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Vanilla Pudding Cookies with Rainbow Sprinkles
5 from 39 votes

Vanilla Pudding Cookies with Rainbow Sprinkles

Vanilla Pudding Cookies with Rainbow Sprinkles feature a thick cookie dough enriched with instant vanilla pudding mix for a tender, soft texture. The inclusion of colorful sprinkles folded into the dough adds bursts of sweetness and visual fun. These cookies hold a delicate balance between buttery and sweet flavors with subtle almond and vanilla extracts enhancing the aroma. Scooped into balls and optionally topped with extra sprinkles, they bake to a soft-centered, slightly crisp-edged cookie that’s enjoyable with tea or as a snack.

Prep Time
15 mins
Cook Time
12 mins
Additional Time
20 mins
Total Time
47 mins
Servings: 18 cookies
Calories: 211 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line two cookie sheets with parchment paper. Set aside.
  2. 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.
  3. In a large bowl, whisk together the flour, dry pudding mix, and baking soda. Set aside.
  4. 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.
  5. Next add the egg and vanilla and beat until well combined, scraping down the sides if needed.
  6. 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.
  7. Fold in the sprinkles with a wooden spoon or baking spatula.
  8. 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.
  9. 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.
  10. Ready to bake? When the cookies are almost done chilling, preheat oven to 350°F.
  11. 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!
  12. 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.
  13. 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!
  14. 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

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%)

Nutrition Facts

Serving: 18 cookies

Amount Per Serving

Calories 211

% 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.