Banana Pudding Sugar Cookies

Banana Pudding Sugar Cookies

27 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 35 m
Tina Grinnell
Recipe by  Tina Grinnell

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

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Adjust Servings

Original recipe yields 2 1/2 dozen



  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)

Rate This Recipe


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 time to 7 mins and they turned out perfectly moist and incredibly yummy!!!



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.

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Amount Per Serving (30 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

No Roll Sugar Cookies


next recipe:

Cookie Mold Sugar Cookies