Oh my goodness, where do I even begin with these Lemon Pudding Cookie Bars? This recipe is pure sunshine in a pan! If you love the tangy sweetness of lemon bars but crave something a little more substantial and cookie-like, then prepare to fall head-over-heels. Think of it as lemon bars and soft sugar cookies had a baby, and that baby is seriously addictive. I’ve been making these for years, and they’re always a huge hit. My kids start begging for them as soon as they smell that bright, citrusy aroma wafting from the oven. It is one of my favourite go to recipe! They are such a crowd pleaser.
What is Lemon Pudding Cookie Bars?
Simply put, Lemon Pudding Cookie Bars are a delightful cross between a chewy cookie and a creamy lemon bar. It’s a two-layer treat, with a soft, slightly dense cookie base topped with a luscious lemon pudding filling. That sweet-tart punch is what really makes them special! The name comes from the secret ingredient that makes the filling extra creamy and flavourful: lemon instant pudding mix. Think of it as a shortcut to lemon curd perfection, but with a slightly chewier, more cookie-like texture. It’s essentially a foolproof way to get that intense lemon flavor and a wonderfully smooth consistency without all the fuss of making lemon curd from scratch. These bars are perfect for potlucks, bake sales, or just a little something sweet to brighten your day. The zest makes these Lemon Pudding Cookie Bars extra tasty! I think that these lemon pudding cookie bars are way tastier than regular cookies!
Why you’ll love this recipe?
There are so many reasons why this recipe has become a staple in my kitchen. First and foremost, the flavor is absolutely incredible. The bright, tangy lemon perfectly complements the sweet, buttery cookie base. It’s a flavor explosion that will leave you wanting more! What I love most about this is how easy they are to make. Seriously, even if you’re not a seasoned baker, you can whip these up in no time. They require minimal ingredients and the instructions are super straightforward. Plus, they’re incredibly cost-effective. You probably already have most of the ingredients in your pantry, which makes them a great option when you’re craving something sweet but don’t want to break the bank. The taste is a winner!
What are some of the most versatile bars? What is a good dessert to serve at supper? Lemon Pudding Cookie Bars? What are some great desserts to enjoy with your morning coffee? What are some of the best desserts that everyone will love? What are some of the best things to do with a potato?
If you’re a fan of lemon desserts like lemon meringue pie or classic Lemon Bars, you’re absolutely going to adore these. They offer a similar tangy flavor profile, but with a more substantial, cookie-like texture. And honestly, I think they’re even easier to make! These Lemon Pudding Cookie Bars disappeared within minutes at my last family gathering, which pretty much speaks for itself. They’re a guaranteed crowd-pleaser, and I can’t wait for you to try them!
How do I make lemon pudding cookie bars?
Quick Overview
How do I make Lemon Pudding Cookie Bars? How do you make Cookie Dough? Lemon pudding filling. After pouring the filling over the base and swirl, bake until golden brown and set. Let them cool completely, drizzle with a simple glaze, and then slice and serve. I always do it this way! The beauty of this recipe lies in its simplicity. How do I make instant lemon pudding mix? What are some quick and tasty recipes?
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s really soft for easy creaming! I usually leave it out for about an hour before starting.
* 1 1/2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
* 2 large eggs: Binds the ingredients together and adds richness. I prefer to use room-temperature eggs for better incorporation.
* 1 teaspoon vanilla extract: Enhances the flavor of the cookie base. How do you use lemon extract for extra citrus?
* 2 1/2 cups all-purpose flour: Provides structure to the Cookie Dough. Make sure to measure it accurately by spooning it into the measuring cup and levelling it off.
* 1 teaspoon baking powder: Helps the cookies rise and become light and airy.
* 1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
For the Filling:
* 1 (3.4 ounce) package instant lemon pudding mix: 1 pound. What gives the filling its creamy texture and intense lemon flavor? I love Jell-O. I always use it.
* 1 1/2 cups milk: Use whole milk for the richest flavor and creamiest texture Is it safe to use almond milk or 2% milk? Is there any way to make it creamier?
* 1/4 cup lemon juice: Adds extra tanginess and brightens the flavor of the filling. Freshly squeezed is always best!
* 1 tablespoon lemon zest: Enhances the lemon flavor and adds a lovely aroma. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.
For the Glaze:
* 1 cup powdered sugar: Adds sweetness and creates a smooth glaze.
* 2-3 tablespoons lemon juice: Use enough to create a drizzling consistency. I like to start with 2 tablespoons and add more as needed.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. If you have a large pan, line it with parchment paper, leaving an overhang on the sides, for easy removal. I always do this for easy clean-up!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to mix baking powder and salt into a flour? How do I rise cookies? I always make sure there are no clumps!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Make sure the butter is truly soft, or you’ll end up with lumps in your batter.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you make a tough cookie? The dough should be soft and slightly sticky.
Step 5: Prepare Filling
In a separate bowl, whisk together the instant lemon pudding mix and milk until smooth. Stir in the lemon juice and lemon zest. Let the mixture sit for a few minutes to thicken slightly. What is the best way to get that perfect pudding consistency? I sometimes add a drop of yellow food coloring to make the filling extra vibrant.
Step 6: Layer & Swirl
How do you press Cookie Dough into a prepared baking pan? How do you fill a cookie dough with lemon pudding? Use a knife or skewer to gently swirl the filling into the dough. What is the best way to make a marbled effect on lemons? Do not over-swirl, or the colors will become muddy. I like to create a simple figure-eight pattern.
Step 7: Bake
Bake for 25-30 minutes, or until the edges are golden brown and the center is set. The filling should be firm to the touch and the top lightly golden. What are the best baking times to bake with a microwave? I always start checking them around 25 minutes.
Step 8: Cool & Glaze
Let the bars cool completely in the pan before frosting. This is important, as the filling will still be slightly soft when they come out of the oven. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bars. I like to use a fork or a piping bag for a more even application. The glaze should be thick enough to cling to the bars, but thin enough to drizzle easily.
Step 9: Slice & Serve
Once the glaze is set, slice the bars into squares and serve. They’re delicious served at room temperature or slightly chilled. I love to garnish them with a few extra lemon zest shavings for a pop of color and flavor. A sharp knife is your friend here – it’ll give you clean, even slices. And don’t be afraid to make them as big or as small as you like!
What is the best way to serve it?
Lemon Pudding Cookie Bars are incredibly versatile and can be enjoyed in so many different ways. What are some good ideas for serving them?
For Breakfast:What are some good ways to start your day with a cup of hot tea? What are some delicious side dishes to serve with a bowl of yogurt? I love dark roast coffee – the bitterness of the coffee perfectly. What complements the sweetness of the bars?
For Brunch: Serve them as part of a brunch spread alongside other sweet and savory dishes. They’re a great addition to a brunch buffet, and they’re sure to be a hit with your guests. I like to arrange them on a platter with other pastries, fresh fruit, and a variety of dips and spreads.
As Dessert:What are some of the best desserts to serve after dinner? What are some good side dishes to serve with vanilla Ice Cream? What is whipped cream? For a more elegant presentation, drizzle them with extra lemon juice and garnish with fresh mint.
For Cozy Snacks:What are some of the best bars to make at 10pm but don’t want to bake them? Enjoy them with a glass of milk or herbal tea for supper. What are some great packing ideas for road trips? My kids love to snack on me while watching movies. What is the best way to do this?
My family loves these with vanilla ice cream!
Top Tips for Perfecting Your Lemon Pudding Cookie Bars
Over the years, I’ve learned a few tricks for making these Lemon Pudding Cookie Bars absolutely perfect. Here are my top tips:
Zucchini Prep: Make sure your butter is softened properly. This is key to creating a smooth and creamy cookie base. If the butter is too cold, it won’t cream properly with the sugar, resulting in a dense and heavy cookie. If it’s too melted, the cookies will spread too much in the oven. I always take my butter out of the fridge about an hour before I start baking.
Mixing Advice: Don’t overmix the cookie dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined. It’s okay if there are still a few streaks of flour. The cookies will come out tender and soft. I’ve made this mistake before, and trust me, it makes a big difference!
Swirl Customization: Get creative with your swirling. Use a knife, skewer, or even a toothpick to create different patterns in the filling. You can swirl it in a figure-eight pattern, a spiral pattern, or even just a random pattern. Have fun with it! I’ve found that a simple figure-eight pattern looks the most visually appealing.
Ingredient Swaps: If you don’t have lemon juice on hand, you can substitute it with lime juice. The flavor will be slightly different, but still delicious. You can also use different types of extracts to flavor the cookie base. Lemon extract, almond extract, or even vanilla extract would all be great options. I once tried it with orange extract, and it was surprisingly good!
Baking Tips: Keep an eye on the bars while they’re baking. Baking times may vary depending on your oven. The bars are done when the edges are golden brown and the center is set. You can also insert a toothpick into the center of the bars. If it comes out clean, they’re done. I always start checking them around 25 minutes.
Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more. You can also add different flavorings to the glaze. Lemon zest, vanilla extract, or even a pinch of salt would all be great additions. I sometimes add a drop of food coloring to make the glaze extra vibrant.
Storing and Reheating Tips
These Lemon Pudding Cookie Bars are best stored in an airtight container at room temperature. Here’s a breakdown of how to store them for different durations:
Room Temperature: These bars will stay fresh at room temperature for up to 3 days. Make sure to store them in an airtight container to prevent them from drying out. I usually keep them in a Tupperware container on my kitchen counter.
Refrigerator Storage: For longer storage, you can refrigerate these bars for up to 1 week. Store them in an airtight container to prevent them from absorbing any odors from the refrigerator. The bars may become slightly firmer when refrigerated, but they will still be delicious. I’ve found that they’re best served at room temperature after being refrigerated.
Freezer Instructions: These bars can also be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator before serving. The texture of the bars may change slightly after freezing, but they will still be delicious. I always make sure to label the bag with the date so I know when they were frozen.
Glaze Timing Advice: If you’re planning on freezing these bars, it’s best to wait to add the glaze until after they’ve been thawed. This will prevent the glaze from becoming sticky or runny during the freezing process. I usually make the glaze fresh right before serving.
Frequently Asked Questions
Final Thoughts
So, there you have it: my go-to recipe for Lemon Pudding Cookie Bars! They’re easy to make, bursting with flavor, and always a crowd-pleaser. If you’re looking for a sweet treat that’s sure to brighten your day, look no further. The combination of the tangy lemon filling and the soft, buttery cookie base is simply irresistible. It’s a hug in every bite! I especially love the simplicity of this recipe – it’s perfect for those times when you want a delicious dessert without spending hours in the kitchen. I can’t wait to hear how yours turn out! If you enjoy this recipe, be sure to check out my other cookie bar recipes for more delicious treats. Happy baking!
Lemon Pudding Cookie Bars
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter softened
- 1 package instant lemon pudding mix
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon lemon zest freshly grated
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well with each addition. Stir in lemon zest.
- In another bowl, whisk together the flour, pudding mix, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until combined.
- Spread the batter evenly into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before cutting into bars.
