Sugar Free Lemon Pudding Cookies are soft and chewy cookies infused with the refreshing flavor of lemon.
Thanks to the added pudding, these lemon pudding cookies are both moist and tender but, without the added sugar..
Lemon pudding cookies made with no added sugar.
This is a simple and flavorful cookie that features the flavor of lemon in a subtle way.
The dry pudding mix that is added to the cookie batter helps to give these cookies and light and fluffy texture.
Did you try my recipe for Sugar Free Lemon Lime Butter Cookies?
That buttery lemon lime cookies recipe is another flavorful citrus inspired cookie that is made with no added sugar. Both this recipe for lemon pudding cookies and that recipe for lemon lime cookies are delicious cookie recipe ideas.
To make this recipe you will need Sugar Free Instant Lemon Pudding Mix. You can find a selection of sugar free instant lemon pudding mixes here.
Commonly asked about using pudding in recipes.
Yes and no. That is, not all pudding acts the same when added to a cookie recipe.
Instant pudding mix can be added to the dry ingredients in a cookie recipe.
Regular pudding mix, on the other hand, needs to be cooked before it can be used.
The difference between regular pudding mix and instant pudding mix is that instant pudding mix is pre-gelatinized, meaning that the starch has already been cooked and dissolved in liquid. The starch is needed as a thickener and helps to give instant pudding its smooth and creamy texture. Regular pudding mix needs to be cooked in order to activate these needed qualities.
Adding dry pudding mix to a recipe is done to add moisture and flavor to the recipe that it is added to.
What makes dry pudding mix different from other ingredients that may be added to a recipe is that it adds to the texture of the baked good.
Thanks to the starches and gelatin in the pudding mix, cookies become slightly denser with a smoother and more tender texture.
Also pudding mix can help thicken the cookie dough, which can prevent the cookies from spreading too much during baking. The result is a thicker and more pillowy cookie.
Lastly, adding pudding mix can create a more uniform texture and appearance in the cookies as a whole, giving them a consistent and appealing look.
Tips for making easy lemon pudding cookies.
It is important that you are using an instant lemon pudding mix rather than a regular lemon pudding mix. This is because instant pudding mix is made with ingredients that allow it to set correctly in this recipe.
More helpful tips.
- While my cookies are made with sugar free lemon pudding mix, you can really use the flavor of your choice. You can try a sugar free instant pudding such as Chocolate, butterscotch or banana cream
- Make this recipe lower in carbohydrates by using low carbohydrate sugar alternative. Also, use a low carbohydrate all purpose flour that measures like all purpose flour.
- This recipe is best when you mix the ingredients until they are just combined. Also, when you press the cookies flat, you can use the palm of your hand or the bottom of of a mug or glass.
How to store lemon cookies.
These no added sugar lemon cookies should be stored in an airtight container. If properly stored, they should keep for about five days at room temperature or up the three months frozen (you can simple form the cookies and freeze them to bake later!).
Here are some similar recipes that you may also like.
- Sugar Free Lemon Raspberry Dessert Bars
- Low Carb Sugar Free Lemon Cheesecake
- Sugar Free Iced Lemon Cookies
- No Added Sugar Blueberry Lemon Sorbet
- Sugar Free Lemon Sheet Cake Bars
- No Bake Lemon Keto Bars
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About this recipe for Lemon Pudding Cookies made with no added sugar.
This is a recipe for soft and chewy lemon flavored cookies made with no added sugar.
The cookies are flavored with instant lemon pudding mix and lemon zest.
How to serve these lemon cookies.
- Serve these cookies warm with a glass of milk on the side.
- Top these cookies with Sugar Free Buttercream Frosting (storing may differ).
- Make these cookies into cookie sandwiches with a bit of Sugar Free Vanilla Ice Cream in the center.
Ingredients needed to make soft and chewy lemon pudding cookies.
- Flour. All purpose flour was used to make my cookies. You can however use another flour as long as it measures like all purpose and additional binder needs are considered as needed. Almond flour or a low carb all purpose flour should work.
- Baking Soda. Leavening agent used in this recipe.
- Sugar Free Lemon Pudding Mix. Make sure that you are using "instant" pudding mix.
- Lemon Zest. The zest gives this cookie recipe a more authentic lemon flavor.
- Butter. If you are using unsalted butter add a half teaspoon of salt to your dry ingredients. Your butter should be softened to room temperature.
- Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can a also be baked with, for best results.
- Eggs. The eggs should also be at room temperature.
- Optional ingredients such as a Sugar Free Glaze for topping or a sugar free white chocolate chips for added texture and flavor.
Expert Tip 👉 Add additional lemon flavor flavor to your cookies by adding up to a teaspoon of lemon extract or additional extra lemon zest .
How to make Sugar Free Lemon Pudding Cookies
Yield: about 2 dozen cookies
Prep Time: 10 minutes
Bake Time: 12 minutes
- Preheat your oven to 350 and prep your baking sheet(s) as needed for nonstick. Parchment paper or a baking mat should work for these cookies.
- In a medium bowl, use a whisk to combine together the flour, baking soda, lemon pudding mix, and the lemon zest.
- Next, in a mixing bowl, beat together the butter with the sugar alternative until creamy. Then beat in the eggs, one at a time, mixing after each addition.
- Gradually add the dry ingredients from the first bowl to the wet ingredients in the mixing bowl and mix until just combined. Be careful not to overmix the dough however.
- Use a medium or large cookie scoop (1 ½-2") to scoop out the dough then roll the dough between your hands to form a ball. Place the cookie dough balls on to the prepared baking sheets and then flatten them about ¾ of their thickness. The cookies should be about one and a half to two inches apart from one another on the baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden. Then remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes to set before transferring them to a cooling rack to cool completely.
Expert Tip👉 You can freeze your extra cookie dough to bake more cookies later. Simply prescoop the cookie dough before freezing it to make the cookies easier to bake. Bake your frozen cookie dough for 15-18 minutes at 350°F.
In case you missed something.
The Recipe Card for Sugar Free Lemon Pudding Cookies
Sugar Free Lemon Pudding Cookies
Ingredients
- 2 cups Flour
- 1 tsp Baking Soda
- 1 Sugar Free Lemon Pudding Mix - see post for details.
- 1 tbsp Lemon Zest
- 1 cup Butter
- ½ cup Sugar Alternative - see post for details and alternatives.
- 2 Eggs
Instructions
- Preheat your oven to 350 and prep your baking sheet(s) as needed for nonstick.
- In a medium bowl, use a whisk to combine together the flour, baking soda, lemon pudding mix, and the lemon zest.
- Next, in a large mixing bowl, beat together the butter with the sugar alternative until creamy. Then beat in the eggs, one at a time, mixing after each addition.
- Gradually add the dry ingredients from the first bowl to the wet ingredients in the mixing bowl and mix until just combined.
- Use a medium or large cookie scoop (1 ½-2") to scoop out the dough and then roll the dough between your hands to form a ball. Place the cookie dough balls onto the prepared baking sheets and them flatten them about ¾ of their thickness. The cookies should be about one and a half to two inches apart from one another on the baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden. Then remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes to set before transferring them to a cooling rack to cool completely.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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