Lemon Cream Pudding Cookies
Bright, soft, and chewy Lemon Cream Pudding Cookies bursting with fresh lemon zest — perfect for sunny days and sweet cravings!
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 package instant lemon pudding mix 3.4 oz
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from 1 lemon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
- 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, about 2-3 minutes.
- Add the instant lemon pudding mix to the creamed butter and sugar. Mix until fully incorporated.
- Add in the large egg and vanilla extract. Mix on medium speed until well combined.
- Stir in the lemon zest, baking soda, salt, and all-purpose flour. Mix until just combined; be careful not to overmix.
- 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.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- 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!
Notes
- Use room temperature butter to achieve the softest, creamiest cookie texture.
- Mix the dough just until combined to avoid tough cookies.
- Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- You can add white chocolate chips or nuts for added texture and flavor.
- Store cookies in an airtight container at room temperature for up to one week or freeze dough balls for up to 3 months.