Sprinkle Pudding Cookies – Christmas Edition

What We're Cooking

Sprinkle Pudding Cookies

Some recipes become favorites because they’re reliable, adaptable, and always good — no matter the occasion. These Sprinkle Pudding Cookies are exactly that. They’re a staple in our kitchen and Cooper’s favorite cookie to make, whether it’s for a celebration, a get-together, or just because. The only thing that changes? The color of the sprinkles.

The dough starts with a simple but intentional base. An extra egg yolk gives the cookies a richer flavor and chewy texture, while vanilla pudding mix keeps them soft and moist every single time. It’s the kind of recipe you can count on — forgiving, consistent, and always worth making.

Why Pudding Mix Makes the Difference

Adding pudding mix might feel like a small detail, but it’s what gives these cookies their signature texture. It helps lock in moisture and creates that soft, chewy center that lasts well beyond the day they’re baked. Combined with the extra yolk, these cookies stay tender, flavorful, and bakery-level good.

Scoop vs. Slice & Bake

One of the reasons this dough is such a favorite is how adaptable it is. The same recipe can be portioned two different ways, depending on what you’re looking for that day.

Scoop Method
The sprinkles are mixed directly into the dough, then portioned with a cookie scoop. It’s straightforward and familiar, producing soft, chewy cookies with sprinkles throughout and a more casual, rustic look.

Slice & Bake Method
Rolling the dough into a log, coating it in sprinkles, and slicing with a bench scraper allows multiple cookies to be portioned quickly and evenly. It’s a faster method overall and creates clean edges with a sprinkle-forward finish — perfect when time is short or presentation matters.

The Ingredients:

by weight

6 oz Butter, softened
210 grams Sugar
1 Egg
1 Egg Yolk
5 ml Vanilla Extract
8 grams Baking Soda
2 grams Salt
3.5 oz Vanilla Pudding Mix
300 grams Flour
96 grams "Jimmies" - Sprinkles

The Ingredients:

by measuring

6 oz Butter, softened
1 cup Sugar
1 Egg
1 Egg Yolk
1 tsp Vanilla Extract
1 tsp Baking Soda
1/2 tsp Salt
3.5 oz Vanilla Instant Pudding Mix
2 cup Flour
"Jimmies" - Sprinkles

Instructions

1. Preheat oven to 350°. Line baking sheet with parchment paper.
2. Cream Butter and Sugar until light & fluffy.
3. Add Eggs, and Vanilla Extract and beat until smooth.
4. Stir in the Pudding Mix for 30 seconds.
5. Add Flour, Baking Soda, and Salt and mix until incorporated, then add in Sprinkles.
6. Scoop dough using the B&P "small cookie scoop" OR 2 oz. balls and place on baking sheet.
7. Bake for 6 minutes, rotate and bake for an additional 3 minutes or until edges are lightly golden but centers still look soft.
8. Cool on baking sheet until ready to transfer!

baking tip

If you’re scooping, the dough can be baked right after mixing or chilled briefly for slightly thicker cookies.
If you’re using slice & bake, chilling the dough log for at least 30 minutes helps keep the slices clean and uniform.
Dough logs freeze beautifully — just slice and bake straight from the freezer, adding a minute or two to bake time.
No matter the method, the pudding mix and extra egg yolk help these cookies stay soft, chewy, and moist every time.

from our kitchen to yours

These Sprinkle Pudding Cookies are proof that a good recipe doesn’t need to be complicated — just well loved. Change the sprinkles to match the season, the holiday, or the mood, and you’ve got a cookie that fits just about any moment.

It’s a favorite for a reason, and one we hope becomes part of your regular rotation, too.

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