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Lemon Pudding Cookies

Lemon Pudding Cookies

Lemon Pudding Cookies

1632
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1604

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Lemon cookie dough meets white chocolate chips in these easy pudding cookies. Simple to make, and irresistably soft, these are such a treat!

Sunday July 5, 2020

(5 stars from 3 reviews)

Lemon White Chocolate

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There’s just something about lemon desserts that reminds me of spring and summer. These lemon pudding cookies are no exception. As spring and summer draw nearer, I find myself craving these more and more. White chocolate compliments lemon so nicely, and makes these cookies the perfect combination of sweet and sour. Using a pudidng mix makes these so incredibly simple to make and basically fail-proof. I have never had a bad pudding mix cookie! If you haven't tried putting pudding into your cookies, you need to run - not walk - to the store and get some! 

What are the ingredients in these lemon pudding cookies?

The ingredients are mostly what you'd expect from a standard cookie recipe, plus a pudding mix:

  • flour, salt, baking soda - the basic dry ingredients found in most cookies for structure, flavour and leavening 
  • butter - softened butter gives the best texture and flavor to these cookies
  • granulated sugar - to add sweetness to the cookies, white sugar helps give the cookies a crispy exterior
  • lemon instant pudding mix - helps make the cookies incredibly thick and soft, and also gives them a subtle lemon flavor
  • lemon zest - this is an optional addition that will help enhance the lemon flavor. I usually zest about one lemon if I choose to add it.
  • eggs - most cookies have eggs in them to help with moisture, structure, and leavening
  • vanilla extract - pure vanilla extract tastes the best, and I use double the amount that my other cookie recipes have to really elevate the flavor
  • white chocolate chips - white chocolate and lemon are the perfect combination!

How do I make these lemon pudding cookies?

These cookies are so quick and easy to prepare:

Step 1: in a medium bowl, stir together flour, baking soda, and salt and set aside

Step 2: In a large bowl, cream the butter and sugar on high speed until light and fluffy, about 3-4 minutes, then add the pudding mix, lemon zest if using, and beat well.

Step 3: Add in the the eggs and vanilla extract and beat until fully incorporated.

Step 4: Add the flour mixture to the butter mixture in 3-4 additions and mix it thoroughly after each 

Step 5: Stir in white chocolate chips, then drop a heaping tablespoon of cookie dough onto a parchment lined baking sheet about 2 inches apart

Step 6: Bake in a 350 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top

Tips and tricks to make the best lemon pudding cookies:

  • Cream your butter and sugar really well - this is the single most helpful thing I do to make my cookies stay nice and thick and not spread out too much
  • Make sure your butter is fully softened, but not too soft or melted
  • If you don't have parchment paper for baking, you can use a silicone mat, or just a plain old baking sheet - I like parchment for easier for clean up
  • Let the cookies cool on the tray for at least 5 minutes; then transfer them to a rack to finish cooling completely - they will be way too soft to transfer at first and may break
  • Try and make your cookies as evenly sized and shaped as possible to help with even baking. I recently got a set of cookie scoops and they have been worth every penny!

How do I store these lemon pudding cookies?

These cookies stay nice and fresh in a sealed container for a few days on the counter once baked. You can also freeze the finished cookies for several months or freeze the dough in pre-scooped cookie dough balls. When you are ready to bake the dough, you can thaw in the fridge overnight or on the counter for a few hours and bake fresh cookies! You can also bake from frozen but you will need to add 3-4 minutes to the baking time. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.


Lemon Pudding Cookies

(5 stars from 3 reviews)

1632 SHARES

By: Natalie Kollee
Yield: 36 Cookies
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 package lemon instant pudding mix
  • 1/2 teaspoon lemon zest (optional)
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips

Directions

1.

Preheat oven to 350 F and line a baking sheet with parchment paper

2.

In a medium bowl stir together flour, baking soda, and salt; set aside.

3.

In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes

4.

Beat in pudding mix and lemon zest if using, followed by eggs and vanilla extract

5.

Add flour mixture in 3-4 seperate additions, stirring well after each, then stir in white chocolate chips

6.

Drop cookie dough by heaping tablespoons onto prepared cookie sheet about 2 inches apart

7.

Bake in preheated oven 8-10 minutes, or until cookies are just starting to turn golden and center is set and no longer glossy.

8.

Cool on the pan for 5 minutes, then carefully transfer to a wire rack to finish cooling


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What Others Have Said


Tracie
Monday January 17, 2022

Loved the lemon cookies. I didn't put any of the white chips in. Still awesome.

Natalie
Wednesday January 19, 2022

These are one of my favourites!!!


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Paula
Tuesday November 16, 2021

So delicious !

Natalie
Wednesday November 17, 2021

Glad you enjoyed them!


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Paula
Tuesday November 16, 2021

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Cathy
Saturday October 9, 2021

I have some relatives that like their lemon goodies to pack a punch. Could I swap the vanilla extract for lemon extract?

Natalie
Saturday October 9, 2021

Yes absolutely! That sounds like a fabulous swap.


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Karen
Tuesday August 24, 2021

What size package lemon pudding ?

Natalie
Thursday August 26, 2021

Hi Karen, it should be the 4 oz instant pudding package (the one that’s to make four servings :) )


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