Quick Pudding Cookies
Quick Pudding Cookies offer soft, chewy texture with the rich flavor of pudding mix, perfect for a sweet treat that appeals to all ages and requires minimal prep.
Ingredients
Instructions
- Cream the shortening; add sugar and pudding mix.
- Add eggs; mix well. Incorporate the flour mixture.
- Drop spoonfuls onto a greased baking sheet.
- Bake at 375°F (190°C) for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you want to experiment, try different flavors of instant pudding mix, like chocolate or vanilla, depending on your preference. Make sure not to overmix the dough after adding the flour to keep the cookies soft and chewy. For a fun twist, add chocolate chips or nuts for added texture and flavor.
Serving Suggestions
These Quick Pudding Cookies are delightful on their own but can be elevated with a glass of cold milk or served alongside Methodist Punch for a fun dessert table. They also pair well with a scoop of vanilla ice cream for a delicious treat. For a more substantial dessert, consider serving them with a side of 24-Hour Layer Salad to balance the sweetness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. When ready to enjoy, simply thaw at room temperature or warm in the oven for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pudding Cookies contains roughly 596 calories, with 13g protein, 125g carbohydrates, and 6g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (26% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2394mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s recommended to use half whole wheat and half all-purpose flour to maintain some lightness while adding a nutty flavor.
What can I substitute for shortening?
You can use an equal amount of unsalted butter if you prefer a richer flavor. Alternatively, coconut oil can be used for a dairy-free option, though it may impart a slight coconut taste.
How can I tell when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them, as baking times may vary depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).