Preheat the oven to 375°F and line baking sheets with parchment paper.
In a large bowl, cream together (1 cup) butter, (¼ cup) sugar, (¾ cup) brown sugar and (3 oz) pudding mix on medium speed for approx. 2 mins until the mixture appears light and fluffy.
Beat in (1 tsp) vanilla and (2) large eggs until fully incorporated.
Add the dry ingredients to the mixture. (1 tsp) baking soda, (1 tsp) salt, and (2 ½ cups) all-purpose flour. Mix until combined. Do not overmix.
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.