Vanilla Pudding Cookies with Rainbow Sprinkles
User Reviews
5
Vanilla Pudding Cookies with Rainbow Sprinkles
Description
Vanilla Pudding Cookies with Rainbow Sprinkles combine traditional cookie ingredients with instant vanilla pudding mix, which contributes to a moist and tender crumb. The dough is thick and dense due to the pudding and flour mixture and contains softened butter, sugar, eggs, and flavor extracts, resulting in a rich base. Incorporating rainbow sprinkles adds both visual appeal and little pops of sweetness in each bite. The dough is portioned into large scoop-sized balls, rolled smoothly, and optionally topped with additional sprinkles for color. Baking produces cookies with soft centers and gentle crisp edges, making them pleasant for casual snacking.
This recipe allows for convenient make-ahead options: the dough can be frozen until firm and stored for later baking, or refrigerated overnight to be baked fresh. Slightly longer baking is suggested for frozen dough to achieve crispiness on the edges while keeping the center soft. These cookies provide a playful and comforting treat with a softly chewy texture.
Ingredients
- 1 cup butter softened (2 sticks, unsalted
- 1 cup granulated sugar
- 1 egg large
- 1 egg 1 egg plus 1 extra yolk total, yolk
- 1 ½ tsp vanilla extract pure
- ¼ tsp almond extract
- 2 cups all-purpose flour
- 1 vanilla instant pudding mix dry, 3.4 ounce box
- 1 tsp baking soda
- ½ cup Sprinkles plus optional extra ¼ cup for topping, soft
Instructions
- Line two cookie sheets with parchment paper. Set aside.
- Measure our your flour using the spoon and sweep method (spoon fluffed flour into your measuring cup and use a knife to "sweep" it level with the top of the measuring cup) or measure by weight.
- In a large bowl, whisk together the flour, dry pudding mix, and baking soda. Set aside.
- Using an electric mixer and the paddle attachment, beat the softened butter and sugar on medium speed for 2 minutes. The dough for these cookies is thick so a stand mixer works best here.
- Next add the egg and vanilla and beat until well combined, scraping down the sides if needed.
- Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined. The dough will be very thick.
- Fold in the sprinkles with a wooden spoon or baking spatula.
- Using a large cookie scoop, scoop dough into 3 tablespoon scoops and place onto a parchment lined cookie sheet. Roll each cookie into a ball. For optional burst of sprinkles on top, place ¼ cup or so of sprinkles onto a plate and press each cookie dough ball into the sprinkles so there's extra on top.
- Place in the freezer for about 20 minutes to firm up the dough a litte bit. I find the cookies spread less with a little chill on them so I never skip this step.
- Ready to bake? When the cookies are almost done chilling, preheat oven to 350°F.
- Space cookies 2-3 inches apart and bake on the (un-chilled) parchment paper lined cookie sheet on the center rack of the oven. This can be done in two batches (baking one after the other) or follow my lead and make some now and freeze the rest of the dough for later!
- Bake for 12-13 minutes or until the edges of the cookies just start to turn a very light brown and barely start to crackle on top. Bake time will vary slightly based on cookie size. I like to make mine with a large scoop that yields 3 TBSP of dough per cookie. Smaller cookies will bake up a little faster so adjust as needed.
- Once they're ready, carefully remove from oven and allow them to set-up on the cookie sheet for 3 minutes. Then transfer to a wire cooling rack to cool completely. Enjoy!
- Fully cooled cookies can be stored in an airtight plastic container for a few days. See notes for freezer instructions.
Notes
- Dough can be frozen solid then stored in a container for easy grab-and-bake cookies later.
- Refrigerating dough overnight works well for baking the next day.
- Add an extra 30-60 seconds baking time for frozen dough to get crisp edges and a soft center.
- Estimates of nutrition per cookie can vary depending on exact ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 67mg | 3% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 343IU | 7% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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