Lemon Cream Pudding Cookies
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.