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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Ingredients

Adjust Servings

Original recipe yields 2 1/2 dozen

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Directions

  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
cyhawkgirl
11

cyhawkgirl

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!!!

4in4mom
9

4in4mom

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

KOOLCHICA
6

KOOLCHICA

Loved them with vanilla pudding and 2 mashed bananas.

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Nutrition

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

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