By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 24
135 cal · 45 min
Blueberry Lemon Pudding Cookies
Recipe GLPRd942cdb79a330b
Soft and flavorful cookies featuring fresh blueberries and instant lemon pudding mix. The combination of tart lemon and sweet blueberries creates a delightful spring-inspired treat that's perfect for any occasion.
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Ingredients
3/4 cup butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar, packed
1 box (3.4 ounces) instant lemon pudding mix, dry
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup fresh blueberries
Directions
Preheat your oven to 350°F.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
Add the dry lemon pudding mix to the creamed mixture and beat until well incorporated.
Beat in the eggs one at a time, then add the vanilla extract and mix until the wet ingredients are fully combined.
In a separate small bowl, whisk together the flour and baking soda.
Gradually add the dry ingredient mixture to the wet ingredients, stirring on low speed until just combined. Do not overmix.
Gently fold the fresh blueberries into the dough until evenly distributed throughout.
Drop rounded teaspoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, until the edges are lightly golden and the tops are set but still soft. The cookies should feel slightly tender in the center.
Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Comments
Every ingredient is a standard stock item at Harris Teeter, Food Lion, Kroger, or Walmart—no specialty stops required. At roughly $0.30 to $0.40 per cookie, the cost is reasonable for a dessert, driven by butter and blueberries (which are cheaper frozen than fresh outside peak summer). The stated 45 minutes is honest for mixing, scooping, and baking, though active time is only about 10 minutes. These cookies are straightforward, forgiving, and work as a make-ahead dessert or lunchbox item that stores well for 3–4 days, making them practical for weeknight baking.
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