Description
These Soft Christmas Sprinkle Cookies are buttery, chewy, and full of festive color. The secret ingredient—instant vanilla pudding mix—gives them their incredibly soft texture and rich vanilla flavor, making them a holiday favorite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sprinkles (plus more for rolling)
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. - Cream Butter and Sugars:
In a large bowl, beat together butter, white sugar, and brown sugar until light and fluffy, about 2 minutes. - Add Eggs and Vanilla:
Beat in eggs one at a time, followed by vanilla extract. - Add Pudding Mix:
Stir in the instant vanilla pudding mix until fully incorporated. This is the key to that soft, pillowy texture! - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. - Add Sprinkles:
Fold in the ½ cup of sprinkles gently with a spatula — don’t overmix or the colors may bleed. - Chill (Optional):
For slightly thicker cookies, chill the dough for 30 minutes. - Shape and Roll:
Scoop tablespoon-sized portions of dough, roll into balls, and coat with additional sprinkles for a festive look. - Bake:
Arrange dough balls 2 inches apart on prepared sheets. Bake for 9–11 minutes, until edges are set but centers look soft. - Cool and Serve:
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
The pudding mix adds moisture and chewiness — don’t skip it!
If using nonpareil sprinkles, chill the dough so colors don’t bleed.
To get perfect shape, lightly press the tops of dough balls before baking.