Introduction

Funfetti pudding cookies are soft, colorful, and packed with a delightful burst of sprinkles in every bite. These cookies combine vanilla pudding mix with classic cookie ingredients for a unique twist that’s perfect for celebrations or everyday treats.

A group of light yellow soft cookies with colorful sprinkles scattered inside and on top, arranged closely on a rose gold wired cooling rack over a white marbled surface. In the middle of the cookies, there is a small white dish with handles filled with bright multicolored sprinkles. One cookie near the bottom right has a bite taken out of it, showing a soft and fluffy texture inside. A white cloth is partially visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all purpose flour
1 (3.4 ounce) package vanilla flavored instant pudding dry mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) plus 4 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon almond extract (use vanilla extract as substitute)
1/3 cup rainbow sprinkles

Instructions

Step 1: Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silpat liner. You may need to use two baking sheets depending on their size.
Step 2: In a medium bowl, combine the flour, dry pudding mix, baking soda, and kosher salt. Set aside.
Step 3: Using a handheld or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
Step 4: Scrape down the sides of the bowl as needed, then add the egg and almond extract. Mix until just combined.
Step 5: With the mixer on low, slowly add the dry ingredients to the wet mixture and mix until just combined. Avoid over mixing. Fold in the rainbow sprinkles until evenly distributed.
Step 6: Use a medium cookie scoop to portion the dough onto the prepared baking sheet about 2 inches apart. Instead of rolling the dough into balls, fill the scoop fully and drop the dough onto the sheet to retain a natural, textured surface.
Step 7: Bake for 10 to 11 minutes. The cookies will appear slightly undercooked when removed, but will continue to set as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 8: Serve your funfetti pudding cookies with milk or your favorite beverage and enjoy!

Tips & Variations

Substitute almond extract with vanilla extract if preferred, for a milder flavor.
To enhance texture, chill the dough for 30 minutes before baking.
Use white chocolate chips along with sprinkles for added sweetness and texture.
Try different colored or shaped sprinkles to match holiday themes or celebrations.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container to maintain moisture. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in a microwave for a fresh-baked feel.

How to Serve

The image shows a close-up of a round soft cookie with a slightly cracked top surface. The cookie is light golden yellow with a few layers of soft, chewy texture visible, especially on the top where the cracks reveal a denser inner layer. The cookie is decorated with small, colorful sprinkles in red, blue, yellow, pink, green, and orange, spread evenly across the surface. In the background, part of another similar cookie and a copper wire cooling rack can be seen, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pudding flavors for these cookies?

Yes, you can experiment with other instant pudding flavors like chocolate or strawberry, but keep in mind the flavor will change and may not be as traditional in taste or color.

Why do the cookies look undercooked when they come out of the oven?

These cookies set as they cool, so they may appear soft when removed but will firm up in a few minutes. Removing them too late might result in overly dry cookies, so it’s best to bake them for the recommended time.