Soft & Chewy Christmas Sprinkle Pudding Cookies
These super soft Christmas sprinkle pudding cookies are festive, chewy, and full of holiday color, making them the perfect treat for your holiday celebrations!
These Christmas cookies are perfectly soft & chewy, making them a favorite of the kiddos during the holiday season.
They’re great for a festive treat, a holiday party or on Santa’s cookie plate.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
This is a great recipe for busy moms on the go because it only requires a few simple ingredients from the grocery store! The secret to making these Christmas sprinkle cookies is in the combination of instant vanilla pudding mix and jello powder – something I always seem to have on hand.
What I love most about these cookies is how incredibly easy they are to make! Pudding cookies are some of my favorite cookies to bake because they are simple to mix, drop and bake.
Let me show you how to make the easiest festive cookie this Christmas season!
Christmas Pudding Cookies
Who knew what a difference a box of instant pudding mix could make?
It’s the secret ingredient to super soft and chewy cookies. Be sure to check out these strawberries & cream pudding cookies and pistachio pudding cookies too!
Ingredients
Start with a few simple pantry staples that can easily be found at the grocery store.
- Unsalted butter, room temperature
- Granulated white sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Box instant vanilla pudding mix
- Red and green Jello mix
- Baking soda
- Salt
- White chocolate chips
- Christmas sprinkles
Instructions
1. Preheat the oven to 350 F and line your cookie sheet with parchment paper.
2. In a large mixing bowl, cream softened butter and sugar together.
3. Add vanilla and egg.
4. Use a hand mixer and mix until well combined.
5. Add the dry ingredients; flour, dry pudding mix, baking soda and salt to the wet ingredients. Mix until a soft dough forms.
6. Divide the dough into two equal parts and place in two bowls.
7. Add red jello powder to one bowl and green jello powder to the other.
8. Divide the white chocolate chips and sprinkles between each bowl and mix well.
9. Use a cookie scoop to drop cookie dough balls onto the prepared baking sheet.
10. Bake cookies for 8-10 minutes in the preheated oven, until the edges just start to turn golden brown.
11. Place the cookies on a wire rack to cool before storing them in an airtight container.
Tips and Tricks
- This cookie recipe can be made using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out different add-ins, like chopped nuts or your favorite holiday sprinkles.
- You could even drizzle them with melted white chocolate for a different look.
- Or add a cup of Christmas chocolate chips instead of the white chocolate ones.
Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in a freezer container for up to 3 months.
This is one of those easy cookie recipes that is sure to become a family favorite. These holiday cookies have the perfect chewy texture with fun festive colors making them a great addition to your cookie platters and trays!
Check out this post for 20+ more pudding cookie recipes.
If you love these Christmas sprinkle pudding cookies, click the stars below to give them a five star review and leave a comment! Please help me share them on Instagram, Facebook or Pinterest.
Super Soft Christmas Sprinkle Pudding Cookies
Ingredients
- ¾ cup Unsalted butter room temperature
- 1 cup Granulated white sugar
- 1 Large egg
- 1 tsp Pure vanilla extract
- 1 ⅔ cup All-purpose flour
- 3.4 oz Box instant vanilla pudding mix
- 2 Tbsp each Red and green Jello mix
- 1 tsp Baking soda
- ½ tsp Salt
- ¾ cup White chocolate chips
- ¼ cup Christmas sprinkles
Instructions
- Preheat the oven to 350 F and line your cookie sheet with parchment paper.
- In a large mixing bowl, cream softened butter and sugar together.
- Add vanilla and egg.
- Use a hand mixer and mix until well combined.
- Add the dry ingredients; flour, dry pudding mix, baking soda and salt to the wet ingredients. Mix until a soft dough forms.
- Divide the dough into two equal parts and place in two bowls.
- Add red jello powder to one bowl and green jello powder to the other.
- Divide the white chocolate chips and sprinkles between each bowl and mix well.
- Use a cookie scoop to drop cookie dough balls onto the prepared baking sheet.
- Bake cookies for 8-10 minutes in the preheated oven, until the edges just start to turn golden brown.
- Place the cookies on a wire rack to cool before storing them in an airtight container.
Video
Nutrition
Super soft Christmas sprinkle pudding cookies
These cookies look so festive. They are sure to standout at a cookie exchange.
Look great and easy to make, can’t wait to try them.
Yummmm ty
Can you use sugar free pudding and sugar free jello?
Yes, for sure :)
it don’t say when to add the white chocolate chips
Updated to be more clear :)
i surely will try cookie recipe🤗🥰 thank you for sharing🥰🤗
can different flavors of pudding or jello be used in your cookie recipe
Yes for sure! I adapt this recipe all the time – search “pudding” on this website and you will find a ton of variations:)
Can I make these with Gluten Free Flour?
Thank you
I have not tried it but I don’t see why not. Most 1:1 gf flours subs are pretty good nowadays :)
Can’t wait to make these! I have a dumb question though, is the red and green jello mix just for the color? Do you have to use that or can I use regular food coloring instead?
It’s added for color, flavour and helps to create that chewy texture – I’ve not tried these with just food coloring :)
These look amazing. What if I’m allergic to baking soda tho? Can I use baking powder?
Yes, I would double the amount if using baking powder :)
Sorry, I can’t rate yet because I haven’t tried them! (But I can’t wait to try and rate!)
I have a few thoughts & questions… a.) Does the Jello mix add something (texture wise) that would disallow omitting it? I was thinking about using a strawberry (or other red colored) pudding mix for the red cookies and possibly Pistachio for the green ones. (Yes, I realize your recipe is one pudding mix per batch that is divided with color added to each half, where my idea means 1 color per batch.)
b.) IF the Jello mix must be in the recipe, I was also thinking about trying either White Chocolate or Cheesecake flavored pudding mixes just to kick it up a bit.
Any thoughts on either part?
The Jello is for color and flavour so omitting it should work although I have not tried that myself, I have used a ton of different flavoured pudding mixes (many recipes on this site) so swapping out the pudding flavour totally works :)
I understand baked them slightly but when they cooled, they got hard as a rock. Disappointing because they tasted good warm
Hmmm, I wonder what happened? I haven’t had that happen, sorry they didn’t work out for you.
does this cookie dough need to be chilled?
No, these do not need to be chilled :)
I have 2 questions…does this cookie dough need to be chilled? and if I am doing just one color do I double the amount of jello used or still only use 2 tablespoons?
It does not need to be chilled and yes, you need a total of 4 TBSP of jello powder :)
This was a super easy recipe and I loved trying something different for the Christmas cookie lineup, but I just wanted to note 2 things:
1. It’s very easy to overcook these because the browning isn’t as evident through the coloring. Don’t wait until you see brown!
2. The jello mix influences the taste more than I expected. Everyone could tell there was something unusual added to the green cookies, but couldn’t pinpoint it. The strawberry was also detectable, but more obvious. I think I’d use food coloring next time to avoid disrupting the flavor, or at least try a green-colored ingredient with a flavor more complementary to cookies, such as pistachio.