Ingredients (~36 cookies)
- 3/4 cup butter, softened
- 1 (3.4 oz) package instant lemon pudding mix
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 3 tablespoons milk
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 3 to 6 teaspoons fresh lemon juice
Mix the Cookie Dough
In the bowl of an electric mixer with the paddle attachment, cream together the butter, pudding mix, and granulated sugar on medium speed until light and fluffy.
This takes about 3-4 minutes; the mixture should look pale and airy.
With the mixer on low speed, add the egg and milk and mix until incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer still on low, slowly add the flour mixture until just combined.
Don’t overmix or the cookies will be tough.
Shape and Chill the Dough
Divide the dough in half on a lightly floured surface.
Roll each half into a log about 6 inches long and 2 inches in diameter.
Wrap each log tightly in parchment or waxed paper and refrigerate until firm, about 3 hours.
The dough needs to be firm enough to slice cleanly without smooshing.
Slice and Bake the Cookies
Preheat your oven to 375F.
Using a sharp knife, cut the chilled logs into 1/2-inch thick slices.
Place the slices 1 inch apart on ungreased sheet pans and bake for ~8-10 minutes, until the edges are lightly golden.
The centers might look slightly underdone but they’ll finish cooking on the hot pan.
Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and 3 teaspoons of lemon juice.
Add more lemon juice 1 teaspoon at a time until you get a drizzling consistency; it should coat the back of a spoon but still drip off easily.
Drizzle over the cooled cookies and let stand until the icing sets, about 15 minutes.