Christmas Sprinkle Pudding Cookies

introduction

Bright, cheerful, and impossibly soft — Christmas Sprinkle Pudding Cookies combine classic sugar-cookie flavor with instant vanilla pudding for a tender, slightly cake-like crumb studded with festive sprinkles. They’re an easy, crowd-pleasing holiday treat that bake quickly and look as joyful as they taste.

why make this recipe

• Texture upgrade: The instant pudding mix keeps these cookies especially moist and soft, so they stay pleasant days after baking.
• Fast and kid-friendly: Simple steps and colorful sprinkles make this a great project for baking with kids or for last-minute cookie exchanges.
• Consistently reliable: The pudding stabilizes the dough, reducing spread and producing even results batch after batch.

how to make Christmas Sprinkle Pudding Cookies

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk the dry ingredients (flour, baking soda, salt) so they’re evenly combined.
3. Cream the butter with granulated and brown sugar until smooth and slightly fluffy — this builds the cookie’s structure.
4. Beat in the eggs and vanilla, then stir in the instant vanilla pudding mix until incorporated; the pudding improves moisture and texture.
5. Gradually add the dry mixture to the wet ingredients, mixing until a uniform dough forms.
6. Fold in the sprinkles gently so the color remains vibrant and the dough doesn’t get streaked too much.
7. Drop rounded spoonfuls or use a cookie scoop onto the prepared baking sheets, spacing cookies about 2 inches apart.
8. Bake 10–12 minutes, or until the edges are just starting to turn golden — watch closely to keep them soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Ingredients :

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sprinkles

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
4. Beat in the eggs and vanilla extract, then mix in the instant pudding mix until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing well.
6. Fold in the sprinkles.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes until edges are lightly golden.
9. Allow to cool on the baking sheet before transferring to a wire rack. Enjoy!

how to serve Christmas Sprinkle Pudding Cookies

Serve slightly warm or at room temperature. They’re excellent alongside a glass of cold milk, a cup of hot cocoa, or trimmed into small ice cream sandwiches with vanilla or mint ice cream for a festive dessert.

how to store Christmas Sprinkle Pudding Cookies

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 3 months; thaw at room temperature before serving.

tips to make Christmas Sprinkle Pudding Cookies

• Use room-temperature butter for easier creaming and better texture.
• Don’t overmix once the flour is added — overworking develops gluten and can make cookies tough.
• If the dough spreads too much, chill 15–30 minutes before baking.
• Use jimmies or thicker sprinkles (not nonpareils) to avoid bleed and maintain bright colors.
• A cookie scoop yields uniform cookies that bake evenly.

variation (if any)

• Swap the instant vanilla pudding for chocolate or butterscotch pudding for a different flavor.
• Stir in 1/2 cup white chocolate chips for extra richness.
• Add a pinch of cinnamon or peppermint extract (start with 1/4 teaspoon) for holiday flair.
• Brown the butter for a nuttier, deeper flavor before creaming with the sugars.

FAQ

Q: Can I use sugar-free pudding mix?
A: Yes, but texture and sweetness may change slightly; you may want to adjust sugar to taste.

Q: My cookies flatten — what went wrong?
A: Likely warm dough or over-creamed butter. Chill the dough briefly and ensure your oven is at the correct temperature.

Q: Can I freeze the raw dough?
A: Yes — portion dough into scoops and freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding a minute or two to the bake time.

Q: How do I make the cookies crisp instead of soft?
A: Bake a minute or two longer until more golden, or reduce the pudding slightly (it contributes to softness) and use a bit less brown sugar.

Conclusion

For the original recipe and inspiration, see Christmas Sprinkle Pudding Cookies – Aileen Cooks.