Best 3 Pudding Sugar Cookies Recipes

Pudding sugar cookies are a classic dessert that can be enjoyed by people of all ages. They are made with simple ingredients that are likely already in your pantry, and they can be ready to eat in under an hour. The combination of pudding mix and sugar creates a chewy, flavorful cookie that is sure to please everyone. Whether you are making them for a special occasion or just as a weeknight treat, pudding sugar cookies are a delicious and easy-to-make option.

Here are our top 3 tried and tested recipes!

PUDDING SUGAR COOKIES

Pudding Sugar Cookies image

Sharon Reed of Catlin, Illinois says, "This recipe, which was passed on by a friend, has become a year-round favorite at our house. For fun, substitute other flavors of pudding."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 7 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup canola oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
1 package (3.4 ounces) instant lemon pudding mix or instant pudding mix of your choice
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda

Steps:

In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 169 calories, Fat 10g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

SUGAR FREE PUDDING COOKIES

Sugar Free Pudding Cookies image

Make and share this Sugar Free Pudding Cookies recipe from Food.com.

Provided by Northern_Reflectionz

Categories Dessert

Time 10m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 4

Ingredients

1 (1 ounce) package sugar-free instant pudding mix (any flavor)
1 cup Bisquick
1/4 cup oil
1 egg

Steps:

Mix pudding and Bisquick.
Add oil and beaten egg.
Shape in balls and place on ungreased cookie sheet.
Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
Bake 350 5-8 minutes.

BANANA PUDDING SUGAR COOKIES

Banana Pudding Sugar Cookies image

Guaranteed to stay moist as long as you don't leave them out.

Provided by Tina Grinnell

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 2h35m

Yield 30

Number Of Ingredients 8

Ingredients

⅔ cup shortening
⅔ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
1 (3.5 ounce) package instant banana pudding mix
2 ½ cups all-purpose flour

Steps:

In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 15.5 g, Cholesterol 12.4 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 100.7 mg, Sugar 7 g

### Key Ingredients: - All-purpose Flour: Provides the base structure for the cookies. - Baking Powder: Helps the cookies rise. - Baking Soda: Contributes to the chewy texture. - Granulated White or Brown sugar: Adds sweetness and texture. - Egg: Binds the ingredients together. - Vanilla Extract: Enhances the overall taste. ### Mixing and Chilling: - Follow the Blending Order: Add dry ingredients first, then the egg and vanilla, and finally the butter mixture. - Use a Stand or Hand Mixer: Both work well for blending the ingredients. - Chill the Dough: This helps the cookies hold their shape better during the initial bake. - Room-temperature Dough: Bring the chilled/frozen chunks back to room temperature before shaping them. ### Baking and Flavor Variations: - Bake at 325°F (163°C): This relatively low temperature helps create a crispy, golden-edge with a soft interior. - Rotate Baking Sheets: Ensure even cooking by rotating the pans halfway through the bake time. - Add-ins: Fold in your favorite chocolate, flavored extracts, or sprinkles after chilling and before shaping. ### Chilling and Storing: - Chill the Dough Again: After shaping, chilling the cookies once more helps maintain their shape during the final bake. - Store Leftover Dough: Keep the unbaked, portioned cookies in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months. - Store Baked Cookies: Keep baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. ### Troubleshooting: - Chewy vs. Crispy: For chewier cookies, reduce the bake time or chill the cookies for less time. For crispier cookies, bake for longer or chill for longer. - Dough Not Holding Shape: Ensure proper chilling of the buttercream and use a chilled metal scoop for portioning. If the cookies are still spreading, try using more all-purpose in the buttercream. ### Final Notes: - Quality Ingredients: Use ingredients that are fresh and of good quality. This will greatly impact the final product. - Chill Before Dipping: To get smooth and even chocolate coatings, chill the cookies before dipping. - Dipping: To create a drip effect, hold the cookies upside down and let the chocolate drip off before setting them on a parchment paper-line sheet. - Alternative Decoration: If you don't have dipping chocolate, drizzle melted chocolate over the cookies or sprinkle on sprinkles, sea salt, or crushed candies.