Lemon Pudding Cookies is a traditional American recipe for a classic soft and chewy lemony cookie made from a base of instant lemon pudding mix and lemon zest. The full recipe is presented here and I hope you enjoy this classic American version of: Lemon Pudding Cookies.
Pre-heat your oven to 160C and line two baking trays with greaseproof (waxed) paper or baking parchment.
Sift together the flour and baking powder into a bowl, then whisk in the lemon pudding mix, and the lemon zest.
Cream together the butter and sugar in a large mixing bowl until pale and creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Gradually add the dry ingredients from the first bowl to the wet ingredients in the mixing bowl and blending until just combined.
Take two tbsp of the dough and roll between your hands to form a ball.
Arrange the biscuit dough balls on the prepared baking trays, flattening them down to ¾ of their original thickness. Set the cookies about 4–5cm apart on the baking tray.
Transfer to the centre of your pre-heated oven and bake for 10 to 12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.
