Easy Lemon Pudding Cookies with White Chocolate Chips
Make these lemon pudding cookies, bursting with tangy citrus flavor and creamy white chocolate chips. A zesty delight in every bite!
These easy lemon pudding cookies are deliciously simple to make and perfect for the lemon lover in your life.
The fresh fruit flavor pairs beautifully with summer festivities – make this sweet treat the next time you’re looking for an amazing cookie recipe to share.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
What makes these lemon cookies so great?
The secret is in the instant lemon pudding mix! Did you know that dry pudding mix makes for the best chewy cookies?
It’s the secret ingredient to super soft and chewy cookies. Be sure to check out these strawberries & cream pudding cookies and pistachio pudding cookies too!
For best results stick to the original ingredients in the recipe card below. But here are a few, fun variations if you’d like to experiment with more citrus flavors.
Variations
- Lemon extract may be used in the place of vanilla for even more lemon flavor.
- Or add fresh lemon zest to the batter!
- Roll the dough in powdered sugar before baking to make lemon crinkle cookies.
- Mix powdered sugar and fresh lemon juice to create a lemony glaze.
Lemon cookie recipe
Add this vibrant cookie recipe to your must make list this summer!
Ingredients
These chewy pudding cookies start with a few simple ingredients from the grocery store.
- Unsalted butter, room temperature
- Granulated white sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Small box lemon instant pudding mix
- Baking soda
- Salt
- White chocolate chips
- Macadamia nuts, chopped, optional
- Yellow food coloring, optional
Instructions
You can make this in the bowl of a stand mixer with the paddle attachment or use a large mixing bowl with a hand mixer.
1. Preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
2. In a large bowl cream butter and sugar together.
3. Add vanilla and egg.
4. Mix until well combined.
5. Add the dry ingredients to the wet ingredients and mix again.
6. Mix in white chocolate chips and chopped nuts to form a cookie dough.
7. Use a cookie scoop to drop dough balls onto the prepared baking sheet.
8. Bake for 8-10 minutes until the edges just start to turn golden brown.
9. Move to a wire rack to cool and store in an airtight container.
These lemon cheesecake pudding cookies have a bright lemon flavor that the whole family loves!
We had friends and family do a taste test and tell us which they liked better, these strawberry cookies or the lemon pudding ones. It was a tie! So, you’ll simply have to make them both and tell us which one is your favorite.
If you love this lemon pudding cookies recipe, please give it a five star review and help me share it on Facebook or Pinterest!
Lemon Pudding Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 2/3 cup all-purpose flour
- 1 small 3.4 oz box lemon instant pudding mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts chopped, optional
- Yellow food coloring optional
Instructions
- Preheat the oven to 350 and line cookie sheets with parchment paper.
- In a large bowl cream butter and sugar together.
- Add vanilla and egg.
- Mix until well combined.
- Add the dry ingredients to the wet ingredients and mix again.
- Mix in white chocolate chips and chopped nuts to form a cookie dough.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet.
- Bake for 8-10 minutes until the edges just start to turn golden brown.
- Move to a wire rack to cool and store in an airtight container.
Nutrition
