Mix up a batch of these quick and easy-to-make Lemon Pudding Cookies any time you want a citrusy treat. Soft and chewy perfection.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Lemon Cookies
When it comes to desserts, cookies have to be near the top of the list. They’re almost perfectly portioned, and there are a bazillion varieties to choose from.
My kids love helping make a batch of these lemon cookies. We use the time in the kitchen to help reinforce fractions, following directions, and how to measure. Sometimes, we’ll sprinkle in a bit about the science of baking.
We almost always have all of the ingredients on hand, making for a good recipe to have on hand when we need a sweet treat quickly with things already in the house.
How to store cookies
Allow the cookies to cool completely. Place the cookies in an airtight container or large zip-top bag in single layers with a sheet of parchment paper or wax paper between the layers. Store them in a cool, dark place, and be sure to use them within 5-7 days.
How to freeze cookies
RAW DOUGH: Place scoops of cookie dough on a parchment-lined baking sheet. Then, place the baking sheet in the freezer for thirty minutes to an hour. When firm, transfer the dough to a large zip-top bag or freezer-safe container. Bake from frozen, adding 3-5 minutes longer than the recipe calls for. For best results, be sure to use them within 6 months.
BAKED COOKIES: Allow the cookies to cool completely. Place the cookies in an airtight container or large zip-top bag in single layers with a sheet of parchment paper or wax paper between the layers. Freeze for up to 6 months. Thaw frozen cookies by removing them from the container and placing them in a single layer on a clean plate or baking sheet until they come to room temperature.
Lemon Cookies recipe
- butter – I prefer to use unsalted butter in baking recipes, but you can use whatever you have on hand.
- brown sugar – helps keep the cookies moist and soft.
- granulated white sugar – helps with browning and adds crispiness.
- instant lemon pudding mix – make sure you are using an instant mix for this recipe – cook and serve will not work. Feel free to experiment with different flavors! 🤩
- large eggs – create structure and stability. Be sure to use the correct size called for in the recipe.
- vanilla extract – my preference is to use real extract, not imitation because the flavor is better.
- all-purpose flour – you probably already have this on hand. I haven’t tried this with any other flour, do so at your own risk.
- baking soda – make sure yours is not expired.
- white chocolate chips – totally optional, but I like them.
How to make Lemon Cookies
Time needed: 30 minutes.
How to make Lemon Pudding Cookies
- Preheat oven.
Preheat oven to 375°F. Line cookie sheets with parchment paper and set aside.
- Combine ingredients.
In a large mixing bowl with a hand mixer, beat both sugars, pudding mix, eggs, and vanilla until creamy and well combined.
- Make dough.
In a separate bowl, mix the flour and baking soda. Gradually beat the flour mixture into the wet mix until just combined. Gently stir in the white chocolate chips.
- Scoop dough onto a baking sheet.
Using a medium-size cookie scoop drop batter onto the prepared cookie sheets about 3 inches apart.
- Bake.
Bake for 8-10 minutes.
- Remove from the oven and allow to cool.
Remove from oven and let cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Cookie Tips
- don’t overmix the dough
- using more brown sugar than granulated sugar creates a moister, softer cookie
- make sure your flour and baking soda are not close to or past the expiration
- bake one cookie sheet at a time
Other recipes you may enjoy
Lemon Pudding Cookies
Mix up a batch of these quick and easy-to-make Lemon Pudding Cookies any time you want a citrusy treat. Soft and chewy perfection.
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1 package (3.4 ounces) instant lemon pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white chocolate chips
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper and set them aside.
- In a large mixing bowl with a hand mixer, beat both sugars, pudding mix, eggs, and vanilla until creamy and well combined.
- In a separate bowl, mix the flour and baking soda. Gradually beat the flour mixture into the wet mix until just combined. Gently stir in the white chocolate chips.
- Using a medium-size cookie scoop, drop batter onto the prepared cookie sheets about 3 inches apart.
- Bake for 8-10 minutes.
- Remove from oven and let cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
How to store cookies
Allow the cookies to cool completely. Place the cookies in an airtight container or large zip-top bag in single layers with a sheet of parchment paper or wax paper between the layers. Store them in a cool, dark place, and be sure to use them within 5-7 days.
How to freeze cookies
RAW DOUGH: Place scoops of cookie dough on a parchment-lined baking sheet. Then, place the baking sheet in the freezer for thirty minutes to an hour. When firm, transfer the dough to a large zip-top bag or freezer-safe container. Bake from frozen, adding 3-5 minutes longer than the recipe calls for. For best results, be sure to use them within 6 months.
BAKED COOKIES: Allow the cookies to cool completely. Place the cookies in an airtight container or large zip-top bag in single layers with a sheet of parchment paper or wax paper between the layers. Freeze for up to 6 months. Thaw frozen cookies by removing them from the container and placing them in a single layer on a clean plate or baking sheet until they come to room temperature.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
11-Inch Silicone Balloon Whisk -
Silicone Spatula Set of 4 -
Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality -
Medium Cookie Scoop -
Hand Mixer with Snap-On Case -
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2) -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
Heavy Duty Stainless Steel Metal Measuring Spoons (Fits in Spice Jar) Set of 6 -
Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total) -
15-Inch Nonstick Baking Sheet
Nutrition Information:
Yield: 30 Serving Size: 1 cookieAmount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 120mgCarbohydrates: 27gFiber: 0gSugar: 13gProtein: 3g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Leave a Reply