Soft Christmas Treats — Christmas Sprinkle Pudding Cookies
These Soft Christmas Treats are the kind of cookies that vanish from the platter before you can say “more sprinkles, please.” Light, pillowy, and studded with festive red, white, and green, these Christmas Sprinkle Pudding Cookies bake up in under 30 minutes with zero chill time — perfect for last-minute cookie exchanges and crowded holiday tables.
Why you’ll love these cookies
If you’ve ever wanted a cookie that eats like a hug, this is it. The instant vanilla pudding mix folded into the dough gives a subtle, luxe vanilla note and a texture that stays soft for days. Want to feed a crowd? This batch yields roughly 60 cookies, so it’s a party-friendly powerhouse.
Pro tip: the pudding mix is the secret weapon here — don’t swap it for cook-and-serve.
The little story behind the recipe
A few years back I accidentally grabbed the pudding aisle while on a cookie mission and thought, “huh — why not?” I tossed a box into a classic drop cookie formula and boom: the texture leveled up instantly. These became a holiday staple after my neighbor asked for the recipe at the second bite. Moral of the story: happy accidents make the best traditions.
Ingredient roundup (with what each does)
Here’s the short list and why each ingredient matters. Measurements are in the printable card below, but this quick guide tells you what to expect:
- Butter & shortening — Butter brings flavor; shortening keeps cookies from spreading too thin. Use both for the best chew and shape.
- Granulated sugar — Sweetness and crisp-edge potential.
- Eggs — Binder and lift.
- Vanilla extract — Flavor depth. Use pure vanilla for best results.
- All-purpose flour — The structure of the cookie.
- Instant vanilla pudding mix — Adds moisture, vanilla punch, and that soft, tender crumb we crave.
- Baking powder & salt — Lift and balance.
- Christmas sprinkles — For looks and joyful crunch.
Equipment you’ll need
Nothing fancy: mixing bowls, a hand or stand mixer, cookie sheets, parchment paper, a tablespoon or cookie scoop, and a shallow bowl for the sprinkles. Easy, right?
Step-by-step — how to make Christmas Sprinkle Pudding Cookies
This recipe is ridiculously straightforward. Follow these steps and your kitchen will smell like holiday magic.
- Heat & prep. Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
- Cream the fats & sugar. In a large bowl, beat the butter, shortening, and granulated sugar until light and fluffy — 4–5 minutes with a mixer. This aeration helps the cookies rise and keeps them tender.
- Add eggs, vanilla, and pudding. Beat in the eggs, vanilla extract, and the instant vanilla pudding mix until fully incorporated. The batter will already be smelling heavenly.
- Mix dry ingredients. In a separate bowl, whisk the flour, baking powder, and salt.
- Bring it together. Gradually add the dry ingredients to the wet bowl, mixing just until combined. Overmixing = tougher cookies, so keep it gentle.
- Roll in sprinkles. Pour sprinkles into a shallow bowl. Using a heaping tablespoon or a small cookie scoop, roll dough into balls and gently press each into the sprinkles, coating completely. Place the balls 2 inches apart on your prepared sheets.
- Bake. Slide the trays into the oven and bake 12–15 minutes or until the edges are set and just beginning to brown. The centers will look soft — that’s what you want.
- Cool. Let cookies rest on the sheet 5 minutes, then transfer to a cooling rack to finish. They’ll firm up slightly but stay soft and pillowy.
Quick science: why pudding gives softness
Instant pudding mix contains starches and sugars that hold moisture and tenderize the crumb. When baked into cookie dough, it traps moisture and prevents the cookie from drying out, giving those melt-in-your-mouth qualities everyone raves about.
Variations to try
Feeling fancy? Swap in these twists:
- Add a tablespoon of cocoa powder for chocolate sprinkle cookies.
- Mix in mini chocolate chips for a hybrid sprinkle + choco cookie.
- Use peppermint extract (just 1/4 tsp) in place of some vanilla for a minty holiday vibe.
- Press an unwrapped chocolate kiss into the center right after baking for a festive filled cookie.
Best ways to serve and present
Serve these cookies on a tiered holiday platter or pack them into cellophane bags tied with ribbon for neighbor gifts. They also make a colorful addition to a dessert board paired with other Christmas Treats And Cookies like gingerbread men or cranberry bars. Want to make them even more party-ready? Plate with small bowls of hot cocoa or mulled cider — guests will thank you.
Make them party-safe for little ones
If you’ll be serving kids or a classroom crowd, these are perfect as Kindergarten Christmas Party Snacks since they’re soft, easy to chew, and fun to decorate. Skip any alcoholic glazes or adult-only add-ins and keep the sprinkles bright!
Storage, freezing, and make-ahead tips
- Room temp: Store in an airtight container at room temperature for up to 5 days. They stay soft — promise.
- Freeze baked cookies: Freeze on a tray until solid, then transfer to a freezer bag. They’ll keep up to 3 months. Thaw at room temp.
- Freeze dough: Scoop dough onto a tray and freeze solid. Transfer frozen dough balls to a bag and bake straight from frozen, adding a minute or two to the bake time. Great for last-minute baking.
Bold tip: Freeze extra dough — it’s the easiest life hack for unexpected guests.
Pro tips for perfect cookies every time
- Don’t overmix. Once the flour goes in, stir just until you see no streaks. Overworking develops gluten and makes cookies dense.
- Room-temp eggs & butter mix better. If your butter is too cold, the dough won’t come together smoothly. If it’s too warm, cookies spread. Aim for butter that dents with a finger but still holds shape.
- Use good sprinkles. Cheap sprinkles sometimes bleed color into the dough. Use quality, labeled “rainbow/candy” sprinkles for crisp color.
- Chill trays between batches if your kitchen is warm — this helps keep shape.
Pro tip: If you want slightly taller cookies, make slightly larger dough balls and bake a minute or two longer.
Serving ideas & pairings
- Stack them with wax paper between layers in a holiday tin for a perfect hostess gift.
- Pair with whipped cream-dusted cocoa or cinnamon-spiced coffee for a warm dessert pairing.
- Build a DIY cookie decorating station for kids — provide extra sprinkles, edible glitter, and a simple glaze.
FAQs — quick answers to common questions
Can I omit shortening and use butter only?
Yes. Use 1 cup butter instead, but expect slightly flatter cookies. They’ll still taste great.
Can I use a different pudding flavor?
Vanilla is ideal for the classic effect, but fun flavor swaps (banana or butterscotch) can be interesting — just make sure it’s instant pudding mix.
Will the sprinkles melt or bleed?
High-quality sprinkles generally behave well. If you notice color bleeding, try pressing in the sprinkles after baking instead of rolling the dough in them beforehand.
Why didn’t my cookies stay soft?
They might have been overbaked, or your oven runs hot. Bake until just set at the edges and remove promptly.
Can I make cut-out shapes?
No — these are drop cookies and won’t hold cut shapes. If you want cut-outs, use a sturdier sugar-cookie recipe.
Easy cookie-exchange strategy
If you’re contributing to a cookie swap and want your batch to stand out, plate the cookies with a small note: “Made with instant vanilla pudding for extra softness!” It’s a little talking point and people love the tip. These are a great example of Easy Cookie Exchange Ideas because they’re fast, plentiful, and look adorable.
Crowd-size and scaling
This recipe makes roughly 60 cookies depending on the size of your scoop. Need more? Double the recipe and bake on multiple pans. Pro tip: rotate pans midway through each batch for even browning.
Savory contrast idea
If your holiday spread includes salty bites, these cookies pair surprisingly well with Savory Christmas Treats Party Appetizers like little sausage rolls or cheese straws — the sweet-soft cookie balances the savory crunch.
Final thoughts — why these are a holiday winner
These Christmas Sprinkle Pudding Cookies hit the trifecta: fast, festive, and forgiving. They’re easy enough for baking with kids, reliable enough for cookie swaps, and delightful enough to become part of your yearly rotation. Is there a better feeling than pulling a tray of freshly baked, sprinkle-crusted clouds out of the oven? I dare say no.
Go on — preheat that oven, pop on some carols, and let these cookies do the cheer-spreading for you. And hey, if someone asks for the recipe, tell them it was a kitchen happy accident — you’ll sound humble and mysterious. 😉
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Irresistible Christmas Sprinkle Pudding Cookies — Soft Christmas Treats For Parties
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 60 cookies 1x
- Category: Dessert
Description
Christmas Sprinkle Pudding Cookies — soft, vanilla-forward drop cookies loaded with holiday sprinkles. They come together quickly and don’t need to chill before baking.
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ¼ cup (56 g) vegetable shortening
- 1½ cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup festive sprinkles
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats and set aside.
- In a large mixing bowl, beat the butter, shortening, and granulated sugar together on medium speed until the mixture lightens in color and becomes fluffy — about 4–5 minutes.
- Add the eggs one at a time, then stir in the vanilla and the entire box of instant vanilla pudding mix until smooth.
- In a separate bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the wet in batches, mixing just until the dough comes together. Avoid overworking.
- Pour the sprinkles into a shallow dish. Scoop level tablespoons (or use a small cookie scoop) of dough, roll each scoop into a ball, then gently press and roll the ball in the sprinkles so it’s coated. Arrange the dough balls on the prepared sheets about 2 inches apart.
- Bake 12–15 minutes, until the tops are set and the edges show a hint of golden color. The centers will still be soft. Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze baked cookies in a sealed bag or container for up to 3 months.
- Make-ahead: You can form the dough and refrigerate it for up to 3 days before baking, or freeze shaped dough balls (flash-freeze on a tray, then bag) for up to 3 months. Bake from frozen — add a minute or two to the baking time.
Nutrition
- Serving Size: 1g
- Calories: 91kcal
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