Combine flour, baking soda and salt. Beat butter, brown sugar and 1/4 cup granulated sugar in large bowl with mixer until blended. Add dry pudding mix, eggs and vanilla; mix well. Gradually beat in flour mixture until blended.
Mix remaining granulated sugar and cinnamon in small bowl. Roll tablespoonfuls of dough into balls; coat, in batches, with cinnamon sugar. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Bake an extra batch of cookies to share! Place the cooled cookies in a resealable container and store at room temperature up to 3 days, or freeze up to 3 months.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 130 mg
Total carbohydrate 14 g
Dietary fibre 0 g
Sugars 9 g
Protein 1 g
40 servings, 1 cookie (22 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.