Go Back

Funfetti Pudding Mix Cookies

Delicious, colorful cookies that combine the fun of rainbow sprinkles with the soft texture of pudding mix for a nostalgic treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 1/4 cups all-purpose flour The foundation for your cookies’ structure.
  • 1/2 cup granulated sugar Adds sweetness without being overwhelming.
  • 1/2 cup packed brown sugar Enhances flavor with a hint of caramel.
  • 1/2 cup unsalted butter, softened Provides moisture and richness.
  • 1 package (3.4 oz) vanilla pudding mix Ensures a soft and chewy texture.
  • 1/2 teaspoon baking soda Aiding in leavening for a light cookie.
  • 1/4 teaspoon salt Balances sweetness.
  • 1 large egg Binds the ingredients together.
  • 1 teaspoon vanilla extract Adds depth to the flavor.
Additions
  • 1/2 cup rainbow sprinkles The fun and colorful component.
  • 1/2 cup chocolate chips (optional) For an extra indulgent touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Mix in the egg and vanilla extract until fully combined, creating a smooth, creamy mixture.
  4. In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
  6. Carefully fold in the rainbow sprinkles and optional chocolate chips to distribute evenly in the dough.
  7. Using a tablespoon-sized scoop, drop portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie for spreading.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for thicker cookies. Use a silicone baking mat for easy removal and reduced sticking.