White Chocolate Cranberry Lemon Cookies

Preheat the oven to 350℉ and line 3 large baking sheets with parchment paper.

In a large bowl using a handheld electric mixer on medium speed, cream together the butter, lemon pudding mix, granulated sugar, and brown sugar. Add the lemon extract, vanilla, lemon zest, and eggs and beat on medium speed until fluffy and light in color.

Add the flour, baking soda, and salt to the wet ingredients and mix on low speed until just combined. Fold in the cranberries and white chocolate chips.

Roll the dough into balls and place them on the prepared baking sheets, 8 cookies per pan. Bake the cookies in the preheated oven for 8-10 minutes or until the bottoms are golden brown. Remove from oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling. Bake the remaining pans of cookies. Enjoy!