Deliciously Soft & Easy Frosted Christmas Pudding Cookies (No-Roll Recipe!)
Welcome to your new favorite holiday tradition! These incredibly soft and irresistibly chewy frosted Christmas cookies are destined to become the star of your festive gatherings. Topped with a generous layer of luscious frosting and adorned with a delightful assortment of holiday sprinkles, they are absolutely perfect for Christmas parties, joyous family get-togethers, and, of course, those much-loved cookie exchanges. Forget the stress of rolling and cutting; this easy no-roll recipe makes holiday baking a breeze!
The secret behind their melt-in-your-mouth texture and amazing chewiness lies in a simple yet magical ingredient: instant vanilla pudding mix! This unsung hero transforms ordinary cookie dough into something truly extraordinary.
The Magic of Pudding Mix in Cookies
I wholeheartedly recommend incorporating pudding mix into your cookie recipes whenever you crave an exceptionally soft, light, and wonderfully fluffy treat. Beyond its tenderizing power, it infuses the cookies with a rich, authentic vanilla flavor that stands out. The pudding mix works by adding extra moisture and a unique starch component to the dough, which prevents the cookies from drying out during baking and keeps them wonderfully soft for days. It creates a tender crumb that simply melts in your mouth, making every bite a delight.
One Dough, Many Delights: Versatile Cookie Base
What makes this recipe even more fantastic is the incredible versatility of the vanilla pudding cookie dough base. While we’re focusing on these delightful soft frosted sugar cookies today, this very same dough can be adapted to create a variety of other festive treats. For instance, you can easily use it to make classic sprinkle cookies, charming thumbprint cookies filled with your favorite jam, or even surprise-filled secret kiss cookies. Imagine the joy of offering a platter with a selection of different cookie styles, all from one simple, incredible dough!
So, if you’re not looking to bake several dozen of the exact same cookie, feel free to portion out the dough and get creative! Make a dozen or so of each kind to offer a beautiful assortment. This flexibility is particularly useful when preparing for cookie exchanges or creating a diverse dessert table, ensuring there’s a little something for everyone to enjoy.
Give this easy frosted sugar cookie recipe a try, and I am confident that you, too, will become an instant fan of the irresistible charm and delightful texture of pudding cookies!
Ingredients for Unforgettable Christmas Cookies
This section provides detailed ingredient notes, essential tips, and substitution options to help you achieve the best results. For all precise measurements, a complete ingredient list, and step-by-step instructions, please refer to the printable recipe card located at the very end of this post.
To create these festive and flavorful treats, you will need the following key ingredients:
- Butter & Shortening: For optimal texture and flavor, I recommend using a combination of both. The shortening is crucial for preventing the cookies from spreading too much in the oven, ensuring they maintain their shape. Meanwhile, the butter contributes that rich, classic dairy flavor that makes these cookies so incredibly delicious. Ensure both are at room temperature for proper creaming.
- Granulated Sugar: Provides sweetness and helps achieve that tender, chewy texture.
- Eggs: Act as a binder, adding moisture and structure to the cookie dough. Make sure they are at room temperature.
- Vanilla Extract: A cornerstone of flavor for any great cookie. Always opt for high-quality, real vanilla extract for the best taste; imitation vanilla simply won’t yield the same depth of flavor.
- All-Purpose Flour: The primary dry ingredient that gives structure to our cookies. Measure it correctly by spooning it into the measuring cup and leveling it off.
- Instant Vanilla Pudding Mix: This is our “secret ingredient” for unparalleled softness and a delightful vanilla boost. Make sure to use the smaller, 3.4 oz size box, and critically, ensure it’s instant pudding, not the “cook & serve” variety, as they behave very differently in baking.
- Baking Powder: Our leavening agent, which helps the cookies rise slightly and contributes to their soft, fluffy texture.
- Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors in the cookies.
- Frosting Ingredients: You’ll need powdered sugar (confectioners’ sugar) for a smooth, fine texture, softened butter for richness and body, and heavy cream (or milk) to achieve the perfect consistency for a creamy, spreadable frosting.
- Gel Food Coloring (Optional): To give your frosting vibrant holiday hues of red and green. Gel colors are preferred over liquid ones as they provide intense color without thinning the frosting. If you prefer, you can skip the food coloring and rely solely on festive sprinkles to add a pop of holiday color.
- Christmas Sprinkles: A must-have for that celebratory holiday look! Wilton Holiday Mix sprinkles often come with a fantastic variety of red, green, and white shapes and textures perfect for the Christmas season. Don’t be shy with them!
How to Make Soft Frosted Christmas Pudding Cookies
Follow these step-by-step instructions with accompanying photos to create these delightful cookies. For the complete, printable recipe card with exact measurements, please scroll down to the end of this post.
Step 1. Prepare Your Baking Station: Begin by preheating your oven to 350°F (175°C). Line two standard baking sheets with parchment paper or reusable silicone baking mats. This ensures your cookies won’t stick and will bake evenly. Set them aside for now.
Step 2. Cream Wet Ingredients: In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened butter, shortening, and granulated sugar. Beat on medium-high speed for approximately 5 minutes, or until the mixture becomes notably light in color and fluffy in texture. This step incorporates air, which is vital for soft cookies.
Step 3. Incorporate Flavor & Moisture: Reduce the mixer speed to low. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and the instant pudding mix until just combined. Be careful not to overmix at this stage.
Step 4. Add Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, about a third at a time, mixing on low speed between additions until just combined. Stop mixing as soon as no dry streaks of flour remain to avoid overdeveloping the gluten, which can lead to tough cookies.
Step 5. Portion & Place Dough: Using a cookie scoop (approximately 1.5-2 tablespoons) or a regular tablespoon, scoop out portions of the cookie dough. Gently roll each portion into a smooth ball between your palms. Place the dough balls onto your prepared cookie sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
Step 6. Bake to Perfection: Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set. The cookies will still be soft when removed from the oven, but will firm up as they cool. Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Cooling fully is crucial before frosting to prevent melting.
Step 7. Prepare the Silky Frosting: While the cookies are cooling, prepare the buttercream frosting. In a clean mixing bowl, beat the softened butter with a stand mixer or hand mixer until it is light and fluffy, about 3 minutes. Gradually add the powdered sugar and heavy cream, alternating between the two and mixing well after each addition until the frosting is smooth and creamy. Stir in the vanilla extract and a pinch of salt until well incorporated and the frosting reaches a perfectly spreadable consistency.
Step 8. Color Your Christmas Joy: If desired, divide the frosting into separate bowls, one for each color you wish to use (typically red and green for Christmas). Add a few drops of gel food coloring to each bowl and mix until the desired vibrant hue is achieved. Add more drops sparingly until you reach your preferred intensity.
Step 9. Frost & Decorate: Once the cookies are completely cool, generously frost each one with your colorful buttercream. Immediately after frosting each cookie, shower it with your festive Christmas sprinkles. It’s important to add the sprinkles right away while the frosting is still wet so they adhere properly. Allow the frosting to set for a bit before stacking or storing.
Storage Tips for Freshness
To keep your soft Christmas frosted cookies tasting fresh and delicious, store them in an airtight container. At room temperature, they will remain wonderfully soft for up to 4 days. If you prefer, you can store them in the refrigerator for up to 1 week, which can also help the frosting set more firmly.
A crucial tip for storing frosted cookies is to arrange them in a single layer within the container, or place a piece of parchment paper or wax paper between layers. This simple step prevents the frosting from sticking to the other cookies, keeping your beautiful decorations intact and avoiding any mess.
Prep Ahead for Stress-Free Holiday Baking
One of the best features of this recipe is how easily you can prepare components in advance, making your holiday baking much more enjoyable and less stressful. The Christmas cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the bowl tightly with plastic wrap.
For longer storage, the cookie dough freezes beautifully! You can wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container, and it will keep in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight, then proceed with scooping, rolling, and baking as directed. This makes fresh-baked cookies accessible even on the busiest days.
Expert Tips for the Best Pudding Cookies
- Room Temperature Ingredients are Key: Ensure your butter, shortening, and eggs are at room temperature. This allows them to cream together properly, creating a smooth, emulsified dough that will yield light and airy cookies.
- Measure Flour Accurately: Too much flour can make your cookies dry and tough. Spoon the flour into your measuring cup and then level it off with a straight edge for the most accurate measurement. Avoid scooping directly from the bag.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, leading to tougher cookies. A gentle hand is best!
- Avoid Overbaking: These cookies are meant to be soft and chewy, so avoid baking them until they are deeply golden. They should be lightly golden around the edges and set in the center. They will continue to cook slightly from residual heat on the baking sheet.
- Cool Completely Before Frosting: Patience is a virtue here! Frosting warm cookies will cause the buttercream to melt and slide off, creating a messy result.
- Achieving Perfect Frosting Consistency: If your frosting is too thick, add heavy cream (or milk) a teaspoon at a time until desired consistency. If it’s too thin, add more powdered sugar.
- Decorate Immediately: Once you frost a cookie, add your sprinkles right away. If the frosting starts to set, the sprinkles won’t stick as well.
Creative Variations & Add-Ins
While classic vanilla is wonderful, this versatile pudding cookie base opens up a world of possibilities for customization:
- Different Pudding Flavors: Experiment with other instant pudding flavors like chocolate, butterscotch, lemon, or even cheesecake for a unique twist.
- Extract Swaps: Replace or combine vanilla extract with almond extract, peppermint extract (perfect for Christmas!), or even a touch of rum extract.
- Chocolate Chips or Nuts: Fold in a cup of chocolate chips (milk, dark, or white), chopped nuts (pecans, walnuts), or even dried cranberries for added texture and flavor.
- Cream Cheese Frosting: Instead of buttercream, try a tangy cream cheese frosting for a different flavor profile.
- Drizzle Decoration: After frosting, add a contrasting drizzle of melted white chocolate or dark chocolate for an elegant touch.
- Cookie Cutters (with care): While a “no-roll” recipe in the sense that you ball them up, if you lightly flour your surface and dough, you *could* gently roll and cut them for specific shapes, though the dough is softer than traditional cut-out cookies.
Frequently Asked Questions (FAQs)
- Can I use cook & serve pudding mix? No, it’s crucial to use *instant* pudding mix. Cook & serve pudding has different starches and will not yield the same soft, chewy texture.
- What if I don’t have shortening? Can I use all butter? While you *can* use all butter, the shortening plays a key role in preventing excessive spreading and ensuring a soft, tender crumb. Using all butter might result in cookies that spread more and are less chewy. For best results, stick to the combination.
- How do I prevent my cookies from spreading too much? Ensure your butter and shortening are not *too* soft (still cool to the touch but pliable), measure flour accurately, and avoid overmixing the dough. Chilling the dough for 15-30 minutes before baking can also help, especially if your kitchen is warm.
- Can I freeze these cookies after they are frosted? Yes, you can! Place the frosted cookies on a baking sheet in a single layer and freeze until the frosting is firm (about 1-2 hours). Then, transfer them to an airtight freezer-safe container, placing parchment paper between layers. They will keep for up to 1 month. Thaw at room temperature.
- How many cookies does this recipe make? This recipe yields approximately 60 cookies, making it perfect for large gatherings or cookie exchanges!
More Favorite Christmas Cookie Recipes
Looking for more festive inspiration? Explore these other delightful Christmas cookie recipes:
- Soft Gingerbread Cookies
- Christmas Cookie Bars
- Buttery Pecan Snowball Cookies
- Peppermint Pinwheel Cookies
- Christmas Sugar Cookie Bars
- Italian Anise Cookies
- Peppermint Patty Cookies
Frosted Christmas Cookies
Author: Jaclyn
15 minutes
12 minutes
27 minutes
60 cookies
Saved!
Ingredients
For the Cookies:
- ¾ cup unsalted butter room temperature
- ¼ cup shortening
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 3.4 ounce instant vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Frosting:
- ½ cup unsalted butter softened
- ½ teaspoon vanilla extract
- 6 Tablespoons heavy cream
- ¼ teaspoon salt
- 4 cups confectioners’ sugar
- gel food coloring optional
- Christmas sprinkles
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
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Using a stand mixer or hand mixer and a large bowl, cream together the softened butter, shortening, and granulated sugar until the mixture is light and fluffy, which usually takes about 5 minutes.
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Beat in the room temperature eggs, vanilla extract, and instant pudding mix until well combined. Scrape down the sides of the bowl as needed.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet butter mixture, a little at a time, mixing on low speed between additions until the dough just comes together and no dry streaks remain. Avoid overmixing.
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Using a cookie scoop (about 1.5-2 tablespoons) or a tablespoon, scoop out portions of the cookie dough, roll them into smooth balls, and place them onto the lined cookie sheets, ensuring each cookie is about 2 inches apart.
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Bake for 12-15 minutes, or until the cookies are set and their edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
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To make the frosting, beat the softened butter until light and fluffy (about 3 minutes). Gradually add the powdered sugar and heavy cream, alternating and mixing between additions, until smooth. Stir in the vanilla extract and salt; mix until well incorporated and the frosting is creamy and spreadable.
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Separate the frosting into individual bowls for each desired color. Stir in a few drops of gel food coloring, adding additional drops if needed until the desired vibrant holiday color is reached.
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Generously frost the completely cooled cookies and immediately top them with your favorite Christmas sprinkles before the frosting sets.
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Allow the frosting to set completely (this can take a few hours at room temperature, or speed it up in the fridge) before storing the cookies in an airtight container until serving.
Notes
For best results and to prevent the frosting from sticking, I highly recommend storing the cookies in a single layer. If you need to stack them, place a sheet of parchment paper or wax paper between each layer.
The cookie dough is excellent for making ahead! You can store it, covered, in the refrigerator for up to 3 days. For longer storage, the dough can be frozen for up to 3 months; simply thaw it in the refrigerator overnight before baking.
Nutrition
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