Effortless Vanilla Pudding Cookies (Print Version)

# Ingredients:

01 - 1 box instant vanilla pudding powder.
02 - 1 1/2 spoons vanilla extract.
03 - 2 sticks (1 cup) softened butter.
04 - 1 cup white sugar.
05 - 1 egg plus an extra yolk.
06 - 1/4 spoon almond essence.
07 - 2 cups all-purpose flour.
08 - 1 spoon baking soda.
09 - 1/2 cup colored sprinkles (more for topping, about 1/4 cup, if you'd like).

# Instructions:

01 - Turn your oven on to 350° to get warm.
02 - Cover baking pans with wax paper.
03 - Be careful as you measure out the flour.
04 - Combine the flour, baking soda, and pudding mix together.
05 - Whip the butter and sugar with a mixer for about 2 minutes till smooth.
06 - Blend in the egg, yolk, vanilla, and almond flavor.
07 - Slowly mix the dry ingredients into the wet, one cup at a time. It'll thicken up.
08 - Gently fold in the sprinkles.
09 - Use a big spoon or cookie scoop to portion out dough.
10 - Pop the dough balls in the freezer for 20 minutes.
11 - Shape the dough into balls. Add extra sprinkles on top, pressing gently, if you'd like.
12 - Place dough balls on the pan, leaving 3-inch gaps. Bake for 12 to 13 minutes till the edges are golden.
13 - Let them sit on the pan for 3 minutes to cool before moving to a rack.
14 - Once fully cool, place them in an airtight container.

# Notes:

01 - You can freeze the dough and bake it later.
02 - Or keep the dough chilled in the fridge overnight. If cold, bake 1 minute longer.

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