Lemon Pudding Cookies Recipes

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LEMON PUDDING COOKIES



LEMON PUDDING COOKIES image

Lemon Pudding Cookies are soft, chewy, & perfectly sweet with delightful lemon flavor! Lemon pudding adds a nice twist of flavor & texture to these lemon cookies with white chocolate.

Provided by Jessica & Nellie

Categories     Cookies     Dessert

Time 15m

Number Of Ingredients 11

1 cup sugar
½ cup softened butter
1 egg
⅓ cup sour cream
2 TBSP milk
½ tsp. salt
½ tsp. baking soda
2 cups flour
12 oz white chocolate chips
3.4 oz lemon pudding mix
zest from 1 lemon (about 2-3 tsp)

Steps:

  • Cream together sugar and butter. Add egg and milk.
  • In separate bowl, combine sour cream, pudding mix, salt and soda.
  • Add flour and sour cream to butter mixture, mixing until smooth.
  • Mix in white chocolate chips and lemon zest. Add 1 drop of yellow food coloring if desired.
  • Drop by rounded tablespoonfuls onto greased cookie sheet.
  • Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 94 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

These Lemon Pudding Cookies are chewy soft, with a delicious soft-batch texture. They're supremely lemony, with the most amazing lemon glaze. Make the dough ahead of time if you like; it freezes nicely.

Provided by Chew Out Loud

Categories     Dessert

Time 38m

Number Of Ingredients 12

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp table salt
1 cup unsalted butter (softened just to room temp)
2/3 cups granulated sugar
1 3.4 oz package instant lemon pudding, dry
2 large eggs
3 tsp lemon extract
2 cups white chocolate chips
1 cup powder sugar
2-3 TB milk
Zest of 1 lemon

Steps:

  • In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
  • In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least 3 minutes.
  • Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
  • Slowly add in the flour mixture. Using rubber spatula, fold dry and wet ingredients together just until fully incorporated. Add the white chips and mix into the dough. If it gets too hard to mix, use clean hands to work the dough, as dough will be a bit sticky. Cover tightly and chill in fridge for at least 1 hour.
  • Meanwhile, make the glaze by combining glaze ingredients in a bowl and stirring until mixture is smooth and has a glaze-like consistency.
  • Preheat oven to 350F. Line baking sheets with parchment paper. Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
  • Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. Drizzle glaze onto cooled cookies.

Nutrition Facts : Calories 178 kcal, Sugar 9.3 g, Sodium 205.1 mg, Fat 8.6 g, SaturatedFat 5.1 g, Carbohydrate 24.2 g, Fiber 0.2 g, Protein 1.8 g, Cholesterol 25.9 mg, ServingSize 1 serving

LEMON COOKIES RECIPE



Lemon Cookies Recipe image

Discover our soft, crumbly Lemon Cookies Recipe. This Lemon Cookies Recipe isn't miraculous, per se, but it does contain a surprising secret ingredient.

Provided by My Food and Family

Categories     Dairy

Time 57m

Yield 45 servings, 1 cookie each

Number Of Ingredients 11

2 cups flour
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
3/4 tsp. baking soda
1 tsp. salt
3/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
2 tsp. vanilla
3/4 cup powdered sugar
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. water

Steps:

  • Heat oven to 375°F.
  • Mix flour, dry pudding mix, baking soda and salt until blended. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, beating well after each addition.
  • Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets; flatten with bottom of drinking glass.
  • Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
  • Mix remaining ingredients until blended; drizzle over cookies.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 8 g, Protein 0.7392 g

LEMON CRINKLE COOKIES



Lemon Crinkle Cookies image

Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.

Provided by hantie96

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested and juiced
1 drop yellow food coloring, or as desired
¾ cup powdered sugar

Steps:

  • Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
  • Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
  • Cover bowl and refrigerate cookie dough for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
  • Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
  • Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g

LEMON CHEESECAKE PUDDING COOKIES RECIPE



Lemon Cheesecake Pudding Cookies Recipe image

These soft cookies are bursting with lemon flavor and are absolutely delicious.

Provided by Camille Beckstrand

Categories     Dessert

Time 25m

Number Of Ingredients 12

3 ounces cream cheese (softened)
¼ cup shortening
2 eggs
1 cup sugar
6 Tablespoons salted butter (melted)
1 (3.4 ounce) box instant lemon pudding mix
½ teaspoon almond extract
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¾ cups all-purpose flour
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone baking mat, set aside.
  • Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
  • In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
  • Fold in white chocolate chips.
  • Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.

Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

Provided by Christine Swanson

Categories     Cookies     Citrus     Dessert     Bake     Quick & Easy     Lemon     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20

Number Of Ingredients 5

1 cup buttermilk baking mix
1 3.4-ounce package instant lemon pudding
1 large egg, beaten to blend
1/4 cup vegetable oil
Sugar

Steps:

  • Preheat oven to 350°F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.)

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

Make and share this Lemon Pudding Cookies recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 15m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 5

1 cup baking mix (like Bisquik)
1 (3 1/2 ounce) package instant lemon pudding
1 large egg, beaten to blend
1/4 cup vegetable oil
sugar

Steps:

  • Preheat oven to 350°F.
  • Mix all except sugar together in large bowl until dough forms.
  • Roll dough into 1-inch balls.
  • Place balls 2 inches apart on greased cookie sheets.
  • Dip flat-bottom glass into sugar.
  • Press glass onto dough ball and flatten into 1/4-inch-thick cookie.
  • Repeat with remaining cookies.
  • Bake until just golden brown on edges, about 10.
  • minutes.
  • Transfer to racks and cool completely.
  • Store cookies in airtight container.

Nutrition Facts : Calories 73.4, Fat 4, SaturatedFat 0.7, Cholesterol 9.4, Sodium 133, Carbohydrate 8.7, Fiber 0.1, Sugar 0.8, Protein 0.8

LEMON PUDDING SUGAR COOKIES



Lemon Pudding Sugar Cookies image

The BEST soft sugar cookies I ever tasted! I brought these to work and got lots of compliments! I love the lemon flavor. The recipe was given to me by my student's Mom.

Provided by recipecollector

Categories     Dessert

Time 16m

Yield 60 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 large eggs
1 teaspoon vanilla extract
1 (3 1/2 ounce) package instant lemon pudding
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda

Steps:

  • Preheat oven to 350°F.
  • In large bowl, cream butter, oil and sugars.
  • Beat in eggs, vanilla and dry pudding mix.
  • In a separate bowl, combine flour, tartar and soda.
  • Gradually add to the creamed mixture.
  • Roll a tablespoonful of dough into a ball and roll into sugar.
  • Place each ball of dough on ungreased cookie sheet at least 2-inches apart.
  • Flatten with glass bottom, dipped in sugar.
  • Bake for 6-7 minutes.
  • Don't over bake.

Nutrition Facts : Calories 119.3, Fat 7, SaturatedFat 2.5, Cholesterol 14.3, Sodium 72.8, Carbohydrate 13.3, Fiber 0.2, Sugar 5.3, Protein 1.1

LEMON SLICE SUGAR COOKIES



Lemon Slice Sugar Cookies image

These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

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
ICING:
2/3 cup confectioners' sugar
2 to 4 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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Top Asked Questions

Can you make lemon pudding cookies with regular pudding mix?
If you want to make lemon pudding cookies with vanilla pudding or cheesecake pudding mix, you will need to add lemon extract and or use a fresh lemon and squeeze in lemon juice and lemon zest. Does it have to be instant pudding? Yes, this recipe will not work with traditional pudding mix, you really do need to use instant pudding.
What are lemon slice cookies?
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington
How to make pudding with baking soda?
In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside. In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least 3 minutes. Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
How to make sour cream pudding for Christmas cookies?
Cream together sugar and butter. Add egg and milk. In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips and zest. Add 1 drop of yellow food coloring if desired. Drop by rounded tablespoonfuls onto greased cookie sheet.

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