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Snickerdoodle Crunch Pudding Cookies
Snickerdoodle Crunch Pudding Cookies - this EASY pudding cookie recipe is a soft cookie full of crunchy cinnamon cereal and coated in cinnamon sugar! The perfect snickerdoodle recipe with a crunchy twist.
👥 24 Servings⏱️ Prep & Cook: 1h 30m👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Note: This dough requires chilling.
2
Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in cereal.
egg1
3
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least ⏱️ 30 minutes.
4
Stir together granulated sugar and cinnamon in a small bowl. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
cups Cinnamon Pebbles1 1/2ground cinnamon1 tablespoon
5
Roll each cookie dough ball in the cinnamon sugar and then place 2” apart on cookie sheet. Bake ⏱️ 9-11 minutes or until the edges just start to turn brown. Cool ⏱️ 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.
cups Cinnamon Pebbles1 1/2ground cinnamon1 tablespoon
Nutrition Facts
calories
116 kcal
fat Content
4 g
serving Size
1 Cookie
sugar Content
12 g
sodium Content
469 mg
protein Content
1 g
cholesterol Content
18 mg
carbohydrate Content
19 g
saturated Fat Content
3 g
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