Soft Sprinkle Pudding Cookies

Soft Sprinkle Pudding Cookies | www.jamhands.net

Soft vanilla pudding cookies packed with delightful sprinkles. When I make cookies, I almost always visit the blog Cookies and Cups. Shelly has the best cookies around. She also has a cookbook coming out which I pre-ordered the moment I heard it was available to order. Love her and her recipes. Back to the cookies!

Soft Sprinkle Pudding Cookies | www.jamhands.net

Be sure to add the extra egg yolk or your dough will be too dry. I learned that the hard way when I misread the original recipe. You definitely don’t want to skip it.

Soft Sprinkle Pudding Cookies | www.jamhands.net
I used half basic rainbow jimmies and half Birthday Party Sprinkle Medley from the Sweetapolita Sprinkle Shop. If you haven’t picked up a large cookie scoop online or in a store, it is perfect for recipes like this. I bought mine a year or two ago and I absolutely love it. The one linked is the exact one I got, which is 1.5 Tablespoons. If you want to have exactly 2 Tablespoons, which is what this recipe calls for, here is a link to one.
With all that shopping stuff done, bake up and some delicious cookies! Enjoy!

Soft Sprinkle Pudding Cookies | www.jamhands.net

Soft Sprinkle Pudding Cookies
Makes 3 dozen


  • 3/4 cup butter
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 (3.5-ounce packet instant vanilla pudding mix)
  • 2 cups flour
  • 1/2 cup sprinkles


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.
  3. Next mix in the pudding mix for 30 seconds.
  4. Turn the mixer to low and add in the flour, mixing until just combined.
  5. Finally add in the sprinkles and mix until incorporated evenly.
  6. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don’t over-bake if you want super soft soft cookies.
  7. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Recipe from Cookies and Cups.

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *


  1. My mom used to make a chocolate chip cookie recipe with pudding in it that was a favorite. I'll have to ask her to dig it up!