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
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.
Hi! I was wondering if chocolate pudding mix would work as well. Thanks!
sure! It will be a mild chocolate flavor 🙂
Hi Shelly,
I just made these. They’re pretty and tasty.
I have a question. I had to leave mine in oven about 12-13 minutes because they didn’t seem done. When I took them out and cooled them, I cut one, and it looked half raw – or is that the pudding? Is it suppose to look like that because of the pudding?
AM
They shouldn’t be raw, no, but you definitely don’t want to over bake them, as they get hard! Sounds like I would add another minute or 2 to the bake time if you make them again. I will say, let them cool completely and I think you’ll be happy!
Very delicious and so easy! My husband’s new favorite!
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.
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!!!
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!
What kind of flour is used? It just says to use flour but which do I use?
All purpose flour
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!
These cookies are delicious and really easy to make. For some reason they come out best when I make a double batch.
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!