These Lemon Cheesecake Pudding Cookies are a delightful twist on classic cookies, blending zesty lemon with creamy cheesecake flavors. Each bite offers a perfect balance of tangy and sweet, with a soft, melt-in-your-mouth texture that feels indulgent yet light. Ready in just 25 minutes, they’re an effortless treat for any occasion.
The cookies are studded with bright lemon zest and a hint of vanilla, creating a refreshing aroma that fills your kitchen. Their golden edges and tender centers make them irresistible, while the cheesecake pudding adds a velvety richness. Whether you’re baking for a crowd or treating yourself, these cookies are sure to bring a smile with every bite.
Ingredients for Lemon Cheesecake Pudding Cookies
- 3 ounces cream cheese, softened (leave at room temperature for 30 minutes)
- ¼ cup shortening (or substitute with unsalted butter for a richer flavor)
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 6 Tablespoons salted butter, melted (cool slightly before using)
- 1 (3.4 ounce) box instant lemon pudding mix (ensure it’s the dry mix, not prepared)
- ½ teaspoon almond extract (or vanilla extract as an alternative)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 cup white chocolate chips (or swap with dark chocolate chips for a contrasting flavor)
Step-by-Step Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat and set aside.
- In a stand mixer or large mixing bowl, combine the softened cream cheese, shortening, eggs, and sugar. Cream together on medium speed for 1 minute until smooth and well combined.
- Add the melted butter and instant lemon pudding mix. Mix for an additional 1 minute until fully incorporated.
- Stir in the almond extract until evenly distributed.
- In a separate bowl, sift together the baking soda, baking powder, salt, and flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined (avoid overmixing).
- Gently fold in the white chocolate chips using a spatula until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the tops are just set. Be careful not to overbake—the cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy! Store any leftovers in an airtight container for up to 5 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Lemon Cheesecake Pudding Cookies with a drizzle of lemon glaze made from powdered sugar, lemon juice, and a splash of milk. For a tangy twist, try a dollop of raspberry coulis or a dusting of powdered sugar. These cookies also pair beautifully with a scoop of vanilla ice cream for a decadent dessert!
Storage Tips: Keep Them Fresh and Delicious
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes to the cooking time.
Time-Saving Hacks for Busy Bakers
Prep your dough ahead of time and refrigerate it for up to 24 hours before baking. If you’re short on time, use a cookie scoop to portion the dough quickly and evenly. For even faster cleanup, line your baking sheets with parchment paper or silicone mats.
Recipe Variations: Mix It Up!
Swap the lemon pudding mix for vanilla or cheesecake flavor for a different twist. You can also replace white chocolate chips with dark chocolate or even dried cranberries for a tart contrast. For a nutty flavor, add ½ cup of chopped almonds or pecans to the dough.
Common Questions Answered
Can I use unsalted butter? Yes, but add an extra pinch of salt to balance the flavors. What if I don’t have almond extract? Vanilla extract works just as well. Why are my cookies spreading too much? Make sure your dough is chilled before baking, and avoid over-creaming the butter and sugar.
Lemon Cheesecake Pudding Cookies
Ingredients
- 3 ounces cream cheese, softened
- 1/4 cup shortening
- 2 eggs
- 1 cup sugar
- 6 Tablespoons salted butter, melted
- 1 box instant lemon pudding mix (3.4 ounce)
- 1/2 teaspoon almond extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup white chocolate chips
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.