Banana Pudding Sugar Cookies

Banana Pudding Sugar Cookies

27

"Guaranteed to stay moist as long as you don't leave them out."

Ingredients

2 h 35 m {{adjustedServings}} servings 113 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
  3. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
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Reviews

27
  1. 34 Ratings

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I normally don't like artificial banana flavoring, but these were delicious!!! Instead of shortening I used 1/3 c butter and 1/3 c oil...and then I used only 2 c flour. I decreased the baking ti...

With cookie icing it reminded me of cake with banana filling. Family enjoyed them and hubby even asked for them again.

Loved them with vanilla pudding and 2 mashed bananas.