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Lemon Pudding Cookies are soft and chewy with tons of lemon flavor thanks to using lemon pudding mix. The pudding mix also keeps the cookies soft for days – these are the perfect cookie with a citrus burst in every bite.
Soft Lemon Cookies Recipe
These cookies are super fun because they are pudding cookies, meaning they use instant pudding mix. The secret to these cookies is using instant lemon pudding mix for tons of lemon flavor and lemon zest to add a fresh, from scratch flavor.
I’ve been making cookies using pudding mix in cookies for years. It’s one of my favorite methods because it keeps the cookies soft for a while and gives the cookies an unbeatable texture and adds so much flavor!
Ingredient in Lemon Pudding Cookies
- 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. Be sure to only zest the outer yellow part of the lemon (the white pith will make your cookies bitter).
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Dorothy’s Pudding Cookie Tips
- 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.
- Once baked and cooled, you can freeze cookies for up to three months in an airtight container. You can also freeze cookie dough balls in a single layer, then stack once frozen. To bake cookies from frozen, add 2-3 min bake time.
Lemon Pudding Cookies
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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.
Notes
- Store cookies in an airtight container for up to 3 days.
- Freeze cookies for up to 3 months.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make lemon pudding cookies
- Once creamed, the butter and sugar will be light and fluffy.
- Once the eggs, vanilla, and zest are added, the mixture will be loose and yellow.
- The pudding mix and flour will create a dark yellow cookie dough that’s perfect for scooping and baking immediately (no chilling needed).
- Using a silicone baking mat will help the cookies not spread too much.
Variations
- 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!
Other Lemon Recipes
This looks a bit like what we would call melting moments – yum
I found you on Live.Laugh.Rowe’s linky party. I linked in bacon and scrambled egg rolls. Have a super week.
P.S. I don’t think Giada necessarily looks TOO thin, but she does come off as one of those “portion control” people. You know, the ones who are satisfied with one cookie? Um no. Around here, if I’m eatin’ cookies, there’s nothing else for dinner.
P.P.S. She does look thinner than she used to.
OMG, I could never have a Food Network show or even post a video on my blog. I’d totally die of embarrassment because I am a total dork. And then everyone would know it! If I just keep typing and showing pictures of my food instead of me, then no one will be the wiser to my nerdiness!
Although, I do have more of the Paula Deen or Gina Neely physique to host a show. I’m definitely no Giada.
LOL Ashley, don’t we all! 🙂
The problem with these kind of “complicated” desserts is that I never seem to make it to the second step. I’d just eat all of the cookies. Or, rather, mash them up into a bowl of ice cream. This flavor looks delish!
Love the lemon flavor of these sandwich cookies! I haven’t watched Food Network Star too regularly, but always feel like I’d be a disaster on it too when I do watch!
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