Lemon cheesecake pudding cookies are one of a kind. They are super simple to make, but not your standard chocolate chip cookies, they are better!
These cookies are such a nice change and perfect for spring. Since these are cookies made with pudding, it also makes them super soft.
I will say, if you are looking for a new favorite family dessert, this might just be it! And if they are, embrace it because it is one of the most simple dessert recipes you can make. Not to mention they are, of course, delicious.
Recipe Ingredient Notes
To make Lemon Cheesecake Pudding Cookies, you will need the following ingredients:
- Cream cheese
- Shortening
- Eggs
- Sugar
- Salted butter
- Instant lemon pudding mix
- Almond extract
- Baking soda
- Baking powder
- Salt
- All-purpose flour
- White chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl (Large)
- Sheet Pan (Quarter)
- Parchment Paper
- Mixing Bowl (Small)
- Mixer (Hand)
- Spatula
- Cooling Rack
How to make Lemon Cheesecake Pudding Cookies
- Preheat oven to 350 ℉ and line baking sheets with parchment paper or a silicone baking mat, set aside.
- Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
- In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
- Fold in white chocolate chips.
- Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Lemon Cheesecake Pudding Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
What to do if You do Not Have Salted Butter
This recipe calls for salted butter as opposed to unsalted butter. Since this is a sweet recipe, you will need the added salt to balance it out.
Enjoy More Delicious Spring Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Funfetti Cake Batter Cookies
- Banana Cream Pudding Cookies
- Cherry Danish Cookies
- Frosted Banana Cookies
Lemon Cheesecake Pudding Cookies
Ingredients
- 3 ounces cream cheese, softened
- ¼ cup shortening
- 2 eggs
- 1 cup sugar
- 6 Tablespoon butter (salted), melted
- 1 (3.4 ounce) box instant lemon pudding mix
- ½ teaspoon almond extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 cup white chocolate chips
Equipment
Instructions
- Preheat oven to 350 ℉ and line baking sheets with parchment paper or a silicone baking mat, set aside.
- Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
- In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
- Fold in white chocolate chips.
- Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Fantastic cookies, will add these to my Christmas cookie tin. Nice addition of yellow color to the chocolate..
Can you please tell me about how many cookies this will yield? I am doing gift bags for the elderly for Christmas and need to figure out if I will have to double the recipe.
It makes 30 cookies. It is posted above the recipe. You are so sweet to do this for the elderly for Christmas!
These lemon cookies wear amazing soft and chewy. Whole family loved them. Best cookies we have tried. Just a question if I wanted to make them vanilla flavoured and and chocolate chips it should be the same for rest of ingredients right? Thanks
Yes, everything would be the same! Sounds yummy, be sure to let us know how it goes!
Could you freeze this dough and cook later?
Yes, this cookie dough should freeze well.
I baked these for the first time last night. My husband likes lemon pie, no meringue and I thought these might sooth his palate. They were a hit!!! He liked them. I shared them at work, they all loved them too! Taking some to our gallery for refreshments for Artwalk Friday see how the enjoy them. Thanks! I was asked by a friend if there is a way to reduce the sugar for a sweet treat for a diabetic.
This recipe caught my attention because I love all things lemon and all things cheesecake. I have one quick question though. I am allergic to nuts, so the almond extract is a no go for me. Can I substitute vanilla extract or should I completely forgo the extract altogether (because maybe the vanilla would alter the taste too much)? Thanks.
You can absolutely substitute vanilla extract for the almond