Snickerdoodle Pudding!! | Min Yx Games Snickerdoodle Pudding!! | Min Yx Games
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Snickerdoodle Pudding!!

For people who love snickerdoodles, nothing tastes quite like these simple cookies. We were offered them a lot a kids, probably since they are easy and inexpensive to make. The light and crispy texture is always welcome, but sometimes you want to switch things up and that’s where this tasty pudding comes in.

With no cooking, it’s a really fast and efficient way to get the taste of a snickerdoodle without the work and without using the oven. If you’re making a big meal and need to use the oven and burners both it’s nice to have a no-bake option for dessert. And, if you happen to have some leftover snickerdoodle cookies as well, they make a great topping for this tasty treat.



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.)

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