Hello! Seems like an ice age since I last posted a cookie recipe, eh? I have been doing a lot of cookie baking and recipe testing though! If it isn't obvious by now, I love adding instant pudding mix to my cookie batter to add flavour and to make the texture of the cookie even moister (sorry, Megan, I know you hate that word) and chewier. The flavours of these cookies are really bright and refreshing. No, that doesn't mean you should eat over twenty of them in one sitting. Eighteen of them is a good cut off point.What you will need:
1. One quarter cup granulated sugar
2. Zest of one lemon
3. One cup unsalted butter, at room temperature
4. Three quarter cup brown sugar
5. One (3.4 oz) package lemon instant pudding mix
6. Two large eggs
7. Two teaspoons vanilla extract
8. Juice of a lemon (use the lemon that you just zested!)
9. Two and a half cups all-purpose flour
10. One teaspoon baking soda
11. Half teaspoon salt
12. One cup dried cranberries
13. One cup white chocolate chips
Yields: 3 dozen cookies (feel free to halve the recipe - I've done both and they both turn out equally delicious!)
In a small bowl, rub the granulated sugar and lemon zest together - feel free to use your hands or the back of a spatula. Rubbing the zest with the sugar will bring out the lemon flavours more. Beat together butter and sugars until creamy. Add in lemon pudding mix, eggs, vanilla extract, and lemon juice.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the dried cranberries and white chocolate chips.
Scoop sections of dough (about 2 tablespoons of dough each) and roll into balls. Chill the balls of dough on the cookie sheet for at least 2 hours in the refrigerator. If you are in a hurry, try chilling the dough for 30 minutes in the freezer. Chilling the dough will prevent spreading in the oven.
Preheat oven to 350F and bake chilled cookie dough for 10 minutes, until golden brown. Please don't overbake these! Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.