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Vanilla Snickerdoodle Cookies
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Vanilla Snickerdoodle Cookies

32 Minutes
20 Min Prep
32 Min Cook
Fill the kitchen with the aroma of Vanilla Snickerdoodle Cookies! These snickerdoodles are made with pudding for a richer, more tender cookie experience.
What You Need
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40 servings
Original recipe yields 40 servings
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 egg s
1 tsp. vanilla
2 tsp. ground cinnamon
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Let's Make It
1
Heat oven to 350°F.
2
Combine flour, baking soda and salt. Beat butter, brown sugar and 1/4 cup granulated sugar in large bowl with mixer until blended. Add dry pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture until blended.
3
Mix remaining granulated sugar and cinnamon in small bowl. Shape tablespoonfuls of dough into 40 balls; roll, in batches, in cinnamon sugar until evenly coated. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
4
Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Kitchen Tips
Size Wise
These delicious cookies make the perfect treat to serve a crowd.
Make Ahead
Bake an extra batch of cookies to share. Place the cooled cookies in a resealable container and store at room temperature up to 3 days, or freeze up to 3 months.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 135mg
6%
Total Carbohydrates 14g
5%
Dietary Fibers 0g
Sugars 8g
16%
Protein 1g
2%
Vitamin A
4%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
40 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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