Lemon Pudding Cookies: A Sweet and Zesty Delight

Lemon Pudding Cookies are the perfect combination of sweet, tangy, and soft. The instant lemon pudding mix is the secret ingredient that gives these cookies their irresistible flavor and chewy texture. Whether you’re baking for a special occasion or just craving something light and refreshing, these cookies are sure to impress.

If you’re a fan of citrus desserts, you might also enjoy these lemon bars or explore more ideas for baking with instant pudding mix.

Basic Recipe: Ingredients and Instructions

Lemon Pudding Cookies Recipe – Soft, Chewy, and Delicious Citrus Treats

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• Author: Jennifer Mitchell
• Total Time: 20 minutes
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

These Lemon Pudding Cookies are soft, chewy, and bursting with bright lemon flavor. The instant lemon pudding mix adds a creamy texture and a punch of citrus, making these cookies irresistibly delicious. The light lemon glaze on top enhances the freshness, making these cookies perfect for spring or anytime you crave a sweet, zesty treat.

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Ingredients

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For the Cookies:

• 1/2 cup unsalted butter, softened
• 1 package (3.4 ounces) instant lemon pudding mix
• 1/2 cup sugar
• 1 large egg, room temperature
• 2 tablespoons 2% milk
• 1–1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Icing:

• 2/3 cup confectioners’ sugar
• 2 to 4 teaspoons lemon juice (adjust for desired consistency)

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Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.

2. Prepare the Cookie Dough:
   In a large mixing bowl, cream together the softened butter, instant lemon pudding mix, and sugar until light and fluffy. Add the egg and milk, and mix well until fully incorporated.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Form the Cookies:
   Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each dough ball to flatten slightly.

5. Bake the Cookies:
   Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden. The centers may still appear soft, but they will firm up as the cookies cool.

6. Prepare the Icing:
   While the cookies are cooling, whisk together the confectioners’ sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice for a thinner icing or more powdered sugar for a thicker one.

7. Drizzle the Icing:
   Once the cookies are completely cooled, drizzle the lemon icing over the tops of each cookie. Let the icing set for a few minutes before serving.

8. Serve:
   Enjoy your tangy, soft Lemon Pudding Cookies with a cup of tea or as a sweet treat anytime!

Notes

These cookies can be stored in an airtight container at room temperature for up to 4 days.

You can add lemon zest to the cookie dough or the icing for an extra burst of citrus flavor.

For an even more indulgent treat, dip the tops of the cookies in the icing instead of drizzling it.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12g
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

Keywords: Lemon Pudding Cookies Recipe

Instructions

1. Preheat the Oven:

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies bake evenly and don’t stick.

2. Mix the Wet Ingredients:

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This can take about 2-3 minutes using an electric mixer. Next, add the egg, 2 tablespoons milk, and the instant lemon pudding mix. Beat the mixture until it is smooth and well combined.

3. Combine the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix.

4. Form the Cookie Dough:

Scoop the dough using a tablespoon or cookie scoop and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon or your fingers.

5. Bake the Cookies:

Bake the cookies in the preheated oven for about 8-10 minutes, or until the edges are just beginning to turn golden. The center of the cookies may look slightly soft, but they will firm up as they cool. Be sure not to overbake, as the cookies will dry out.

6. Prepare the Icing:

While the cookies are cooling, whisk together the confectioners’ sugar and lemon juice until smooth. The icing should be a drizzle-able consistency, so adjust the lemon juice as needed. If you want a thicker icing, add more powdered sugar, and for a thinner consistency, add a bit more lemon juice.

7. Drizzle the Icing:

Once the cookies are completely cooled, drizzle the lemon icing over the top. You can also dip the tops of the cookies into the icing for a more generous coating.

8. Serve and Enjoy:

Allow the icing to set before serving your delicious Lemon Pudding Cookies. These cookies are perfect for a tea party, afternoon snack, or any occasion that calls for a burst of citrus flavor!

Advanced Techniques

1. Perfecting the Texture of Lemon Pudding Cookies:

The unique soft texture of these cookies is the result of using instant pudding mix, which adds moisture and tenderness. Ensure that you do not overmix the dough, as it can make the cookies dense. A light hand with the dough will yield the perfect soft, chewy texture.

2. Customizing the Lemon Flavor:

To intensify the lemon flavor, you can add lemon zest into the dough or even into the icing. The zest will give the cookies an extra burst of citrus flavor without overpowering the sweetness of the pudding mix.

3. Freezing the Cookie Dough:

If you want to prepare the dough ahead of time, you can freeze it. Roll the dough into balls, place them on a baking sheet, and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, place the frozen dough balls directly on the baking sheet and bake as usual, adding an extra 1-2 minutes to the baking time.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Baked Cookies:

Once the cookies are fully cooled, store them in an airtight container at room temperature. They will stay fresh for about 5-7 days. For longer shelf life, keep the cookies in a sealed container to prevent them from drying out.

Freezing Baked Cookies:

These cookies freeze well. Once they are baked and cooled, place them in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer them to a freezer-safe bag or container. The cookies will stay fresh in the freezer for up to 3 months. When ready to enjoy, simply thaw them at room temperature or microwave them for a few seconds to soften.

Storing the Icing:

If you have leftover icing, store it in an airtight container in the refrigerator for up to 1 week. You may need to re-whisk the icing if it thickens after storing.

Dietary Adaptations and Substitutions

Gluten-Free Lemon Pudding Cookies:

To make these cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the pudding mix is also gluten-free, as some brands may contain gluten.

Dairy-Free Version:

For a dairy-free version of these cookies, you can swap the unsalted butter with vegan butter or coconut oil. Use a non-dairy milk like almond milk or coconut milk in place of the 2% milk. Check the pudding mix to ensure it is dairy-free, or opt for a vegan instant pudding mix.

Sugar-Free Adaptation:

If you need a sugar-free version of these cookies, consider using a sugar substitute like Stevia or Erythritol in place of the granulated sugar and confectioners’ sugar. You can also find sugar-free instant lemon pudding mixes available on the market.

FAQs About The Recipe

Can I make these cookies without pudding mix?

While the instant pudding mix contributes to the texture and flavor, you can substitute it with lemon zest, cornstarch, and lemon extract. However, the texture may not be as soft and chewy.

How do I make my cookies more lemony?

You can add extra lemon zest to the dough and lemon juice to the icing for an even more intense lemon flavor.

Can I make these cookies without icing?

Yes, if you prefer a simpler cookie, you can skip the icing. The cookies are delicious on their own, thanks to the lemon pudding mix in the dough.

Conclusion & Final Thoughts

These Lemon Pudding Cookies are a delightful treat with the perfect balance of sweet and citrusy flavors. The instant pudding mix makes them incredibly soft and chewy, while the lemon icing adds a touch of sweetness that pairs perfectly with the tangy lemon flavor. Whether you’re a lemon lover or simply looking for a fun and easy cookie recipe, these Lemon Pudding Cookies are sure to be a hit with family and friends. Enjoy them at your next gathering or as a refreshing dessert to brighten your day!