Lemon Cranberry Cookies

Cooked up on March 11, 2012 Filed under: baking, cookies, dessert, pantry, party, special occasion, Uncategorized
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This recipe is a new spin on a great chocolate chip cookie recipe I have that makes the softest cookies EVER.

Adding a pre-packaged good is not my usual MO, and I realize this. But think about it. Using pudding in cookies is kind of like using yogurt in muffins. It makes them softer and more moist. And that’s why these cookies are amazing.

Here’s what you will need:

  • 2 1/4 cups of flour
  • 1 tsp. baking soda
  • 1 c. butter, softened
  • 3/4 c. packed brown sugar
  • 1/4 c. granulated sugar
  • 1 (3.4 oz) package lemon instant jell-o pudding
  • 2 eggs
  • 1 cup dried cranberries

Preheat the oven to 350. Cream the butter, brown sugar and granulated sugar together, then add the instant pudding. Make sure the pudding is well worked in before you add the eggs. Continue beating until they reach a smooth consistency.

Stir in the flour and baking soda with a spatula, and then fold in the dried cranberries last. Bake for 10-12 minutes, and then allow to set up afterward. These cookies are incredibly soft (as I may have mentioned, I am a soft cookie kinda gal) and require a little time to solidify post-oven.

15 Comments »

  1. What flavor pudding?

    Comment by Elle — March 11, 2012 @ 6:12 pm

  2. Lemon! Oops :)

    Comment by bekky — March 11, 2012 @ 6:14 pm

  3. You said to put a package of instant pudding…but do we make the instant pudding first or do we just mix its dry contents straight into wet ingredients?

    Also, 1 package of instant lemon jello pudding is 1oz not 3.4 oz.

    thanks! :)
    Kiran

    Comment by Kiran — March 12, 2012 @ 5:31 pm

  4. Hi Kiran, thanks for reading. My bad on the package weight! Don’t make the pudding, just put the dry mix in the cookie dough. Hope you enjoy them! :)

    Comment by bekky — March 12, 2012 @ 5:47 pm

  5. These sound like amazingly delicious cookies. The photograph is absolutely stunning!! http://cosmopolitancurrymania.blogspot.com

    Comment by Purabi naha — March 13, 2012 @ 8:50 am

  6. I made these last night but I’m trying to be healthy so I substituted the butter for a vegetable oil spread, I used Splenda instead of sugar and fat free/sugar free pudding and they were still amazing!!!!! Great recipe!

    Comment by Jessica — March 21, 2012 @ 10:49 am

  7. Glad you liked it, Jessica! Thank you for reading :)

    Comment by bekky — March 21, 2012 @ 11:21 am

  8. Hi! I’m about to make these, they look delicious!! Quick question first though, as I’m a little… So does the recipe call for 1oz of lemon jello pudding, or 3.4oz?

    Comment by larkyloo — April 1, 2012 @ 9:00 am

  9. OK, I just went and looked. The size of box that I used was definitely 3.4 oz. by weight. It’s the smaller of the two sizes that they come in – but the size I always buy.

    Comment by bekky — April 1, 2012 @ 9:39 am

  10. Ok great – thank you so much! Just made these – they taste so good!! Will definitely be making them again :)

    Comment by larkyloo — April 1, 2012 @ 10:43 am

  11. Just a quick question – unsalted butter or salted? I can’t wait to get started on making these!

    Comment by inspiredbaking — August 6, 2012 @ 9:47 am

  12. Unsalted! :) I hope you like them!

    Comment by bekky — August 6, 2012 @ 9:48 am

  13. I have a feeling these are goin to be the so-good-I-can’t-stop-eating-them-oh-no-that-was-my-last-one! kind. Thanks for the prompt response!

    Comment by inspiredbaking — August 6, 2012 @ 1:01 pm

  14. Best ever. I pinned this to Pinterest. Hope that’s OK.

    Comment by Patty — April 27, 2014 @ 3:06 pm

  15. Of course, thank you for pinning and reading!

    Comment by bekky — April 27, 2014 @ 10:34 pm

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