Christmas Baking
Vanilla Pudding Cookies: Melt-in-Your-Mouth Butter Cookies Mixed in One Bowl, Dough Ready in Minutes
Tender butter cookies made with vanilla pudding powder, mixed in one bowl.
NutritionApproximate, per serving
Instructions
Heat the oven to 350°F (180°C) (convection/fan setting). Line a baking sheet with parchment paper.
Put all the ingredients in a large bowl at once: the softened butter, flour, vanilla pudding powder, sifted powdered sugar, vanilla extract and salt.
Quickly work the mixture into a smooth, compact dough with your hands (or a mixer with dough hooks).
Shape the dough into long rolls on a work surface.
Cut the rolls with a sharp knife into small pieces, about 3/4 inch (2 cm) long.
Quickly roll each piece into a ball between your palms.
Place the balls on the prepared baking sheet with some space between them.
Gently press each ball flat with the bottom of a glass or a fork.
Bake in the preheated oven for 10–12 minutes.
Watch the cookies closely. They should stay pale, with only the edges starting to turn lightly golden.
Let the cookies cool completely on the baking sheet.
Dust generously with powdered sugar before serving.
- Handling the dough: The dough has a high proportion of butter (250 g), which makes the cookies extremely tender but also soft to work with. Work quickly. If it sticks to your hands, lightly flour them.
- Bake them pale: Do not overbake! Pudding cookies must stay pale to be tender. As soon as the edges take on a hint of golden color, they are done. They keep setting on the hot baking sheet.
- Pudding mix note: Use cook-and-serve pudding mix, not instant. Plain cornstarch also works, but the cookies will taste less vanilla-y, so add a little more vanilla extract.
- Cocoa cookies: Replace about 3 tablespoons (30 g) of the pudding powder with good-quality cocoa.
- Linzer-style: Sandwich two baked, cooled cookies with a thin layer of red currant jam.