Add 1 (3.4 ounce) package instant lemon pudding mix and 1 cup (125g) all-purpose flour; mix until a dough forms.
- Roll the dough into 1-inch balls.
- Place dough balls 2 inches apart on ungreased baking sheets.
- In a small bowl, place 1/4 cup (50g) granulated sugar.
- Dip the bottom of a flat glass into the sugar.
- Press the sugared glass onto each dough ball to flatten into a 1/4-inch-thick cookie.
- Bake for 10-12 minutes, or until edges are golden brown.
- Transfer cookies to wire racks to cool completely.
- Store cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
3g
Carbs
2g