Pudding Sugar Cookies
Soft, chewy, and bursting with rich vanilla flavor, these Pudding Sugar Cookies are a delightful twist on a classic treat! Featuring a secret ingredient—vanilla instant pudding mix—this recipe creates cookies with an irresistibly tender texture that stays moist for days. With just 15 minutes of prep time, these cookies are perfect for quick bakes, whether you're whipping up a simple dessert or preparing for festive celebrations. Customize them with colorful sprinkles or sugar for a fun decorative touch, or enjoy their buttery goodness as is. Perfectly sweet and melt-in-your-mouth delicious, these sugar cookies are sure to become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3.4 ounces plain vanilla instant pudding mix
- 1 piece large egg
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.25 cups optional sprinkles or sugar for decoration
Instructions
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla instant pudding mix to the butter-sugar mixture and blend until fully incorporated.
Beat in the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, cohesive dough forms.
If desired, gently fold in sprinkles or decorative sugar into the dough for added texture and color.
Scoop tablespoon-sized portions of dough and roll into balls with your hands. Place them on the prepared baking sheets, spaced about 2 inches apart.
Press down lightly on each dough ball to slightly flatten them.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers appear slightly underdone. Avoid overbaking to keep the cookies soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 561.6 g | 204% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 325.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
