Lemon Pudding Cookies Food

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EASY PUDDING COOKIES



Easy Pudding Cookies image

Bring together two dessert favorites when you make a batch of Easy Pudding Cookies. Easy Pudding Cookies have "easy" in the name, so you know you'll have a batch of warm, gooey and moist cookies ready in no time!

Provided by My Food and Family

Categories     Chocolate Recipes

Time 27m

Yield 42 servings, 1 cookie each

Number Of Ingredients 7

2 cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
1 cup packed brown sugar
1 pkg. JELL-O Chocolate Flavor Instant Pudding
2 eggs
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped

Steps:

  • Heat oven to 350°F.
  • Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
  • Drop tablespoons of dough, 2 inches apart, onto baking sheets.
  • Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

MY FAVORITE LEMON PUDDING



My Favorite Lemon Pudding image

Provided by Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Steps:

  • Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
  • Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
  • Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

Cookies with instant lemon pudding in the recipe.

Provided by Robin J.

Categories     Desserts     Cookies

Time 25m

Yield 6

Number Of Ingredients 5

1 cup buttermilk baking mix
1 (3 ounce) package instant lemon pudding mix
1 egg
¼ cup vegetable oil
⅓ cup granulated sugar for decoration

Steps:

  • 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-bottomed 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.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 41.2 g, Cholesterol 31 mg, Fat 10.4 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 614 mg, Sugar 11.9 g

LEMON SLICE SUGAR COOKIES



Lemon Slice Sugar Cookies image

These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. -Melissa Turkington, Camano Island, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 package (3.4 ounces) instant lemon pudding mix
1/2 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
ICING:
2/3 cup confectioners' sugar
2 to 4 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

PUDDING COOKIES



Pudding Cookies image

Pudding Cookies stay soft and chewy with this delicious recipe! You'll love that these Boyfriend Cookies are packed with ALL THE FLAVOR!

Provided by Aimee Shugarman

Categories     Cookies

Time 22m

Number Of Ingredients 16

1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla extract
2 large eggs
2 1/4 cup all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup peanut butter chips
1/2 cup mini M&M baking candies
1/2 cup mini Reese's baking candies

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a mixing bowl, beat butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
  • Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
  • Fold in mix-ins.
  • Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
  • Store in airtight container for up to a week. ENJOY

Nutrition Facts : Calories 160 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 114 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

17 EASY WAYS TO USE LEMON CAKE MIX



17 Easy Ways To Use Lemon Cake Mix image

These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 17

Lemon Poppy Seed Cake
Lemon Cake Mix Cookies
Lemon Bundt Cake
Key Lime Cake
Lemon Cool Whip Cookies
Lemon Blueberry Cake
Raspberry Lemon Cake
Strawberry Cheesecake Lemon Bars
Vintage Lemon Apricot Nectar Cake
Lemon Blueberry Dump Cake
Perfect Lemon Cupcakes
Lemon Jello Cake
Lemon Strawberry Poke Cake
Lemon Orange JELL-O Poke Cake Recipe
Easy Strawberry Lemonade Cake
Mini Lemon Drop Cupcakes
Lemon Cake Truffles

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a lemon cake mix treat in 30 minutes or less!

Nutrition Facts :

HOMEMADE LEMON PUDDING RECIPE WITH FRESH LEMONS



Homemade Lemon Pudding Recipe with Fresh Lemons image

This homemade lemon pudding recipe uses fresh lemons and whole milk. Simple ingredients allow you to make lemon pudding from scratch quickly and easily.

Provided by Diane Hoffmaster

Categories     Dessert

Time 2h20m

Number Of Ingredients 8

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice (2 to 3 large lemons)
2 tablespoons unsalted butter

Steps:

  • In a large sauce pan, combine sugar and corn starch. Whisk lightly to mix.
  • Pour in milk and add beaten egg yolks.
  • Add salt and lemon zest.
  • Cook over medium heat, stirring constantly, until mixture is thickened and coats the back of the wooden spoon easily.
  • Remove from heat.
  • Pour in lemon juice and add butter.
  • Stir until well mixed and butter is melted.
  • Push through wire strainer if desired to remove lumps
  • Chill your lemon pudding at least 2 hours and serve!

Nutrition Facts : Calories 396 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

DOUBLE LEMON PUDDING COOKIES



Double Lemon Pudding Cookies image

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.

Yield 22 cookies

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.
  • 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.)
  • 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.

Nutrition Facts : Serving Size 1 cookie

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

These Lemon Pudding Cookies are chewy soft, with a delicious soft-batch texture. They're supremely lemony, with the most amazing lemon glaze. Make the dough ahead of time if you like; it freezes nicely.

Provided by Chew Out Loud

Categories     Dessert

Time 38m

Number Of Ingredients 12

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp table salt
1 cup unsalted butter (softened just to room temp)
2/3 cups granulated sugar
1 3.4 oz package instant lemon pudding, dry
2 large eggs
3 tsp lemon extract
2 cups white chocolate chips
1 cup powder sugar
2-3 TB milk
Zest of 1 lemon

Steps:

  • In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
  • In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least 3 minutes.
  • Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
  • Slowly add in the flour mixture. Using rubber spatula, fold dry and wet ingredients together just until fully incorporated. Add the white chips and mix into the dough. If it gets too hard to mix, use clean hands to work the dough, as dough will be a bit sticky. Cover tightly and chill in fridge for at least 1 hour.
  • Meanwhile, make the glaze by combining glaze ingredients in a bowl and stirring until mixture is smooth and has a glaze-like consistency.
  • Preheat oven to 350F. Line baking sheets with parchment paper. Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
  • Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. Drizzle glaze onto cooled cookies.

Nutrition Facts : Calories 178 kcal, Sugar 9.3 g, Sodium 205.1 mg, Fat 8.6 g, SaturatedFat 5.1 g, Carbohydrate 24.2 g, Fiber 0.2 g, Protein 1.8 g, Cholesterol 25.9 mg, ServingSize 1 serving

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

Provided by Christine Swanson

Categories     Cookies     Citrus     Dessert     Bake     Quick & Easy     Lemon     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20

Number Of Ingredients 5

1 cup buttermilk baking mix
1 3.4-ounce package instant lemon pudding
1 large egg, beaten to blend
1/4 cup vegetable oil
Sugar

Steps:

  • Preheat oven to 350°F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.)

LEMON PUDDING COOKIES



Lemon Pudding Cookies image

Make and share this Lemon Pudding Cookies recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 15m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 5

1 cup baking mix (like Bisquik)
1 (3 1/2 ounce) package instant lemon pudding
1 large egg, beaten to blend
1/4 cup vegetable oil
sugar

Steps:

  • Preheat oven to 350°F.
  • Mix all except sugar together in large bowl until dough forms.
  • Roll dough into 1-inch balls.
  • Place balls 2 inches apart on greased cookie sheets.
  • Dip flat-bottom glass into sugar.
  • Press glass onto dough ball and flatten into 1/4-inch-thick cookie.
  • Repeat with remaining cookies.
  • Bake until just golden brown on edges, about 10.
  • minutes.
  • Transfer to racks and cool completely.
  • Store cookies in airtight container.

Nutrition Facts : Calories 73.4, Fat 4, SaturatedFat 0.7, Cholesterol 9.4, Sodium 133, Carbohydrate 8.7, Fiber 0.1, Sugar 0.8, Protein 0.8

LEMON PUDDING COOKIES



LEMON PUDDING COOKIES image

Lemon Pudding Cookies are soft, chewy, & perfectly sweet with delightful lemon flavor! Lemon pudding adds a nice twist of flavor & texture to these lemon cookies with white chocolate.

Provided by Jessica & Nellie

Categories     Cookies     Dessert

Time 15m

Number Of Ingredients 11

1 cup sugar
½ cup softened butter
1 egg
⅓ cup sour cream
2 TBSP milk
½ tsp. salt
½ tsp. baking soda
2 cups flour
12 oz white chocolate chips
3.4 oz lemon pudding mix
zest from 1 lemon (about 2-3 tsp)

Steps:

  • Cream together sugar and butter. Add egg and milk.
  • In separate bowl, combine sour cream, pudding mix, salt and soda.
  • Add flour and sour cream to butter mixture, mixing until smooth.
  • Mix in white chocolate chips and lemon zest. Add 1 drop of yellow food coloring if desired.
  • Drop by rounded tablespoonfuls onto greased cookie sheet.
  • Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 94 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

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