The Best Soft and Chewy Lemon Pudding Cookies with Cream Cheese & White Chocolate
Indulge in the ultimate lemon dessert experience with these incredibly soft and chewy lemon pudding cookies! Infused with bright, sweet lemon flavor, enriched with cream cheese, and studded with creamy white chocolate chips, these cookies are remarkably easy to make in under 30 minutes. Get ready for a burst of sunshine in every bite!
Prepare to be amazed by the tender, melt-in-your-mouth texture of these lemon white chocolate chip cookies. They offer a delightful blend of tart and sweet, reminiscent of your favorite bakery-style lemon treats, like the popular lemon cookies from Panera – only better, because you made them yourself!
If you’re looking for an even quicker lemon cookie fix, you might enjoy these 3-ingredient lemon cake mix cookies, but for a truly unforgettable texture and depth of flavor, these pudding cookies are absolutely worth the extra step.
Why You’ll Fall in Love with These Lemon Pudding Cookies
Let’s talk about the magic behind these lemon cookies with pudding mix. If you’ve never experimented with pudding mix in your baking, you are in for a delightful surprise. Instant pudding mix acts as a secret ingredient, transforming ordinary cookie dough into something extraordinary. It’s the key to achieving that incredibly chewy and soft texture that lasts for days, while also imparting a powerful punch of flavor without the need for additional liquid or extensive flavoring.
In fact, these lemon pudding cookies are known for staying exceptionally soft and fresh for several days after baking. This makes them a fantastic make-ahead option for parties, potlucks, or simply to enjoy throughout the week. Their enduring tenderness sets them apart from many other cookie recipes.
Beyond their amazing texture, these cookies are truly bursting with vibrant lemon flavor, complemented by the creamy tang of cream cheese and the sweet pockets of white chocolate. For more delicious pudding cookie recipes, be sure to try my banana pudding cookies or the festive vanilla pudding cookies with sprinkles—both are equally delightful and showcase the versatility of pudding mix in baking!
This lemon pudding cookie recipe is also an excellent choice for baking with children. Kids will adore the hands-on process of rolling the dough balls and gently pressing extra white chocolate chips into the tops before they go into the oven. It’s a fun and rewarding activity that ends with a batch of delicious homemade cookies.
With their perfect balance of sweetness and a hint of zesty tang, much like a gourmet lemon layer cake or delicate lemon shortbread cookies, these soft lemon pudding mix cookies are sure to become a new favorite in your recipe collection. Prepare to be enchanted by their irresistible flavor and texture!
Key Ingredients for the Perfect Lemon Pudding Cookies
This section includes ingredient notes and substitution options to help you achieve the best results. You’ll find all precise measurements, ingredients, and detailed instructions in the printable recipe card at the end of this post.
- All-purpose flour: The foundational dry ingredient, providing structure to our cookies.
- Baking powder: Acts as a leavening agent, giving the cookies a slight lift and contributing to their soft texture.
- Lemon instant pudding mix: This is the secret weapon! It’s crucial for keeping the cookies incredibly soft and moist, and it infuses them with an intense, authentic sweet lemon flavor. Make sure to use *instant* pudding mix, not “cook & serve.”
- Salted butter: Adds richness and essential flavor. Ensure it’s softened to room temperature for proper creaming. If you only have unsalted butter, simply add ½ teaspoon of salt to the dry ingredients.
- Cream cheese: The second key to their amazing texture! Cream cheese balances the sweetness with a delightful tang, and significantly contributes to the cookies’ supreme softness and the dough’s tender consistency. Ensure it’s softened.
- Granulated sugar: Provides sweetness and helps create that desirable crisp-chewy edge.
- Fresh lemon zest: Don’t skip this! The zest delivers a burst of bright, fresh lemon aroma and flavor that truly elevates these pudding cookies beyond what the pudding mix alone can achieve.
- Egg: Acts as a binder, adding moisture and helping to create the rich, tender crumb.
- Vanilla extract: A classic flavor enhancer that complements the lemon and white chocolate beautifully. I always recommend using 100% pure vanilla extract for the best taste.
- White chocolate chips: These add a wonderful creamy texture and an extra layer of sweet, melt-in-your-mouth goodness that pairs perfectly with the lemon. They also provide a lovely visual contrast.
How to Make Soft & Chewy Lemon Pudding Cookies with Cream Cheese
This section provides a visual guide with step-by-step photos and detailed instructions for making this delectable recipe. For the complete printable recipe card with exact measurements, please refer to the end of this post.
Step 1: Begin by preheating your oven to 350℉ (175°C). Line two large baking sheets with parchment paper. Parchment paper is highly recommended as it prevents sticking and ensures even baking, but if unavailable, you can drop the cookies directly onto ungreased sheet pans.
Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and the dry lemon instant pudding mix. Whisk thoroughly to ensure all ingredients are well combined and the pudding mix is evenly distributed. Set this bowl aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, softened cream cheese, granulated sugar, and fresh lemon zest. Beat on medium speed for about 3 minutes, or until the mixture is light, fluffy, and pale in color. Remember to frequently scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is evenly incorporated.
Step 4: Crack in the large egg and add the vanilla extract to the creamed mixture. Mix on medium-low speed until just combined. Be careful not to overmix at this stage. Scrape the bowl once more with your silicone spatula to ensure all ingredients are thoroughly incorporated.
Step 5: With the mixer on its lowest speed, gradually add about half of the dry ingredient mixture to the wet ingredients. Mix until it’s mostly combined. Then, add the remaining dry ingredients and continue mixing on low speed only until just combined and no streaks of flour remain. The dough will be quite thick and stiff at this point, which is completely normal for pudding cookies.
Step 6: Remove the bowl from the stand mixer. Using your silicone spatula or a sturdy spoon, gently stir in the white chocolate chips until they are evenly distributed throughout the thick lemon cookie dough. Be careful not to overmix.
Step 7: Use a medium cookie scoop (approximately 1.5-2 tablespoons) to portion out balls of dough. Drop them onto your prepared baking sheets, ensuring they are spaced about 1 inch (2.5 cm) apart to allow for slight spreading.
Step 8: Gently press a few additional white chocolate chips into the top of each dough ball for an appealing finish. Then, press down lightly on each cookie dough ball to flatten them slightly. These cookies will not spread much on their own in the oven, so this gentle flattening is important for a perfectly shaped cookie.
Tip: For an even more uniform, round edge on your baked cookies, you can briefly roll the scooped dough balls between your palms before pressing in the extra chips and flattening them.
Step 9: Bake the cookies for 12-14 minutes. They are done when the edges are just beginning to turn a light golden brown and the centers still look slightly soft. Avoid overbaking to maintain their signature soft and chewy texture. Once baked, remove them from the oven and let them cool on the baking sheet for about 3-5 minutes before carefully transferring them to a wire cooling rack to cool completely. This resting period helps them set without breaking.
Storage and Freezing Tips
These lemon pudding cookies are excellent for making ahead and storing!
Room Temperature Storage: Once completely cooled, store your lemon pudding cookies in an airtight container at room temperature for up to 4 days. The pudding mix and cream cheese help them retain their freshness and soft texture remarkably well.
Freezing Baked Cookies: For longer storage, fully cooled cookies can be frozen for up to 3 months. To freeze, arrange the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours until solid. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. Thaw at room temperature when ready to enjoy.
Freezing Cookie Dough: You can also freeze the unbaked cookie dough. Scoop the dough into balls as directed, then place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to an airtight freezer bag. When you’re ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time (typically 14-18 minutes).
Recipe Tips & Tricks for Success
- Cream Cheese Flexibility: This recipe is quite forgiving! While 6 ounces of cream cheese is recommended, you can absolutely use a full 8-ounce block of softened cream cheese if you prefer. The cookies will still turn out wonderfully delicious and even a bit richer.
- Softening Butter Quickly: Forgot to take your butter out in advance? No problem! Cut the butter into small chunks and spread them on a plate. Place the plate in a warm spot in your kitchen for about 30 minutes. Alternatively, microwave wrapped sticks of butter in very short 4-second increments, flipping the sticks after each interval, until they are just barely soft to the touch (not melted!).
- Use a Stand Mixer: Due to the thickness and stiffness that the pudding mix imparts to the dough, I strongly recommend using a stand mixer with a paddle attachment. A hand mixer may struggle with this dough, especially in the later stages.
- Avoid Overmixing: Once you add the dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies instead of soft ones.
- Fresh Lemon Zest is Key: While lemon pudding mix adds great flavor, the fresh lemon zest provides an unparalleled bright, citrusy aroma and taste that truly makes these cookies shine. Don’t use bottled lemon juice or extract as a substitute for zest here.
Delicious Additions & Variations to Try
Get creative with your lemon pudding cookies! Here are some ideas to customize your next batch:
- Mascarpone Cheese: For an even richer, slightly less tangy flavor, you can substitute the cream cheese for 8 ounces of mascarpone cheese. A bonus is that mascarpone doesn’t typically need to be softened to room temperature before use, making prep even faster.
- White Chocolate Drizzle: Elevate the elegance of these cookies with a simple white chocolate drizzle. Melt ½ cup of extra white baking chips according to package instructions (usually in the microwave in short bursts). Transfer the melted chocolate to a small sandwich bag, snip off a tiny corner, and drizzle decoratively over the completely cooled cookies.
- Different Chocolate Chips: Not a fan of white chocolate, or just looking for a change? Go ahead and use semi-sweet, milk chocolate, or even dark chocolate chips instead. The combination of lemon and dark chocolate is surprisingly delicious!
- Lemon Glaze: For an extra layer of lemon flavor and a beautiful finish, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Drizzle or spread this simple glaze over the cooled cookies.
- Seasonal Sprinkles: Add some fun with colorful sprinkles! Fold them into the dough along with the white chocolate chips, or sprinkle them on top of the flattened cookie dough before baking for a festive touch.
- Sky’s the Limit with Pudding Flavors: The beauty of pudding mix cookies is the endless flavor possibilities! Use the pudding mix flavors as inspiration for new combinations. Imagine coconut cream pudding with sweetened coconut flakes, chocolate pudding with Heath Bar bits, classic vanilla pudding with chocolate chips, or even white chocolate pudding with white chocolate chips and dried cranberries (Craisins). Each variation offers a unique and delightful experience!
Frequently Asked Questions (FAQ) About Pudding Cookies
Instant pudding mix is a fantastic secret ingredient for cookies! It significantly enhances their flavor, makes them incredibly soft and moist, and helps them stay fresh for longer. It’s essentially a flavor booster and a tenderizer all in one.
No, you absolutely need *instant* pudding mix for this pudding cookie recipe. “Cook & serve” pudding mixes have different ingredients and require cooking to activate. Using it dry in this recipe will not yield the same soft, chewy results and may even negatively impact the texture and flavor.
No, do not prepare the pudding mix with milk or water. You should add the pudding mix dry, directly from the package, into your dry ingredients. Trust the process – this is how it works its magic in cookies!
Yes, it is perfectly normal for this lemon pudding cookie dough to be quite thick and stiff. The instant pudding mix contributes to this consistency. This is also why a stand mixer is recommended for easier mixing.
More Favorite Cookie Recipes to Explore
- Irresistible Peanut Butter Cup Cookies
- Quick & Easy No-Bake Chocolate Peanut Butter Cookies
- Soft and Spiced Apple Cookies
- Crispy Air Fryer Chocolate Chip Cookies
- Wholesome and Delicious Breakfast Cookies
- Classic Carrot Cake Cookies with Cream Cheese Frosting
Lemon Pudding Cookies
Author: Jaclyn
10 minutes
12 minutes
22 minutes
24
cookies
Saved!
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 3.4 ounce package lemon instant pudding mix
- 1 cup salted butter softened (or unsalted + 1/2 tsp salt)
- 6 ounces cream cheese softened
- 1 cup granulated sugar
- zest of 1 large lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips divided (¾ cup for dough, ¼ cup for topping)
Instructions
-
Preheat your oven to 350℉ (175°C) and line two large baking sheets with parchment paper for easy cleanup and even baking.
-
In a medium bowl, whisk together the all-purpose flour, baking powder, and the dry lemon instant pudding mix until well combined. Set aside.
-
In the bowl of a stand mixer (recommended) with the paddle attachment, cream together the softened butter, cream cheese, granulated sugar, and lemon zest. Beat on medium speed for about 3 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a silicone spatula as needed to ensure even mixing.
-
Add the large egg and vanilla extract to the creamed mixture. Mix on low speed until just combined, scraping down the bowl with a spatula once more.
-
With the mixer on low speed, gradually add half of the dry ingredients to the wet mixture and mix until mostly combined. Then, add the remaining dry ingredients and mix on low speed until just combined and no dry streaks of flour are visible. The dough will be quite thick and stiff.
-
Remove the bowl from the mixer. Gently fold in ¾ cup of the white chocolate chips using a spatula until evenly distributed.
-
Use a medium cookie scoop (about 1.5-2 tablespoons) to drop balls of dough onto the prepared baking sheets, spacing them approximately 1 inch apart. Press a few of the remaining ¼ cup white chocolate chips into the top of each dough ball for visual appeal. Then, gently press down on each dough ball to flatten the cookies slightly. These cookies won’t spread much, so this step is important.
-
Bake for about 12-16 minutes, or until the edges of the cookies are just turning a light golden brown and the centers are still slightly soft. Do not overbake. Let them cool on the baking sheet for 5 minutes to set before carefully transferring them to a wire cooling rack to cool completely.
Notes
Store fully cooled cookies in an airtight container at room temperature for up to 4 days to maintain their softness and freshness.
For longer storage, these cookies freeze beautifully! Once completely cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more delicious inspiration!
Pin Recipe
Leave A Review
