Description
These festive Christmas Sprinkle Pudding Cookies are soft, chewy, and bursting with holiday cheer. Made with vanilla pudding mix for extra moisture and rolled in colorful Christmas sprinkles, these cookies are perfect for holiday parties and cookie exchanges. They bake up light golden around the edges with a tender center and a fun crunch from the sprinkles.
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 Oven: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Cream Butter, Shortening, and Sugar: Using a stand mixer or hand mixer with a large bowl, cream together the butter, shortening, and granulated sugar until the mixture becomes light and fluffy. This usually takes about 4 to 5 minutes.
- 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 well to combine all the wet ingredients thoroughly.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing slowly between additions until just combined. Avoid overmixing to keep the cookies tender.
- Form and Coat Dough Balls: Place the Christmas sprinkles in a small, shallow bowl. Using a cookie scoop or a heaping tablespoon, scoop out cookie dough and roll it gently into balls. Roll each dough ball in the sprinkles until fully coated, then place on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes or until they are set and lightly golden brown around the edges.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
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. Thaw refrigerated or frozen dough before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
