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Get ready to unleash your inner unicorn with these magical Rainbow Sprinkle Pudding Cookies! Bursting with vibrant colors and irresistible flavor, these treats are pure delight in every bite. Imagine a cookie that’s soft, chewy, and packed with the creamy goodness of pudding. Now picture it covered in a dazzling array of rainbow sprinkles. Sounds dreamy, right? Well, get ready to bake up a batch of these heavenly Rainbow Sprinkle Pudding Cookies!
Recipe from Peas & Crayons
Rainbow Sprinkle Pudding Cookies:
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 1 3/4 oz box dry vanilla instant pudding mix
- 1 tsp baking soda
- 1/2 cup soft rainbow sprinkles
Line cookie sheet with parchment paper and set aside. In a large bowl, whisk together flour, dry pudding mix, baking soda, and set aside
Using an electric mixer, beat butte. Add sugar and mix at medium speed for 2 minutes.
Add 1 egg and vanilla and beat until combined.
Add dry ingredients, 1 cup at a time. Mix until combined. Dough will be quite thick.
Fold in sprinkles. Use a large cookie scoop and scoop dough into 3 tbsp scoops, roll each cookie into a ball and place on parchment paper
Place baking sheet in freezer for 20 minutes.
Remove from freezer and bake in preheated oven for 12-13 minutes at 350. Let cool on baking sheet for 3-5 minutes before transferring them to a cooling rack.
Enjoy!
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Rainbow Sprinkles Pudding Cookies
Description
These Rainbow Sprinkle Pudding Cookies are pure delight in every bite! Not to mention super colorful!
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 1 3/4 oz box dry vanilla instant pudding mix
- 1 tsp baking soda
- 1/2 cup soft rainbow sprinkles
Instructions
- Line cookie sheet with parchment paper and set aside
- In a large bowl, whisk together flour, dry pudding mix, baking soda, and set aside
- Using an electric mixer, beat butte
- Add sugar and mix at medium speed for 2 minutes
- Add 1 egg and vanilla and beat until combined
- Add dry ingredients, 1 cup at a time
- Mix until combined (dough will be quite thick)
- Fold in sprinkles
- Use a large cookie scoop and scoop dough into 3 tbsp scoops
- Roll each cookie into a ball and place on parchment paper
- Place baking sheet in freezer for 20 minutes
- Remove from freezer and bake in preheated oven for 12-13 minutes at 350
- Let cool on baking sheet for 3-5 minutes before transferring them to a cooling rack
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