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+ servings
stacked lemon cookies with sliced lemons in the background.
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5 from 13 votes

Lemon Pudding Cookies

Easy Lemon Cookies with tons of lemon flavor because they're pudding cookies - they stay soft for days!
Prep Time20 minutes
Cook Time15 minutes
Chill Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 85kcal
Author: Dorothy Kern
Cost: 5


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


  • 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.



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


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