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
Lemon Pudding Cookies
Can you freeze Lemon Slice Sugar Cookies?
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.
Lemon Slice Sugar Cookie Tips
What other lemon cookie recipes can I try?
If you’re a lemon lover, you'll enjoy all of our lemon cookie recipes, like these Lemon Poppy Seed Cutouts.What else can I make with lemon pudding?
You can use lemon pudding mix for so much more than just pudding—it's a wonderful ingredient in lots of recipes, like this refreshing Lemon Pudding Dessert.What other slice-and-bake cookie recipes can I make?
There's no shortage of slice-and-bake cookie recipes, and there will always be a perfect cookie for any occasion. These delectable Cinnamon Bun Cookies and these Cherry Pistachio Cookies are just the beginning!Research contributed by Sarah Fischer, Taste Recipes Culinary Assistant
Lemon Pudding Cookies
Prep Time
15 min
Cook Time
10 min
Yield
about 2 dozen
Ingredients
- 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
Directions
- In a large bowl, cream butter, pudding mix and sugar until light and fluffy, 5-7 minutes. 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.
Nutrition Facts
1 cookie: 110 calories, 4g fat (2g saturated fat), 18mg cholesterol, 99mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
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