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Pudding Sugar Cookies Recipe

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."
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch YIELD:42 servings


  • 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


  • 1. 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.
  • 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.
  • 3. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks. Yield: 7 dozen.

Nutritional Facts

2 each: 169 calories, 10g fat (3g saturated fat), 22mg cholesterol, 105mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 2g protein.

Reviews for Pudding Sugar Cookies

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misscoffeepot User ID: 7519492 88080
Reviewed Apr. 10, 2014

"excellent lite, crisp cookie- no way it taste like store bought dough as someone mentioned. They freeze well, and stay fresh in an airtight container. I just finished making 400 of them for a ladies tea party."

Jo Atkinson User ID: 1109746 37691
Reviewed Aug. 18, 2012

"We have made these several times. My daughter took them to state fair and won a purple ribbon with them. I've use chocolate pudding and peanut butter chips, Butterscotch pudding with butterscotch chips, Vanilla pudding with almonds. They are excellent"

JenfromFlag User ID: 2604063 90365
Reviewed Jul. 5, 2012

"The taste was good and it's easy to make. I would use vanilla pudding next time if I make them again. They make a lot and I'm not sure they are better than premade sugar dough you get from the store. I wasn't wowed by the recipe."

oeg1kallee User ID: 152044 31010
Reviewed Dec. 9, 2010

"this makes a light crisp cookie, the dough is easy to work with- and it makes a lot. I used lemon pudding with some orange rind zest- and colored sugar sprinkled on top"

carly17 User ID: 3694895 124643
Reviewed Dec. 1, 2010

"It is a very easy cookie to make and it makes alot of cookies. Which comes in handy for Christmas time. They also taste great. I mde them with at least 3 different flavors and they all tasted excellent !!! Awsome recipie!!!"

slug9000 User ID: 3827284 73579
Reviewed Jul. 5, 2010

"These cookies were a little hard. I pressed a few of them to make shapes out of them, and those cookies were especially crispy. The cookies that I rolled into balls before baking were better. I used pumpkin spice instant pudding mix - I wonder if that contributed? I guess I was hoping for a softer cookie, but these were still decent."

CocineraH User ID: 4366256 124610
Reviewed Nov. 3, 2009

"Yummy! These cookies melt in your mouth. I made them with pistachio pudding, and it added a rich flavor. Enjoy!"

michellern User ID: 1126206 106247
Reviewed Jul. 28, 2009

"I used French Vanilla pudding and it was spectacular!! Definately will make these again."

rdkpcomeaux User ID: 350176 49325
Reviewed Oct. 10, 2008

"I added fresh grated lemon peel to this already terrific recipe. After making just 1 batch, this recipe has been added to our family's favorites!"

kalikayb User ID: 1117738 36471
Reviewed Dec. 19, 2007

"This was a wonderful recipe. It reminded me of my Great Grandmother's sugar cookies. I really liked the recipe because it did not have to sit in the refrigerator for hours before you can make the cookies. I will definitely put this in my favorite cookies to bake."

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