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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 11 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

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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Last Updated on August 31, 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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71 Comments

  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?