Sprinkle Sugar Cookies
These buttery and soft sugar cookies made with Vanilla Pudding are so easy to make and they're always a hit! This Sprinkle Sugar Cookie recipe can be made with any kind of sprinkle, whether it's your favorite color, or if they're themed for a holiday, school event, or special occasion.
Servings: 24
Ingredients
- 1 cup Butter
- 1 cup Granulated Sugar 200g
- 2¼ cups All Purpose Flour 270g
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Vanilla Pudding 3.4oz Instant Vanilla Pudding
- ½ cup Colorful Sprinkles
Instructions
- Cream together softened Butter and Granulated Sugar scraping sides of the bowl as needed and allowing the mixture to cream together for 2-3 minutes until it is a pale yellow color, and light and fluffy.
- Add Eggs and Vanilla Extract to the butter mixture and cream. Cream until fully combined. The mixture will be airy and light in color.
- Gradually add dry ingredients of All Purpose Flour, Baking Soda, Salt, and Vanilla Instant Pudding to the butter mixture. Mix until combined.
- Cookie dough will be very soft but should not be overly sticky.
- Hand stir in ¼ cup Sprinkles into cookie dough with a rubber spatula.
- Chill cookie dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 F Degrees and prepare baking sheets with parchment paper or a silicone baking mat.
- Scoop Cookie dough using #24 cookie scoop and add extra sprinkles tops of dough from the remaining ¼ cup sprinkles. Place cookie dough balls on the prepared baking sheets, allowing at least 2 inches between each one.
- Bake for 8-10 minutes, until edges are set and the center is no longer glossy.
- Allow cookies to cool on baking sheet for a few minutes before moving to wire cooling rack
- Store cooled cookies in sealed container for up to 1 week.
Notes
Storage: Store baked cookies once they have completely cooled to room temperature. Store in an airtight container for up to 7 days on the counter. Cookies are generally best if enjoyed within 2-3 days though. If you don't think you'll finish the whole batch in 1 week, you can refrigerate the cookie dough and make another fresh batch within 7 days which will last a further 7 days.
Freezing: You can store sugar cookies in a sealed container and freeze them for up to 3 months. Make sure you place parchment paper between each cookie or wrap each cookie in plastic wrap, to prevent them from sticking together when they defrost. You can also freeze the cookie dough to bake it at a later date.
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