Frosted Lemon Pudding Cookies

57 22 servings, 2 cookies (37 g) each
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22 servings, 2 cookies (37 g) each

You could probably guess how moist and delicious these Frosted Lemon Pudding Cookies are. But wait, there's more: they're a cinch to make, too!

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine flour, dry pudding mix, baking soda and salt. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, mixing well after each addition.
  • Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets; flatten with bottom of drinking glass.
  • Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
  • Mix remaining ingredients until blended; drizzle over cookies.


If baking these cookies in high-altitude areas, increase the baking time to 11 to 13 min. or until edges of cookies are lightly browned.

Freezing Cookie Dough

Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake as directed.


  • 22 servings, 2 cookies (37 g) each

Nutritional Information

Serving Size 22 servings, 2 cookies (37 g) each
Calories 170
% Daily Value
Total fat 7g
Saturated fat 4g
Cholesterol 25mg
Sodium 240mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 17g
Protein 2g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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