Yield: 48 cookies

Lemon Crunch Cookies Recipe

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
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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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!

Ingredients

  • 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 (12 ounce) white chocolate morsels

Instructions

  1. In mixing bowl, beat butter with sugars. Add in pudding mix, salt and eggs, mixing until completely combined.
  2. Add in vanilla. Add flour and baking soda, mix completely. Fold in chopped cookies and morsels.
  3. 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 ½ 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:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 106Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 63mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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