Snickerdoodle Pudding Cookies
User Reviews
5
2 reviews
Excellent
Snickerdoodle Pudding Cookies
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These Snickerdoodle Pudding Cookies are chewy, soft, and loaded with all the cinnamon goodness the season begs for. Dough and baked cookies can be frozen.
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Ingredients
For the Cookies:
- 4 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 cups butter softened just to room temp, unsalted
- 1 ½ cups brown sugar packed
- 2 packages vanilla pudding mix 3.4 oz each packages, instant
- 4 egg large
- 1 TB vanilla extract
- 4 cups cinnamon chips seasonal
For Cinnamon Sugar:
- ¼ cup granulated sugar
- 4 tsp ground cinnamon
Instructions
- In a large bowl, add flour, baking soda, salt, and cinnamon. Whisk together well and set aside.
- In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.
- Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporated
- Add in cinnamon chips and mix into the dough. (If it gets too hard to mix, I sometimes use clean hands to work the dough!)
- Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour. Make cinnamon sugar by whisking together the cinnamon and sugar in a bowl until combined. Set aside. Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.
- Form 1 inch balls of dough. Roll balls in cinnamon sugar mixture, place on parchment-lined baking sheet, and flatten slightly. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
- Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. (If desired, sprinkle more cinnamon sugar onto warm cookies after taking them out of oven.)
Notes
- * Note: These cookies keep very well at room temp in an airtight container. Unbaked cookie dough can be tightly wrapped up and frozen for later use.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
30mg
(10%)
Sodium
113mg
(5%)
Potassium
59mg
(1%)
Fiber
0.4g
(2%)
Sugar
16g
(32%)
Vitamin A
209IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 113mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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