Lemon Crunch Cookies Recipe

Name: Lemon Crunch Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 48 cookies
Ingredients: 1 cup unsalted butter; 1 cup granulated sugar; ½ cup brown sugar; 1 package; ½ teaspoon kosher salt; 2 large eggs; 1 Tablespoon vanilla extract; 2 cups all purpose flour; 1 teaspoon baking soda; 14 lemon Oreos; 1 bag white chocolate morsels

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings
48 cookies
Calories
106 kcal
Course
Baked Goods
Cuisine
American

Lemon Crunch Cookies Recipe

Nicole Henderson

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Delicious Lemon Cookies get a boost of extra crunch from lemon Oreos! Chewy lemon cookies with white chocolate chips, these are such a fun and easy treat to bake for family and friends!

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Ingredients

Servings

1 cup unsalted butter softened
1 cup granulated sugar
½ cup brown sugar
1 package 3 ounce Instant JELL-O lemon pudding mix
½ teaspoon kosher salt
2 large eggs
1 Tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
14 lemon Oreos or lemon sandwich cookies, chopped
1 bag white chocolate morsels 12 ounce

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Instructions

In mixing bowl, beat butter with sugars. Add in pudding mix, salt and eggs, mixing until completely combined.
Add in vanilla. Add flour and baking soda, mix completely. Fold in chopped cookies and morsels.
Line a baking sheet with parchment paper. Drop cookie dough by large tablespoon onto cookie sheet. Bake in a 375 degree oven for 10-13 minutes. Remove and cool on wire rack. Store in airtight container for up to one week.

Notes

Pudding Mix. If you can't find the lemon pudding, use instant vanilla pudding mix and add 1/2 teaspoon lemon extract to the cookie dough.
Note: If you're having trouble with the cookies spreading too much, chilling the dough for at least an hour first helps tremendously!
Storage: Store lemon pudding cookies in an airtight container at room temperature for up to one week. After that they begin to lose their crunch and chewy bite.
Freeze: Lemon cookies are great for freezing. Once cooled, transfer to a freezer safe bag and freeze for up to 3 months. You can freeze the lemon oreo cookie dough if you won't be baking these cookies right away. I like to scoop the dough into balls on a cookie sheet, flash freeze for 30 minutes, then transfer the cookie dough balls to a ziploc freezer bag (for up to 3 months).

Nutrition Information

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Calories 106kcal (5%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Cholesterol 18mg (6%) Sodium 63mg (3%) Sugar 8g (16%)