I think I died and went to cookie heaven. Six times. Because that’s how many cookies I ate. Don’t judge me.
When I baked these cookies the other night, little did I know that my experiment would turn out positively. Usually, that is not the case. My only regret is to not have tried making these any sooner.
If you are a lover of lemons, feel free to add more zest and/or lemon juice. You could even whip up a quick lemon glaze (lemon juice + confectioner’s sugar) and drizzle it over the cookies. Now you will really be in heaven.
Prep Time: 10 minutes
1 cup butter, softened
1 1/2 cups sugar
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla extract
2 tsp fresh squeezed lemon juice
1/4 tsp salt
2 3/4 cups all-purpose flour
1 pkg (3.4 oz) instant lemon pudding mix
1-2 heaping tbsp lemon zest
1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar; beat until combined. Beat in the eggs, cream of tartar, baking soda, vanilla extract, salt, and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add instant lemon pudding mix; stir in the lemon zest until combined.
2. Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
3. Bake for 9 minutes or until lightly golden. Transfer to a wire rack and let cool.
Notes: I love freezing cookie dough for future cravings. Just follow steps 1 and 2 and then store in a freezer bag or plastic container for up to 2 months.
Recipe: adapted from Better Homes and Gardens Cookbook