Lemon Cookies
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5.0
36 reviews
Excellent
Lemon Cookies
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My easy Lemon Cookie recipe features a secret pantry staple that makes them chewy and flavor-packed: instant pudding mix. These slice-and-bake cookies are one of the best make-ahead dessert ideas I've ever created.
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Ingredients
For the cookies:
- 1/2 cup butter softened
- 1 (3.4-ounce) package instant lemon pudding mix (see note 1)
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the icing:
- 2/3 cup powdered sugar
- 2 to 4 teaspoons lemon juice
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment on medium speed, or by hand, cream together the butter, pudding mix, and granulated sugar until light and fluffy.
- With the mixer on low speed, add egg and milk and mix until incorporated. In a large bowl, whisk flour, baking powder, and salt. With the mixer still on low, slowly add the flour mixture until just combined. Do not overmix!
- Divide the dough in half. On a lightly floured surface, roll each half into a log, making a 6" long roll. Place each half on a piece of parchment or waxed paper, and securely wrap. Refrigerate the dough until firm, about 3 hours.
- Preheat oven to 375 degrees. With a small, sharp knife, cut the logs into 1/2″ thick slices. Place the slices 1″ apart on ungreased sheet pans and bake for 8 to 10 minutes, until lightly golden. Cool on pan for 2 minutes then transfer to a wire rack to completely cool.
- In a small bowl, whisk together powdered sugar and 2 teaspoons lemon juice, adding more lemon juice as needed to reach a drizzling consistency. Drizzle over cooled cookies. Let stand until icing is set.
Notes
- Instant lemon pudding mix: Look for this (from brands like Jell-O) sold in boxes in the baking aisle of the supermarket, or order online. Instant pudding mix is simply a blend of cornstarch, sugar, flavorings, and colorings that mimic the flavor of the real thing. I love lemon’s sweet-tart tang, but have listed more flavor options below in the “Recipe FAQs.”
- Yield: This Lemon Cookie recipe makes about 24 cookies.
- Storage: Store extra Lemon Cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: Lemon Cookie dough can be made up to 2 days in advance. Wrap in parchment or waxed paper, place in an airtight container, and store in the refrigerator until you’re ready to slice and bake.
- Freezer: Transfer wrapped logs of cookie dough to a freezer-safe container or zip-top bag and freeze for up to 3 months. To bake, slice frozen logs and bake as directed, adding 1 to 2 minutes additional baking time.
Nutrition Information
Show Details
Serving
1cookie
Calories
109kcal
(5%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
96mg
(4%)
Potassium
15mg
(0%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
130IU
(3%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 96mg | 4% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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