Lemon Pudding Cookies
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Lemon pudding cookies are soft and chewy, a little bit cakey, and all the way delicious. Also, easy to make!
This lemon pudding cookie recipe is one of our absolute favorites. Lemon + white chocolate is a match made in heaven. Serve them up with other sunny favorites like smoked chicken thighs and creamy potato salad!
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Lemon Pudding Cookies
Lemon Pudding Cookies
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Lemon Pudding Cookie Ingredients
- Butter – Softened.
- Sugar – Light brown sugar and granulated white sugar.
- Pudding mix – Instant pudding, lemon flavored.
- Eggs – Large.
- Vanilla – Real vanilla extract.
- Flour – All purpose flour, make sure it’s not self rising!
- Baking soda – Double check and make sure it’s not baking powder.
- Mix-ins – We used white chocolate chips. Nuts would be delicious too!
How do you make cookies with lemon pudding? (Step-by-step)
⭐ First, beat white sugar and brown sugar, pudding mix, eggs and vanilla until creamy.
⭐ Next, combine the flour and baking soda. Beat the flour mix into wet mix until just combined.
⭐ Then, gently fold in the white chocolate chips and any other mix-ins. Drop batter into on cookie sheets with a medium sized cookie scoop
⭐ Finally, bake until just barely done and you see a slight golden color at the base. Cool on a wire rack.
Preparation
Can you make lemon pudding cookies ahead of time?
For sure! Make them a few days ahead and serve them at lunches or bring to a friend.
What add-ins are good in lemon pudding cookies?
Well definitely white chocolate chips, but I also love nuts in mine. Macadamia nuts are delicious, as are walnuts. Yum!
Can you use other pudding flavors?
Any flavor pudding will work in this recipe, but obviously only lemon flavored pudding will create lemon pudding cookies. I definitely recommend experimenting with other pudding flavors!
If you want to make lemon pudding cookies with vanilla pudding or cheesecake pudding mix, you will need to add lemon extract and or use a fresh lemon and squeeze in lemon juice and lemon zest.
Does it have to be instant pudding?
Yes, this recipe will not work with traditional pudding mix, you really do need to use instant pudding.
Leftovers and storage
How long do lemon pudding cookies last?
The cookies will last about a week. Store in a cool dry area at room temperature in a sealed container for best results.
Can you freeze lemon pudding cookies?
You can definitely freeze the cookies. Allow them to cool first, then store in a freezer safe container for up to 3 months in a traditional upright freezer or up to 6 months in a chest style freezer.
What to eat with lemon pudding cookies (serving suggestions)
Lemon is so reminiscent of spring and summer to me. I love to serve these cookies with other spring and summer flavors like grilled sriracha chicken, this creamy asparagus soup or roasted air fryer asparagus. Perfect for bringing a little sunshine in your life during winter and fall too!
More awesome cookie recipes
- Monster cookie bars
- Best sugar cookies
- Peanut butter blossoms
- Frosted sugar cookie bars
- Cookies and cream cookies
- See all our easy cookie recipes
More delicious lemon recipes
- Creamy lemon pie
- Best lemon bar recipe
- Recipe Lemon Raspberry Cheesecake Bars
- Frosted lemonade
- Lemon mousse
- Best Lemonade Pie Recipe
- No bake lemon pie recipe
- See all our lemon flavored recipes
Tools we love
- Baking sheets – This set is perfect, we use them for everything from roasting, to baking, and even serving.
- Silicone baking mats – I always always always line with these, nothing sticks!
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How to Make Lemon Pudding Cookies
Lemon Pudding Cookies Recipe
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 1 package Instant lemon pudding mix 3.4 ounces
- 2 eggs large
- 1 teaspoon vanilla extract
- 2 ¼ cups flour all-purpose
- 1 teaspoon baking soda
- 2 cups white chocolate chips
Instructions
- In a large bowl beat both brown sugar, white sugar pudding mix, butter, eggs and vanilla until creamy and well combined.
- In a separate bowl, mix together the flour and baking soda. Beat the flour mix into wet mix until just combined. Fold in the white chocolate chips.
- Line baking sheets with parchment paper (or silpat), then using a medium size cookie scoop drop batter into on cookie sheets. Bake at 375F for 8 - 10 minutes.
- Remove when just done. Bottoms will be turning a slight golden color.
- Cool on a wire rack.
Notes
Nutrition
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Lemon Pudding Cookies
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Really delicious! Thanks for all the clear instructions:)
I love a bright, lemony cookie. These are definitely it! Can’t go wrong with these.
These were incredible, so soft and delicious! I added walnuts as you recommended and it added the best addition of texture, thank you for an awesome recipe!!
#1 — Butter is listed in the ingredients, but not referred to in the mixing directions? #2 — I read your suggestion to use other pudding flavors. I’d like to try chocolate with the white chocolate chips! Do you know if it would have a rich-enough chocolate flavor, so I don’t waste ingredients trying?
Oh my gosh, sorry about the butter step, just fixed! Re: chocolate, yes, we like the chocolate version! 🙂