I love this recipe because it’s quick, easy, and delivers bakery-quality cookies without the gluten. The dough comes together in minutes, and the pudding mix gives the cookies a melt-in-your-mouth softness that’s hard to beat. Each bite has that perfect balance of creamy, tangy, and sweet, making them ideal for spring gatherings, afternoon treats, or holiday cookie swaps. They’re also freezer-friendly and stay soft for days, which makes them great for gifting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢6 tablespoons salted butter, melted ▢3 oz. cream cheese, softened ▢1/4 cup shortening ▢2 eggs ▢1 cup granulated sugar ▢1 (3.4 oz) pack instant lemon pudding mix ▢1/2 teaspoon almond extract ▢3/4 teaspoon baking soda ▢1/2 teaspoon baking powder ▢1/2 teaspoon salt ▢1 3/4 cups gluten-free multi-purpose flour (I prefer King Arthur brand, not the all-purpose baking mix) ▢1/2 teaspoon xanthan gum (if your flour blend doesn’t include it) ▢1 cup white chocolate chips
Directions
I start by preheating my oven to 350°F and lining two baking sheets with parchment paper. Then I melt the butter in the microwave at 50% power for about 30–45 seconds, covering it to avoid splattering, and set it aside to cool slightly.
In the bowl of a stand mixer, I combine the softened cream cheese, shortening, eggs, and sugar. I beat everything together for about a minute until smooth and creamy. Then I add the melted butter and instant lemon pudding mix, mixing for another minute. Once the mixture is well combined, I stir in the almond extract for a light, nutty undertone that enhances the lemon flavor.
In a separate bowl, I sift together the baking soda, baking powder, salt, gluten-free flour, and xanthan gum (if my flour doesn’t already contain it). I gradually add the dry ingredients to the wet mixture, stirring until just combined. Then I fold in the white chocolate chips, making sure they’re evenly distributed throughout the dough.
Using a small cookie scoop or spoon, I portion out walnut-sized balls of dough (about 1 inch in diameter) and place them 2 inches apart on the prepared baking sheets. I bake them for 8–10 minutes, just until the edges are lightly golden and the centers look set.
Once baked, I let the cookies cool on the pan for 3–5 minutes before transferring them to a wire rack to cool completely. They firm up slightly as they cool but stay soft and chewy inside.
Servings and Timing
This recipe makes about 30 cookies. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Sometimes I add a teaspoon of lemon zest for an extra burst of citrus flavor. If I want a little tart contrast, I drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice. For a festive twist, I sprinkle a few pastel sprinkles or edible glitter on top before baking. I’ve also tried swapping the white chocolate chips for chopped macadamia nuts for a more subtle sweetness.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They stay wonderfully soft thanks to the cream cheese and pudding mix. If I want to keep them longer, I freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. When ready to eat, I let them thaw at room temperature or warm them briefly in the microwave for that fresh-from-the-oven softness.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Yes, but I omit the xanthan gum since it’s only needed for gluten-free baking.
What brand of gluten-free flour works best?
I prefer King Arthur’s gluten-free multi-purpose flour—it gives the best texture and flavor.
Can I use unsalted butter?
Yes, but I add an extra pinch of salt to balance the sweetness.
Can I make these dairy-free?
Yes, I use dairy-free butter, plant-based cream cheese, and dairy-free white chocolate chips.
Why do I need pudding mix?
The pudding mix gives the cookies their signature chewy, soft texture and enhances the lemon flavor.
Can I use lemon extract instead of pudding mix?
You can, but the texture won’t be the same. The pudding mix also acts as a stabilizer.
How do I keep the cookies soft?
I store them in an airtight container with a slice of bread—it keeps the cookies moist.
Can I skip the almond extract?
Yes, though I love the subtle nutty aroma it adds. Vanilla extract can be used instead.
How can I make the cookies more lemony?
I add a teaspoon of fresh lemon zest or a few drops of lemon extract for extra punch.
Can I freeze the dough instead of baking it right away?
Absolutely. I scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. I bake straight from frozen, adding a minute or two to the bake time.
Conclusion
I love how these gluten-free lemon cookies combine sweet, tart, and creamy flavors in one soft, chewy bite. They’re bright, buttery, and so easy to make—perfect for any occasion. Whether I’m baking them for a party or keeping a batch on hand for afternoon tea, these cookies never fail to bring a little sunshine to my kitchen.
Soft, chewy gluten-free lemon cookies bursting with bright citrus flavor. Made with lemon pudding mix, cream cheese, and white chocolate chips for a perfectly moist, sweet, and tangy treat that stays soft for days.
Ingredients
6 tbsp salted butter, melted
3 oz cream cheese, softened
1/4 cup shortening
2 eggs
1 cup granulated sugar
1 (3.4 oz) pack instant lemon pudding mix
1/2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups gluten-free multi-purpose flour (King Arthur brand recommended)
1/2 tsp xanthan gum (if not included in flour blend)
1 cup white chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Melt butter and let cool slightly.
In a stand mixer, beat cream cheese, shortening, eggs, and sugar until smooth and creamy.
Add melted butter and lemon pudding mix, then mix again until fully combined. Stir in almond extract.
In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and xanthan gum if needed.
Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in white chocolate chips.
Using a small cookie scoop, portion dough into 1-inch balls and place 2 inches apart on prepared sheets.
Bake for 8–10 minutes until edges are lightly golden and centers look set.
Cool cookies on pan for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Add 1 tsp lemon zest or a few drops of lemon extract for extra citrus flavor.
For a tart contrast, drizzle with lemon glaze after cooling.
Replace white chocolate chips with macadamia nuts for a milder sweetness.
Use dairy-free butter and cream cheese for a dairy-free version.
Store with a slice of bread to keep cookies soft.
Freeze baked cookies or dough balls for up to 3 months.
