- Cream the Fats & Sugar: In a large bowl, beat the butter, shortening, and granulated sugar until light and fluffy (about 3–5 minutes). The goal is to incorporate air.
- Add the Pudding & Wet Ingredients: Beat in the dry pudding mix (just the powder!), followed by the eggs and vanilla extract. Mix until well combined and smooth.
- Dry Ingredients: Gradually stir in the flour and baking soda. Mix until just combined. Over-mixing at this stage will make the cookies tough.
- Chill: For the best flavor, chill the dough for at least 30 minutes before scooping.
- Bake: Bake at 350°F (175°C) for 10–12 minutes. The edges should be just set, but the centers should still look slightly soft.
Endless Variations
| Pudding Flavor | Mix-Ins | The Result |
|---|---|---|
| Vanilla | Rainbow Sprinkles | “Funfetti” Celebration Cookies |
| Chocolate | White Chocolate Chips | Deep Double Chocolate Decadence |
| Butterscotch | Sea Salt & Toffee Bits | Salted Toffee Cracker Cookies |
| Pistachio | Chopped Walnuts | Classic Nutty Green Cookies |
Frequently Asked Questions
Q: Can I use all butter instead of shortening?
A: Yes, you can. However, the shortening is what gives these cookies that specific “bakery-style” height and extreme softness. If using all butter, the cookies will be flatter and slightly crispier.
Q: Why did my cookies not spread at all?
A: This usually happens if the flour was measured too heavily or if the pudding mix was too large. Make sure to “spoon and level” your flour rather than scooping directly from the bag.
Conclusion
This Basic Pudding Cookie Dough is a blank canvas for your creativity. Once you master the ratio of butter to shortening and the addition of the pudding mix, you will never go back to a standard cookie recipe again. It is reliable, versatile, and guaranteed to be the softest cookie you’ve ever tasted.
