On my recent trip to Seattle, there was baking involved. It has become the activity of choice for Sabine and me. This time, I needed a recipe that wasn't overly sweet but still had the "fun appeal"!
Tucked away in my suitcase were two bottles of fun sprinkles and a recipe for pudding cookies complete with sprinkles!
Sabine was really excited to be able to dump so many sprinkles in the dough and operate the mixer! She remembered using the cookie scoop and was happy to scoop and release cookies....randomly on the baking sheet. The end result: The cookies were super soft and met the "not too sweet" criteria. They disappeared quickly.
Sprinkle Pudding Cookies
adapted from Cookies and Cups
Yield: 2 dozen
3/4 cup butter, softened
1 cup granulated sugar
1 egg, plus 1 yolk
1 tsp vanilla
1 tsp baking soda
1/2 tsp kosher salt
1 (3.5 oz) box Jell-O Vanilla Instant Pudding
2 cups flour
1/2 cup sprinkles
Preheat oven: 350° F.
Line a baking sheet with parchment paper and set aside.
Fit your mixer with the paddle attachment. In the bowl of your stand mixer, beat the butter and sugar on medium speed for 2 minutes. Add the egg, plus the additional yolk, vanilla, baking soda, and salt. Mix until combined.
Add the Jell-O Vanilla Instant Pudding and mix until combined.
With the mixer on low, add the flour. Mix until just combined. Then, add the sprinkles and mix until incorporated evenly.
Using a cookie scoop (about 2 Tablespoon size), scoop and drop dough onto the prepared baking sheet. Space the cookies about 2-inches apart. Bake 8-10 minutes until the cookies are almost set and just turning a light brown around the edges. Do not over bake or the cookies will not be soft.
Allow the cookies to cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.
I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage, Thoughts of Home on Thursday hosted by Laura at White Spray Paint, and Foodie Friday hosted by Michael at Rattlebridge Farm.