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
- 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
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!
Take 5 seconds to . We greatly appreciate it!
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