Soft, colorful, and beautifully tender, these Pudding Cookies with Sprinkles feel like a little celebration in every bite. The instant pudding mix creates a melt-in-your-mouth texture that stays soft for days, and the sprinkles add that cheerful crunch and sparkle you can never quite resist.
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I have made these cookies many times during the holidays, and every batch makes my kitchen smell warm and sweet. If you love simple, family-friendly treats that look festive without any fuss, these Pudding Cookies with Sprinkles will fit right into your baking routine. Ready to get started?
Why You Will Love This Recipe
- Extra soft texture thanks to the instant pudding mix
- Festive and colorful with every handful of sprinkles
- Pantry ingredients you probably already have
- Kid friendly and perfect for cookie boxes
- Stays soft for days, even after storing
Ingredients
- ¾ cup unsalted butter, room temperature
- ¼ cup shortening
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 1 box (3.4 ounces) instant pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Christmas sprinkles
Ingredient Notes and Substitutions
- Butter: Room temperature helps the dough whip up light and fluffy. Salted butter works if you reduce the added salt slightly.
- Shortening: Helps the cookies stay soft and keeps them from spreading too much. Use butter if needed, but the texture will change a bit.
- Instant pudding mix: Vanilla is classic, but white chocolate or cheesecake pudding mix also work. Be sure to use the standard 3.4 ounce box.
- Sprinkles: Jimmies hold their shape best during baking. Nonpareils tend to bleed color and change the texture.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a stand mixer or large mixing bowl, beat the butter, shortening, and sugar for 4 to 5 minutes. The mixture should look pale and fluffy.
- Add the eggs, vanilla, and pudding mix. Beat again until combined and smooth.
- In a separate bowl, whisk the flour, baking powder, and salt. Add the dry mixture to the wet mixture a little at a time, mixing gently between additions. The dough will be soft but workable.
- Scoop the dough using a heaping tablespoon or medium cookie scoop. Roll each scoop between your hands to form a smooth ball.
- Pour the sprinkles into a shallow bowl and roll each dough ball to coat them fully.
- Arrange the cookies on the prepared baking sheets, leaving about 2 inches of space between each one.
- Bake for 12 to 15 minutes, or until the edges turn lightly golden.
- Let the cookies cool on the sheet for 5 minutes, then move them to a cooling rack to cool completely.
Pro Tips for Success
Top Tip
- Cream the butter mixture a little longer than you think. This step creates the soft texture.
- Roll the dough firmly so the sprinkles stick well and bake evenly.
- If the dough feels too soft, chill it for 10 minutes before rolling.
- Pull the cookies out when the centers still look pale. They finish setting as they cool.
- For picture perfect cookies, gently press the warm edges into a neat circle with a spoon right after baking.
Storage and Reheating
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies for up to 3 months. Thaw at room temperature.
- Warm a cookie for 5 to 8 seconds in the microwave to soften it again.
Make Ahead and Freezing
- Chill the dough for up to 24 hours before baking. Roll in sprinkles right before the oven.
- Freeze unbaked dough balls (without sprinkles) for up to 3 months. Roll in sprinkles after thawing slightly.
- Freeze fully baked cookies between pieces of parchment to prevent sticking.
Tips and Variations
- Lighter option: Replace one third of the sugar with light brown sugar for softer, richer cookies.
- Fast version: Fold sprinkles into the dough instead of rolling.
- Flavor twist: Try chocolate pudding mix with chocolate sprinkles.
- Holiday variation: Use themed sprinkles for any occasion.
- Pretty presentation: Roll only the tops in sprinkles for a polished bakery look.
FAQs
Yes. Vanilla, white chocolate, cheesecake, or even butter pecan work well.
Yes. The dough scales easily and handles the same way.
The butter may have been too warm. Chill the dough for 10 minutes next time.
Butter gives the best flavor and texture, but margarine can work in a pinch.
📖 Recipe
Pudding Cookies with Sprinkles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: about 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, colorful, and beautifully tender, these Pudding Cookies with Sprinkles feel like a little celebration in every bite. The instant pudding mix creates a melt-in-your-mouth texture that stays soft for days, and the sprinkles add that cheerful crunch and sparkle you can never quite resist.
Ingredients
- ¾ cup unsalted butter, room temperature
- ¼ cup shortening
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 1 box (3.4 ounces) instant pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Christmas sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a stand mixer or large mixing bowl, beat the butter, shortening, and sugar for 4 to 5 minutes. The mixture should look pale and fluffy.
- Add the eggs, vanilla, and pudding mix. Beat again until combined and smooth.
- In a separate bowl, whisk the flour, baking powder, and salt. Add the dry mixture to the wet mixture a little at a time, mixing gently between additions. The dough will be soft but workable.
- Scoop the dough using a heaping tablespoon or medium cookie scoop. Roll each scoop between your hands to form a smooth ball.
- Pour the sprinkles into a shallow bowl and roll each dough ball to coat them fully.
- Arrange the cookies on the prepared baking sheets, leaving about 2 inches of space between each one.
- Bake for 12 to 15 minutes, or until the edges turn lightly golden.
- Let the cookies cool on the sheet for 5 minutes, then move them to a cooling rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to 1 week. Freeze baked cookies for up to 3 months. Thaw at room temperature. Warm a cookie for 5 to 8 seconds in the microwave to soften it again.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Serving Suggestions
Serve with cold milk or hot cocoa for a cozy winter treat. These cookies pair beautifully with holiday dessert boards and make thoughtful gifts when packed in small tins. They also fit perfectly into cookie exchange boxes because they stay soft for several days.
Nutrition and Notes
- Yield: about 30 cookies
- Skill level: easy
- Estimated calories: about 140 per cookie
I tested this recipe several times to get the perfect balance of softness and structure, and every batch brought the same joyful result.
Reader Reviews
"Held their shape perfectly and stayed soft for three days. My family loved them."
"Such a cheerful cookie. I used vanilla pudding and the flavor was wonderful."
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