Description

Soft, chewy gluten-free lemon cookies bursting with bright citrus flavor. Made with lemon pudding mix, cream cheese, and white chocolate chips for a perfectly moist, sweet, and tangy treat that stays soft for days.

Ingredients

6 tbsp salted butter, melted

3 oz cream cheese, softened

1/4 cup shortening

2 eggs

1 cup granulated sugar

1 (3.4 oz) pack instant lemon pudding mix

1/2 tsp almond extract

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 3/4 cups gluten-free multi-purpose flour (King Arthur brand recommended)

1/2 tsp xanthan gum (if not included in flour blend)

1 cup white chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Melt butter and let cool slightly.
In a stand mixer, beat cream cheese, shortening, eggs, and sugar until smooth and creamy.
Add melted butter and lemon pudding mix, then mix again until fully combined. Stir in almond extract.
In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and xanthan gum if needed.
Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in white chocolate chips.
Using a small cookie scoop, portion dough into 1-inch balls and place 2 inches apart on prepared sheets.
Bake for 8–10 minutes until edges are lightly golden and centers look set.
Cool cookies on pan for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Add 1 tsp lemon zest or a few drops of lemon extract for extra citrus flavor.

For a tart contrast, drizzle with lemon glaze after cooling.

Replace white chocolate chips with macadamia nuts for a milder sweetness.

Use dairy-free butter and cream cheese for a dairy-free version.

Store with a slice of bread to keep cookies soft.

Freeze baked cookies or dough balls for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg