Lemon Cream Pudding Cookies

When the sun starts to shine, and the air becomes warm and inviting, there’s nothing quite like indulging in a batch of Lemon Cream Pudding Cookies. These delightful treats combine the smooth, creamy texture of pudding with the bright, zesty flavor of lemon, making them a perfect addition to your cookie repertoire. Whether you’re hosting a summer picnic or simply craving something sweet, these cookies are sure to impress.

The Upside of Lemon Cream Pudding Cookies

Lemon Cream Pudding Cookies offer a unique twist on traditional cookies. The use of instant lemon pudding mix not only intensifies the lemon flavor but also ensures the cookies are incredibly soft and chewy. The addition of fresh lemon zest elevates the taste, giving each bite a burst of citrusy goodness. Plus, these cookies are easy to whip up, making them a go-to recipe for both novice and seasoned bakers alike.

Ingredient Checklist

To create these delightful Lemon Cream Pudding Cookies, gather the following ingredients:

• 1 cup (113g) unsalted butter – Ensure it’s softened for easy mixing.
• 3/4 cup (150g) granulated sugar – This adds sweetness and helps with the cookie’s structure.
• 1 (3.4 oz) package instant lemon pudding mix – The star of the show, providing both flavor and moisture.
• 1 large egg – Binds the ingredients together.
• 1 teaspoon vanilla extract – Enhances the overall flavor.
• 1 tablespoon lemon zest (from 1 lemon) – Adds fresh, vibrant notes.
• 1 teaspoon baking soda – Helps the cookies rise.
• 1/2 teaspoon salt – Balances the sweetness.
• 1 1/2 cups (155g) all-purpose flour – The base of your cookie dough.

What’s in the Gear List

Before you start baking, ensure you have the following gear on hand:

• Mixing bowl – For combining your ingredients.
• Electric mixer – Makes creaming the butter and sugar a breeze.
• Measuring cups and spoons – For precise ingredient measurements.
• Baking sheet – Where the magic happens in the oven.
• Parchment paper – To prevent sticking and for easy cleanup.
• Cooling rack – To cool your cookies evenly.

Lemon Cream Pudding Cookies, Made Easy

Now that you have all your ingredients and gear ready, let’s dive into the step-by-step process to make these delightful cookies.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 3: Add the Pudding Mix

Next, add the instant lemon pudding mix to the creamed butter and sugar. Mix until fully incorporated.

Step 4: Incorporate the Egg and Vanilla

Add in the large egg and vanilla extract. Mix on medium speed until well combined.

Step 5: Add Zest and Dry Ingredients

Stir in the lemon zest, baking soda, salt, and all-purpose flour. Mix until just combined; be careful not to overmix.

Step 6: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Step 7: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

Step 8: Cool and Enjoy

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy them warm or store them for later!

Warm & Cool Weather Spins

These Lemon Cream Pudding Cookies are versatile and can be adapted for different occasions:

• Warm Weather: Serve with a scoop of lemon sorbet on top for a refreshing dessert.
• Cool Weather: Pair with a warm cup of tea or coffee to enjoy the cozy flavors.
• Festive Occasions: Add a sprinkle of powdered sugar or drizzle with a lemon glaze for a special touch.

Mistakes Even Pros Make

Even experienced bakers can run into a few common pitfalls when making Lemon Cream Pudding Cookies:

• Not softening the butter: Room temperature butter is crucial for achieving a creamy texture.
• Overmixing the dough: This can lead to tough cookies. Mix just until combined.
• Skipping the parchment paper: It’s essential for preventing the cookies from sticking to the baking sheet.
• Not letting the cookies cool: Allowing them to cool on the baking sheet helps them set properly.

How to Store & Reheat

To keep your Lemon Cream Pudding Cookies fresh and delicious:

• Storing: Place cooled cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze cookie dough balls for up to 3 months. Just bake them straight from the freezer, adding a minute or two to the baking time.
• Reheating: Warm cookies in the microwave for a few seconds to regain their softness.

Top Questions & Answers

Can I substitute the lemon pudding mix with another flavor?

Yes! You can use other flavors of instant pudding mix, such as vanilla or chocolate, to create a different flavor profile.

Do I need to chill the cookie dough before baking?

No, the dough doesn’t need to be chilled, but if you prefer thicker cookies, you can chill it for 30 minutes before baking.

Can I add mix-ins to the cookies?

Absolutely! Feel free to add white chocolate chips, nuts, or dried cranberries for added texture and flavor.

What makes these cookies so soft and chewy?

The instant pudding mix and the butter contribute to the soft texture, while the baking time ensures they remain chewy in the center.

If you enjoyed these Lemon Cream Pudding Cookies, don’t stop there! Explore more delicious recipes:

Bring It Home

Lemon Cream Pudding Cookies are not just cookies; they’re an experience of flavor and texture that brings a taste of sunshine to your day. Perfectly soft, with a delightful lemony twist, these cookies are destined to become a favorite. So, roll up your sleeves and get baking! Your taste buds will thank you.