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Lemon Cream pudding cookies with title on a white plate

Do any of you watch The Next Food Network Star? I really enjoy that show, except for the fact that they change formats about as often as I bake. And that Giada seems way too thin. {Am I wrong there? I mean, she cooks for a living. Not that I want her to go all Paula Deen or anything, but geez. Way to make a baker feel bad about herself!}

My husband thought it was really funny when Linky was still a part of the show. Every week he’d make some crack like, “hey! I wonder if she has parties?”

Is it me, or is it difficult to watch them speak to camera? I mean, even now, when the show is almost over, it’s like, a totally cringe-worthy hour.

There’s stuttering and dropped eye contact and too much energy and not enough energy and why can’t Martita just tell stories for goodness sakes!

Watching this show just reinforces one important factoid about me: I never want to have a cooking show. Ever.

People tell me all the time, you should video tape yourself! You should totally audition! You should start doing videos in your blog! How-tos! It would be awesome!

Um, no. No it most definitely would not. I’d be just like one of those sputtering wanna-be Food Network chefs. But worse.

And my voice. I actually want you all to like me. I don’t know how my husband stands it. Whenever I hear myself taped I just cringe and plug my ears.

{Although, I often think that my voice is akin to a dog whistle; one that only adults can hear. Because Jordan never can seem to hear me when I speak.}

Anyway, so even though I love watching Food Network Star, don’t be all expecting videos here. I’m totally content to make you cringe with my written word.

Lemon Cream pudding cookies on a white plate

Remember pudding cookies? I’ve done a couple versions now. Don’t ask me to pick a favorite…I love them all. But, if someone were to point a frosting gun at my head and demand a favorite under penalty of appearing on video, I may have to say I liked these the best.

It may have been because of the cream filling. Tart, sweet, and just right. Sandwiched between two fluffy pudding cookies. Two cookies are always better than one.

Lemon Cream pudding cookies on a white plate

I’d make a video about it. But then you’d have to un-friend me. So take my written word for it, mmkay?

Lemon cream pudding cookies on a white plate with a bottle of milk in the background, graphic title on the top right.

Lemon Cream Pudding Cookies

5 from 1 vote
Adapted from Chef-in-Training


For the Cookies

  • 1 ½ sticks butter
  • 1 cup granulated sugar
  • 1 (3.4 oz) package instant lemon pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from 1 lemon)
  • 1 tablespoon lemon juice
  • 1 tsp baking soda
  • 2-1/4 cups flour

For the Filling

  • ¼ cup butter , softened
  • 2 cups powdered sugar
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice


  • Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
  • Whisk together baking soda and flour and set aside.
  • Cream together butter and sugar. Add the pudding package and beat until well blended. Add eggs, lemon zest, lemon juice and vanilla extract. Slowly add the flour and mix until just combined.
  • Roll into 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool before filling.
  • To make the filling: beat butter and powdered sugar until combined. Mix in zest and lemon juice. Cover the bottoms of half the cookies with the filling, and top with remaining cookies. Chill until frosting is firm.
Nutritional information not guaranteed to be accurate

Click here to see the complete list of Lemon Recipes!

I link up to all of these fabulous parties each week!

Chef in Training, Trick or Treat Tuesday, Cast Party WednesdaySweet Treats ThursdayChic-and-CraftyTastetastic ThursdaySweet Tooth FridayI’m Lovin’ it FridaysSweets for a SaturdayA Well-Seasoned Life, Strut your Stuff Saturday, Weekend Wrap Up Party, Weekend Potluck, and all of these too!


Last Updated on February 2, 2023

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.

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  1. I made these two times already and making
    them tomorrow morning. They are so soft and
    delicous. I would highly recommend you making
    these. Yummy

  2. Our favorite cookies! Baking a batch now to surprise my hubby! These are our faves. We used to order lemon cookies from the internet……not anymore! Thank you for an awesome recipe!!

  3. Just came across this recipe and it looks fantastic. I’m about to make them for a bake sale and have one question- in the recipe, step 3 says to cream together the butter and sugars (as in more than one kind of sugar in dough). I’ve come across pudding cookie recipes using brown sugar and just wanted to confirm that there is only white sugar in the cookie dough. Anybody who has made these and can answer, thank you!!!

    1. Thank you Rosey! Yes, just the one sugar in this one, that “s” is a typo. I must have edited another one of my pudding cookie recipes! Thanks for altering me!

  4. These look AMAZING! I can’t wait to try them. My friend and I were just wondering a few days ago how Giada stays so slim-lol! I’m thinking she must never take more than two bites of anything she cooks:-))

  5. Im just learning about pudding cookies and i must say! I love them! So easy! So fool proof and chewy! 🙂 i was looking for a good lemon pudding cookie recipe. These look good but would they work just as well if i made them smaller and rolled them in powdered sugar instead of making them into frosting cookie sandwiches?