Chewy pudding cookies are a delicious and easy-to-make treat that kids and adults alike will love.
These Red, White, and Blue Sprinkle Pudding cookies are a delicious and festive treat that are perfect for any Fourth of July celebration. These cookies are made with a simple dough that is enriched with instant vanilla pudding mix, which gives them a soft and chewy texture. The cookies are then decorated with red, white, and blue sprinkles, creating a patriotic masterpiece.
My children love these cookies because the flavor reminds them of their favorite animal crackers. They also love the size, and chewy, moist texture of these cookies. They also stay fresh for a while and can be easily customized to the flavors my kids want.
Why I Add Pudding Mix to Cookies
There are a few reasons why people add instant pudding mix to cookies.
- Pudding mix adds structure to the cookies. The starch in the pudding mix helps to bind the ingredients together and prevent the cookies from spreading too much. This results in a chewier cookie.
- Pudding mix adds flavor to the cookies. The pudding mix adds a rich, creamy flavor to the cookies. This can be especially helpful if you are using a plain cookie recipe.
- Pudding mix is a convenient ingredient. Pudding mix is a pre-made ingredient that is easy to find at most grocery stores. This makes it a convenient option for people who do not want to measure out individual ingredients.
- Be sure to only use the 3.4-ounce sized pudding for this recipe. A good rule of thumb is to use 1/2 cup of pudding mix for every 2 cups of flour.
Pudding Cookie Ingredients
Want to bake up a batch of these Patriotic Pudding Cookies? Check out how each of these ingredients works to make these cookies the best! We also offer some alternatives if you want to mix things up a bit.
- All-purpose flour – This is the main ingredient in the cookies and provides structure and flavor. You can use a gluten-free flour if you need to, but the cookies may not be as chewy.
- Baking soda – This is a leavening agent that helps the cookies rise.
- Unsalted butter – This is used to give the cookies flavor and richness. Salted butter will make these cookies too salty.
- Granulated sugar – This is used to add sweetness to the cookies. You can use brown sugar instead, but the cookies will be chewier.
- Light brown sugar – This is used to add moisture and flavor to the cookies. You can use dark brown sugar instead, but the cookies will be more intense in flavor.
- Vanilla pudding mix – This is used to add richness and flavor to the cookies. You can use lemon or butterscotch pudding if you please. Just make sure the ounces size is the same.
- Eggs – These are used to bind the ingredients together and add richness to the cookies.
- Vanilla extract – This is used to add flavor to the cookies. You can use another extract, such as almond extract, if you prefer.
- White chocolate chips – These are used to add sweetness and texture to the cookies. You can use milk chocolate chips instead, but the cookies will look different.
- Patriotic sprinkles – These are used to decorate the cookies and add a festive touch. You can use any type of sprinkles that you like.
How to Make these Chewy Pudding Cookies
In the bowl of a stand mixer, cream together the softened butter and both sugars until light and fluffy.
Add the vanilla pudding mix, eggs, and vanilla extract and beat until combined.
In a small bowl, whisk together the flour and baking soda.
On low speed, slowly add the flour mixture to the batter and mix until just combined.
Fold in the white chocolate chips and sprinkles.
Form the dough into a ball and wrap it in plastic wrap.
Chill the dough for at least 1 hour, or up to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheet, spacing the cookies 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe Tips for Success
- Make sure to cream the butter and sugar together until light and fluffy. This will help to create a soft and chewy texture in the cookies.
- Don’t overmix the dough. Overmixing can make the cookies tough.
- Bake the cookies until they are just golden brown. Overbaking will make them dry.
- Let the cookies cool completely before storing them. This will help to prevent them from becoming too soft.
How to Store Pudding Cookies
Pudding cookies can be stored at room temperature in an airtight container for up to 3 days. They can also be frozen for up to 2 months. To freeze the cookies, simply place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Once the cookies are frozen, you can transfer them to a freezer bag or container and store them for up to 2 months. When you are ready to eat the cookies, thaw them overnight in the refrigerator and then bake them for an additional 1-2 minutes, or until they are heated through.
Here are some additional tips for storing pudding cookies:
- If you are storing the cookies at room temperature, make sure to keep them in a cool, dry place.
- If you are storing the cookies in the freezer, make sure to label the container with the date so you know how long they have been frozen.
- When you are thawing the cookies, do not thaw them at room temperature. This can cause the cookies to become dry and crumbly.
- When you are reheating the cookies, do not overheat them. This can cause the cookies to become dry and hard.
Can I Use Different Colors of Sprinkles?
Yes, you can use any color of sprinkles that you’d like. This is a great way to customize the cookies to your liking.
Can I Make These Cookies Ahead of Time?
Yes, you can make these cookies ahead of time and freeze them for later. To do this, simply bake the cookies according to the directions and let them cool completely. Then, place them in an airtight container and freeze for up to 2 months. When you are ready to eat them, thaw them overnight in the refrigerator and then bake them for an additional 1-2 minutes, or until they are heated through.
What are Some Other Ways to Decorate these Cookies?
In addition to using sprinkles, you can also decorate these cookies with other festive toppings, such as M&Ms, frosting, or royal icing. You can also get creative and use different chocolate chips.
I hope you enjoy making and eating these patriotic pudding cookies!
Red, White, and Blue Sprinkle Pudding Cookies
- large baking sheet
- 2-tablespoon sized cookie scoop
- Oven adjusted to center rack position
- Refrigerator to chill the cookie dough
- Plastic wrap
- In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
- Add the vanilla pudding mix, eggs, and vanilla extract; continue to beat until combined.
- In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
- Fold in the white chocolate chips and sprinkles. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results.
- Once dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread).
- Transfer cookies to a cooling rack and repeat until all cookies have been baked.