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
Super yummy but very sweet! I will cut back on the sugar next time, I don’t think you need that much since there is sugar in the pudding mix as well. Made these with my 2 year old into chocolate cookies since we had dark chocolate Hershey pudding on hand. She liked the dough more than the cookies ?
Can you use cookie cutters on the dough? Or will this recipe not work?
The cookies for this recipe will spread, and won’t hold crisp shapes with cutters
Do you used softened butter or cold butter? I’m really excited about these 🙂
room temp 🙂
There’s no liquid. Do I make the pudding and then add that to the other mix???
no you use the dry pudding mix 🙂
Made these last night. YUM!! Definitely a keeper!
My mom was making pudding cookies years ago when instant pudding first came out. She used all the flavors for variety in our lunches and they were great! Lost my recipe years ago and now yours is here! YAY. Gonna try this real soon.
I’m so happy to find this recipe! I’m doing a lot of cut out sugar cookies for xmas festivities and family, but they take so long to make and decorate. I’ve now decided to make these as well, to cut my cut outs in half! Yay! I’m going to use xmas sprinkles, and if they’re not to sweet, I thought it might be cute with crackled tops, to sprinkle with a little powdered sugar! Thanks so much for sharing! Merry Christmas!?
How long do they stay good for
3 days store airtight at room temperature 🙂
Everyone has different taste. I found these cookies to be way too sweet and way too greasy. Will not be making these again and will stick to my regular sugar cookies that I make. Wanted to try a new recipe (yours) and did not care for it at all. Sorry!
You are adding in the dry pudding mix into the recipe right? Not pre-making the pudding and setting aside then adding. Just making sure here.
Yes just the dry pudding mix!
I completely wasn’t thinking and made the pudding. Salvageable??
ugh!! I don’t think so! Sorry!
Yup, adding it in dry. I just had to double check that I was doing the right thing. lol