Double Lemon Pudding Cookies

The softest & chewiest cookies you’ll ever eat! Packed full of lemon flavor for a lightened, skinny treat.

 

 

This past weekend, with both our significant others out of state on business travel, Dad and I planned an extra special father-daughter date. I rose with the sun on Saturday morning to get ready, pull on my favorite green blouse, and pack my purse with all the essentials before heading out to our favorite place…  

 

The ballpark!

 

 

At the Oakland A’s Coliseum, we snaked through the security line, snagged two of the exclusive promotional items—yellow “AL West Champs” fleece blankets—and wove through the thick throngs of fans to find our season ticket seats. As we climbed down the steps, we realized that they were less than 10 rows back from the field, right behind the A’s dugout! (Although partway through the game, we joked they were almost too close for comfort… A towering foul ball landed just 2 seats away! Definitely bringing a glove next time.)

 

We always arrive at the ballpark 2 hours early, just to watch batting practice, so I camped out while Dad found the hot dog stand. (I held out for a gourmet lunch instead!) I scanned the field, tracking the long fly balls and powerful home runs screaming into the outfield stands, and smiled at the young kids crowding around the dugout, hoping and praying for any player’s autograph.

 

 

As the grounds crew cleaned up the cages, I slathered on sunscreen, opened my scorecard to a fresh page, and started scrawling players’ names, numbers, and positions in the boxes. After the National Anthem and Ceremonial First Pitch, we cheered, booed, and held our breaths with the rest of the crowd.

 

A little disappointed when the A’s starter gave up a few homers in the 5th, we continued to root for our boys. They made it interesting in the bottom of the 9th, barely missing tying the game by a long shot a few feet to the left of the foul pole, but we still left after their loss with happy smiles from our warm sunny day at the ballpark.

 

 

Just like our date, these Double Lemon Pudding Cookies are bright, sunshiny, and a real sweet treat! Summery citrus flavor infuses every bite of these cute pastel cookies. With their soft chewy texture and rich buttery taste, you’ll have a hard time believing these are actually lightened up and low in both fat and calories!

 

Up until early last fall, I never knew “pudding cookies” existed. Only after quitting my chemistry job and beginning blogging full-time did I finally discover these little gems! After I lusted after a few decadent recipes from Dorothy and Averie, those two ladies inspired me to try creating my own healthier version.

 

Adding dry instant pudding mix to the dough works true cookie magic! It (a) contributes another flavor {in this case, lemon!} and (b) creates the softest texture imaginable due to the cornstarch in the mix. Not convinced? It gets better—the cornstarch helps keep the cookies soft for an entire week! (It’s why I add cornstarch to all of these cookies too!)

 

Note: You’ll just use the dry instant mix; do NOT prepare it according to the package directions!

 

 

For this recipe, I tweaked one of my favorite cookie dough bases. I swapped out the brown sugar for the white to preserve the pretty pastel lemon color, and I reduced the amount of flour and sugar to compensate for the sweetness and dry ingredients in the pudding mix. I also added in lots of fresh lemon zest, which really amplifies the citrus flavor. Please oh please, do not skip it!

 

Treat the pudding mix like sugar, not flour; like sugar, it dissolves in liquid. Skip whisking it in with the dry ingredients and stir it into the melted butter instead. (Yup, melted butter—no mixer needed for today’s recipe!)

 

 

Believe it or not, chilling is optional for these cookies! Low fat cookie dough does not spread as much as standard recipes. (My “clean eating” cookie series is an exception due to the extra moisture added from the liquid sweeteners.) Chilling this low fat cookie dough completely prevents any spreading, so you’ll need to flatten it before baking.

 

For the cookies in these photographs, I did not chill the dough. If you don’t either, simply drop the freshly mixed cookie dough onto the baking sheet in rounded scoops. They’ll flatten to about half their height in the oven—still thick enough to taste their softness and chew, but not as thin as pancakes or crêpes!

 

If you’ve been around a while, you’ll already know my special secret to soft and chewy cookies: underbake them slightly; then leave them on the warm baking sheet for 10 minutes after pulling them out of the oven. This allows the centers to continue cooking without turning the outsides crisp and crunchy. If stored in an airtight container, they’ll stay soft for an entire week!

 

 

I saved that one for you!

 

Light and summery, these Double Lemon Pudding Cookies will brighten your day with their sweet citrus taste. With their cute pastel hue and incredibly tender chew, you’ll need to pour a glass of milk—or maybe two. It’s practically impossible to stop after just one!

 

And don’t forget to enter the Target Gift Card Giveaway! There’s only 1 day left for your chance to win!

 

 

Double Lemon Pudding Cookies

Yield: 22 cookies

Serving Size: 1 cookie

Double Lemon Pudding Cookies

These cookies are unbelievably soft and chewy! They’re full of sweet lemon flavor from the pudding and zest, but they don’t taste tart or sour at all. Store the leftovers between sheets of wax paper in an airtight container for up to a week.

1 ¾ c all-purpose flour (measured correctly)
1 ½ tsp baking powder
¼ tsp salt
1 tbsp lemon zest (about 1 large or 2 small)
4 tbsp unsalted butter, melted and cooled
2 large eggs, room temperature
1 tbsp vanilla extract
¾ c + 2 tbsp granulated sugar
1 (1 oz) box sugar-free, fat-free lemon pudding mix

  1. Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and zest. In a separate bowl, whisk together the butter, eggs, and vanilla. Add in the sugar, mixing until thoroughly incorporated. Stir in the pudding mix. Add in the flour mixture, stirring just until incorporated. (Optional: Chill for 30 minutes for thicker cookies that do not spread during baking.)
  3. Drop the cookie dough into 22 rounded scoops onto the prepared baking sheets. (If the cookie dough was chilled, flatten slightly.) Bake at 350°F for 10-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Note: I have not tried this with regular instant lemon pudding mix; I do not know if that will work.

© Amys Healthy Baking. Recipe and all images protected. Please obtain my written permission before using images. If republishing this recipe, please rewrite it in your own words or link back to this post.
http://amyshealthybaking.com/blog/2014/04/08/double-lemon-pudding-cookies/

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Comments

  1. Jack says on April 9, 2014 at 12:29 am

    Ohhhh. My god. These look so delicious!!!!! My midnight snack taste buds are tingling…

    • Amy says on April 9, 2014 at 12:16 pm

      You and lemon — I’ll definitely make a batch of these the next time I see you! I bought about a bazillion packages of lemon instant pudding in case I needed to test the recipe 27 times, but… It turned out perfect on the first try. So I can make you 26 batches! ;)

  2. Brittany says on April 9, 2014 at 8:15 am

    This is making me SO excited for summer!! I hope you brought some of these cookies WITH you to the ballgame!

    • Amy says on April 9, 2014 at 12:17 pm

      That would have been a great idea! But… I didn’t quite plan that far ahead. I actually baked them as soon as I got home. Whoops! ;)

  3. kim says on April 9, 2014 at 12:29 pm

    do you use only 1oz of the 4oz box of lemon pudding mix?

    • Amy says on April 9, 2014 at 12:56 pm

      I believe that instant sugar-free, fat-free lemon pudding mix is usually sold in 1-oz boxes. The regular instant pudding mix (not sugar-free, fat-free) is sold in larger sizes, between 3.4 to 4 oz. I’m not sure if the regular instant pudding mix would work. If you have a larger box of sugar-free, fat-free mix, then yes — just use 1 oz!

  4. Muna Kenny says on April 10, 2014 at 4:28 am

    Cookies that have lemon or orange flavor are the best cookies ever beside chocolate. Have to bake some on my Son’s birthday :)

    • Amy says on April 10, 2014 at 4:03 pm

      I agree Muna — it’s hard to beat chocolate, but bright citrus flavors are always yummy! Happy early birthday to your son! :)

  5. Andrea says on April 11, 2014 at 8:48 am

    “With their cute pastel hue and incredibly tender chew, you’ll need to pour a glass of milk—or maybe two.” She’s a poet, and we didn’t know it!! You are adorable. These cookies are adorable!! Don’t lemon baked goods just make you happy!?

    • Amy says on April 11, 2014 at 5:58 pm

      I was wondering if anyone was going to catch onto that… It was a total accident when typing, but I decided to leave it out of pure curiosity. Of course you noticed, dear friend! :) Lemon goodies always make me happy — not only because they’re so bright and cheerful, but also because they remind me of my dad, brother, and guy. All 3 of them pick lemon treats as their favorites and birthday desserts!

  6. Trish - Mom On Timeout says on April 11, 2014 at 8:00 pm

    These cookies are amazing Amy! You can just see how soft and perfect they are. I am a huge fan of pudding cookies and you are totally right – they stay soft for DAYS! Love these girl!

    • Amy says on April 11, 2014 at 11:51 pm

      Thanks Trish!! I only eat soft cookies, but my guy likes his hard and crunchy. At least with how much he likes lemon, he still snuck a second one of these. Guess their soft texture is addictive after all! ;)

  7. Kim says on April 14, 2014 at 4:37 pm

    I printed this recipe for your lemon cookies. They look delicious! I also followed your link to the lemon poppy seed cake and printed that recipe, as well. Thanks!

    • Amy says on April 14, 2014 at 10:39 pm

      You’re so sweet to try my recipes Kim! I really hope you enjoy them! :)

  8. Jocelyn@Brucrewlife says on April 16, 2014 at 11:01 pm

    These cookies look so soft and yummy!! I heart pudding cookies! ;)

    • Amy says on April 16, 2014 at 11:49 pm

      Thanks Jocelyn! I’m just discovering them for the first time, but I fell in love instantly. I’m dreaming up new possibilities faster than I can bake them!

  9. Sarina K says on July 3, 2014 at 11:34 am

    So i just made these cookies and I can honestly say that this recipe is perfect. They taste pppeeerrrfect. I did however only add 1 tsp of vanilla instead of the instructed 1 tbsp. I rolled them into balls from the dough (which was also perfect even though I didn’t chill it) and they puffed up amazingly in the oven and I can’t stop eating them. Well done, this is a great recipe and these cookies are better than you could imagine.

    • Amy says on July 3, 2014 at 1:29 pm

      Sarina, thank you so much for your sweet comment — it completely made my day!! I’m so thrilled you enjoyed the cookies! That’s great to know about the 1 tsp of vanilla extract and not chilling the dough. I really appreciate your feedback! :)

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