Lemon Pudding Sugar Cookies
Brighten your day with these irresistibly soft and tangy Lemon Pudding Sugar Cookies! Bursting with fresh citrus flavor from real lemon zest and juice, these cookies pair the creamy richness of butter and instant lemon pudding mix for an extra moist and tender texture. Rolled in powdered sugar for a delicate sweetness, they bake to perfection with lightly golden edges and melt-in-your-mouth centers. Ready in just 25 minutes, these cookies are as simple as they are satisfying, making them the perfect treat for lemon lovers and dessert enthusiasts alike. Whether for parties, tea time, or an everyday indulgence, these Lemon Pudding Sugar Cookies are sure to steal the show!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2.5 cups all-purpose flour
- 1 package instant lemon pudding mix (3.4 oz package)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup powdered sugar (optional, for rolling or dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until combined.
In another 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. Do not overmix.
If desired, chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Scoop out tablespoon-sized portions of dough and roll them into balls. If desired, roll the dough balls in powdered sugar for an extra touch of sweetness.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve and enjoy these soft, tangy Lemon Pudding Sugar Cookies!
Nutrition Facts
Calories |
4707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 686.1 g | 249% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 435.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 697 mg | 15% | |
*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.
