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Bite into some real fun with these Vanilla Pudding Cookies topped with rainbow sprinkles! They've got a chewy center, a little crisp on the outside, and are loaded with bright sprinkles all over. Great for celebrating or a simple sweet pick-me-up.
Why These Cookies Stand Out
Pudding mix takes these cookies to next-level softness with loads of sweet vanilla taste. Want to make them pop even more? A dash of almond extract does wonders. They stay tender for days, freeze nicely, and taste like something from that bakery you love.
All the Stuff You'll Need
- Almond Extract: ¼ teaspoon (skip it if you're out)
- Pudding Mix: 1 box of instant vanilla flavor
- Sprinkles: ½ cup plus more for topping if you feel like it
- Baking Soda: 1 teaspoon
- Eggs: 1 whole egg and a single extra yolk
- Sugar: 1 cup plain white
- Flour: 2 cups all-purpose
- Butter: 1 cup softened but not melted
- Vanilla: 1½ teaspoons
Easy Steps to Get Them Done
- Cool Down:
- Let cookies chill in the freezer for 20 minutes
- Shape:
- Roll the dough into balls and sprinkle extra sprinkles if you want
- Toss In Sprinkles:
- Fold in sprinkles gently
- Stir in Dry Stuff:
- Slowly blend dry mix into the wet bowl
- Mix in Eggs:
- Add the egg and vanilla, mix until it looks just right
- Butter and Sugar:
- Beat butter with sugar for about 2 minutes, until fluffy
- Combine Dry Goodies:
- Stir together flour, baking soda, and pudding mix in a bowl
- Right Amounts:
- Measure flour correctly—spoon it in, scrape off the top
- Line Up:
- Cover two baking sheets with parchment paper
- Oven Time:
- Bake at 350° for 12-13 minutes, watching for golden edges
- Move and Cool:
- Set aside for 3 minutes, then get them onto a rack
- Preheat:
- Get your oven hot at 350°
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What's So Great About These
They're something special, for sure. You get a soft bite inside, a crisp bite around the edge, and a bunch of color in every mouthful. They bring instant joy, for parties or just a plain old Tuesday.
What Pudding Mix Does
Pudding mix keeps the cookies extra moister and loads them with vanilla goodness. Want to kick up the flavor? Add a splash of almond extract and see how tasty they get.
How to Keep Them Soft
They'll stay super soft in a closed-up container for a few days. If you want to keep them that way even longer, toss in a slice of bread or a couple marshmallows. But honestly, they'll probably disappear fast!
Stashing Extra Dough
Save some dough for another time. Roll it up into balls, freeze on a tray, then dump in a freezer bag. When a cookie craving calls, bake right from the freezer and just add another minute in the oven.
Gift-Worthy Cookies
They make the sweetest gifts. Pop them in a cute jar or box and you'll make anyone's day. Awesome for birthdays or just to show you care.
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Frequently Asked Questions
- → Can I use fake vanilla?
Yep, imitation vanilla is totally fine for this. Real vanilla gives richer flavor, but the fake kind is still delicious and saves cash. Your cookies will turn out tasty either way.
- → No almond flavor - now what?
No almond extract left? No stress. Just throw in an extra splash of vanilla. You’ll get cookies with that smooth classic flavor everyone loves.
- → Must I chill the dough?
Chilling keeps these cookies thick and helps them not spread too much. But if you don’t have time for that, skip it. They’ll still taste great, just a bit softer and flatter.
- → Can I make them early?
Absolutely. Roll the dough into balls and freeze them on a tray. Once they're solid, toss into a bag and bake straight from the freezer next time you want cookies—just tack on another minute or two in the oven.
- → Need dairy-free options?
You bet! Switch the butter for the same amount of coconut oil. You’ll get a hint of coconut, and the cookies still come out soft, chewy, and totally dairy-free.
Conclusion
Enjoy these? Next time, try tossing extra sprinkles into your sugar cookies. Or make pudding brownies when chocolate cravings hit. Best part? You probably already have everything you need at home!