Lemon Pudding Cookies
Bright, citrusy, and irresistibly soft, these Lemon Pudding Cookies are the perfect balance of tangy and sweet! Featuring a unique twist with instant lemon pudding mix, these cookies boast an ultra-tender texture and vibrant lemon flavor infused with fresh juice and zest. The optional addition of white chocolate chips creates a creamy contrast, elevating each bite into a true treat for your taste buds. Ready in under 30 minutes, they’re an ideal dessert for lemon lovers or anyone craving something fresh and sunny. Perfect for spring gatherings, afternoon snacks, or anytime you want a burst of citrus charm, these easy-to-make cookies stay soft and flavorful for days. Whether you’re baking for a crowd or indulging solo, these zesty delights will brighten every moment!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Light brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Lemon zest
- 280 grams All-purpose flour
- 102 grams Instant lemon pudding mix (dry powder)
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 150 grams White chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, instant lemon pudding mix, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
If using, fold in the white chocolate chips until evenly distributed in the dough.
Using a cookie scoop or spoon, drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and just starting to turn golden. The centers may look slightly underbaked, but they will firm up as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soft and zesty Lemon Pudding Cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
