★★★★★

Lemon Crunch Cookies

Delicious Lemon Cookies get a boost of extra crunch from lemon Oreos! Chewy lemon cookies with white chocolate chips, these are such a fun and easy treat to bake for family and friends!

Our readers are obsessed with these Lemon Bars bursting with lemon flavor! Or give our Citrus Cookies a try next, if you’re craving a soft and chewy cookie.

Lemon cookies with pieces of lemon oreos and white chocolate chips.

Lemon Oreo Cookies

I’m back with another delicious citrus packed dessert! This time it’s Lemon Crunch Cookies.

Why the crunch? Well, I added Lemon Oreos. You heard me right. Lemon cookies inside of lemon cookies.

I loved the idea of having a bit of crunch in the cookies, but I also have a weakness for chewy doughy cookies.

I used some lemon pudding mix to get a soft cookie dough with a crunchy filling.

Not only do they stay soft for days, but the pudding gives an extra punch of lemon flavor!

Adding pudding to cookies is nothing new around here!

Ingredients needed for lemon oreo cookies.

Ingredient Notes

You’ll find all the basic cookie making ingredients here, with a few extras thrown in for flavor:

  • Butter- I almost always use unsalted butter, unless I say otherwise (like in these chocolate chunk cookies). Make sure the butter is softened to room temperature.
  • Sugar- a combination of granulated sugar and light brown sugar creates the perfect texture and right amount of sweetness to this cookie base.
  • Lemon Pudding Mix- one box of the instant pudding mix gets added to the cookie dough before baking. If you can’t find lemon, you can use vanilla pudding mix and add lemon extract.
  • Vanilla Extract- I always use my homemade vanilla extract in baking. Adding lemon extract would work great too!
  • White chocolate chips- they are the perfect addition to these cookies!
  • Lemon Oreos- crush slightly, but not into fine crumbs. You want pieces of the cookie to add the signature crunch!

Easy Instructions

Step by step photos showing how to make lemon crunch cookies.

Chop Oreos. The oreo pieces don’t need to be tiny. Just move the knife over them until they’re in bite sized pieces.

Make the Dough. Beat butter and sugars together, then add vanilla and INSTANT lemon pudding mix. Eggs, flour, baking soda and kosher salt bring the dough together.

Add Extras. Fold in white chocolate morsels and chopped Oreos carefully. You want to avoid turning them into crumbs as you integrate the Oreo pieces in to the lemon cookie dough.

Bake. Use a rounded spoon or cookie dough scoop to scoop the dough onto a prepared cookie sheet. Bake them for 10 -13 minutes. Cool them on the cookie sheet for a minute or two after they come out of the oven, then transfer them to a wire rack to finish cooling.

Eat and enjoy!

Note: If you’re having trouble with the cookies spreading too much, chilling the dough for at least an hour first helps tremendously!

Stack of 6 lemon oreo crunch cookies on white counter.

Recipe FAQs

How long do homemade lemon cookies last?

Store lemon crunch cookies in an airtight container at room temperature for up to one week. After that they begin to lose their crunch and chewy bite.

Can you freeze lemon oreo cookies?

Yes! Lemon cookies are great for freezing. Once cooled, transfer to a freezer safe bag and freeze for up to 3 months.

Can you freeze lemon oreo cookie dough?

You can freeze the lemon oreo cookie dough if you won’t be baking these cookies right away. I like to scoop the dough into balls on a cookie sheet, flash freeze for 30 minutes, then transfer the cookie dough balls to a ziploc freezer bag (for up to 3 months).

Substitutions Ideas

This cookie recipe can easily be adapted to create chewy-crunchy cookies with all kinds of flavor combinations. Replace the lemon Oreos and lemon Jell-o with any of these flavors to make your customized cookie creation.

  • Crunchy cherry cookies: Sugar free cherry Jell-o mix and cherry cola Oreos.
  • Double chocolate crunch cookies: Chocolate fudge pudding mix and classic or chocolate stuffed Oreos. Substitute the white chocolate morsels for semi-sweet morsels.
  • Berries and cream crunch cookies: Strawberry gelatin mix and Golden Oreos.
  • Red velvet crunch cookies: Sugar free strawberry Jell-o mix and red velvet Oreos.

There are almost endless ways you can play with this cookie recipe! Every time I plan to experiment, though, I think about just how much I love the lemon flavor and I end up making them just the same.

Lemon oreo cookies stacked on a counter.

More Recipes with Oreos

Yield: 48 cookies

Lemon Crunch Cookies Recipe

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Delicious Lemon Cookies get a boost of extra crunch from lemon Oreos! Chewy lemon cookies with white chocolate chips, these are such a fun and easy treat to bake for family and friends!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 package (3 oz) Instant JELL-O lemon pudding mix
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 14 lemon Oreos (or lemon sandwich cookies), chopped
  • 1 bag (12oz) white chocolate morsels

Instructions

  1. In mixing bowl, beat butter with sugars. Add in pudding mix, salt and eggs, mixing until completely combined.
  2. Add in vanilla. Add flour and baking soda, mix completely. Fold in chopped cookies and morsels.
  3. Line a baking sheet with parchment paper. Drop cookie dough by large tablespoon onto cookie sheet. Bake in a 375 degree oven for 10-13 minutes. Remove and cool on wire rack. Store in airtight container for up to one week.

Notes

  • Pudding Mix. If you can't find the lemon pudding, use instant vanilla pudding mix and add ½ teaspoon lemon extract to the cookie dough.
  • Note: If you're having trouble with the cookies spreading too much, chilling the dough for at least an hour first helps tremendously!
  • Storage: Store lemon pudding cookies in an airtight container at room temperature for up to one week. After that they begin to lose their crunch and chewy bite.
  • Freeze: Lemon cookies are great for freezing. Once cooled, transfer to a freezer safe bag and freeze for up to 3 months. You can freeze the lemon oreo cookie dough if you won't be baking these cookies right away. I like to scoop the dough into balls on a cookie sheet, flash freeze for 30 minutes, then transfer the cookie dough balls to a ziploc freezer bag (for up to 3 months).

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 69mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Do you love lemon cookies? These easy to make treats are the perfect balance of chewy and crunchy with DOUBLE the lemon happiness.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 14, 2021

Comments & Reviews

  1. I didn’t have time for cookies so I baked on a 10″/15″/1″ pan lined with parchment paper. Baked at 375 for 20 minutes…they were nicely browned and soft then. Cooled completely on wire rack. I cut 60 1″ squares. Delicious….great recipe. Thanks!!

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