Name: Christmas Sprinkle Pudding Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, room temperature; ¼ cup shortening; 1 ½ cups granulated sugar; 2 large eggs, room temperature; 1 ½ teaspoons 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

There’s something truly magical about baking during the holiday season, and these Christmas Sprinkle Pudding Cookies are a shining star in my festive lineup. They’re soft, tender, and packed with cheerful sprinkles that make every bite feel like a celebration. Trust me, you’ll love how the pudding mix adds an unexpected moistness and a subtle vanilla flavor that elevates these cookies beyond your typical holiday treat.

Whether you’re baking for a cozy night in with family or preparing a batch to share at a holiday party, this Christmas Sprinkle Pudding Cookies Recipe is your go-to. I love how effortlessly it comes together, and you’ll appreciate that bit of extra moisture from the pudding—no dry cookies here! It’s a recipe worth bookmarking for your seasonal cookie rotations.

Ingredients You’ll Need

Every ingredient here plays a special role, blending together to create that perfect cookie texture and flavor. When you shop, look for good-quality butter and the classic instant vanilla pudding mix—it really makes a difference.

Unsalted butter: Room temperature is key for easy creaming and soft dough.
Shortening: Adds tenderness and helps keep the cookies soft longer.
Granulated sugar: Sweetens and contributes to a subtle crisp edge.
Eggs: Use room temperature eggs for better incorporation and texture.
Vanilla extract: Boosts flavor complexity with a warm, sweet note.
All-purpose flour: The base of the cookie’s structure – make sure it’s fresh for best results.
Instant vanilla pudding mix: The secret weapon for moist, tender cookies.
Baking powder: Helps the cookies rise just right.
Salt: Balances the sweetness and enhances flavor.
Christmas sprinkles: Adds festive color and a playful crunch.

Variations

I love that you can make this recipe your own with just a few tweaks to suit your mood or crowd. Mixing things up keeps the baking fresh and exciting, and you might discover a new favorite version.

Use different sprinkles: Try red and green jimmies or even silver balls for a more elegant look. I once made a batch with rainbow sprinkles and it instantly brightened up my cookie platter!
Swap pudding flavors: Chocolate or butterscotch pudding adds a lovely twist I like when I want something a little richer.
Gluten-free swap: Substitute with a good gluten-free flour blend, and the texture stays surprisingly soft.
Add nuts or dried fruit: Chopped pecans or dried cranberries can bump up the festive vibe and texture if you’re feeling adventurous.

How to Make Christmas Sprinkle Pudding Cookies Recipe

Step 1: Cream the Butter, Shortening, and Sugar Until Fluffy

Start by beating the room temperature unsalted butter, shortening, and granulated sugar in a large bowl until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. This step is crucial because it incorporates air, helping your cookies rise with a soft texture. If you skip this, your cookies could turn out dense.

Step 2: Add Eggs and Vanilla Extract

Next, crack in the eggs one at a time, beating well after each addition to blend them in smoothly. Then pour in the vanilla extract for that warm, aromatic touch. Using eggs that are at room temperature here really helps everything combine evenly – just a little kitchen hack I swear by.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking powder, and salt. Mixing your dry ingredients together first makes sure the leavening and flavoring agents get distributed evenly, which means every cookie comes out just right.

Step 4: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to the wet, mixing on low speed until just combined. Be careful not to overmix here – you want the dough to come together, but too much mixing can lead to tougher cookies. At this point, gently fold in the Christmas sprinkles just until evenly distributed. I like to reserve a few to sprinkle on top before baking for a colorful finish.

Step 5: Scoop and Bake

Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving enough space between cookies to spread a bit. Pop them into a preheated 350°F (175°C) oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers may seem soft, but they’ll firm up as they cool – so resist the urge to overbake!

How to Serve Christmas Sprinkle Pudding Cookies Recipe

The image shows seven white bowls and three brown eggs arranged on a white marbled surface. In the largest bowl at the bottom right is a mound of white flour with a slightly rough texture. Above it to the left, a bowl holds red, green, and white round sprinkles, giving a festive look. To the left of the sprinkles, another bowl has soft creamy white cream cheese with a smooth block on top. Above it, a bowl has three stacked pieces of pale yellow butter showing slightly smooth edges. Near the eggs, a small bowl contains fine white sugar, and next to it is a bowl filled with dark brown vanilla extract, smooth and glossy. The three eggs have a smooth, slightly shiny brown shell and are grouped together. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top mine with a sprinkle of extra festive colored sugars or mini nonpareils just before baking to amp up the holiday vibe. When serving, a small dusting of powdered sugar brings a snowy look that’s subtle and pretty. It’s these little touches that make the cookies look as special as they taste.

Side Dishes

If you’re putting together a festive spread, these cookies pair wonderfully with a simple cup of hot cocoa or mulled apple cider. I’ve also served them alongside a cheese platter with sharp cheddar to balance the sweetness — it’s an unexpected but delightful combination!

Creative Ways to Present

For parties, I love arranging the Christmas Sprinkle Pudding Cookies in a pretty holiday tin or layering them in a glass jar wrapped with ribbon as gifts. Stacking them with parchment paper in between keeps them looking fresh and makes a charming presentation that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these cookies in an airtight container at room temperature, and they stay soft and tasty for up to five days. If you notice they’re drying out a bit, adding a slice of bread to the container overnight brings back some moisture — an easy little trick I use all the time.

Freezing

This recipe freezes beautifully! I usually freeze scooped cookie dough balls on a baking sheet first, then transfer them to a freezer-safe bag. When you want cookies on demand, just bake from frozen, adding a few extra minutes to your baking time — perfect for last-minute holiday treats.

Reheating

To warm up leftovers, I pop a cookie or two in the microwave for about 10 seconds. It refreshes that soft, just-baked texture and flavor, making them feel freshly made again. You can also warm several cookies briefly in a low oven, loosely tented with foil to prevent drying out.

FAQs

Can I use regular pudding instead of instant pudding mix in this recipe?

Instant pudding mix is dry and designed to absorb moisture, which helps keep the cookies soft and structured. Regular pudding is wet and would throw off the dough’s consistency, so it’s best to stick with instant pudding mix for these cookies.
Why do these cookies stay softer than typical sugar cookies?

The secret lies in the instant pudding mix and the combination of butter with shortening. The pudding mix adds moisture that keeps them tender, while shortening helps maintain softness even after cooling, unlike pure butter-based cookies that can crisp up more.
Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just let the dough warm slightly at room temperature before scooping, or you might find it a bit firm.
How do I prevent the sprinkles from bleeding color?

Using good-quality, freezer-safe sprinkles usually prevents bleeding. Also, folding them in gently and avoiding excessive moisture helps. I’ve found refrigerated dough tends to reduce bleeding as well.

Final Thoughts

This Christmas Sprinkle Pudding Cookies Recipe holds a special place in my heart because it brings effortless joy every time I make it. Whether you’re new to baking or a seasoned pro, you’ll find this recipe reliable, delicious, and a true crowd-pleaser. I can’t wait for you to try it and watch those sprinkles bring smiles around your kitchen — it’s like a little holiday party in every bite!