Description
These Christmas Sprinkle Pudding Cookies are soft, chewy, and packed with festive sprinkles, making them a perfect holiday treat. Using instant vanilla pudding mix in the dough keeps the cookies moist and tender, while the combination of butter and shortening adds a rich texture. They’re easy to make and sure to brighten up any holiday cookie platter.
Ingredients
Scale
Wet Ingredients
- ¾ cup unsalted butter, room temperature
- ¼ cup shortening
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 3.4 ounces instant vanilla pudding mix (one box)
- 1 teaspoon baking powder
- ½ teaspoon salt
Other
- 1 cup Christmas sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats.
- Mix wet ingredients: In a large mixing bowl, cream together the unsalted butter and shortening until smooth. Gradually add the granulated sugar, beating until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking powder, and salt to ensure even distribution.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to dense cookies, so stop as soon as the dough forms.
- Add sprinkles: Gently fold in the Christmas sprinkles, distributing them evenly throughout the dough without crushing them.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes or until the edges are lightly golden but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For even baking, rotate the baking sheets halfway through the baking time.
- Use room temperature eggs and butter to ensure proper mixing and texture.
- Store the cookies in an airtight container at room temperature for up to one week.
- You can substitute the Christmas sprinkles with any colored or themed sprinkles to match the occasion.
- Do not overbake, to keep cookies soft and chewy.
