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Lemon Pudding Cookies

Read Reviews (45)

"Cookies with instant lemon pudding in the recipe." — Robin

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Original recipe makes 1 1/2 dozen Change Servings

1 cup buttermilk baking mix
1 (3 ounce) package instant lemon pudding mix
1 egg

1/4 cup vegetable oil
1/3 cup granulated sugar for decoration

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Directions

Preheat oven to 350 degrees F (180 degrees C). Grease 2 large cookie sheets.
Mix baking mix, pudding, egg and oil in a large bowl until dough forms.
Roll dough into 1 inch balls. Place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 inch thick cookie. Bake until just golden brown on the edges, about 10 minutes. Transfer to racks and cool completely.

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I have to admit that I was skeptical about these little cookies. I doubled the recipe and used one box of lemon instant pudding and one box of cheesecake instant pudding. They turned out fantastic and were eaten within minutes. Definitely will make again.

—rleern

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Most Helpful Critical Review

Jan 30, 2007

These were very easy, but not that sweet. I melted white chocolate on top to sweeten them up, but they still taste like lemon flavored biscuits. My husband loved them though.

—JCANTER

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52 Ratings

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Aug 10, 2003

These cookies were pretty good - very very fast to make if you are in a hurry. My batch disappeared just as fast as they were made - would suggest adding a sugar coating to the top just before baking to help give them some texture.

—Ginberry

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Jan 30, 2008

these are good!!! I wonder if it would work if I change the pudding flavor? it didnt make the yield. it made about 8 cookies. update: I tried these with vanilla pudding and vanilla extract added. Excellent.

—ARCTICAMY

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Dec 12, 2005

They are really great. For change I also made them with coconut or chocolate pudding and they still turned out perfect.

—Zuzana

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Feb 09, 2009

I love these cookies! So quick and easy... I roll the balls of dough in confectioners sugar before baking them - yummy!

—Tara

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Jan 25, 2005

Absolutely fantastic! Deeee-licious! This recipe is so easy and fast that I was able to make a batch while my 4-week-old son took one of his notoriously short naps. My batch made 2 dozen instead of the 1 1/2 dozen stated in the recipe. Lucky me! I recommend doubling or tripling the recipe so you don't have to be stingy! I also cut down the time to 8 1/2 min and they were just right. Light inside and just crispy enough on the outside. My new favorite cookie! Yumm!!

—CHRISTINE M

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Dec 10, 2007

This is a breadier cokie that reminded me of a soft lemon shortbread. Mild lemon flavor, not too sweet. I liked that it absorbed tea and milk easily (I'm a dunker). Some royal icing or sugar on top might satisfy a stronger sweet tooth. I enjoyed them, though I can see how the biscuit-y quality might turn some people off.

—littlelisaslurry

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Nutrition

Calories
265 kcal
13%

Carbohydrates
41.2 g
13%

Cholesterol
35 mg
12%

Fat
10.4 g
16%

Fiber
0 g
0%

Protein
2.7 g
5%

Sodium
614 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Pudding Cookies

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 265
Calories from Fat: 93

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 1.5g 7 %
Cholesterol 35mg 12 %
Sodium 614mg 25 %
Potassium 38mg 1 %
Total Carbohydrates 41.2g 13 %
Dietary Fiber 0g 0 %
Protein 2.7g 5 %
** Sugars 11.9g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 1 %
Iron 9 %
** Thiamin < 1 %
Niacin 8 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.