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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.
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.
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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
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Lemon Pudding Cookies
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Equipment
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 package instant lemon pudding mix, 3.4 ounces
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were such a hit! This recipe produces large piles , soft, fluffy lemony goodness. The white chocolate chips add a good bit of sweetness and can easily be adjusted to your tastes.
Thank you for the recipe!