Preheat the oven to 375°F and line baking sheets with parchment paper.
In a large bowl, cream together the butter, sugar, brown sugar and pudding mix on medium speed for approx. 2 mins until the mixture appears light and fluffy.
Beat in the vanilla and eggs until fully incorporated.
Add the baking soda, salt, and all-purpose flour. Mix until combined. Do not over mix.
Scoop dough into 3-tablespoon balls and roll each in the cinnamon-sugar mixture until well coated, then refrigerate for 30 minutes to prevent spreading and create a thicker cookie.
Bake for 10-12 minutes, until edges begin to lightly brown and centers look slightly underbaked.
Allow to cool on the baking sheet for 5 minutes before transferring to a rack.
