EASY PUDDING COOKIES
Bring together two dessert favorites when you make a batch of Easy Pudding Cookies. Easy Pudding Cookies have "easy" in the name, so you know you'll have a batch of warm, gooey and moist cookies ready in no time!
Provided by My Food and Family
Categories Chocolate Recipes
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
LEMON PUDDING COOKIES
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease 2 large cookie sheets.
- Mix baking mix, pudding, egg and oil in a large bowl until dough forms.
- Roll dough into 1 inch balls. Place balls 2 inches apart on the cookie sheets. Dip flat-bottomed glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 inch thick cookie. Bake until just golden brown on the edges, about 10 minutes. Transfer to racks and cool completely.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 41.2 g, Cholesterol 31 mg, Fat 10.4 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 614 mg, Sugar 11.9 g
LEMON SLICE SUGAR COOKIES
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
PUDDING COOKIES
Pudding Cookies stay soft and chewy with this delicious recipe! You'll love that these Boyfriend Cookies are packed with ALL THE FLAVOR!
Provided by Aimee Shugarman
Categories Cookies
Time 22m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
- Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
- Fold in mix-ins.
- Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
- Store in airtight container for up to a week. ENJOY
Nutrition Facts : Calories 160 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 114 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
17 EASY WAYS TO USE LEMON CAKE MIX
These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lemon cake mix treat in 30 minutes or less!
Nutrition Facts :
HOMEMADE LEMON PUDDING RECIPE WITH FRESH LEMONS
This homemade lemon pudding recipe uses fresh lemons and whole milk. Simple ingredients allow you to make lemon pudding from scratch quickly and easily.
Provided by Diane Hoffmaster
Categories Dessert
Time 2h20m
Number Of Ingredients 8
Steps:
- In a large sauce pan, combine sugar and corn starch. Whisk lightly to mix.
- Pour in milk and add beaten egg yolks.
- Add salt and lemon zest.
- Cook over medium heat, stirring constantly, until mixture is thickened and coats the back of the wooden spoon easily.
- Remove from heat.
- Pour in lemon juice and add butter.
- Stir until well mixed and butter is melted.
- Push through wire strainer if desired to remove lumps
- Chill your lemon pudding at least 2 hours and serve!
Nutrition Facts : Calories 396 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
DOUBLE LEMON PUDDING COOKIES
These cookies are unbelievably soft and chewy! They're full of sweet lemon flavor from the pudding and zest, but they don't taste tart or sour at all. Store the leftovers between sheets of wax paper in an airtight container for up to a week.
Yield 22 cookies
Number Of Ingredients 9
Steps:
- 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 Facts : Serving Size 1 cookie
LEMON PUDDING COOKIES
These Lemon Pudding Cookies are chewy soft, with a delicious soft-batch texture. They're supremely lemony, with the most amazing lemon glaze. Make the dough ahead of time if you like; it freezes nicely.
Provided by Chew Out Loud
Categories Dessert
Time 38m
Number Of Ingredients 12
Steps:
- In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
- In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least 3 minutes.
- Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
- Slowly add in the flour mixture. Using rubber spatula, fold dry and wet ingredients together just until fully incorporated. Add the white chips and mix into the dough. If it gets too hard to mix, use clean hands to work the dough, as dough will be a bit sticky. Cover tightly and chill in fridge for at least 1 hour.
- Meanwhile, make the glaze by combining glaze ingredients in a bowl and stirring until mixture is smooth and has a glaze-like consistency.
- Preheat oven to 350F. Line baking sheets with parchment paper. Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
- Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. Drizzle glaze onto cooled cookies.
Nutrition Facts : Calories 178 kcal, Sugar 9.3 g, Sodium 205.1 mg, Fat 8.6 g, SaturatedFat 5.1 g, Carbohydrate 24.2 g, Fiber 0.2 g, Protein 1.8 g, Cholesterol 25.9 mg, ServingSize 1 serving
LEMON PUDDING COOKIES
Provided by Christine Swanson
Categories Cookies Citrus Dessert Bake Quick & Easy Lemon Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.)
LEMON PUDDING COOKIES
Make and share this Lemon Pudding Cookies recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 15m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Mix all except sugar together in large bowl until dough forms.
- Roll dough into 1-inch balls.
- Place balls 2 inches apart on greased cookie sheets.
- Dip flat-bottom glass into sugar.
- Press glass onto dough ball and flatten into 1/4-inch-thick cookie.
- Repeat with remaining cookies.
- Bake until just golden brown on edges, about 10.
- minutes.
- Transfer to racks and cool completely.
- Store cookies in airtight container.
Nutrition Facts : Calories 73.4, Fat 4, SaturatedFat 0.7, Cholesterol 9.4, Sodium 133, Carbohydrate 8.7, Fiber 0.1, Sugar 0.8, Protein 0.8
LEMON PUDDING COOKIES
Steps:
- Cream together sugar and butter. Add egg and milk.
- In separate bowl, combine sour cream, pudding mix, salt and soda.
- Add flour and sour cream to butter mixture, mixing until smooth.
- Mix in white chocolate chips and lemon zest. Add 1 drop of yellow food coloring if desired.
- Drop by rounded tablespoonfuls onto greased cookie sheet.
- Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 94 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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- Line a baking sheet with parchment paper. Drop cookie dough by large tablespoon onto cookie sheet. Bake in a 375 degree oven for 10-13 minutes. Remove and cool on wire rack. Store in airtight container for up to one week.
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- Whisk together the cream and sugar in a medium saucepan. Bring to a boil over high heat, while stirring frequently. Allow the creamy mixture to boil over medium heat for about 2 minutes while stirring constantly. Add the lemon juice and zest. Reduce the heat and continue stirring over a low boil until slightly thickened, about 2 minutes. The mixture should still be quite thin and pourable.
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- Cream together butter and sugar in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add eggs, lemon zest, and lemon juice, and beat until well combined.
- Refrigerate dough at least 4 hours. To achieve the height of the cookies pictured, I actually rolled them into 1-inch balls, froze the dough balls for approximately 20 minutes and then baked them.
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