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Christmas Sprinkle Pudding Cookies

Bright, cheerful, and impossibly soft, these Christmas Sprinkle Pudding Cookies combine classic sugar-cookie flavor with instant vanilla pudding for a tender, slightly cake-like crumb studded with festive sprinkles.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 cup unsalted butter, softened Use room-temperature butter for better texture.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 cup sprinkles Use jimmies or thicker sprinkles to maintain bright colors.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  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 gently.
Baking
  1. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  2. Bake for 10-12 minutes until edges are lightly golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

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. Use a cookie scoop for uniform cookies.