The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Lemon Pudding Cookies recipe has a delicious zesty lemon flavor, and they’re studded with creamy white chocolate chips.
It costs approximately $8.23 to make these cookies. The recipe makes 15 cookies for about $0.55 per cookie.
You can enjoy these lemony treats year round! These Lemon Pudding Cookies are soft and sweet with just the right amount of lemon flavor in each bite.
The addition of the white chocolate chips puts these cookies at the top of the list. The tart lemon with the sweet chocolate is a fabulous pairing.
Sometimes you want something different, and the perfect chocolate chip cookie isn’t cutting it. So try these cookies, especially if you’re a lemon lover! They have just the right amount of lemon, and I love the creamy white chocolate chips.
Ingredients and Estimated Cost
Per Serving Cost: $0.55
Recipe Cost: $8.23
- 2 ½ cups all-purpose flour – $0.23
- 3.4 oz Lemon Instant Pudding Mix – $0.50
- 1 teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.03
- 1 cup unsalted butter – $2.24
- ¾ cup brown sugar – $0.33
- ¾ cup granulated sugar – $0.12
- 2 large eggs – $0.74
- 1 teaspoon pure vanilla extract – $0.68
- 1 teaspoon lemon extract – $0.37
- 2 cups white chocolate chips – $2.98
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2022.
How To Make Lemon Pudding Cookies
- First, preheat the oven to 300 degrees F and line two baking sheets with parchment paper.
- Next, using a large bowl, whisk together the flour, lemon pudding mix, baking soda, and salt.
- In the bowl of a stand mixer, beat together the butter until smooth.
- Then, add both sugars and beat until creamy.
- Add in the eggs and extracts and beat intil combined.
- Add in the flour mixture and mix on low.
- Fold in the white chocolate chips and then scoop the dough onto the baking sheets with a 3-Tablespoon scoop.
- Bake for about twelve to fourteen minutes until the edges are light brown.
- Finally, remove the baking sheets and allow the cookies to cool for ten minutes on the baking sheets before moving them to a wire rack to cool completely.
***For complete recipe instructions, see the recipe card below.
SERVE: Serve the cookies once they’re cooled.
STORE: Cookies stored in an airtight container will keep for about 5-7 days.
FREEZE: Place the lemon pudding cookies in a freezer-safe container and freeze them for 4-6 months.
THAW: Thaw for 2-3 hours at room temperature.
More Cookie Recipes
- Buckeye Cookies
- Italian Ricotta Cookies
- Paradise Cookies
- Pink Macarons with White Chocolate Ganache
- Proper Snickerdoodle Cookies
- Orange Cranberry Shortbread Cookies
- Jam Thumbprint Cookies
- Chocolate-Covered Cherry Cookies
- Sugar Cookie Bars
- Cherry Pie Cookies
Lemon Pudding Cookies
- 2 ½ cups all purpose flour
- 3.4 oz Lemon Instant Pudding Mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter barely softened but still cold
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 2 cups white chocolate chips
PREP OVEN AND BAKING SHEETS:
- Move oven racks to the upper-middle and lower-middle positions. Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper or a silicone baking mat.
MAKE COOKIE DOUGH:
- In a large bowl add the flour, lemon pudding mix, baking soda, and salt. Whisk until combined and then set aside.
- In the bowl of a stand mixer beat the butter on medium speed until smooth, about 1-2 minutes.
- Add both sugars and beat on medium until creamy, about 1-2 minutes.
- Add the eggs and extracts and beat until just combined.
- Pour in the flour mixture and mix on low until the dough just comes together. Fold in the white chocolate chips.
SCOOP AND BAKE:
- Using a 3-tablespoon scoop, scoop the dough onto the prepared baking sheets, spacing 2 inches apart.
- Bake the cookies until the edges turn light brown and they are set, about 12-14 minutes rotating the pans half-way through baking.
COOL AND SERVE:
- Let the cookies cool on the baking sheets for 10 minutes then move them to a wire wrack to cool completely.
- Serve and enjoy.
- I like my cookies to be soft and chewy. If you’d like them to be crisper, increase the baking time to 16-18 minutes.
- This recipe’s starting with the butter at the right temperature and consistency is crucial. The butter should be softened slightly in that it compresses a little when you push it with your thumb, and it should still be cold.