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!!
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!
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!
Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
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, yolk, 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12.2 g
- Sodium: 164.4 mg
- Fat: 6.1 g
- Carbohydrates: 20.2 g
- Protein: 1.4 g
- Cholesterol: 23 mg
Not sure what I did wrong, but my cookies stayed in a ball shape.
Perhaps too much flour, or should of chilled the dough first, or even used a different cookie sheet?
Still good flavor though just didn’t turn out very pretty
I love these cookies! The butter makes them soft, the pudding adds flavor and the sprinkles are fun. It’s a great way to use up random sprinkles too!
My 4 year old grandson and I made these and they turned out great! So yummy and what’s better than sprinkles! He usually like just the icing on cookies, and these are great because no icing! Very easy to make! Thanks
Hi! I made this recipe exactly as written. The only thing I did differently was I put the pan in the refrigerator for about 15 minutes prior to baking (to help them keep their shape and to prevent flattening ). I am not a professional baker but, they came out great! Just a hint of crispness on the outside edges but the middle was nice and soft and chewy. Great flavor!!
I made these gluten free and dairy free using Better Batter GF flour and Melt vegan butter. They were outstanding and tasted just like the soft bakery cookies I remember from childhood. Amazing!
These cookies are too sweet to me and bake flat.
super easy and delicious, quick. bake as directed, will set more while cooling
Are this dough better to be chilled before baking?
Made these exactly as written. Cannot get them to set in the middle. Took first batch out after 9 minutes as they were starting to brown on top and they were very jiggly in the center. Let them sit on the pan and put the next batch in. After 8 minutes, took one off the first pan to sample and it was still raw in the middle. Switched oven to convection and put it in with the second batch for 2 more minutes. The cookies have the same shape as yours, but are MUCH darker. For a sugar type cookie, I’d say these are burnt, and still not cooked in the middle. Good vanilla flavor, but something must be amuck with the proportions. I’m an experienced baker, so I was surprised how these turned out, given the reviews and pictures. ♀️ Also, the video playing over the site doesn’t have an x button on it, making viewing of the recipe difficult.
Amazing cookies! Easy recipe to follow and turned out just as expected. I added some white chocolate chips in too