Lemon Pudding Cookies

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These Lemon Pudding Cookies are super soft, chewy, buttery, and loaded with bright lemon flavor. Made with instant lemon pudding and couldn’t be easier to make! This recipe feeds a crowd and everyone will love them- especially lemon lovers! 

PIN these Easy Lemon Pudding Cookies to try later!

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lemon pudding cookies

Lemon Pudding Cookies are a must make Spring cookie and should be on everyones baking list! They are so easy to make and completely fool-proof. They take minutes to make the dough and then we let the cookie dough chill for about 30 minutes to let the cookies develop even more flavor. 

The dough is sprinkled with sweet white chocolate chips and loaded with fresh lemon flavor from the pudding mix and fresh lemon zest. They have an irresistibly soft and chewy texture that’s buttery and pillow-like. They are the ultimate lemon cookie recipe and the whole family will love them. 

If you love pudding cookies, try my Cheesecake Pudding Cookies, Strawberry Cheesecake Cookies, and Chocolate Chip Pudding Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking powder and baking soda: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Eggs: You’ll need two whole large eggs at room temperature.
• Lemon zest: Use 1-2 teaspoons of fresh lemon zest to add a tangy flavor. Use more or less depending on how much lemon flavor you want.
• White chocolate chips: Adds just the right about of sweetness.
• Instant Lemon Pudding Mix: This is key to making the cookies taste like lemon pudding. You can find this instant pudding mix in the baking aisle at the grocery store. I also tested this with sugar-free pudding mix and it worked well!

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how to make lemon pudding cookies

Cream butter and sugars: In a large bowl with an electric mixer or bowl of a stand mixer, cream butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl.

Add eggs, vanilla extract, pudding mix, and lemon zest: Add in eggs and vanilla extract. Add in dry pudding mix and lemon zest. Continue to beat until combined.

Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda together.

Combine dry and wet ingredients: Slowly add the flour mixture to the wet mixture and mix again just until dough has formed. Add white chocolate chips to the dough and mix again.

Refrigerator cookie dough: Chill the dough for 30 minutes.

Bake and cool cookies: Preheat oven the oven to 350 degrees F and line a baking sheet with parchment paper. Using a mini cookie scoop or 2 tablespoons of dough, form into dough balls. Bake for 12-15 minutes or just until the edges are a very light golden brown. Let cookies cool for a few minutes and then transfer to a cooling rack. Enjoy!

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tips & variations

• Mini Cookies: Roll only 1 or a 1/2 tablespoon of cookie dough into sprinkles to make them mini size.
• Make these into ice cream sandwiches: Add a scoop of vanilla ice cream to the center of one cookie and press another cookie on top.
• Perfect shape: Use a mini ice cream scoop and then roll the cookie dough into balls for the perfect cookie shape.
• Room temperature eggs and butter: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
• More lemon flavor: Swap the vanilla extract for lemon extract and add 1-2 teaspoons of fresh lemon juice. 
• Lemon glaze: Drizzle the tops of the baked cookies with a lemony glaze for more of a sweet treat. 

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for up to 1 week.

To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.

Freezing Cookie Dough: To freeze unbaked cookie dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight freezer-safe container to freeze. Thaw completely before scooping into cookie dough balls. 

To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight container and store in the freezer for up to 6 months.

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