Go Back
+ servings
Stack of Snickerdoodle Crunch Pudding Cookies
Print Recipe
3.83 from 17 votes

Snickerdoodle Crunch Pudding Cookies

Snickerdoodle Crunch Pudding Cookies - this EASY pudding cookie recipe is a soft cookie full of crunchy cinnamon cereal and coated in cinnamon sugar! The perfect snickerdoodle recipe with a crunchy twist.
Total Time1 hour 30 minutes
Servings: 24 cookies
Calories: 116kcal
Author: Dorothy Kern


  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 box 3.4 ounces Instant Vanilla or Instant Cheesecake Pudding Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1 1/2 cups Cinnamon Pebbles
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon


  • Note: This dough requires chilling.
  • Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in cereal.
  • Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
  • Stir together granulated sugar and cinnamon in a small bowl. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
  • Roll each cookie dough ball in the cinnamon sugar and then place 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.


Serving: 1Cookie | Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 469mg | Sugar: 12g