Lemon chips? Yes, there is such a thing as lemon chips! They sell them at the bulk store in town, and they are so yummy! I had some taste testers try these cookies out to see if they are lemony enough or not, and I got mixed views!
My friend Diana and her daughter didn’t find them lemony enough, whereas my husband and my daughter Dina thought they are too lemony. But my other daughter, Sara, thought they were perfect! You decide; you may add a little more lemon juice as my friend suggested or leave the recipe as is.
The added pudding makes these cookies soft and yummy, and adds another level of lemon to the mix!
Please do let me know how you like these cookies and if you find them lemony enough!
A little note about the colouring, if your yolks are not dark enough, you will notice your batter will be a bit lighter. You may add a touch of food colouring if you desire.
What you will need:
- 1 cup softened unsalted butter
- 1 and 1/4 cup sugar
- 1 (102 gr) package instant lemon pudding
- 2 eggs
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 and 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/4 cups lemon chips
Preheat oven to 375 degrees.
Cream butter with sugar until it is light and creamy. Add in the eggs, pudding, lemon zest, and lemon juice. Whisk together the flour, baking soda, and salt. Combine flour with butter mixture until it forms cookie dough.
Mix in lemon chips.
Drop by spoonfuls on parchment lined baking sheets; bake for 8-10 minutes. Cool for 1 minute on the pan and then transfer onto a cooling rack.