Banana Pudding Sugar Cookies

Name: Banana Pudding Sugar Cookies
Cook time: 30 min
Yield: 24 servings
Ingredients: 0 parchment paper for lining the baking sheet; 0.5 cups unsalted butter softened; 0.33 cups Crisco shortening butter flavored preferred; 0.75 cups sugar; 0.25 cups powdered sugar; 1 egg room temperature; 2 teaspoons vanilla extract; 0.25 teaspoons almond extract; 2.75 cups flour spooned & leveled, not packed; 0.25 teaspoons baking soda; 0.25 teaspoons baking powder; 0.25 teaspoons cream of tartar; 0.5 teaspoons salt; 2.5 tablespoons sour cream; 0.5 boxes instant banana pudding mix; 1 cups milk cold; 0.5 cups heavy whipping cream cold; 3 tablespoons powdered sugar; 1 teaspoons vanilla extract; 1 banana sliced thin; 8 pieces vanilla wafers or golden Oreos crumbled

These cookies are a delightful fusion of classic sugar cookies with the rich, comforting flavors of banana pudding. Perfect for summer!

By @eatatmaudes

Original recipe source

Cook time: 30 minutes

Servings: 24

Ingredients

0 parchment paper for lining the baking sheet
0.5 cups unsalted butter softened
0.33 cups Crisco shortening butter flavored preferred
0.75 cups sugar
0.25 cups powdered sugar
1 egg room temperature
2 teaspoons vanilla extract
0.25 teaspoons almond extract
2.75 cups flour spooned & leveled, not packed
0.25 teaspoons baking soda
0.25 teaspoons baking powder
0.25 teaspoons cream of tartar
0.5 teaspoons salt
2.5 tablespoons sour cream
0.5 boxes instant banana pudding mix
1 cups milk cold
0.5 cups heavy whipping cream cold
3 tablespoons powdered sugar
1 teaspoons vanilla extract
1 banana sliced thin
8 pieces vanilla wafers or golden Oreos crumbled

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, Crisco shortening, sugar, and powdered sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract to the mixture and blend until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sour cream.
Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a crater in the center of each cookie.
Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let them cool completely on a wire rack.
Prepare the banana pudding by whisking together the instant banana pudding mix and cold milk until thickened. In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Fold the whipped cream into the thickened pudding.
Fill each cooled cookie crater with banana pudding and top with sliced fresh bananas and crumbled vanilla wafers or golden Oreos.