Soft Snickerdoodle Cookies (without cream of tartar)

In a large bowl using an electric handheld mixer on medium speed, cream together the butter, brown sugar, white sugar, and vanilla pudding mix. Add the egg, honey, and vanilla extract and continue beating on high speed until fluffy.

Whisk together the flour, baking powder, and salt. Add to the butter mixture and mix on low speed just until all the flour mixture is incorporated. Cover the cookie dough and refrigerate for at least 1 hour.

Preheat the oven to 350℉. Line baking sheet(s) with parchment paper. Mix the ¼ cup of white sugar and the cinnamon.

Form chilled cookie dough into balls, using about 1 ½ tablespoons of dough per cookie, rolling between your hands to make it smooth. Roll each in cinnamon sugar mixture to coat before placing on the prepared baking sheet, leaving about 2 inches between each cookie for spreading room.

Bake cookies, one pan at a time, in the preheated oven for 8-11 minutes or until slightly golden around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Finish baking the remaining cookies. Enjoy!