The Ultimate Guide to Soft & Chewy Christmas Sprinkle Pudding Cookies (No Chill Time!)
Get ready to bake the most delightful holiday treats this season with our incredible recipe for **Christmas Sprinkle Pudding Cookies!** These festive cookies are a guaranteed crowd-plepleaser, boasting an unbelievably soft, melt-in-your-mouth texture and a rich vanilla flavor that’s simply irresistible. What makes them truly special? The secret ingredient: instant vanilla pudding mix, which transforms ordinary cookie dough into something extraordinary.
Imagine soft, chewy cookies studded with vibrant red, green, and white sprinkles, ready to brighten any Christmas party or cookie exchange. The best part? This easy Christmas sprinkle cookie recipe requires **no chill time** and comes together in under 30 minutes, making it perfect for busy holiday bakers. Forget rock-hard or crumbly cookies; these pudding cookies stay moist and tender for days, ensuring every bite is pure bliss.
This recipe yields approximately 60 cookies, making it ideal for large gatherings, school events, or for sharing with neighbors and friends. These cookies are not just delicious; they’re incredibly versatile too! The same foundational **pudding cookie dough** can be adapted to create four different varieties of Christmas cookies, offering endless possibilities for your holiday baking tray. Explore options like jam thumbprint cookies, soft frosted Christmas cookies, hidden kiss cookies, and, of course, these irresistible sprinkle-covered treats.
Why You’ll Love These Christmas Pudding Cookies
These aren’t just any Christmas cookies; they’re a revelation! Here’s why these festive pudding cookies will become your new go-to holiday recipe:
- Unbeatable Soft & Chewy Texture: The instant vanilla pudding mix is a game-changer. It adds moisture and fat, creating an incredibly tender crumb and a delightful chewiness that lasts for days. Say goodbye to dry, brittle cookies!
- Rich Vanilla Flavor: The pudding mix not only enhances texture but also infuses the cookies with a deep, authentic vanilla taste that elevates the overall flavor profile.
- Incredibly Easy & Quick: With no need to chill the dough, you can go from mixing bowl to warm, fresh cookies in under 30 minutes. Perfect for last-minute baking or satisfying sudden cravings.
- Festive & Fun Appearance: Rolled in colorful Christmas sprinkles, these cookies are a feast for the eyes as well as the palate. They instantly bring holiday cheer to any plate.
- High Yield for Sharing: Making approximately 60 cookies per batch, this recipe is ideal for cookie exchanges, holiday parties, or simply ensuring you have plenty to share with everyone.
- Versatile Dough: As mentioned, this fantastic pudding cookie base can be used to create several other delicious holiday cookie varieties, giving you more options with minimal extra effort.
Ingredients for Christmas Sprinkle Pudding Cookies
This section includes ingredient notes and substitution options to help you achieve the best results. For all precise measurements, a complete list of ingredients, and step-by-step instructions, please refer to the printable recipe card at the end of this post.
To make these delightful cookies, you will need:
- Butter & Shortening – We use a combination of unsalted butter and shortening for a reason! Butter provides incredible flavor, while shortening helps prevent the cookies from spreading too much in the oven, ensuring a thicker, chewier texture. Make sure your butter is at room temperature for optimal creaming. While you *can* use all butter, the cookies might spread a bit more and be flatter.
- Granulated Sugar – The classic sweetener for these cookies, providing essential sweetness and contributing to their golden-brown edges.
- Eggs – Large eggs act as a binder, adding moisture and richness to the dough. Using room temperature eggs helps them incorporate more smoothly into the butter mixture, creating a more uniform dough.
- Vanilla Extract – For the best and most robust vanilla flavor, opt for 100% pure vanilla extract. It makes a noticeable difference in the final taste.
- All-Purpose Flour – The structural base of your cookies. Remember to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which can lead to too much flour.
- Vanilla Pudding Mix – A 3.4-ounce box of *instant* vanilla pudding mix is the key to that amazing soft and chewy texture and intensified vanilla flavor. It’s crucial to grab **instant** pudding, not “cook & serve,” as they have different ingredients and will not yield the same results.
- Baking Powder – This leavening agent helps the cookies rise slightly and contributes to their soft texture.
- Salt – A pinch of salt balances the sweetness of the sugar and enhances all the other flavors in the cookie. Don’t skip it!
- Christmas Sprinkles – We love a vibrant red, green, and white sprinkle mix like this one to make them truly festive. However, feel free to use any color or type of sprinkles you prefer to match your holiday theme or personal taste.
How to Make Christmas Sprinkle Pudding Cookies
This section guides you through the process of making these delicious cookies with step-by-step photos and detailed instructions. For the complete printable recipe with exact measurements, please see the full recipe card below.
Step 1: Prepare Your Baking Station
Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your cookies go in, which is crucial for even baking. Line two baking sheets with parchment paper or silicone baking mats. These liners prevent sticking and help the cookies bake more evenly, making cleanup a breeze. Set them aside while you prepare the dough.
Step 2: Cream Fats and Sugar
In a large bowl, using either a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter, shortening, and granulated sugar. Beat this mixture on medium-high speed for about 4-5 minutes, or until it becomes light in color and fluffy in texture. This step incorporates air into the mixture, which contributes to the cookies’ soft and airy consistency.
Step 3: Incorporate Wet Ingredients
Reduce the mixer speed to low and beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and the instant vanilla pudding mix. 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. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients. Gradually add this dry mixture to the butter mixture, a little at a time, mixing on low speed between additions until just combined. **Do not overmix** the dough once the flour is added, as this can develop the gluten too much, resulting in tough cookies.
Step 5: Scoop, Roll, and Sprinkle!
Pour your festive Christmas sprinkles into a small, shallow bowl. Using a cookie scoop (about 1.5 tablespoons) or a heaping tablespoon, scoop out portions of the cookie dough. Gently roll each portion in your hands to form a neat ball. Place the dough ball into the bowl of sprinkles and roll it around until it’s generously coated. Place the sprinkle-covered dough balls onto your prepared cookie sheets, ensuring they are about 2 inches apart to allow for proper spreading during baking.
Step 6: Bake to Perfection and Cool
Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set. Be careful not to overbake, as this can dry out the cookies. Once baked, remove the cookie sheets from the oven and allow the cookies to cool on the hot sheet for 5 minutes. This allows them to firm up slightly and continue baking gently from residual heat. After 5 minutes, carefully transfer them to a cooling rack to cool completely. Enjoy their perfect soft and chewy texture!
Pro Tips for Perfect Christmas Pudding Cookies
Achieving bakery-quality cookies at home is easier than you think with a few key tips:
- Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. Softened butter creams better with sugar, creating a light, airy base, and room temperature eggs emulsify more easily, leading to a smoother, more uniform dough.
- Measure Flour Accurately: Too much flour can lead to dry, dense cookies. Use the “spoon and level” method: spoon flour into your measuring cup, then level it off with a straight edge. Avoid scooping directly from the bag, which compacts the flour.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, less tender cookies.
- Use a Cookie Scoop for Uniformity: A cookie scoop ensures that all your cookies are the same size. This not only makes them look professionally baked but also guarantees they bake evenly, preventing some from being underdone while others are overdone.
- Press Sprinkles Gently: When rolling the dough balls in sprinkles, press them gently to ensure the sprinkles adhere well without flattening the cookie ball too much.
- Know Your Oven: Oven temperatures can vary. If your cookies are browning too quickly or not enough, consider adjusting your oven temperature or baking time slightly. Keep an eye on the cookies during the last few minutes of baking.
- Underbake Slightly for Maximum Softness: For the ultimate soft and chewy texture, remove the cookies from the oven when the edges are just set and lightly golden, but the centers still look slightly soft. They will continue to cook slightly on the hot baking sheet.
Storage Tips for Freshness
To keep your delicious Christmas Sprinkle Pudding Cookies fresh and enjoyable for longer:
Store fully cooled cookies in an airtight container at room temperature for up to 5 days. For optimal freshness and to prevent them from drying out, you can place a slice of bread in the container with the cookies; the bread will absorb moisture, keeping the cookies soft.
For longer storage, these cookies freeze beautifully. Place fully cooled cookies in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 3 months. Thaw at room temperature before serving.
FAQ: Frequently Asked Questions
I prefer to use a combination of butter and shortening for these pudding cookies because each ingredient contributes unique qualities. The shortening helps prevent the cookies from overspreading in the oven, ensuring they maintain a thicker, chewier texture. Meanwhile, the butter provides that rich, classic butter flavor that makes cookies so delicious. That said, if you only have butter, you can use 1 cup of butter and omit the shortening. Be aware that the cookies will likely spread more and come out a bit flatter, but they will still taste incredibly yummy!
Absolutely, freezing the cookie dough is a great way to prepare ahead! To freeze the pudding cookie dough, wrap it tightly in plastic wrap, then place it inside a freezer-safe bag or airtight container. It will keep well in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight before scooping and baking as directed. You can also scoop the dough balls, roll them in sprinkles, freeze them on a baking sheet, and then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Unfortunately, due to their soft and tender nature, these pudding cookies would not hold their shape well enough to be good cut-out cookies. The dough is designed for a drop-cookie style. For beautiful cut-out cookies that hold their shape, you would need a recipe with a sturdier dough, such as classic cut-out sugar cookies or rich shortbread cookies.
Yes, absolutely! While vanilla is a classic choice and enhances the overall flavor beautifully, you can experiment with other instant pudding flavors to create unique variations. Chocolate pudding mix will yield a richer chocolate cookie, while butterscotch or even cheesecake pudding mix could offer exciting new tastes. Just ensure you’re using *instant* pudding mix and not “cook & serve” for consistent results.
More Christmas Cookie Favorites
Looking for more delicious holiday baking inspiration? Try these other popular Christmas cookie recipes:
- Christmas Cookie Bars with M&Ms
- Soft Gingerbread Cookies
- Classic No Bake Cookies
- Christmas Snowballs with M&Ms
- Peppermint Pinwheels
- Kitchen Sink Christmas Cookies
Christmas Sprinkle Pudding Cookies
Author: Jaclyn
15 minutes
12 minutes
27 minutes
60 cookies
Saved!
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
- 2 ½ cups all-purpose flour
- 3.4 ounces instant vanilla pudding mix one box
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Christmas sprinkles
Instructions
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Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
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Using a stand mixer or hand mixer and large bowl, cream together butter, shortening, and sugar until light and fluffy (4-5 minutes).
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Beat in eggs, vanilla, and instant pudding mix.
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In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions.
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Place sprinkles in a small, shallow bowl. Using a cookie scoop or a heaping Tablespoon, scoop cookie dough out and roll in your hands to form a ball. Place the dough ball in the bowl of sprinkles and roll to coat in sprinkles. Place onto prepared cookie sheets, about 2 inches apart.
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Bake for 12-15 minutes or until set and lightly golden brown around the edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool fully.
Notes
Make ahead: The cookie dough can be prepared ahead of time and refrigerated until ready to bake, up to 3 days. Or the cookie dough can be frozen for up to 3 months.
Nutrition
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