Lemon Cheesecake Pudding Cookies
And just like that I feel like I am a 2015 veteran! Yes, I know it is only the second week of the new year, but it seems like this year has already gone on forever.
Is it summer yet???
Written by: Brielle Gundersen of Breezy Bakes
Okay, so maybe that is a little bit of an exaggeration, but these past two weeks have been pretty crazy returning from our holiday vacation, starting Braelyn back at school, catching up on blogging, and pretending like I am going to attempt a post birthday “unslumber” birthday party for Braelyn.
Really I’m just going to have her invite a few friends over, make some pizza, pop in everyone’s favorite movie (Frozen, of course), and call it good. Oh, and maybe I’ll throw in some cupcakes somewhere in the agenda…just maybe.
So you can’t blame me if I’m already thinking it’s summer, right. I mean, c’mon, it’s not like the weather here in Phoenix is fooling anyone into thinking it’s winter anyway.
I tell ya, it is prime time to be playing outside here in the good old Sunshine State. Except we’re not actually the Sunshine State; California stole that nickname right out from under us, I’m sure.
Regardless, the sun is shining, the birds are singing, and the children are playing. Ah, what a dream.
You know what my favorite activity is this time of the year with the weather being so amazing? Picnics! I LOVE picnics. There is something about laying out on the grass on an old checkered blanket eating your “prepped with love” picnic that is the essence of nostalgia.
Throw in a football and a frisbee, and you’ve got a perfect memory made right there.
Now I don’t know about you, but no picnic is complete without a mother’s homemade cookie. Whether it be a chocolate chip, oatmeal raisin, snickerdoodle, or a good old Oreo…a cookie is a must.
So to prep myself for these picnic days, I’ve been playing around with some new cookie recipes and boy did I hit the nail on the head with these Lemon Cheesecake Pudding Cookies. They are a soft and chewy gluten free cookie flavored with lemon pudding mix.
I added some softened cream cheese into the batter to give it a slight cheesecake flavor. And when it came to mix-ins, white chocolate chips were a no brainer!
I tested these cookies out with my family over the holidays and they were gone in a flash. They kept asking me if they were really gluten free.
I had baked a batch of cinnamon oatmeal date cookies with regular flour the day before, so they thought I had used regular flour with this recipe as well. Fooled ya!
Whether the sun is shining and the birds are singing in your neck of the woods, it’s still no question whether or not you will fall in love with these super simple and sensationally scrumptious gems of a cookie. There is nothing like a cookie baked with love…and sugar…and butter…and…well, you get the point.
What is your favorite perfect weather activity?
Lemon Cheesecake Pudding Cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Gluten free soft and chewy lemon cookies made with pudding mix and mixed with white chocolate pieces.
6 tablespoons salted butter, melted
3 oz. cream cheese, softened
1/4 cup shortening
1 cup granulated sugar
1 (3.4 oz) pack instant lemon pudding mix
1/2 teaspoon almond extract
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups gluten free multi-purpose flour (I prefer King Arthur brand, NOT the all-purpose baking mix)
1/2 teaspoon xanthan gum*
1 cup white chocolate chips
Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside. Melt butter covered at 50% power in microwave for 30-45 seconds and set aside.
Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and cream an additional minute. Add almond extract and mix until combined.
In a smaller separate mixing bowl, sift together baking soda, baking powder, salt, gluten free flour, and xanthan gum (only if all-purpose flour blend does not include this). Add dry mix to wet ingredients and mix until combined. Add 1 cup of white chocolate chips and mix until evenly distributed.
Scoop walnut sized pieces (about 1" in diameter) of dough 2" apart on baking sheets. Bake for 8-10 minutes until tops and edges are golden brown and cookies are lightly set. Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.
*Only add if not included in your all-purpose flour