Beat butter until smooth. Add both sugars; beat 1-2 minutes until creamy.
Add eggs, one at a time; mix in between additions.
Dissolve baking soda in the 1 tablespoon of water. Add both baking soda and vanilla to the bowl and mix well. Then, mix in salt and cinnamon.
Add flour and pudding mix; mix until dough forms.
Stir in white chocolate chips.
Using a cookie scoop, scoop out dough by heaping tablespoons and roll in the cinnamon sugar mixture before placing onto a parchment lined baking sheet, 2 inches apart.
Bake 10-12 minutes until edges are golden brown. Let cool on baking sheet for 3-4 minutes before removing to wire rack to cool completely.
Store in an airtight container once completely cooled.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/12/white-chocolate-chip-snickerdoodle-cookies/