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Vanilla Pudding Cookies with Rainbow Sprinkles Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 47 minutes
  • Yield: 18 cookies

Description

These Vanilla Pudding Cookies with Rainbow Sprinkles are soft, buttery, and packed with vanilla flavor enhanced by a hint of almond extract. The addition of dry vanilla instant pudding mix creates a uniquely tender and melt-in-your-mouth texture. Colorful sprinkles add a fun, festive touch both inside the dough and on top, making these cookies perfect for celebrations or everyday indulgence.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (softened, 2 sticks)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 egg yolk (1 egg plus 1 extra yolk total)
  • 1 ½ tsp pure vanilla extract
  • ¼ tsp almond extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 3.4 ounce box dry vanilla instant pudding mix
  • 1 tsp baking soda

Add-ins

  • ½ cup soft sprinkles (plus optional extra ¼ cup for topping)

Instructions

  1. Prepare Baking Sheets: Line two cookie sheets with parchment paper and set them aside for later use.
  2. Measure Flour Correctly: Measure out the all-purpose flour using the spoon and sweep method or by weight to ensure accuracy. This helps maintain the right texture in the cookies.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, dry vanilla instant pudding mix, and baking soda. Set this mixture aside for the next step.
  4. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2 minutes until creamy and well combined. A stand mixer works best here due to the thick dough.
  5. Add Eggs and Extracts: Add the whole egg, egg yolk, pure vanilla extract, and almond extract to the butter mixture. Beat until the ingredients are fully incorporated, scraping down the sides of the bowl as needed.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, one cup at a time, mixing on low speed just until combined. The dough will be very thick at this stage.
  7. Fold in Sprinkles: Using a wooden spoon or baking spatula, gently fold the ½ cup of soft sprinkles into the thick cookie dough to evenly distribute the colorful bits.
  8. Form Cookie Balls: Scoop 3 tablespoon portions of dough using a large cookie scoop and roll each portion into a ball. Optional: Press each dough ball into the additional ¼ cup of sprinkles on a plate to coat the tops for a vibrant finish.
  9. Chill the Dough: Place the cookie dough balls on the prepared cookie sheets and freeze them for about 20 minutes. This step firms up the dough and helps prevent excessive spreading during baking.
  10. Preheat Oven: When the cookies are nearly done chilling, preheat your oven to 350°F (177°C) to prepare for baking.
  11. Arrange Cookies to Bake: Space the cookie dough balls 2-3 inches apart on the parchment-lined baking sheets. You can bake all at once if your oven and pans allow or in batches. You can also freeze extra dough for future baking.
  12. Bake: Bake the cookies in the center rack of the oven for 12-13 minutes or until the edges have just started to turn light brown and the tops barely begin to crackle. Smaller cookies may bake faster, so adjust timing accordingly.
  13. Cool on Sheets and Racks: Carefully remove the cookies from the oven and let them set on the baking sheet for 3 minutes. Then transfer them to a wire cooling rack until completely cool.
  14. Storage: Store fully cooled cookies in an airtight plastic container for several days. For longer storage, freeze the dough or baked cookies according to freezer instructions in the notes.

Notes

  • Measuring flour accurately with the spoon and sweep method or weight ensures the correct texture of the cookies.
  • Chilling the dough before baking helps reduce spreading and maintains the cookie shape.
  • You can freeze leftover cookie dough balls on a tray, then transfer them to a freezer-safe bag for up to 3 months. Bake frozen dough directly, adding a few extra minutes to the baking time.
  • Baked cookies can also be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/vanilla-pudding-cookies-with-rainbow-sprinkles-recipe/