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Pudding Sugar Cookies

 Pudding Sugar Cookies
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."
42 ServingsPrep: 15 min. Bake: 15 min./batch


  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda


  • 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. Yield: 7 dozen.
Nutritional Facts: 1 serving (2 each) equals 169 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 105 mg sodium,

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Pudding Sugar Cookies (continued)

Nutritional Facts: 19 g carbohydrate, trace fiber, 2 g protein.