Christmas Sprinkle Sugar Cookies
A box of vanilla pudding mix is the special ingredient that makes these Christmas sprinkle sugar cookies extra soft and chewy. The pudding helps the cookies retain moisture so they have the best texture while also adding some extra vanilla flavor. Red and green sprinkles make these cookies extra festive.
Servings: 36 cookies (approx.)
Ingredients
- 2 ½ cups flour 313g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pack vanilla pudding 3.4 oz
- ½ tsp salt
- 1 cup unsalted butter softened (226 g)
- 1 ¼ cup granulated sugar 250g
- 1 large egg
- 1 egg yolk
- 1 ½ tsp vanilla extract
- ½ tsp almond extract
- ½ cup Christmas jimmies/ sprinkles mine had red, white and green
- ⅓ cup sugar to coat approx.
Instructions
- Preheat oven to 350°F.
- Whisk together the flour, baking soda, baking powder, salt and pudding mix in a medium bowl.
- In a separate large bowl, or the bowl of a standing mixer, beat the butter and sugar to cream until light and fluffy on medium-high power (about 2-3 minutes)
- Add the eggs, vanilla and almond extracts and beat until smooth and incorporated.
- Slowly add the dry ingredients and beat just until incorporated. Gently fold in the sprinkles. This should not need to be chilled, but you can bake a test cookie and if it seems to spread too much, you can chill for about 30 minutes.
- Use a 1 ½ Tbsp cookie scoop to scoop cookie dough and roll into balls. Roll in sugar to generously coat. Bake in preheated oven on parchment lined baking sheet for 9-13 minutes, pulling them out when they are more on the just slightly underbaked side—edges are set, but not turning golden more than the a touch. Scoot the cookies with a biscuit cutter if you like perfect circles and cool for a few minutes before transferring to cooling rack.
Notes
Make sure your butter is not too warm. Softened/room temperature butter will still have an internal temperature of about 65°F-67°F. If your butter is too warm in the creaming process, the cookies can end up flat and spread too much.
Storage: Store baked cookies at room temperature in an airtight container for about 4-5 days. Once cookies are completely cooled, they can be frozen in a freezer-safe container for up to 3 months.
To freeze cookie dough: roll into balls prior to freezing for best results. You can freeze the dough in a freezer-safe bag for 3 months. You do not need to thaw the cookie dough, but you can in the refrigerator if you prefer. Bake for and extra minute or so from frozen.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 68mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 171IU | Calcium: 9mg | Iron: 0.5mg