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
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Total Time: 20 minutes
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Yield: 24 cookies 1x -
Category: Cookies
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Method: Baking
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Cuisine: Dessert
Prep Time:
Yield:
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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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My cookies turned out pretty flat after they cooled. What am I doing wrong?
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Can you freeze this and at what stage would it be good to do that?
You can freeze the dough or baked cookies. Here’s my full post on how I like to freeze dough, and it works great for this recipe! https://cookiesandcups.com/how-to-freeze-cookie-dough/
These cookies get me every time! They are seriously THE best cookies ever!!
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I added a teaspoon of almond flavoring and my guys went nuts over these cookies! I did find them to take much longer to bake than the suggested time, however, and might up the temp to 375 next time. Overall, very yummy recipe!
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I bake these on a regular basis for my kids. They are soooo good ! They are good for mini ice cream sandwiches, yum !
I tried the same base, with butterscotch pudding, pretzels bites and caramel chips instead of vanilla/confetti and it was amazing. Chocolate pudding, confettis and mini chocolate chips is really really good too !
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I followed the recipe & was careful not to over-bake & they came out perfectly! I love that it was so simple and easy to make in a pinch. Delicious, soft and chewy !
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Hi there! I’m very excited to try this recipe. I’d like to know if you use salted or unsalted butter? Thanks in advance!
I use salted butter. If you have a salt sensitivity you can use unsalted or omit the extra salt in the recipe 🙂
I advise halving the amount of sugar in this recipe. The texture and flavor is wonderful, but it was cloyingly sweet even after reducing the sugar to 3/4 cup
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I totally botched this recipe some how … I think sugar free instant pudding was the demise. Also… in a rush while my kiddo was napping- was reading too fast and missed the butter and sugar part. Soooo was added last And they just didn’t cook right as I’ve made pudding cookies before. Ugh will have to try again one day.
Can you roll these out and make cut out cookies?
They won’t hold the shape of cutters very well, as they spread.
We absolutely love these cookies, made them for the first time last Christmas and just made them again. They were eaten in one day!! I’m wondering if anyone has converted the recipe to use the bigger box of pudding – 5.1 oz. or if anyone knows a good recipe converter? I have a big box of pudding mix that I want to use. Thank you!
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Any way of using an egg substitute for this ? My son is allergic to eggs
These instantly became a family favorite! I mixed in the tiny ball nonpareil sprinkles into the dough and then mushed the tops of the dough balls into regular rainbow sprinkles so you get both textures. Great recipe and easy enough to make with my little guys
★★★★★
My question is why do.you use kosher salt? Can you use regular salt?
You can, I prefer the larger grain of kosher salt, and feel I can control the amount a little better. Reduce the amount of table salt by 1/4 teaspoon 🙂
Made these cookies twice. First with chocolate pudding and sprinkles. Then with pistachio pudding and mini chocolate chips. Wow were they good. Now this is one of my favorite cookie recipes.
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