Recipe adapted from Quin Liburd
”Pudding mix helps to give these cookies a bakery-soft and flavorful texture while also giving those signature buttery and crispy edges—my perfect combination!” —Quin Liburd, Butter be Ready
Confetti Pudding Cookies
Makes about 12 cookies
Ingredients
- ¾ cup (170 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) almond or vanilla extract
- 1½ cups (188 grams) all-purpose flour
- 1 (3.4-ounce) package (96 grams) vanilla instant pudding mix
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ⅓ cup (60 grams) rainbow sprinkles
Instructions
- Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl and paddle. Add egg and extract, beating until combined.
- In a medium bowl, whisk together flour, pudding mix, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in sprinkles.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 64 grams), and place 2 inches apart on prepared pans.
- Bake until edges are set but centers still look a little gooey, 10 to 11 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 4 days.
Notes
* Quin’s tip
I love the ripples that form on top of the cookies as they bake, but if you like a smooth finish to yours, roll the dough into balls after scooping.
Tried this recipe?Let us know how it was!
Delicious cookies! Will definitely make these again!