Lemon Pudding Cookies
Enjoy soft, chewy Lemon Pudding Cookies with lemon pudding and flavors with rich, white chocolate chips. A spring and summer must-bake!
If you are a fan of White Chocolate Chip Pudding Cookies, today’s dessert recipe is a dreamy, citrus version. This Lemon Pudding Cookies recipe is seriously the best one I’ve tried. All the ingredients really come together to create the most perfect batch of moist, melt-in-your-mouth lemon cookies. This recipe is one I make quite often. I even make these in the wintertime when I’m missing the sun and need a dessert that isn’t heavy and feels bright.
With only 10 minutes of prep time and only 10 minutes of baking time, these cookies are a breeze to make, ready in less than 30 minutes. This is a classic cookie recipe to pull out if you need to come up with something sweet in a short amount of time.
LEMON PUDDING COOKIES
The secret star ingredient to achieving the most tender, softest cookies every single time is the instant lemon pudding mix. No crisp cookies here! The grated lemon zest adds brightness and fresh citrus that simply can’t be beat, combined with rich white chocolate chips, to create a well-balanced treat that will have you reaching for your second before you’ve finished your first. If you are a lemon lover like me, I swear that these cookies are a must-bake!
Find my expert tips on how to make homemade lemon pudding cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Lemon Pudding Cookies Recipe:
- Quick & Easy: These cookies come together in no time and bake in just 10 minutes, making them perfect for a weeknight treat and spontaneous party indulgence.
- Soft, Chewy & Tart: The lemon pudding keeps the cookies tender and chewy, while fresh lemon zest adds a bright, zesty punch. Sweet white chocolate chips balance the tartness, creating a flavor profile that’s seriously addictive.
- Spring & Summer Classic: Lemon and other citrus desserts shine during the warmer months, and these cookies are no exception. They’re ideal for springtime picnics, summer potlucks, or casual gatherings, bringing a refreshing, sunny twist to your dessert table.
- Versatile Dessert: These cookies aren’t just for snacking! They look great on dessert trays, inside cookie tins, or even paired with an afternoon tea.
Ingredients
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup salted butter, softened
- 2 teaspoons lemon zest
- 1 package (3.4 ounces) instant lemon pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 bag (11 ounces) white chocolate chips
Instructions
Preheat the oven to 375° F. Line 2 large cookie sheets with parchment paper or a Silpat. Place both sugars and butter in the bowl of a stand mixer or a large mixing bowl. Sprinkle in the lemon zest. Beat together until creamy and combined. Add pudding mix, eggs, and vanilla extract. Beat until combined.
In a separate medium bowl, combine flour, baking soda, and salt. Whisk together. Slowly add this mixture to the wet ingredients just until combined. Don’t overmix. Stir in the white chocolate chips by hand. Drop cookie dough by rounded tablespoons onto prepared cookie sheets. Bake for only 10 minutes. Remove from the oven and let cool on cookie sheets. Serve and enjoy!
Servings
Yields: 30 lemon pudding cookies.
Storage and Reheating
Store leftover lemon pudding cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. To freeze, place the cookies in a freezer-safe bag or container for up to 3 months. Use parchment between layers to prevent sticking. You can also freeze unbaked dough balls on a tray, then transfer to a bag and freeze for up to 3 months; bake straight from frozen at 375°F, adding 1-2 extra minutes to the bake time. To reheat, warm cookies in the microwave for 8–10 seconds or in a 300°F oven for 3-4 minutes until soft and slightly warm.
Holly’s Tips for The Best Lemon Pudding Cookies:
- Use Fresh Lemon Zest: Lemon zest adds a bright citrus flavor that pairs perfectly with the sweet white chocolate chips. Pre-grate the zest and measure carefully for maximum zing.
- Don’t Skip The Instant Pudding Mix: The instant lemon pudding keeps these cookies soft, moist, and slightly cake-like, setting them apart from typical cookies.
- Use Softened Butter: You want the butter soft enough to cream easily with the sugars, but not so soft that it’s completely melted. This helps create tender cookies.
- Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing the dough can make cookies dense instead of soft and fluffy.
- Create Even Scoops: Use a cookie scoop or a rounded tablespoon to ensure even sizing. This helps cookies bake uniformly and keeps the centers soft while the edges are slightly crisp.
- Make It Your Own: While white chocolate chips are classic, you can also try lemon drizzle, macadamia nuts, or dried cranberries to vary flavors without affecting the soft texture.
- Serve Them Warm or Chilled: Enjoy these cookies fresh from the oven for soft, melty bites, or chill them in the refrigerator for a firmer, refreshing treat.
Frequently Asked Questions:
No. For this lemon cookie recipe, you must use instant lemon pudding mix. Cook-and-serve pudding will not give the same texture or results.
Of course. Feel free to substitute the white chocolate chips with vanilla chips, macadamia nuts, or even blueberries for a fun twist on these lemon cookies.
Bake for about 10 minutes. The centers may look slightly underdone, but they will continue to set as they cool on the baking sheet, resulting in soft lemon cookies.
To make these Lemon Pudding Cookies vegan, replace the butter with a plant-based butter stick (not spread) for proper creaming, and swap the two eggs for flax eggs or a commercial egg replacer. Check that your instant lemon pudding mix is dairy-free (some brands contain milk derivatives), and use vegan white chocolate chips. Keep the rest of the ingredients the same, and chill the dough for 20-30 minutes before baking to help the cookies hold their shape, as vegan doughs tend to be softer.
To make these Lemon Pudding Cookies gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for proper structure. Double-check that your instant lemon pudding mix, baking soda, and white chocolate chips are certified gluten-free, as some brands may contain hidden gluten. Mix the dough gently and let it rest for 15-20 minutes before baking to allow the gluten-free flour to hydrate, which improves texture and prevents grittiness. Bake as directed, watching closely, as gluten-free cookies may bake slightly faster.
Similar Recipes
Craving something similar? Bake my highly-rated Chocolate Chip Pudding Cookies.
Big fan of frosting? My Lemon Sugar Cookies with Lemon Frosting hit the spot every time.
Wanting something more filling? My Lemon Pudding Cake has all the flavors of these cookies, but in irresistible cake form.
Can’t get enough of lemon desserts? Here are more highly-rated recipes: Glazed Lemon Brownies, Lemon Loaf Cake, and Heavenly Lemon Oreo Dessert.
Have you made this Lemon Pudding Cookies recipe? 🍋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonPuddingCookies #LifeInTheLofthouse
Lemon Pudding Cookies
Ingredients
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup salted butter softened
- 2 teaspoons lemon zest
- 1 box (3.4 ounces) instant lemon pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 bag (11 ounces) white chocolate chips
Instructions
- Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper or silpat liners.
- Place both sugars and butter into the bowl of a stand mixer or a large mixing bowl. Add the lemon zest. Beat together until creamy and combined.
- Add pudding mix, eggs and vanilla extract. Beat until combined.
- In a separate medium bowl- combine flour, baking soda and salt. Whisk together. Slowly add this mixture into the wet ingredients just until combined. Don’t over mix. Stir in the white chocolate chips by hand.
- Drop cookie dough by rounded tablespoons onto prepared cookie sheets. Bake only 10 minutes. Remove from oven and let cool on cookie sheets. Serve and enjoy!
Notes
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Lemon and chocolate chips just don’t go for me….even if they are white chocolate…might try them without the chips..
Oh you silly woman! I think these photos are awesome…can’t wait to try the cookies too. SO glad you didn’t wait to share. MMMM!
Thanks Marsha! ♥
These are fantastic. I didn’t have any fresh lemons, so I omitted the lemon zest and they still came out perfect. The kids loved them, we loved them, they are great! I will be making these often as an alternative to the standard chocolate chip cookie. Thanks!
Yay! Glad they were a success for you Shelly 🙂
I made these today for a friend but had to try one. They are AMAZING! So refreshing and I nice alternative to chocolate.