Butterscotch Pudding Sugar Cookies Recipe

Name: Butterscotch Pudding Sugar Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 cup canola oil; 1 cup brown sugar (I like to use dark); 1 cup confectioners' sugar; 2 eggs; 1 teaspoon vanilla extract; 1 (3 1/2 ounce) package instant butterscotch pudding mix; 4 cups all-purpose flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda

Servings: persons

1 cup butter, softened
1 cup canola oil
1 cup brown sugar (I like to use dark)
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
1 (3 1/2 ounce) package instant butterscotch pudding mix
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda

1
In a large mixing bowl, cream the butter, oil, and sugars.
2
Beat in eggs, vanilla and dry pudding mix.
3
Combine the flour, cream of tartar, and baking soda.
4
Gradually add to creamed mixture.
5
Drop by tablespoonfuls 2 inches apart onto ungreased cookies sheets.
6
Flatten with a glass dipped in sugar.
7
Bake at 350 degrees for 12-15 minutes or until lightly browned.
8
Remove to wire racks.

2035

kcal

Calories

133

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup canola oil, 1 cup brown sugar (I like to use dark), 1 cup confectioners' sugar, and more.

Yes, Butterscotch Pudding Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Pudding Sugar Cookies

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