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Lemon Cherry Pudding Cookies

I almost made a cake, but decided that cookies sounded better at the last minute. I wanted something that would be a bit on the fresh side and noticed that on our last grocery run, we purchased lemon pudding. Now the French Vanilla Pudding Cookies have been my boyfriend’s new favorite, so I decided to try a lemon version of them.

Lemon Cherry Pudding Cookies

When I told him I was planning on adding dried cherries in place of chocolate chips, he gave me his “if you think that’s best” look. Well, I showed him this time! The dried cherries and lemon pudding combo was a huge hit. I also subbed the vanilla for almond extract. I really like almond and lemon together. They complement each other very well, and these cookies reminded me slightly of lemon poppy seed muffins with the sliced almonds on top!

Lemon Cherry Pudding Cookies

These cookies have been disappearing quickly around here. I feel as if every time I blink, three more are gone! Even though I’ve made pudding cookies before, I still can’t get over how moist these are. I’m really digging the addition of the cherries in my cookies. I see myself making a new batch very soon!

Lemon Cherry Pudding Cookies


Lemon Cherry Pudding Cookies

  Lemon Cherry Pudding Cookies
Prep Time: 15 mins
Cook Time: 16-18 mins
Total Time: 31 mins
Makes: about 24 cookies

1 and 1/2 sticks of unsalted butter, room temperature
3/4 cups of brown sugar
1 package of lemon instant pudding, I used Jello brand
2 eggs, room temperature
1/2 teaspoon of almond extract
1 teaspoon of baking soda
2 and 1/4 cups of white whole wheat flour
3/4 cups to 1 cup of dried cherries


1) Preheat oven to 350º F.  Line a cookie sheet with wax paper. 

2) In a stand mixer, cream butter and sugar.

3) Once the butter and sugar mixture is light and fluffy, slowly add in the pudding mix. 
The instant pudding mix is very light.  If you use too high of a speed, it will fly everywhere.

4) Add eggs one at a time and beat in on medium speed.  Add the almon extract until well mixed.

5) While the butter and eggs are mixing, take a small bowl and whisk the flour and baking soda.  I use a small fork to combine them.

6) Slowly add the dry ingredients to the stand mixer.  I add about a cup at a time.  Keep the speed on slow. 
If needed, take a spatula and scrape the sides of the bowl.

7) As soon as the flour is incorporated into the mixture, add in the dried cherries.  Mix just long enough that the cherries look evenly distributed throughout the batter.

8) Using a spoon, drop the cookies on to the sheet.  The cookie dough should be roughly an inch.  Bake for 8-9 minutes. 
Cookies may look a little under done.  This is perfectly fine, as they will continue to cook a bit as they cool. 
Wait a few minutes and then move cookies from the pan to a wire wrack to finish cooling.


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


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