These Snickerdoodle Pudding Cookies are chewy, soft, and studded with all kinds of cinnamon goodness. Nothing shouts out Happy Holidays like a great plate of snickerdoodles.
When my 12-year-old decided we’d be getting up for zero period twice a week for the entire school year so he could do jazz ensemble, I admittedly hemmed and hawed a little.
Because, um, that’s us waking up and getting to school a whole hour before school even starts. And it doesn’t count for a grade? Not too legit in my sleepy-eyed book.
[Anyone who knows me a little knows I’m not a morning person. Great understatement of the decade.]
Granted, the boys live and breathe sports and music…even so, I was stunned that my tween would actually choose to be jolted awake by Obnoxious Alarm Clock while the stars are still out. Honey, are you sure you’re not doing this for friends and donuts?
But Mama got schooled last night, because I was blown away by the amazing Christmas performance a massive host of kids put on.
The grown-ups were stunned; we expected a cute little chorus of carols. Not the extraordinarily executed (dare I say, professional?) production we were treated to. Those music teachers are seriously awesome.
Around here, we say thank-you to fab teachers with cookies worth the cals…
These Snickerdoodle Pudding Cookies are always an appreciated treat.
They’re chewy, soft, and loaded with cinnamon-y goodness. Rolled in cinna-sugar. Studded with cinna-chips.
Put these goodies out on any holiday cookie tray, bring ’em to a cookie exchange, or wrap them up as a little gift for a cookie-eater in your life.
You probably won’t see leftovers, but if you do these snickerdoodle pudding cookies freeze well. Both in baked and unbaked-dough form.
Here’s to things that make waking up extra early worthwhile.
Coffee and cookies included.Print
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.
- For the Cookies:
- 4½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 cups unsalted butter, softened just to room temp
- 1½ cups brown sugar, packed
- 2 (3.4 oz each) packages instant vanilla pudding
- 4 large eggs
- 1 TB vanilla extract
- 4 cups cinnamon chips (seasonal)
- For Cinnamon Sugar:
- 1/4 cup granulated sugar
- 4 tsp ground cinnamon
- 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.)
* 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.
Source: Chew Out Loud
Chewy Cookies are The Boss…