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
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.
Grandkids and adult kids loved this! Will be a keeper for us.
I was super excited about these. My batter turned out like cake batter and they baked at the consistency of cake… So disappointed
That’s really strange! I can’t imagine the cookie dough would be like cake batter consistency… you used just the dry pudding mix in the cookies, correct?
A favorite in our house! i also use the cookie dough without the sprinkles. then roll them in cinnamon and sugar. One of the best cookie doughs EVER!
love that idea!!
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
I’m also a very experienced baker and these are awesome!!! They turn out for me all the time and have never spread. If they are spreading put the dough in the fridge for 30 minutes or 1 hour before baking.They taste delicious and are super soft!!!!!