Lemon Cheesecake Pudding Cookies
Enjoy these fresh and easy to make lemon cheesecake pudding cookies today! They are so soft and chewy with the delicious lemon flavor.
Serving30 Cookies
Ingredients
- 3 ounces cream cheese, softened
- ¼ cup shortening
- 2 eggs
- 1 cup sugar
- 6 Tablespoons salted butter, melted
- 1 (3.4 ounce) box instant lemon pudding mix
- ½ teaspoon almond extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 cup white chocolate chips
Equipment
Instructions
- Preheat oven to 350 ℉ and line baking sheets with parchment paper or a silicone baking mat, set aside.
- Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
- In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
- Fold in white chocolate chips.
- Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.
Notes
This recipe calls for salted butter as opposed to unsalted butter. Since this is a sweet recipe, you will need the added salt to balance it out.
Recipe slightly adapted from Good Life Eats
Nutrition
Calories: 140 kcal · Carbohydrates: 19 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 131 mg · Potassium: 37 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 103 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg