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Funfetti Pudding Mix Cookies Recipe

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Delight in these colorful and soft Funfetti Pudding Mix Cookies, bursting with rainbow sprinkles and a hint of almond extract. These easy-to-make cookies boast a tender, chewy texture thanks to the addition of instant vanilla pudding mix, making them perfect for festive occasions or everyday treats.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 (3.4 oz) pkg. instant vanilla pudding mix

Wet Ingredients

  • 14 Tbsp unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract

Add-ins

  • 2/3 cup rainbow sprinkles (jimmies), plus more for topping

Instructions

  1. Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt for about 20 seconds to evenly combine. Set this mixture aside.
  2. Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. Incorporate the whole egg, followed by the egg yolk, vanilla extract, and almond extract, mixing thoroughly after each addition. Stir in the instant vanilla pudding mix to add moisture and softness to the cookies.
  3. Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the dry ingredients into the wet mixture. The batter may seem dry initially but will come together as you mix. Once combined, gently fold in the 2/3 cup of rainbow sprinkles to distribute them evenly throughout the dough.
  4. Shape the Cookies: Using a medium 1 1/2-inch cookie scoop or about 2 tablespoons of dough at a time, scoop and shape the dough into balls. Place them onto baking sheets lined with Silpat or parchment paper, spacing each cookie about 2 inches apart. Lightly press extra sprinkles onto the tops of each cookie for a festive look.
  5. Bake: Bake the cookies in the preheated oven for 9 to 10 minutes, or until the edges are set and the cookies appear just firm. Avoid overbaking to maintain a soft texture.
  6. Cool and Store: Allow the cookies to cool on the baking sheet for several minutes to set before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container to keep them fresh and chewy.

Notes

  • For best results, ensure butter is softened but not melted before creaming.
  • Do not overbake; cookies will appear slightly underdone but will firm up upon cooling.
  • Use Silpat or parchment paper on baking sheets to prevent sticking and promote even baking.
  • Extra sprinkles on top are optional but add a colorful decorative touch.
  • Cookies can be stored at room temperature in an airtight container for up to 5 days.

Find it online: https://bitezly.com/funfetti-pudding-mix-cookies-recipe/