These Confetti Pudding Cookies are such classic, happy-making cookies. They have sprinkles inside and out, and they taste like cookie dough even after being baked!

What causes that, you ask? That’s part of the magic imbued by instant pudding mix. You can use Bird’s Custard Powder (which can be hard to find or expensive in the US) or a standard Jell-O Vanilla Instant Pudding Powder. DO NOT make the pudding. You use the powder! Just make sure it’s not clumpy.

Use rainbow sprinkles to make these festive for a birthday, pride, or any old day, or use colors coordinated to holidays throughout the year.

Modified from Bake from Scratch Magazine May/June 2024.

PrintBready or Not: Confetti Pudding CookiesInstant pudding mix in the dough grants these cookies an inherent cookie dough-like flavor and soft texture. Everything is better with sprinkles! Modified from Bake from Scratch Magazine May/June 2024.Course Dessert, SnackKeyword cookies, pudding mix, sprinklesServings 44 cookiesAuthor Beth CatoEquipmentparchment papersmall cookie scoop or spoonIngredients3/4 cup unsalted butter (1 1/2 sticks) room temperature1 cup white sugar1 large egg1/2 teaspoon vanilla extract1/2 teaspoon almond extract1 1/2 cups all-purpose flour3.4 oz vanilla instant pudding mix or Bird’s Custard Powder (96 grams)1/2 teaspoon baking soda1/2 teaspoon kosher salt1/3 cup rainbow sprinkles plus more for the topInstructionsThese cookies can be baked right away or chilled/frozen for later. Note that if they are chilled, the dough may get extra hard, and need to soften at room temperature for 20 minutes before shaping.If baking right away, preheat oven at 350 degrees. Line a baking sheet with parchment paper.In a big bowl, mix together butter and sugar until light and fluffy. Add egg and both extracts, scraping the bottom of the bowl to incorporate everything.In another bowl, stir together flour, pudding mix (make sure that any clumps are pressed out), baking soda, and salt.Gradually mix the dry ingredients into the wet. Fold in the sprinkles. Pour some extra sprinkles into a saucer.Use a scoop or spoon to shape the dough into a small ball. Press one side into the sprinkles and set on baking sheet with the super-sprinkly side on top. Continue with rest of dough balls.Bake for 10 to 12 minutes, until cookies are flatter and no longer look gooey. Let them rest about 5 minutes before moving them to a rack to finish cooling.Store cookies in a sealed container at room temperature. Best eaten within 4 days.OM NOM NOM!