Ingredients
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Using the large holes of a box grater, grate the cold unsalted butter (straight from the fridge or freezer for easier grating). Work quickly so the shreds stay cold; you should end up with fluffy, pea-sized pieces.
- In a large bowl, whisk together the flour, baking soda, brown sugar, granulated sugar, and vanilla pudding mix until evenly combined.
- Add the grated butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
Notes
- For the best texture, ensure your butter is very cold when grating. If it starts to soften, pop it back in the fridge for a few minutes. This cold butter helps create pockets of steam for a tender interior.
- Don't overmix the dough once the wet and dry ingredients are combined; overmixing develops gluten and can lead to tough cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness. For longer storage, freeze baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough once the wet and dry ingredients are combined; overmixing develops gluten and can lead to tough cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness. For longer storage, freeze baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.