This Lemon Pudding Cookies recipe has a delicious zesty lemon flavor, and they’re studded with creamy white chocolate chips.

The finished Lemon Pudding Cookies on a white platter.

Try my Pumpkin Snickerdoodles with Cinnamon Chips and Easy Pistachio Pudding Cookies for more pudding cookie recipes. 

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.

If you love these cookies, you’ll love these Lemon Thumbprint Cookies.

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.

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Lemon Pudding Cookies

  1. First, preheat the oven to 300 degrees F and line two baking sheets with parchment paper. 
  2. Next, using a large bowl, whisk together the flour, lemon pudding mix, baking soda, and salt. 
  3. In the bowl of a stand mixer, beat together the butter until smooth. 
  4. Then, add both sugars and beat until creamy. 
  5. Add in the eggs and extracts and beat intil combined. 
  6. Add in the flour mixture and mix on low.
  7. Fold in the white chocolate chips and then scoop the dough onto the baking sheets with a 3-Tablespoon scoop. 
  8. Bake for about twelve to fourteen minutes until the edges are light brown. 
  9. 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. 

A picture collage showing how to make this recipe.

Storage Tips

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.

Three lemon cookies stacked on top of each other.
An overhead picture of the finished cookies with white chocolate chips sprinkled around them.
5 from 7 votes

Lemon Pudding Cookies

Recipe Cost $ $8.23
Serving Cost $ $0.55
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 1 hour 9 minutes
15 people
This Lemon Pudding Cookies recipe has a delicious zesty lemon flavor, and they're studded with creamy white chocolate chips.


  • baking sheets
  • parchment paper or silicone baking mat
  • mixing bowl
  • stand mixer
  • whisk
  • Measuring cups
  • Measuring spoons
  • rubber scraper
  • 3-Tablespoon scoop
  • wire rack




  • 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.


  • 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.


  • 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.


  • 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.


Serving: 1large cookie | Calories: 428kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 219mg | Potassium: 119mg | Fiber: 1g | Sugar: 35g | Vitamin A: 421IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 1mg

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The finished lemon cookies recipe on a wire rack and one broken in half

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Recipe Rating


  1. oscarsmummy123 says:

    These looks delicious – my mouth is watering just reading the recipe, lol!

  2. These lemon cookies are my fav, I love lemon and these are perfect!!

  3. Using lemon pudding in this recipe is genius! Thank you for such a delicious recipe, my kids loved these!

  4. I love anything lemon flavored dessert and this one looks so delicious! Thanks for sharing!

  5. I loved the recipe, it was so easy to follow, and everyone loved the cookies. I am going to make it again super soon.

  6. We love lemon desserts. These cookies are perfectly delicious and love the added flavor of the white chocolate chips. Yummy!

  7. Wow…these look super yum. Love the flavour of pudding in cookies.