The Best Ever Soft Sugar Cookies Recipe (You Won't Believe the Secret Ingredient!) by Heather Holter
If there is anything I hate it is hard crumbly cookies. But I have the answer! Add instant pudding powder to the dough! I cannot take credit for this brilliant idea. I found this recipe for double chocolate chip cookies and they were so amazing I thought I would try this for sugar cookies – and it worked amazingly!
- 1 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 box (3.4 ounces) instant vanilla pudding mix
- 2 eggs, at room temp
- 1 1/2 teaspon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Buttercream Icing (optional)
- 1/2 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla
- 1/4 cup milk
Here’s how to make them:
- Cream together butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla. Beat in eggs.
- In a separate bowl mix together the dry ingredients. Stir into the wet ingredients.
- Spray a baking sheet with cooking spray. Roll cookie dough into balls, roll in sugar and place onto the baking sheet. Flatten with the bottom of a glass.
- Bake in a preheated 325-degree F for 10 minutes or until the edges are set. (The center will be doughy.) Let sit on pan for 2 minutes and remove to a cooling rack. Frost with buttercream, if desired. Makes 3 1/2 dozen cookies.
- To make the buttercream, beat the butter with an electric mixer. Add the powdered sugar gradually, one cup at a time, then add in the vanilla and milk.
- For snickerdoodles, roll dough in cinnamon sugar instead of sugar.
- For lemon cookies, use lemon pudding and lemon extract instead of vanilla.
- For chocolate cookies, use chocolate pudding instead of vanilla and add 1 tablespoon of cocoa powder.
- You can also change the frosting this way using lemon extract or adding cocoa powder.