Snickerdoodle Pudding Cookies

I feel like I've been neglecting you on desserts lately.  I'm sorry.  In my head I think winter is all about comfort meals {which it kind of is}, so shockingly I often forget about the desserts!  Such a shame.

These cookies.  How do I describe something so perfect?  I'm serious.  They are so good.  Soft, chewy, cinaminnie goodness.

You will not be disappointed with these.

Add some sprinkles or red food coloring and you've got a great treat for Valentine's Day.  Or you can stay tuned for my Red Velvet Brownies.  Working on those later today!

If you have kids, can they still take homemade treats to school?  Or has that fun little thing been banished in your area?  I'm not sure if the school our kids will attend allows it, but thankfully the daycare they go to three days a week does!

I cannot imagine all these treats in my house.  I'd probably die of a sugar coma.

Snickerdoodle Pudding Cookies

{Print this Recipe!}

1 stick of  butter, softened

1 1/2 c. sugar, plus 2 T. additional

2 eggs

2 3/4 c. flour

1 pkg. vanilla instant pudding mix

2 t. cream of tarter

1 t. baking soda
1/4 t. salt

2 t. cinnamon

Cream butter, sugar, eggs in a mixer until fluffy. Add other remaining ingredients (minus the 2 T. sugar and 2 t. cinnamon) and combine. Refrigerate for up to 1 hour or overnight {covered}.

Preheat oven to 375 degrees. With a spoon or cookie scoop, roll into 1-inch balls. Roll in cinnamon/sugar mixture and place on greased baking sheet. Bake 10 minutes or just until golden. Cool on wire rack. Do not over bake - these are much better a little chewy than crispy.

And if you love snickerdoodles as much as we do, check out my GIANT Snickerdoodle recipe, or my Snickerdoodle blondie recipe.  Both equally as good!