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.

Soft Christmas Treats For Parties - Irresistible Christmas Sprinkle Pudding Cookies

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

Scale

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