Description
These festive Christmas Sprinkle Pudding Cookies are soft, chewy, and packed with colorful sprinkles, making them a delightful holiday treat. Made with instant vanilla pudding mix, they stay moist and flavorful, perfect for sharing at Christmas parties or gifting to loved ones.
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
Add-Ins
- 1 cup Christmas sprinkles
Instructions
- Preheat Oven and Prep Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Cream Butter, Shortening, and Sugar: In a large bowl using a stand mixer or hand mixer, beat together the room temperature butter, shortening, and granulated sugar for 4-5 minutes until the mixture is light and fluffy, which helps create a soft cookie texture.
- Add Eggs, Vanilla, and Pudding Mix: Beat in the eggs one at a time, then add the vanilla extract and instant vanilla pudding mix, mixing until fully incorporated. The pudding mix adds moisture and richness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients a little at a time, mixing between additions until a uniform cookie dough forms.
- Coat Dough Balls in Sprinkles: Place the Christmas sprinkles in a small, shallow bowl. Use a cookie scoop or a heaping tablespoon to scoop dough, then roll each portion into a ball. Roll each dough ball in the sprinkles until well coated and place on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.
Notes
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.
- Make Ahead: Cookie dough can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
