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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!
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 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.
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
Yes you can. For up to 3 months in an airtight container.
They last on the counter for 3 days in an airtight container. They last longer in the freezer.
Lemon Pudding Cookies
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
- 1¼ cups (155g) all-purpose flour
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
Other Lemon Recipes
1. Okay, you officially know the way to my heart. Come to mama, you lemony cookie.
2. I don’t know why I never asked you if you watch FNS either, because I do, and I really have some strong opinions on this show. And by that, I mean I hope no one wins because I despise them all. That one boy wears more lipstick than anyone else on the show, and I wish someone would just slap Marty. Also, that one girl, the one who thinks she’s hot stuff–Nicki? Looks like a cabbage patch doll that grew up and was tortured for years by being forced to eat sour skittles. She perpetually has this bitter, sour-fied expression on her face.
3. Can’t wait for this weekend!!
LOL! I had no idea! OH MY GOD you are totally right about the cabbage patch. TOTALLY!
My first reaction to the picture of your cookies was, ohhh mmmmyyyy. 🙂 They look so delicious, Dorothy. Just beautiful! I really need to make these pudding cookies…Just might have to do that this weekend. 🙂
I’ve only been watching the show the last few weeks. Kinda like the Bachlarette…I wait to see who’s in the finish. (I can’t believe she let Sean go…Ari? Hum.) I don’t know any of their names, except Ippy. They need a new guy chef, but the 3 remaining just don’t have the beef IMO. Martitia, well, I think they really wanted her {a lot}, but she just got caught up in the food. That’s been sad to watch.
Thanks Ellen! Yes, you do…with booze!
Hey Dorothy, I made these with a bit of a twist and they turned out GREAT! Recipe is fantastic and the results are delish. Thanks for your continued creativity and inspirations! I’d never even heart of pudding cookies and now I think I just might be hooked. 🙂
P.S. I added limoncello to the cookies and made a raspberry (with frambroise) cream.
Wow Ellen that sounds SOO good. I can’t wait to see the post!
Lemon desserts are my favorite Dorothy! I made a lemon dessert last night. We must be thinking alike this week. I’d love to watch a video of you on your blog! I would look nuts on video. And then I’d have to show people my messy kitchen…
Yes, there’s that. I’d be way too embarrassed about the state of my kitchen, lol. Thanks Sally!
Those cookies look delicious! I love lemon desserts (it’s actually my post for today that I haven’t done yet). I couldn’t imagine being on the Food Network because of the stress involved but I do think making videos are fun and pretending. 🙂 Sometimes I think about making one and posting it on my blog just because I’m feeling crazy and want to see the reaction. Maybe one day…for now, I love your cookies!
I have that pull sometimes too…and then I remember what a dork I am on camera. 😉 Thanks Shannon!
We actually love lemon cookies especially during summer time.
These look GREAT !
Thanks Winnie!
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