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Lemon Pudding Cookies

These lemon pudding cookies are so soft and chewy they practically melt in your mouth!  The pudding makes them soft and chewy and the combination of lemon zest, lemon juice and lemon pudding mix gives them the perfect lemon flavor!! And the sprinkles are just for fun 🙂

Lemon Pudding Cookies

We are doing something new and exciting today! Obviously it isn’t these cookies because we all know I have had a recent obsession with both pudding cookies AND lemon!

Lemon Pudding Cookies

It’s my very first guest post! Hooray!

Today I’m guest posting over at The Cooking Actress while the fabulous Kayle makes the big move from NYC to Cleveland and whips her new townhouse into shape!

Lemon Pudding Cookie

You are absolutely going to LOVE these soft, chewy lemon pudding cookies! They will practically melt in your mouth and are bursting with lemon flavor, so make sure you check out the full post here!

I mixed in some sprinkles because my birthday is this Saturday and sprinkles just seemed appropriate! Plus I cannot think of a time when sprinkles aren’t welcome. Can you?

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Lemon Pudding Cookies


  • Total Time: 20 minutes

Description

These lemon pudding cookies are so soft and chewy they practically melt in your mouth and are bursting with fresh lemon flavor!


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 (3.4 oz) package lemon pudding mix
  • 2 eggs
  • 2 tablespoons lemon zest (2 lemons, but only use the dark yellow part!)
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ¼ cups all-purpose flour

Instructions

  1. Whisk together flour, baking soda, pudding mix and salt in a medium bowl and set aside.
  2. Cream together butter and sugar in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add eggs, lemon zest, and lemon juice, and beat until well combined.
  3. Slowly add the flour mixture, beating until just combined after each addition.
  4. Refrigerate dough at least 4 hours. To achieve the height of the cookies pictured, I actually rolled them into 1-inch balls, froze the dough balls for approximately 20 minutes and then baked them.
  5. Preheat the oven to 350°. Bake 8-10 minutes or until the edges have started to lightly brown and the tops are set. [If you freeze the dough it will take several more minutes to cook –just watch them!]

Notes

Recipe adapted from Crazy for Crust who adapted it from Chef in Training.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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