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Lemon Pudding Cookies are soft and chewy. Plus they have a great lemon flavor that is perfectly balanced with the sweetness of the cookie. They’re freezable too – making these the perfect cookie!

stacked lemon cookies with sliced lemons in the background.


Soft Lemon Cookies Recipe

These cookies are super fun because they are pudding cookies–meaning they use instant pudding mix. For this cookie I used instant lemon pudding mix to bring in a lot of flavor, but I also used lemon zest to get some natural flavor as well. 

Using pudding mix in cookies is one of my favorite methods because it keeps the cookies soft for a while and gives the cookies an unbeatable texture. 

ingredients in lemon pudding cookies.

Ingredients Needed

  • Unsalted butter: Make sure it’s been softened.
  • Granulated sugar: My normal pudding cookie recipe has brown sugar, but this one uses granulated to keep it lighter to embrace all the lemon flavor.
  • Instant lemon pudding mix: The key ingredient for the lemon flavor and softness of the cookie.
  • Lemon zest: From 1 lemon – a bit of lemon zest adds a freshness to the lemon flavor.

How to make lemon pudding cookies

  • Line cookie sheets with parchment paper or silicone baking mats and set aside.
  • Cream together butter and sugar. Add the pudding mix and beat until well blended.
  • Add egg, lemon zest, baking soda, salt, and vanilla extract.
  • Slowly add the flour and mix until just combined.
  • Scoop 1 or 2 tablespoon size balls onto cookie sheets (2-3 inches apart depending on size). Chill dough 30 minutes.
  • Preheat oven to 350°F. Bake 10-15 minutes or until cookies are light golden around the edges and have lost their glossy sheen. If you notice the cookies aren’t spreading during baking, press them lightly with the palm of your hand to get them going.
stacked lemon cookies with sliced lemons in the background.

Expert Tips

  • If you want to add another touch to these cookies, you can add a glaze or lemon frosting on top!
  • Want from scratch cookies without pudding mix? Try my best lemon cookie recipe.
  • My lemon cake mix cookies are another favorite!
  • Make sure that when scooping the dough onto the pan that they are 2-3 inches apart. This is important so the cookies don’t run together in the oven.

FAQs

Can you freeze lemon cookies?

Yes you can. For up to 3 months in an airtight container.

How long do pudding cookies last? 

They last on the counter for 3 days in an airtight container. They last longer in the freezer. 

stacked lemon cookies with sliced lemons in the background.

Lemon Pudding Cookies

5 from 14 votes
Easy Lemon Cookies with tons of lemon flavor because they're pudding cookies – they stay soft for days!
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

For the Cookies

  • ½ cup (113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 (3.4 oz) package instant lemon pudding mix
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from 1 lemon)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cups (155g) all-purpose flour
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Instructions

  • Line cookie sheets with parchment paper or silicone baking mats and set aside.
  • Cream together butter and sugar. Add the pudding mix and beat until well blended.
  • Add egg, lemon zest, baking soda, salt, and vanilla extract.
  • Slowly add the flour and mix until just combined.
  • Scoop 1 or 2 tablespoon size balls onto cookie sheets (2-3 inches apart depending on size). Chill dough 30 minutes.
  • Preheat oven to 350°F. Bake 10-15 minutes or until cookies are light golden around the edges and have lost their glossy sheen. If you notice the cookies aren't spreading during baking, press them lightly with the palm of your hand to get them going.

Recipe Video

Recipe Notes

  • Store cookies in an airtight container for up to 3 days.
  • Freeze cookies for up to 3 months.

Recipe Nutrition

Serving: 1cookie | Calories: 85kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 14 votes (12 ratings without comment)

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70 Comments

  1. Lemon is perfect for summer and I pinned them for a baking binge 😉 And I L-O-V-E Food Network Star … yes Giada is SO thin and I’m with you, “Martita … loosen up!!”

  2. LOL.

    1. LOVE the pics! These look awesome!
    2. Mel made a funny blogger joke. Props to him 🙂
    3. I SOOOOOOOOOOO feel the same way about videos on the blog. I think we baker/bloggers should probably stay where we’re most comfortable (behind the camera!)

  3. But you do tell a good story, Dorothy! Me and the husband just finished watching an episode a few minutes ago. It always makes me glad it’s them and not me in front of the camera! These cookies look wonderful. Something about lemon in the summertime – I just love it!

  4. That is one of my favorite shows! But I could absolutely never ever do a show…I am actually way too shy!!! Maybe if someone was right there holding a yummy lemon cookie out in front of me? No, not even then:-) Way cool cookies!!!

  5. Did you ever used to tape-record yourself on one of those oldschool tape machines? I swear there was some conspiracy where they purposely morphed your voice to create a generation of low-self-esteemed people who would never speak again. Maybe they were trying to create work for the psychologists who work with mutes? At any rate… I totally agree- although I would love to watch a tutorial by you! Lemon pudding cookies sound absolutely delicious.