Lemon pudding cookies

Lightly sweetened lemon cookies with a drizzle of very lemony glaze are a perfect cookie for summer picnics and potlucks.

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Pudding mix is a great way to add flavor to your baked goods. Pudding mix also makes soft and chewy cookies that are moist and delicious. These lemon pudding cookies use lemon pudding mix along with fresh lemon zest and juice to boost the lemon flavor.

Then these cookies are topped with a lemony glaze that is also full of fresh lemon juice and fresh lemon zest. If you love lemon, these cookies are perfect for you!

I highly recommend using the glaze because it really adds a fresh punch of lemon flavor to the top of the lemon pudding cookies. Just make sure to let the glaze dry completely before storing.

When I make cookies, I like to use a cookie scoop to get them all about the same size for even baking. This recipe uses a tablespoon (or small) cookie scoop. To zest the lemons, I like to use a microplane to get a fine zest. 

These cookies are perfect to bring to a party or potluck. I like the bright lemon flavor in the summer the most, but also during the winter when you want some of that fresh citrus flavor. Winter is citrus season so it's a great time to make these cookies, too.

Store these cookies in an airtight container for several days. The lemon flavor improves the next day as it permeates throughout the dough. 

Make sure the glaze is completely dried before storing. You can store them in the refrigerator to help keep the glaze from melting. Alternatively, do not add the glaze until the day you will be serving them if you are making them ahead of time.

Yield: about 3 dozen cookies

Author: Amy (Savory Moments)

Lemon Pudding Cookies

Lightly sweetened lemon cookies with a drizzle of very lemony glaze are a perfect cookie for summer picnics and potlucks.

Ingredients

For the cookies

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup sugar
• 1 (3.4 oz.) package instant lemon pudding mix
• 2 large eggs
• 1 tablespoon fresh lemon juice
• zest of two lemons

For the glaze

• 1/2 cup powdered sugar
• zest of one lemon
• about 1-2 tablespoons fresh lemon juice

Instructions

1. Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
2. In the bowl of a stand mixer with paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar until light and fluffy. Beat in the pudding mix, eggs, lemon juice, and zest.
3. Using a wooden spoon, stir the dry ingredients into the wet until combined. Cover with plastic wrap and refrigerate for at least one hour.
4. Line two baking sheets with parchment paper and preheat the oven to 350 degrees.
5. Scoop the dough one tablespoon at a time. Roll into a ball and place on the baking sheets. Lightly press the dough to slightly flatten. Bake for about 8-10 minutes, until the sides and bottom just turn golden. Let cool on the baking sheets for 1-2 minutes and then cool on a wire rack.
6. Stir together the powdered sugar and zest in a small bowl. Add the lemon juice slowly while stirring until the glaze becomes runny. Drizzle over the cookies and let it dry completely.
7. Store in an airtight container.

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This post was originally published in 2017 and had been updated in 2024 with a recipe card, new text, and more to improve reader experience.

Check out these other cookie recipes: 

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White Chocolate Pistachio Pudding Cookies 

Maple Walnut Cookies