Funfetti Pudding Cookies
Celebrate just about any occasion with these funfetti pudding cookies! Dry instant pudding mix helps to give these cookies a bakery soft and flavorful texture; while also giving those signature buttery and crispy edges (the perfect combination!). Go grab your sprinkles and make a batch of these festive cookies STAT!
I find myself celebrating just about any and everything these days. The small wins, the big wins, and all that’s in between. With earth being ghetto and the world being, well, the world; it’s always the little things that can bring forth a simple joyful moment. Beach hangs, having a picnic in the park, trying out new local eats and things, organizing the house, and baking are a few things that boost my serotonin levels.
Developing cookie recipes, without a doubt, is one of my top favorite things to do! I mean, cookies are a cult favorite, a universal love among many. If one says that they do not like cookies, well, they simply cannot be trusted because nah. Friends, I most definitely know that y’all are going to be just as obsessed with these funfetti pudding cookies as I am. They are almost *too good* and I’m so happy to finally share!
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Funfetti Pudding Cookies (🥳 !!!)
Y’all, I done put my proverbial foot in these here cookies mmkay! I love me a solid cookie recipe that yields one damn good cookie. Thus, these funfetti pudding cookies are no exception. I know some of you might be scratching your head thinking: pudding cookies? Yuh, you heard it exactly right, let’s talk about ’em!
What You’ll Need For These Cookies
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- All purpose flour: Simple and easy- please know that no other flours have been tested.
- Instant pudding dry mix: You can find this pre-packaged vanilla-flavored “instant pudding & pie filling” mix right in the baking/spices aisle of your grocery store. It comes in a package of dry powder (as shown in the image below) and you are using the dry mix and not making actual pudding.
- Baking soda: A leavening agent- helps the cookies spread nicely- make sure yours is fresh!
- Kosher salt: Cookies need a touch of salt to help balance out all of the flavors.
- Butter: These pudding cookies have a lovely texture and taste with big help from butta.
- Sugar: Very similar to classic sugar cookies, these cookies need some sweetness.
- Egg: Just one- gives these cookies some good ole structure and sturdiness.
- Almond extract: I love the added flavor of almond extract in cookies- use vanilla for a substitute.
- Rainbow sprinkles: Yes indeed, we’re making funfetti pudding cookies, peeps. So, go get you some rainbow sprinkles or rainbow jimmies (whatever you call ’em) and let’s celebrate! 🌈
More Recipes To Satisfy That Sweet Tooth
- Double Chocolate Banana Bread
- Peach Cobbler Cinnamon Rolls
- Mocha Chocolate Cream Pie
- Lemon Sweet Rolls
- Easy Skillet Carrot Cake
- Bourbon Pineapple Upside Down Cake
- Banana Pudding Cheesecake Bars
- Blueberry Cobbler
Pudding Mix In Cookies
Okay so, you’re thinking- pudding mix in cookies? Yes indeed, friends. I love using pudding mixes in my baked goods because of the oomph it adds to them. It’s one of my secret ingredients bwahaha! Dry pudding mix enhances these cookies by giving them an extra soft and flavorful texture. In addition, these funfetti pudding cookies have that signature soft center with a buttery and crispy bite around the edges, swoon.
How To Make These Funfetti Pudding Cookies
(Note: please see the recipe card directly below for the complete written instructions.)
- Preheat the oven and prep your baking sheet(s).
- Combine the flour, pudding mix, baking soda, and salt together in a bowl and set aside.
- Combine the butter and sugar and cream together until light and fluffy.
- Add in the egg and almond extract and continue beating until just combined.
- Add in the dry ingredients and mix together until fully incorporated.
- Toss in the rainbow sprinkles and mix to combine.
- Use a cookie scoop to gather into cookie dough balls and drop onto baking sheet.
- Bake the cookies right away.
- Allow the cookies to cool on the baking sheet and then transfer to a wire rack.
- Serve the funfetti pudding cookies warm and enjoy!
Do I Need To Chill The Cookie Dough?
Most cookie recipes require you to chill the cookie dough before baking; mainly because it allows the flour to hydrate and achieve a firmer texture (along with the butter being chilled). This helps to produce a perfectly firm cookie. However, because we’re using magical pudding mix within these funfetti cookies, there is no need to chill the dough. That dry pudding mix already contains loads of moisture that gives these cookies plenty of hydration. Therefore, after scooping the dough just go right on and bake ’em!
Why You’ll Love These Funfetti Cookies
>> THEY’RE SO FREAKIN’ GOOD! Plain and simple, this is a good cookie recipe that’ll make ya wanna keep coming back to it. You will find these funfetti pudding cookies to have a super tender + soft center with crisp edges and buttery goodness throughout. They remind me so much of those cookies you find in the bakery section of your local grocers, yum. All in all, this is a cookie that everyone will love!
>> SO EASY TO MAKE! They are so very easy to make with just a handful of ingredients (you likely have a good bunch of them in your pantry already). You can make these cookies with a stand mixer or a handheld electric mixer. No cookie dough chilling required, too!
>> EXTRA FESTIVE AND FUN! These are the cookies to make when you want a pop of something fun. For example: birthday parties, potlucks, cookouts, and all kinds of events in between. Also, you make these for absolutely no event at all, ha! They add the sweetest bit of sunshine to ya life.
How To Store Cookies
Storing funfetti pudding cookies: Keep any leftover cookies stored inside of a large resealable plastic bag (or any resealable bag you have). The cookies will keep on the counter for about 3-4 days- this is my favorite method! Alternatively, store them inside of the refrigerator for 1 week or the freezer for 1 month.
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UNTIL NEXT TIME…LOVE AND BUTTER,
Funfetti Pudding Cookies
- Prep Time: 15m
- Cook Time: 10m
- Total Time: 25m
- Yield: 1 dozen 1x
- Category: Desserts and Sweets
- Method: Baking
- Cuisine: American
Celebrate just about any occasion with these funfetti pudding cookies! Dry instant pudding mix helps to give these cookies a bakery soft and flavorful texture; while also giving those signature buttery and crispy edges. Go grab your sprinkles and make a batch of these festive cookies STAT!
- 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 for sub
- 1/3 cup rainbow sprinkles
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silpat liner. Note: depending on the size of your baking sheet, you may need to use two.
- In a medium bowl, combine the flour, dry pudding mix, baking soda, and salt together. Set aside.
- In a large mixing bowl with a handheld electric mixer (or stand mixer fitted with the paddle attachment) cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Scrape down the sides of the bowl, if needed to make sure that no bits are left behind. Then add in the egg and almond extract and continue beating together until just combined.
- Next, add in the dry ingredients and with your mixer on the lowest setting, slowly mix everything until just combined- being careful not to over mix the dough. Lastly, toss in the sprinkles and mix together again until everything is incorporated and just combined.
- Use a medium-sized cookie scoop to scoop the dough into balls. I like to scoop the dough into the scooper and then press it in to make sure it’s full. Then I simply drop it out onto my baking sheet. Note– I prefer not to roll the dough into balls (the former method I mentioned helps to create those aesthetic cookie ripples on the surface) but you certainly can if you like. Place the cookie dough balls about 2 inches apart from each other to make room for spreading.
- Bake the cookies for 10-11 minutes. The cookies will look undercooked upon coming out but will continue “cooking” as they sit. Allow the cookies to cool on the baking sheet for 5 minutes and then use a spatula to transfer them onto a wire rack to continue cooling.
- Serve the funfetti pudding cookies (with milk of choice, if desired) and enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Storing: These funfetti pudding cookies can be stored away inside of an airtight container or plastic bag for about 3-4 days when left on the counter. Store them in the fridge for about one week or in the freezer for up to one month.
Keywords: flour, instant pudding, butter, sugar, eggs, almond extract, sprinkles, funfetti
17 Comments on “Funfetti Pudding Cookies”
Just made these…easy to follow recipe and they taste amazing! I’ll definitely be putting these into my baked goods rotation! Thank you for creating and sharing!
Hi Andreé, so glad you enjoyed these cookies! 🙂
So easy and so delicious!
Hi Carlin- love to hear this feedback! 🙂
really tasty but mine didn’t hold their shape – still delish tho!!! not sure what went wrong?
Hi Tara, not too sure- could be a variety of things (baking soda freshness, how you molded the dough, temperature of your oven?). Glad they still turned out delish for you! 🙂
So easy to make and absolutely delicious🤗
Hi Janet! Glad you enjoyed 🙂
Quin is not kidding! These FUNFETTI COOKIES are soft, buttery, chewy & crispy! All of the characters for THE perfect cookie! YUM!!! This recipe will be on repeat!
Hi Melissa! I’m so glad you loved these cookies as well, thanks for these words, I appreciate it 🙂
I made these for my workplace and they turned out wonderfully! The recipe is super forgivcing- I accidentally bought no sugar/no fat vanilla pudding mix (1.4 oz) and had to supplement with some chocolate pudding mix I had laying around. It still was great. I plan on making them again soon for another work thing- next time I want to use only chocolate and add some butterscotch chips. Thanks for the great recipe!
Hi Morgan, so glad you enjoyed these cookies! 🙂
Just made these, instant hit!!! Delicious!!!
Hi Janice- nice, glad you enjoyed! 🙂
I’ve made these twice so far (still experimenting with my new oven: reg bake vs convection bake)…both times they tuned out great! A new favorite!!!!
The first go, cookies spread a bit more than I prefer… next go, I did what I always do to avoid that: add more flour (2-4T). I also chilled the dough for the second go, about an hour…must’ve worked as these spread less.
Also, did 3/4 tea vanilla & 1/4 tea almond. Wanted only a hint of almond flavor!
This recipe yields 12 cookies. I got 17 out of this using the same sized scoop I use for my choc chip cookies.
The time above was a bit short for me. I still needed a few more minutes. And they still looked “underdone”. In fact, that’s how I bake all my cookies!
My trick after making cookies, to keep them soft and chewy, is to take them out a bit underdone, cool on sheet 2 min, then let them cool on a wire rack about 10 min, then immediately put them in a tupperware type container. They keep several days and freeze wonderfully!
Thank you for this GREAT recipe! And I know good cookie recipes, and this IS definitely top notch!!
Hi Diana- yayyy, so happy you enjoyed these cookies! 🙂
These are so fun to make! My daughter loves making these cookies together!!! Her favorite part is adding the confetti!! So good!!