Lemon Pudding Cookies are soft, fluffy, and slightly chewy. They are packed with white chocolate chips and a zesty lemon flavor.
Did you know that using instant pudding mix to make cookies is an easy way to make them soft, chewy, and flavorful? Like our delicious Vanilla Pudding Cookies and Pistacio Pudding Cookies, these lemon pudding cookies are just that. Plus, they’re easy to make – you only need tried and true pantry staples!
If you love lemons and cookies, then you need to give this recipe a try. trust me – you won’t be disappointed!
I love using lemons in recipes! From Lemon Pound Cake, Lemon Rice Pudding, and everything in-between. I crave this zesty, upbeat flavor. These cookies are bursting with lemon flavor, and their amazing texture comes from the JELL-O Lemon Instant Pudding mix that is added to the dough. Trust us, once you try these cookies you’ll be hooked!
What is in Lemon Pudding Cookies
This recipe is just so fantastic because it really does use common cookie ingredients. Light brown sugar, granulated sugar, all-purpose flour, butter, and baking soda are a few items you’ll need. If you don’t have any baking powder or milk on-hand that is okay because this recipe uses neither. You don’t even need any salt!
How to Make these Cookies
Gather all your ingredients and prepare your stand mixer with the paddle attachment.
In the bowl of a stand mixer add the softened butter and both sugars. Cream until fluffy, and combined.
Add the lemon pudding mix, eggs, food coloring, and extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. At low speed, slowly add the mixture to the batter. Combine until dough is thick.
Fold in the white chocolate chips. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap.
Chill the dough for one hour minimally, or longer for best results.
Once the dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls.
Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
Cookie Tips
Note: These cookies are pretty standard to make, but there are a few things you should know! A stand mixer is very important to work this dough because it will get thick quickly. Unfortunately, a hand mixer will not cut it!
The dough also needs to be chilled for a minimum of 1 hour to achieve the “ice cream scoop” fluffy look and texture. I have made the dough up to one day in advance. Just be sure to cover the dough ball in multiple layers of plastic wrap to keep it from drying out.
You can swap out the pudding mix for any flavor and get desirable results!
More Delicious Lemon Recipes
Do you like lemon-based recipes? If so, check out these 25+ Lemon Recipes. I’m sure you’ll find something to make.
In terms of lemon-flavored desserts, we also have the following recipes:
Soft, Fluffy Lemon Pudding Cookies
Equipment
- large baking sheet
- parchment paper
- Stand Mixer fitted with paddle attachment
- Oven
- Refrigerator
Ingredients
- 2¼ cups All-Purpose flour
- 1 teaspoon baking soda
- ¾ cup unsalted butter softened, do not melt!
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 3.4 ounces lemon pudding mix dry, instant type
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups HERSHEY'S white chocolate chips
Instructions
- In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
- Add the lemon pudding mix, eggs, vanilla extract, and continue to beat until combined.
- In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
- Fold in the white chocolate chips. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results.
- Once dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
I bake all the time from scratch and am very picky! These are fantastic?
What if you don’t have a stand mixer? Isn’t there another way to make these cookies? I could go out a buy such a mixer, but I have no room to store one. Please tell me there is. These cookies look scrumptious.
Hi, you can use a whisk and spoon like old times–not problem!