Lemon Pudding Cookies

Lemon Pudding Cookies

49 Reviews 2 Pics
Recipe by  Robin

“Cookies with instant lemon pudding in the recipe.”

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Adjust Servings

Original recipe yields 1 1/2 dozen



  1. Preheat oven to 350 degrees F (180 degrees C). Grease 2 large cookie sheets.
  2. Mix baking mix, pudding, egg and oil in a large bowl until dough forms.
  3. 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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Reviews (49)

Rate This Recipe


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.



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.



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.

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Amount Per Serving (6 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 41.2 g
  • 13%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 614 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Lemon Sugar Tea Cookies


next recipe:

Lemon Butter Cookies