Lemon Pudding Cookies

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

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Lemon White Chocolate

Lemon Pudding Cookies

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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

Lemon Pudding Cookies
Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

  • 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
  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

About the Author

Natalie Kollee

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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What Others Have Said

Wendy Mockett
Tuesday March 2, 2021

Thanks for the prompt reply!

Wednesday March 3, 2021

You are welcome! I'd love to know how they turn out for you!

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Wendy Mockett
Tuesday March 2, 2021

Do I have to use any chips in these or can I leave them out?

Tuesday March 2, 2021

You don’t have to use the white chips they will still be soft and delicious without them. If you opt to leave them out I’d suggest rolling the cookies in a granulated sugar before baking to give them a bit of extra sweetness :)

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