Instant pudding mix in the dough grants these cookies an inherent cookie dough-like flavor and soft texture. Everything is better with sprinkles! Modified from Bake from Scratch Magazine May/June 2024.
Course: Dessert, Snack
Keyword: cookies, pudding mix, sprinkles
Servings: 44cookies
Author: Beth Cato
Equipment
parchment paper
small cookie scoop or spoon
Ingredients
3/4cupunsalted butter (1 1/2 sticks) room temperature
1cupwhite sugar
1large egg
1/2teaspoonvanilla extract
1/2teaspoonalmond extract
1 1/2cupsall-purpose flour
3.4ozvanilla instant pudding mix or Bird’s Custard Powder (96 grams)
1/2teaspoonbaking soda
1/2teaspoonkosher salt
1/3cuprainbow sprinkles plus more for the top
Instructions
These cookies can be baked right away or chilled/frozen for later. Note that if they are chilled, the dough may get extra hard, and need to soften at room temperature for 20 minutes before shaping.
If baking right away, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
In a big bowl, mix together butter and sugar until light and fluffy. Add egg and both extracts, scraping the bottom of the bowl to incorporate everything.
In another bowl, stir together flour, pudding mix (make sure that any clumps are pressed out), baking soda, and salt.
Gradually mix the dry ingredients into the wet. Fold in the sprinkles. Pour some extra sprinkles into a saucer.
Use a scoop or spoon to shape the dough into a small ball. Press one side into the sprinkles and set on baking sheet with the super-sprinkly side on top. Continue with rest of dough balls.
Bake for 10 to 12 minutes, until cookies are flatter and no longer look gooey. Let them rest about 5 minutes before moving them to a rack to finish cooling.
Store cookies in a sealed container at room temperature. Best eaten within 4 days.