Super Soft Sprinkle Pudding Cookies
These SUPER SOFT Sprinkle Pudding cookies are so so easy and loaded with vanilla flavor!
Before you’re all, “yawnnnnn I’ve seen pudding cookies a trillionty times” stay with me for a second…
I firmly believe in the value of a solid basic recipe. Basics are the recipes you make most often…
MY OTHER RECIPES
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. They’re ridiculously easy, loaded with vanilla flavor, non-messy and did I mention sprinkles are involved? Yep.
Adding pudding to the 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!
There’s no chilling time necessary, meaning these cuties will go from birth to belly in under 30 minutes.
The texture 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!
Print
Yield:
Print
PinIngredients
- 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.
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Oh boy! Shelly, these look magical! We don’t really eat pudding cookies over here in Australia so they are a real treat for us. Thanks for posting!
Very good and super easy to make, my 5 yr old helped!
o glad you liked them!
So glad you liked them!
I love the crinkly look of these cookies. They almost look like scooped ice cream.
And you can never have too many sprinkles!
Never too many cookie recipes!! Added to my large group of Cookies and Cups recipes
Love LOVE pudding cookies! Pudding makes everything better!
Yum! These look so good. I just LOVE soft cookies and can’t wait to make these. I do have a question on the print icon on your recipes. Could you possibly set it up to include the photo of the finished item? I really like having a picture on the recipes I print. Thanks!
They look so colorful and cute!
What is that little sign after butter?
★★★★★
Which sign?
Can you use sugar free pudding mix?
no, sorry!
yes you can use the sugar free pudding mix cause I use to make these for my family and they all are Diabetics so the cookies did turn out Great just like you would have used regular sugar
Cute!
can you use pecans instead of sprinkles, or mini choc chips?
yes! definitely!
these look easy enough to make.
★★★★★
Does it have to kosher salt? Same measurement for table salt? Or sea salt
if you use table salt use 1/4 teaspoon less…kosher salt is a slightly coarser grain. sea salt, depending on the grain should be the same measurement as kosher.
If you used a 4 T. scoop, how long would you bake them?
I might increase the bake time by 2 minutes or so…but watch them carefully!
Is it softened butter?
Yes, room temperature.
I made this but used a chocolate pudding mix and Halloween Sprinkles. They are a big hit. How will I stay out of them?! Thank you!
Hi Shelly, these look so good. Is this the cookies that are sold in the grocery store, they call them Lofthouse?
Not really…Lofthouse cookies are generally a bit cakier and also frosted. These cookies are nice a soft but not cakey at all!
Whats pudding mix and has anyone converted the cups to ounces or grams?
Thanks x
What would you suggest we use in the UK for 1 (3.5-ounce packet instant vanilla pudding mix)??
Hey!!! I have a silly question to ask but what is the extra yolk for?? I can’t seem to figure out what it’s for lol. I can’t wait to try them!! ??
The extra yolk adds more moisture to the dough, while also giving the cookie a chewy texture!
How well do these cookies freeze?
For the pudding….do you use both envelopes inside the box, or just one?
My boxes generally only come with one packet, but use whatever it takes to be 3.5 ounces
Should I melt the butter if I’m beating by hand?
nope, it just needs to be softened to room temperature
can I roll this dough out and use a cookie cutter?
I don’t think they will hold their shape very well 🙁
I could only find instant pudding in a 3.4 ounce packet. Is this a problem?
That will be fine!!
I baked these cookies today. They where still extremely soft after 10 minutes. I had to bake them for over 15 minutes and then put in the freezer for a few minutes. I would not recommend this recipe. I am a good baker and cook (culinary arts degree).
So sorry you had an issue… sounds like they just needed a little extra bake time in your oven. Ovens do bake a little differently. Just a question, why would you put them in the freezer instead of bake them a little longer?
Would regular beaters work instead of a paddle attachment?
Yes 🙂 Just don’t overmix!
Are you using salted or unsalted butter?
I have unsalted butter and I want to know if I need to add extra salt.
You can add an extra 1/4 teaspoon 🙂
Made this today, followed the directions exactly and they turned out absolutely fabulous!! My daughter and husband LOVED them! Thanks for the recipe!
★★★★★
My kids are cookie snobs. They loved them!!! I make mine a little smaller, and put the dough in the fridge while the first batch is in the oven. My kids don’t even let them cool off! YUM!!!!
I love how fun these cookies are! The instant pudding is such a great idea – cannot wait to try that! thank you!
Hate to be negative but this was just average at best. They turned out like your basic sugar cookie but with some sprinkles. I basically just had to buy some pudding mix because I had everything else but I’d say if you had to go out and buy all the ingredients then just get yourself some slice and bake sugar cookies because they taste the same. They weren’t gross by any means but hardly amazing. Also I had to bake mine for close to 15 minutes not 8-10 just to get them to set and I’d say I have a very nice quite new oven so I don’t think that was the problem.
I’d like to bake these up for the kiddos. Where did you purchase these sprinkles – they are bright and cheerful – mine have a bunch of darker ones mixed in…
They are actually a mixture of sprinkles I made on my own. I purchased a few different kinds and mixed them together. but I always buy Quin Sprinkles in bulk. I like to bake with them best because they they don’t bleed into batter! I just get them on amazon: http://amzn.to/1Y2QCd9
Love these cookies! Made them tonight for my kiddos in school tomorrow. Delicious! Saving this recipe for sure. Thank you!
Delicious! Everytime!
These cookies are a huge hit it my house, we love them! I’m about to go make another batch now.
★★★★★
I forgot to buy vanilla pudding at the grocery but I had chocolate pudding in the pantry. Used chocolate pudding with chocolate sprinkles. The pudding adds a great texture and flavor. Thanks!
Will chilling the dough overnight change the cookies at all? Want to make these for Labor Day but get all the work done before!
I think it will be fine, just bring the dough to room temperature before baking and follow the bake times listed!
My cookies came out super flat what did i do wrong ?
Shelly, I was hoping you could help me… my cookies came out extremely flat and I followed the recipe exactly.
What type of cookie sheet did you use?
Can I substitute pudding mix with cake mix.
Nope, sorry!
These are SO good and so easy to make. I followed your recipe exactly and they came out so soft and delicious! Thank you!
Can these be freezes after baking?
sure!
I’m guessing all-purpose flour vs self rising. Correct?
all purpose 🙂
Oooooo those were good ? Try chocolatifing them! Instead of using vanilla pudding substitute it with chocolate pudding. I mean I don’t like chocolate ? but damn these are yummy ?
Oooo these were yummy ? Try choclatifing them ! Instead of adding vanilla pudding add chocolate ?. I mean I don’t like chocolate but these were ooooo just so tasty ?
I’ll have to try them sometime
These cookies are delicious! First time making them and I will be including them on my Christmas cookies list! They are very festive looking and I wanted to make something that would cheer me up! I used French Vanilla pudding (love vanilla) and tin foil with butter flavored cooking spray. Really have to watch using tin foil; but they are definitely a new favorite cookie!
These cookies are so fun and really delicious! I love changing the color of sprinkles depending on the season. I’m about to make another batch using pink, pastel green and yellow sprinkles. So glad I stumbled upon this recipe!
love these cookies I made them with lemon pudding mix and white chocolate chips and they are absolutley heavenly!!!!!
I made these cookies with lemon pudding mix instead and they were absolutely heavenly!!!!!!
They turned out perfect! I ran out of vanilla extract so substituted almond and they were delish!
I made these tonight and I really wanted them to turn out looking like the picture, but unfortunately they did not. Do you know why they flatten out?
There could be a few reasons… your baking sheet, the temperature of our butter…
Hi are we supposed to actually make the pudding first before incorporating it into the dough?
Nope, just use the dry mix!
These are delicious and turn out perfect every time! It’s fun making them festive for all the different holidays by just changing the color of the sprinkles! For fall I use a package of pumpkin spice pudding and substitute pumpkin pie spice for the vanilla. Yum!
These cookies are delicious and really easy to make. For some reason they come out best when I make a double batch.
I just made these last night and OMG they are SO good! And this recipe makes the perfect amount of cookies (I got 21 cookies out of one batch). They are so soft and chewy, going to be a real hit! Thanks!
What kind of flour is used? It just says to use flour but which do I use?
All purpose flour
Made these during the snowstorm yesterday – and they are perfect! Testing them out for a baby shower and I was very pleased with them. I did bake a little longer – I like the bottoms to be a golden color. Thank you!
Oh I doubled the recipe – made lots of cookies!
★★★★★
I just made these. I used French vanilla pudding and in the future try white chocolate pudding mix and cheesecake pudding mix. I only used 1/2 tsp vanilla and added 1/2 to 3/4 tsp almond extract, depending how strong you want it and 1/2 to 3/4 tsp butter extract. They made them taste even more yummy. I add almond to almost all my recipes and have do so for 20 years and I always get asked what a in there. Plus I put dough in fridge for 30 min before baking so they wouldn’t spread. I also might frost with my homemade cherry frosting. These are really yummy!!!
I just made these tonight! My kids loved them but said there’s a salty taste to them. I think that’s the kosher salt (first time using it in cookies). Is that what they should taste like? Sweet but a little salty kick?
Could be! If you used salted butter and kosher salt that could be what you’re tasting…which is how I make them btw…but I am a salty girl 🙂 If you try them again you can use half the salt, or try unsalted butter.
Very delicious and so easy! My husband’s new favorite!
★★★★★
Hi! I was wondering if chocolate pudding mix would work as well. Thanks!
sure! It will be a mild chocolate flavor 🙂
I also make super easy cookies using:1 pkg regular, cook and serve pudding mix, 3/4 cup biscuit mix, 1 egg and 1/4 cup oil. I mix the oil and egg and add to the mixed dry ingredients.One can add nuts, cocoa powder, chocolate chips, dried fruit- up to half a cup. I make into balls and flatten with fork and bake 10 minutes or so at 350 degrees.
This recipe did not turn out anything like the picture. I saw another comment about them flattening out and that’s exactky what mine did. I have never made a cookie dough that turned out so badly and flat. The cookies ran together so badly. And I agree with another comment, the recipe is far too salty. I am a very experienced baker and this was a major fail
★
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