Lemon Pudding Cookies with white chocolate chips are soft and chewy, refreshing lemon flavored cookies that you’ll quickly fall in love with. Pudding Cookies are really quick to make and my whole family loves them. These Easy Lemon Cookies have a wonderful texture and a bright lemon flavor with the sweet bite of the white chocolate chips.
Lemon Pudding Cookies
Get ready to enjoy the perfect chewy, soft, and thick Lemon Pudding Cookies with this super easy to follow recipe. They’re everything you want in a lemon dessert- tart yet a little sweet at the same time.
Anytime I say I’m making any pudding cookies, everybody gets excited. It doesn’t matter they flavor, they know they’ll be good.
What Does Pudding Mix Do To Cookies?
- Why is using pudding mix in cookie dough such a great idea you wonder? Well, using an instant pudding mix in your cookie batter helps bring out even more delicious flavor. It also gives your cookies the perfect chewy, soft and thick texture.
- The pudding mix helps the Lemon Pudding Cookies retain moisture and prolongs the time it takes for your homemade cookies to get stale.
- Plus, they stay soft for even longer than normal cookies. That doesn’t mean they last any longer in my house though.
If you have any lemon loving fans in your house, try this Lemon Strawberry Poke Cake. I bet you’ll enjoy this Lemon Bundt Cake, Easy Lemon Snack Cake and Lemon Yogurt Muffins too. You just can’t go wrong with any lemon flavored desserts.
Lemon Pudding Cookies are tart yet sweet at the same time. You can get the perfect amount of lemon flavor not just from the lemon pudding mix, but from the lemon zest that you use.
I love cookies that you don’t have to chill the dough for and ones that come together easily and quickly. In under an hour, you can have these super easy and delicious, homemade Lemon Pudding Cookies ready and on the dessert table!
How to Make Lemon Pudding Cookies
• Gather all of the ingredients together. Preheat the oven to 375° F and line a cookie sheet with parchment paper or a baking silicone mat.
• Cream together the butter and sugar until light and fluffy in a mixing bowl.
• Add in the milk and egg and mix until well combined.
• In a different mixing bowl, mix together the sour cream, pudding mix, baking soda, and salt.
• Add the flour and the sour cream mixture to the initial butter mixture. Mix everything together until smooth.
• Add the white chocolate chips and lemon zest to your dough mixture and mix to combine.
• Drop round spoonfuls of dough, about a tablespoon in size, onto your lined cookie sheet.
• Bake cookies at 375° F for 8-10 minutes.
• Once finished baking, transfer the cookies to a wire rack to cool.
What to Serve with Lemon Pudding Cookies
These Lemon Pudding Cookies would look absolutely beautiful on a dessert table next to a few other fantastic desserts. I’d love to serve them with a Patriotic Fruit Pizza and a nice slice of Banana Cake with Cream Cheese Frosting.
Lemon Cookie Tips and Variations
• Add some yellow food coloring if you want your lemon cookies to pop with a more vibrant yellow coloring. You only need 1 or 2 drops to bring out a nice pop of yellow.
• I prefer to use a hand mixer to cream together the butter and sugar.
• For even more bright lemon flavor, feel free to add some lemon juice to the cookie dough mixture.
How to Store Lemon Pudding Cookies
Any leftover chewy cookies should be stored in an airtight container or zip top bag and can be left on the counter at room temperature.
More Delicious Cookie Recipes
Can I Freeze Lemon Pudding Cookies?
- Yes, you sure can freeze lemon cookies. In fact, you can freeze the dough before you bake it for later, and you can freeze the cookies that you’ve already made. Double win!
- I love making a double or even triple batch of dough, baking a batch of lemon cookies to enjoy now and freezing the rest for later. The dough will keep for a few weeks in the freezer.
- I recommend wrapping the dough in plastic wrap and then storing in an airtight container or in a freezer safe bag. You can also pre-portion the dough out into cookies, freeze them on a baking sheet on parchment paper and then store in an airtight container with parchment paper in between, separating the layers so they don’t freeze stuck together.
If you make this delicious lemon flavored pudding cookie recipe, please let me know. You can leave a comment with a star rating below. I’d like to know how you liked them!
Lemon Pudding Cookies
- Cookie Sheet
- 2 Mixing Bowls
- Parchment Paper
- Hand mixer or stand mixer
- ½ cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 Tablespoons Whole Milk
- 1 large Egg
- ⅓ cup Sour Cream
- 1 3.4-ounce box Instant Lemon Pudding Mix
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups All-Purpose Flour
- 1 12-ounce bag White Chocolate Chips
- Zest of 1 Lemon (2-3 teaspoons)
- Heat oven to 375° F. Line a cookie sheet with parchment paper.
- In a Mixing bowl, cream together the butter and sugar until light and fluffy. I like to use a hand mixer for this.
- Mix in the milk and the egg.
- In a separate mixing bowl, combine the sour cream, pudding mix, baking soda, and salt.
- Add the flour and the sour cream mixture to the butter mixture. Mix until smooth.
- Add the white chocolate chips and lemon zest. Mix to combine.
- Drop by rounded tablespoonfuls onto a parchment lined (or silicone mat lined) cookie sheet.
- Bake at 375° F for 8-10 minutes.
- Transfer the cookies to a wire rack to cool.
- Add 1 drop of yellow food coloring if you would like the lemon cookies to
be a brighter yellow color.
- The White chocolate chips are optional.