Lemon Cookies

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chilling Time 3

Total Time 3 25

Servings cookies

Calories 109kcal

Author Meggan Hill

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 fresh lemon juice

US Customary - Metric

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.

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