Lemon Pudding Slice and Bake Cookies

Super easy recipe for lemon pudding cookies to make ahead and chill or freeze for slicing and baking later! Use any pudding flavor and wow the whole family!
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Keyword: cookies
Servings: 24 cookies

Equipment

  • 1 Cuisinart Handheld Mixer beaters attachment
  • 2 Nonstick Baking Cookie Sheets

Ingredients

  • ½ cup unsalted butter softened
  • 1 pkg (3.4 oz) instant lemon pudding mix
  • ½ cup sugar
  • 1 large egg
  • 2 Tbsp 2% milk
  • 1 ½ cup unbleached all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

Instructions

  • 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 the oven to 375°F. Unwrap and cut dough crosswise into ½" slices. Place 1" apart on ungreased baking sheets. Bake until edges are light brown, 8 - 10 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
  • NOTE:
    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.
    To Freeze: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut them into slices. Bake as directed, increasing time by 1 - 2 minutes.
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