Vanilla Pudding Funfetti Cookies

These soft, sprinkle sugar cookies are made with a pudding mix that were inspired by Cookies & Cups on Pinterest. They are surprisingly quick, both to prep and to bake (…& to make them disappear) They are truly the softest, dreamiest, melt in your mouth cookies and they are so darn cute, too! Totally worth the rainbow sprinkle splurge at the grocery store, as that is likely the only item from the recipe you might not have on hand, in addition to the Vanilla pudding mix. Needless to say, both of those items have become staples in my baking pantry.

I like to get my sprinkles in bulk on Amazon from a brand called “A Great Surprise!”, but any kind you prefer will do. Here’s a link to the brand I prefer for a good bang for my buck. They offer all different color varieties too, which can be fun for holidays, and specific festivities since there is no occasion that is not relevant for these cookies. Whether it’s Christmas, a birthday, 4th of July, or a Tuesday – these are just the treat you need!


  • 3/4 cup butter
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 3.5-ounce packet instant vanilla pudding mix (sometimes my grocery only carries “French Vanilla” which will work just fine)
  • 2 cups flour
  • 1/2 cup sprinkles


  1. Preheat your oven to 350°F then line your baking sheet with parchment paper and set aside. I like to make the cookies smaller so there are more of them, aka less guilt when you crush 9 of them at once 😉 So my point here, if you have more than one cookie sheet, line them both. 
  2. If you have a stand mixer (#blessed), use that bowl fitted with the paddle attachment to start by beating the butter & sugar at a medium speed (or get to stirring if you don’t have the equipment). 
  3. After about 2 minutes of this, add in the egg (careful while separating the second yolk, this is important), vanilla, baking soda & salt. Turn that dial up, & keep the sides scraped as they will try to stick to the bowl. When it inevitably gets to caught in the paddle to keep moving, then you must do the noble thing & maneuver with your finger, while getting a quick taste of your masterpiece in progress.
  4. Open up the box of pudding mix & pour the powder in for about 30 seconds, then turn your speed to low while adding the flour as this can get messy.
  5. Once the flour is just combined enough, add in the fun sprinkles (makes for a great boomerang FYI if you’re doing it for the gram!)
  6. Use a spatula to scrape your paddle clean (before you lick the remains) & grab those baking sheets you lined. Begin distributing the dough evenly, with about 2 inches between them. I like to you use a spoon to keep them somewhat even in size before rounding them out into balls.
  7. Bake for only 8-10 minutes until the cookies are almost set. The tops will look set but they will feel very soft to the touch. Depending on your oven (or personal preference) you can cook them for up to 15 minutes. Don’t over-bake if you want super soft soft cookies.
  8. It won’t be easy to wait, but once they are out of the oven, let them be for at least 3 minutes. At that point, you can carefully transfer them to a wire rack to cool completely for another 5-10 minutes before you may INDULGE! 🙂

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