This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
These vanilla Christmas sprinkle cookies are wonderfully soft thanks to vanilla pudding in the batter and festively colored with Christmas sprinkles.
Don’t miss out on entering the Christmas Cookies Week giveaway!
Pudding cookies are the ultimate treat for soft cookie lovers. These cookies rarely last long in our home because they are just so perfect. There is something about adding sprinkles to cookies that makes them even more fun for kids.
I find these easiest to make using a stand mixer, but you can also make them using a hand mixer or the good old fashioned way with a wooden spoon. Just be ready to have some really tired arms!
I used sprinkles from Sprinkle Pop shop and they have so many fun varieties! It was hard to settle on just a few so I ended up buying a bunch of small bags to play with too! You might just see some more sprinkles later this week (hint hint).
Note: for my California readers, many of the sprinkle mixes contain gold and silver sprinkles which are apparently not allowed to be shipped to the state of California so be aware your choices will be more limited.
Tips for making the sprinkle pudding cookies:
- For room temperature butter and eggs, remove them from the fridge about 2 hours before you plan to begin making the cookies.
- You can easily change the color of the sprinkles to match any holiday!
- For an extra festive look, roll the tops of the cookie dough balls in extra sprinkles
- If you like, you can change the flavor of the cookies by changing the pudding used. Just take note that the color of the cookies will change based on the pudding used.
- Only use instant pudding! The reason you only want to use instant pudding in this mix is because it won’t set right if you use the ready to cook pudding variety.
- Keep the cookies in an air tight container to keep them soft and eat within 2 days for best taste.
Other easy cookie recipes:
Cinnamon Apple Iced Oatmeal Cookies
Do you follow Jonesin’ For Taste on Facebook? Stop by, say hi, and let me know what kinds of recipes you want to see!
Christmas Sprinkle Pudding Cookies
Christmas Sprinkle Pudding Cookies
Ingredients
- 1 cup butter room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 3.5 oz Instant Vanilla Pudding
- 2 large eggs room temperature
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 3/4 cup Christmas sprinkles
Instructions
- Preheat oven to 375 degrees F.
- Combine the butter, both sugars, vanilla, and instant vanilla pudding together in a large bowl. Beat until the mixture is smooth and creamy.
- Mix in eggs and beat until just combined.
- In a separate bowl, mix the flour and baking soda. Slowly add the flour mixture into the rest of the dough, beating after each addition.
- Add the sprinkles and beat just until sprinkles are mixed in.
- Use a small cookie scoop to drop cookies 2 inches apart on an un-greased cookie sheet.
- Bake for 9 minutes or until lightly browned.
- Let sit in pan for 2-3 minutes until the cookies have slightly cooled and set. Then cool on racks.
Notes
#ChristmasCookiesWeek Monday Recipes
- Ach Tannebaum’ Iced Sugar Cookies by Culinary Adventures with Camilla
- Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
- Butter Pecan Nuggets by Grumpy’s Honeybunch
- Chocolate Candy Cane Kiss Cookies by Soulfully Made
- Chocolate Crinkle Cookies by Everyday Eileen
- Chocolate Dipped Peppermint Cookies by Tip Garden
- Chocolate Espresso Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate Snowball Cookies by Hardly A Goddess
- Chocolate-Cherry Snowballs by Red Cottage Chronicles
- Christmas Macarons by A Day in the Life on the Farm
- Christmas Rosette Sugar Cookies by Love and Confections
- Classic Spritz by Books n’ Cooks
- Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
- Frostbite Cookies by Cooking With Carlee
- Gingerbread Macaron by A Kitchen Hoor’s Adventures
- Hot Chocolate Cookies by Family Around The Table
- Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
- Oatmeal Rolled Sugar Cookies by House of Nash Eats
- Peanut Butter Cutout Cookies by Bear & Bug Eats
- Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
- Peppermint Meltaways by Hezzi-D’s Books and Cooks
- Peppermint Pizzelles by Girl Abroad
- Peppermint Thins by Palatable Pastime
- Pistachio Cranberry Macaron by Yumgoggle
- Sour Cream Decorated Cookies by The Freshman Cook
- Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
- Vegan Frosted Sugar Cookie Bars by The Baking Fairy
- Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
- White Chocolate Gingerbread Blondies by The Redhead Baker
- Whoville Cookies by Strawberry Blondie Kitchen
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.
I like using pudding in cakes but never tried it in cookies! Great idea!