These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor! This is the best sprinkle cookie recipe to make because it’s so easy, buttery, and delicious!
Of ALL THE BAKING I do here in my kitchen the recipe most requested and most baked is chocolate chip cookies. Certainly I am all about the special occasion dessert, I mean duh, but if I’ve learned anything from you nice folks it’s that easy, everyday classics are your jam. Those are the recipes you come back to time and time again.
So with that said, these super soft sprinkle pudding cookies will be a staple in your baking arsenal from this moment on. Trust me. This sprinkle cookie recipe is ridiculously easy, loaded with vanilla flavor, non-messy and did I mention sprinkles are involved? Yep. LOTS of sprinkles!!
Why Add Pudding To Your Cookie Dough?
Adding instant pudding to your cookie dough is a simple trick to amp up the flavor, but also to keep the cookies soft.
Make sure you’re using instant pudding, not “cook and serve”. The coagulants in the “cook and serve” are different than the instant, containing a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.
I used regular old vanilla instant pudding… but you could really use any flavor you wanted to. Flavored pudding will add a nice subtle flavor to the cookies, like I did with my Butterscotch Apple Pudding Cookies.
And yes you’ll need sprinkles. I used this fun mix of all my leftover sprinkles.
When you scoop the dough you can even add a few extra sprinkles on top if you’re feeling fancy. Truth be told I did that on a few cookies and then I got lazy!
No Chilling Your Dough For This Sprinkle Cookie Recipe
Nope, no need to chill your sprinkle cookie dough! This means these cuties will go from birth to belly in under 30 minutes.
The texture of this easy sprinkle cookie recipe is outstanding! Make sure not to over-bake them if you want super soft cookies. If you prefer a little bit of a crispy texture, no problem just bake them a little bit longer!
PrintSuper Soft Sprinkle Pudding Cookies
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Prep Time: 10 minutes - Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
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PinDescription:
These soft sprinkle sugar cookies are made with a pudding mix!
Ingredients:
- 3/4 cup butter
- 1 cup granulated sugar
- 1 egg, plus 1 yolk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (3.5-ounce packet instant vanilla pudding mix)
- 2 cups flour
- 1/2 cup sprinkles
Instructions:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.
- Next mix in the pudding mix for 30 seconds.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Finally add in the sprinkles and mix until incorporated evenly.
- Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don’t over-bake if you want super soft soft cookies.
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Keywords:: sprinkle cookies, recipe, sugar cookies, soft cookies, sprinkles
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Can you use cookie cutters on the dough? Or will this recipe not work?
The cookies for this recipe will spread, and won’t hold crisp shapes with cutters
Do you used softened butter or cold butter? I’m really excited about these 🙂
room temp 🙂
There’s no liquid. Do I make the pudding and then add that to the other mix???
no you use the dry pudding mix 🙂
Made these last night. YUM!! Definitely a keeper!
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My mom was making pudding cookies years ago when instant pudding first came out. She used all the flavors for variety in our lunches and they were great! Lost my recipe years ago and now yours is here! YAY. Gonna try this real soon.
I’m so happy to find this recipe! I’m doing a lot of cut out sugar cookies for xmas festivities and family, but they take so long to make and decorate. I’ve now decided to make these as well, to cut my cut outs in half! Yay! I’m going to use xmas sprinkles, and if they’re not to sweet, I thought it might be cute with crackled tops, to sprinkle with a little powdered sugar! Thanks so much for sharing! Merry Christmas!?
How long do they stay good for
3 days store airtight at room temperature 🙂
Everyone has different taste. I found these cookies to be way too sweet and way too greasy. Will not be making these again and will stick to my regular sugar cookies that I make. Wanted to try a new recipe (yours) and did not care for it at all. Sorry!
You are adding in the dry pudding mix into the recipe right? Not pre-making the pudding and setting aside then adding. Just making sure here.
Yes just the dry pudding mix!
Yup, adding it in dry. I just had to double check that I was doing the right thing. lol
I used Krusteaz GF all purpose flour, pistachio instant pudding mix, and added a tablespoon 2% milk to the dough at the end of mixing, they turned out amazing! These cookies are the perfect combination of soft and crispy. My 3.5 year old boy can’t get enough of them! Thank you for sharing your recipe!
★★★★★
Love the pistachio adaptation!!
Oh my goodness! I can’t get over the negative comments ABOUT SPRINKLE COOKIES! I mean, what’s more fun than sugar cookies? SUGAR COOKIES FILLED WITH RAINBOW SPRINKLES! I adore these cookies and so do my kids! I have to alternate who gets to pick which colored we are going to use. We have probably made them half a dozen time and I always eat the majority of them. Oops! Haha. Keep sharing your yummy creations and don’t let the internet trolls get you down!
Shut the front door and hold my horses because OH MY WORD……these are AHHHHHHHMAZING! These are the best sugar cookies I have ever had. It’s so hard to find a good chewy sugar cookie so look no further. Thank you so much for sharing this.
★★★★★
I made these fir my granddaughters and were a big hit. I substituted the sugar with Truvia and sugar free pudding.
I made a second batch and substituted the sugar with Truvia, sugar free pudding, I also substituted the flour with 1/2 cup + 1 tablespoon of almond flour and 1/2 cup + 1 tablespoon coconut flour. You need to bake them a little longer. I think I naked then for 14 mins. My husband loves them .
Thanks for an awesome recipe.
★★★★★
I love the flavor of these cookies! Only issue I had is when they baked they spread very thin. I did chill the dough before baking- do you think that is the issue? If I add more flour would that help then become a thicker cookie? Either way we still ate them all, flavor was delicious:) just looking for suggestions, thank you in advance!
Chilling shouldn’t have made them thinner, if anything they would be thicker! I have never had trouble with them getting too thin, so I don’t think I would recommend more flour, unless the dough seemed very sticky. What type of baking sheet did you use?
HI shelly as I don’t live in the states what can I use to substitute the pudding mix or how can I make it?
Thank you so much!
I’m a pregnant Mama in need of some sweets, for myself and my boys. I ran out of chocolate chips the other day, but really wanted to make cookies and was drawing a blank when I’d look in the pantry. Found this recipe and actually had everything to make them! They just came out of the oven, looking and smelling amazing! Can’t wait to dig in!
★★★★★
I have made these SO MANY TIMES. It’s my go-to recipe for holidays, easily made festive by adding different colored sprinkles 🙂 So wonderful!
★★★★★
These were amazing!! Added some magenta food coloring and out of the oven I almost died of pure joy but then my husband couldn’t stop raving about having one out of the fridge! Soo good all around and so easy to make! Thanks!
★★★★★
These turned out great! I will definitely be making them again and again. I didn’t have any trouble with them being flat like some reviews have said. Yum, definitely a keeper!!
★★★★★
So delicious, but I would prob leave out the cup of sugar next time. The pudding already has 19 grams of sugar so to me these are wayyyy too sweet! I substituted the butter for coconut oil and they taste very good!
★★★★
Very yummy! Thanks for the recipe. It was easy to make with my toddler.
★★★★
Wow these are phenomenal! My hubby does not care for sweets and he had TWO and said they are dangerous. Thank you for sharing this recipe!
★★★★★
I just made this with my son and he said mom those are the best cookies that you have ever made. They are so yummy! Thanks a lot for the recipe.
★★★★★
This recipe is amazing. Always make it during Christmas with Christmas sprinkles. I was just wondering if they can be made ahead of time and frozen? Would bake time need to be adjusted?
★★★★★
I love to scoop the dough out and flash freeze the portions on a baking sheet. Then once they are frozen place the frozen portioned dough balls in a large zip-top bag and keep them in the freezer. Yo don’t have to thaw them to bake them either, although you can. Just add a few more minutes of bake time!
I’m in grad school and have made this recipe for a few class parties and everyone loves them! Will be making with red and green sprinkles for our Christmas party today 🙂
★★★★★
I made this recipe to a T and it did not come out at all. Dough was very dry and crumbly. Cookies didn’t flatten out when baked. Had to shape in to a cookie then back and it stayed as is. Flavor was good and they were edible but very weird dough texture which made it difficult to handle.
★★