Simple Sugar Cookies Recipe With a Secret Ingredient That Makes Them Irresistible by Heather Holter
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You know the old saying, "that's how the cookie crumbles?" Well, if there's anything I hate, it's crumbly cookies. I mean, who wants a hard cookie, right? But I found the answer to making soft, moist cookies that are absolutely irresistible!
What is this secret ingredient? Instant pudding. Seriously! I add instant pudding mix to the cookie 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 it for sugar cookies. The secret ingredient worked amazingly well in my recipe!
Here's your shopping list: butter, brown sugar, refined sugar, instant vanilla pudding mix, eggs, vanilla extract, flour, baking powder, baking soda and salt. I also include a recipe for simple buttercream frosting below that you can use to frost these soft, low-sodium cookies.
See Recipe Notes for a bunch of fun variations on the sugar cookie recipe. This versatile cookie recipe makes so many great dessert options!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 40
Ingredients
Cookies
- 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 temperature
- 1 1/2 teaspoons 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
Recipe Notes
- Store the cookies in an airtight food container.
- 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.
- Makes about 3 1/2 dozen cookies, depending on the size.
- For gluten-free cookies, use gluten-free flour.
Here’s how to make them:
- In a large mixing bowl, cream together butter and sugar. Stir in dry pudding mix 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 about 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 icing, if desired.
- 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.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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