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!
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Super Soft Sprinkle Pudding Cookies
- 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 used Krusteaz GF all purpose flour, pistachio instant pudding mix, and added a tablespoon 2% milk to the dough at the end of mixing, they turned out amazing! These cookies are the perfect combination of soft and crispy. My 3.5 year old boy can’t get enough of them! Thank you for sharing your recipe!
Love the pistachio adaptation!!
Oh my goodness! I can’t get over the negative comments ABOUT SPRINKLE COOKIES! I mean, what’s more fun than sugar cookies? SUGAR COOKIES FILLED WITH RAINBOW SPRINKLES! I adore these cookies and so do my kids! I have to alternate who gets to pick which colored we are going to use. We have probably made them half a dozen time and I always eat the majority of them. Oops! Haha. Keep sharing your yummy creations and don’t let the internet trolls get you down!
Shut the front door and hold my horses because OH MY WORD……these are AHHHHHHHMAZING! These are the best sugar cookies I have ever had. It’s so hard to find a good chewy sugar cookie so look no further. Thank you so much for sharing this.
I made these fir my granddaughters and were a big hit. I substituted the sugar with Truvia and sugar free pudding.
I made a second batch and substituted the sugar with Truvia, sugar free pudding, I also substituted the flour with 1/2 cup + 1 tablespoon of almond flour and 1/2 cup + 1 tablespoon coconut flour. You need to bake them a little longer. I think I naked then for 14 mins. My husband loves them .
Thanks for an awesome recipe.
I love the flavor of these cookies! Only issue I had is when they baked they spread very thin. I did chill the dough before baking- do you think that is the issue? If I add more flour would that help then become a thicker cookie? Either way we still ate them all, flavor was delicious:) just looking for suggestions, thank you in advance!
Chilling shouldn’t have made them thinner, if anything they would be thicker! I have never had trouble with them getting too thin, so I don’t think I would recommend more flour, unless the dough seemed very sticky. What type of baking sheet did you use?
HI shelly as I don’t live in the states what can I use to substitute the pudding mix or how can I make it?
I had the same problem. I have never had any cookie I baked spread so thin. They actually all bumped into each other and I had to cut them apart. I baked them straight on no stick cookie sheet though so maybe that was part of the issue.
Thank you so much!
I’m a pregnant Mama in need of some sweets, for myself and my boys. I ran out of chocolate chips the other day, but really wanted to make cookies and was drawing a blank when I’d look in the pantry. Found this recipe and actually had everything to make them! They just came out of the oven, looking and smelling amazing! Can’t wait to dig in!
I have made these SO MANY TIMES. It’s my go-to recipe for holidays, easily made festive by adding different colored sprinkles 🙂 So wonderful!
These were amazing!! Added some magenta food coloring and out of the oven I almost died of pure joy but then my husband couldn’t stop raving about having one out of the fridge! Soo good all around and so easy to make! Thanks!
These turned out great! I will definitely be making them again and again. I didn’t have any trouble with them being flat like some reviews have said. Yum, definitely a keeper!!
So delicious, but I would prob leave out the cup of sugar next time. The pudding already has 19 grams of sugar so to me these are wayyyy too sweet! I substituted the butter for coconut oil and they taste very good!