Vanilla Pudding Cookies
If you’re looking for a festive treat, these Vanilla Pudding Cookies with festive sprinkles are soft and full of holiday cheer. The pudding mix keeps them tender while the sprinkles make them extra fun for holiday trays and gifting.
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Soft and filled with holiday cheer, these vanilla pudding cookies get dressed up with Christmas sprinkles. If you’ve been around the blog for long, you know I love using sprinkles, and these funfetti cookie bars were a bit of an inspiration for these pudding cookies.
What you’ll love about this recipe:
Ingredients for Vanilla Pudding Cookies
Just a few pantry ingredients and you’re on your way to making a sweet treat. For best results, make sure your ingredients are at room temperature.
- All-Purpose Flour
- Baking Soda
- Unsalted Butter
- Sugar
- Vanilla Pudding Mix – Use instant pudding mix, not the cook and serve variety. It’s the secret ingredient.
- Large Egg
- Christmas Sprinkles – or any color you desire.
Tips for Success
- Line your baking sheets with parchment paper or silicone baking mats so the cookies don’t burn or stick.
- Double-check you are using the right kind of pudding. You need instant pudding mix.
- You may be tempted to add vanilla extract but the vanilla flavor of the pudding
- Gently mix-in the sprinkles, being careful not to break them or allow the color to bleed. I like to dip the tops of the cookies in some sprinkles once they have been portioned out, so there’s a splash of sprinkles on the top.
- Store the baked cookies in a covered airtight container on for up to 5 days.
- For best results, use a stand mixer or a hand mixer. Mixing by hand won’t achieve good results.
- Line your cookie sheet with parchment paper or silicone baking mats.
- Start with the lowest baking time and check to see if the edges are starting to brown. You don’t want crisp edges, just browned.
- For perfect cookies, use a cookie scoop. Same size cookies will bake evenly.
More Pudding Cookie Recipes and Recipes that Use Pudding
There are so many benefits to using an instant pudding mix when baking. They are a great way to add flavor. Try mounds cake, lemon pudding cookies, cherry pistachio cookies, and coconut cake.
Do I need to chill the dough?
No chilling required. Mix up the cookie dough, scoop, and bake.
Can I make these pudding cookies in advance?
Yes. Make the cookie dough and refrigerate it for up to 2 days before baking.
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Vanilla Pudding Cookies
Ingredients
- 1¾ cups flour
- 1 teaspoon baking soda
- ¾ cup butter, softened
- ¾ cup sugar
- 1 package 5.1 ounce Instant Jell-O Vanilla Flavor Pudding
- 1 large egg
- ½ cup Christmas sprinkles, plus more for dipping
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment or silicone baking mats. Set aside.
- Combine flour and baking soda in a small bowl and set aside.1¾ cups flour, 1 teaspoon baking soda
- In a large bowl, beat softened butter and sugar until light and fluffy.¾ cup butter, softened, ¾ cup sugar
- Add dry pudding mix and beat until incorporated. Add egg and mix well. Gradually add the flour mixture, beating well after each addition.1 package 5.1 ounce Instant Jell-O Vanilla Flavor Pudding, 1 large egg
- Gently stir in sprinkles.½ cup Christmas sprinkles, plus more for dipping
- Using a #40 cookie scoop to portion out the cookies. Before placing the dough ball on the prepared baking sheet, dip the top in extra sprinkles.
- Bake for 9 to 11 minutes or until the center is set and the edges of the cookies are lightly browned. Remove from the oven and cool for 3 to 5 minutes on the baking sheet before removing them to a wire rack to cool completely.
