Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mat.
In a large bowl add the flour, lemon pudding mix, baking soda, and salt. Whisk until combined and then set aside.
In the bowl of a stand mixer beat the butter on medium speed until smooth, about 1-2 minutes. Add both sugars and beat on medium until creamy, about 1-2 minutes.
Add the eggs and beat until just combined. Pour in the flour mixture and mix on low until the dough just comes together. Fold in the white chocolate chips.
Using a 3-tablespoon scoop, scoop the dough onto the prepared baking sheets, spacing 2 inches apart.
Bake until the edges turn light brown and they are set; about 12-14 minutes; rotating the pans half-way through baking. Let the cookies cool on the baking sheets for 10 minutes then move them to a wire wrack to cool completely.