Lemon Crinkle Cookies
A spring twist on a chocolate classic, these lemon crinkle cookies are bright, lemon-y, and perfectly sweet! My secret ingredient? Lemon pudding mix and white chocolate!
Servings: 15 cookies
Calories: 205kcal
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened to room temperature
- 1 tablespoon lemon extract
- 1 large egg room temperature
- 1 cup all-purpose flour
- 1 (3.5 oz) box Instant Lemon Pudding Mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (4 oz) bar white chocolate chopped
- Powdered sugar placed into a large bowl for dunking
Instructions
- Pre-heat oven to 350 degrees F and line a baking sheet with a silicone mat.
- Beat sugar and butter together for 60 seconds.
- Add in lemon extract and egg and beat together until combined.
- Add in flour, pudding mix, baking soda, and salt.
- Beat until combined.
- Stir in white chocolate.
- Use a 1.5 oz cookie scoop to scoop the dough into 15 bites. Use your hands to roll them into uniform balls.
- Roll each in powdered sugar (make sure it’s fully coated).
- Bake 8 at a time (these do spread a bit) in preheated oven for about 13 minutes.
- Cool slightly and enjoy!
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Nutrition
Calories: 205kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 35mg | Sugar: 17g | Vitamin A: 205IU | Calcium: 20mg | Iron: 0.5mg
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