Nothing says cozy holiday baking like a batch of soft, festive treats. This Christmas Pudding Cookies Recipe brings the joy of Christmas pudding into cookie form—complete with colorful sprinkles and chocolatey Christmas M&Ms that make each bite a celebration.
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Why You'll Love This Recipe
I absolutely adore how this Christmas Pudding Cookies Recipe takes the cozy spices and richness of the classic holiday dessert and transforms it into easy-to-make, soft cookies. They instantly became a family favorite at our holiday gatherings.
- Soft & Pillowy Texture: The instant vanilla pudding mix keeps these cookies tender and moist every single time.
- Festive and Fun: With reds, greens, and Christmas M&Ms, these cookies brighten any holiday cookie tray.
- Simple to Make: No complicated rolling or cutting—just scoop, chill, and bake for perfect results.
- Keeps Well: You can bake a big batch ahead, freeze, and enjoy them all season long without losing softness or flavor.
Ingredients & Why They Work
Each ingredient in this Christmas Pudding Cookies Recipe plays a special role to make sure your cookies come out soft, flavorful, and visually festive. Here’s a quick rundown of why they work together so well—and a tip or two when you’re shopping or prepping.
- Unsalted Butter: Using softened, but not melted, butter ensures a creamy base for your dough that helps create that melt-in-your-mouth texture.
- Brown Sugar: Packed brown sugar adds moisture and a subtle caramel flavor, making the cookies irresistibly chewy.
- Vanilla Extract: A warm, aromatic note that lifts the whole flavor profile.
- Egg: Helps bind all the ingredients and adds richness without weighing the cookies down.
- Instant Vanilla Pudding Mix: The secret ingredient! It keeps cookies soft and tender for days, unlike regular cookies that dry out.
- Baking Soda: Gives rise to the cookies, making them light and fluffy.
- Salt: Balances sweetness and enhances all the flavors.
- All-Purpose Flour: The foundation providing structure without making cookies too tough.
- Red and Green Sprinkles: Adds texture and festive color that really pops.
- Christmas M&Ms: Melty chocolate and candy crunch that bring a playful holiday vibe.
Make It Your Way
I love tweaking this Christmas Pudding Cookies Recipe depending on the mood or occasion. It’s like a blank canvas that’s always festive but never boring—plus, it’s super forgiving if you want to swap out ingredients.
- Variation: One of my favorite twists is using peppermint M&Ms instead of regular ones—instant holiday magic with a minty surprise in every bite.
- Dairy-Free Option: You can substitute the butter for coconut oil or vegan butter and use a dairy-free instant pudding mix to make these allergy-friendly.
- Less Sweet: If you prefer cookies that aren’t too sugary, reduce the brown sugar by a couple of tablespoons, and maybe add a pinch of cinnamon to keep the flavors rich.
Step-by-Step: How I Make Christmas Pudding Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
The very first step is to cream together the softened unsalted butter and packed brown sugar. I like to use my stand mixer with the paddle attachment, but a hand mixer works just as well. Beat it until the mixture is light and fluffy—that usually takes about 3-4 minutes. This step really sets the stage for the cookies’ soft texture, so don’t rush through it.
Step 2: Add Egg and Vanilla Extract
Next, crack in one large egg and pour in a teaspoon of vanilla extract. Beat them in until everything is completely smooth. The batter will start to come together nicely now, looking glossy and inviting.
Step 3: Mix in Instant Vanilla Pudding Mix, Baking Soda, and Salt
This is where the magic happens! Add your instant vanilla pudding mix along with the baking soda and salt. Mix just until combined — you don’t want to overwork the dough here because it’ll stay tender and soft.
Step 4: Gently Fold in Flour, Sprinkles & M&Ms
Slowly add in the flour and stir until it’s just incorporated—no flour streaks should remain. Then fold in your festive red and green sprinkles and those cheerful Christmas M&Ms. This part is my little joyful moment—the cookies are just so colorful and bright already!
Step 5: Chill the Dough for Best Results
This step is crucial if you want perfectly soft but not flat cookies. Scoop roughly 2-tablespoon-sized balls of dough onto a parchment-lined cookie sheet (you can pile them close together because you’ll chill them). Cover and pop the tray in the fridge for at least 30 minutes. Chilling firms the dough and helps control how much the cookies spread as they bake.
Step 6: Bake and Cool
Preheat your oven to 350°F. Line your cookie sheets with parchment or Silpat mats, then place the chilled dough balls about 2 inches apart. Bake for 9 to 11 minutes—watch for the edges to just start turning golden brown. Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Trust me, letting them rest on the tray helps them set up nicely without breaking.
Top Tip
From many batches I’ve baked, the chilling step is non-negotiable. It helps maintain that soft center and chewy edge everyone raves about. Also, don’t skip the instant pudding mix—it's a game changer for soft cookies that don’t turn rock hard after a day.
- Chill Time Is Key: I learned early on that skipping this makes the cookies spread too thin and lose that festive shape.
- Don’t Overbake: I always set my timer for the lower end of baking minutes and check—cookies keep baking a bit from residual heat once out of the oven.
- Use Silpat or Parchment: It prevents sticking and makes cleanup a breeze, plus keeps bottoms from burning.
- Proper Storage: Store cookies in an airtight container at room temp to keep them soft—don’t skip the container!
How to Serve Christmas Pudding Cookies Recipe
Garnishes
I usually dust the cooled cookies with a little powdered sugar for an extra festive touch—the delicate snow-like feeling makes the presentation just perfect for holiday gatherings. If you want to get fancy, a light drizzle of white chocolate can add a beautiful contrast and creaminess.
Side Dishes
Pair these cookies with a warm cup of cinnamon-spiced hot chocolate or a creamy eggnog latte. They also go wonderfully alongside a cheese platter featuring sharp cheddar or creamy brie—something salty balances the sweet so nicely.
Creative Ways to Present
For holiday parties, I arrange these Christmas Pudding Cookies on staggered tiered platters sprinkled with fresh holly leaves or pine sprigs. Wrapping a few in cellophane tied with red and green ribbons makes a lovely homemade gift that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
Once your Christmas Pudding Cookies are cooled, store them in an airtight container at room temperature. I've found they stay soft and fresh for up to 4 days this way—perfect for baking ahead of time and enjoying through the week.
Freezing
I often freeze the dough balls before baking or freeze baked cookies in a sealed bag. For dough balls, just thaw in the fridge overnight before baking. For baked cookies, they maintain their softness well when thawed at room temp.
Reheating
If you want to refresh frozen or leftover cookies, pop them in the microwave for about 10 seconds or warm them in a 300°F oven for 5 minutes. This brings back that freshly baked softness and warms up the M&Ms to gooey perfection.
Frequently Asked Questions:
Using sugar-free vanilla pudding mix is not recommended since the classic instant pudding powder contributes to both texture and flavor in the cookies. It may change the softness and sweetness balance.
Chilling the dough firms it up, preventing the cookies from spreading too much during baking. It also helps develop the flavors and promotes that soft, pillowy texture that makes this Christmas Pudding Cookies Recipe so special.
Definitely! You can substitute with any colorful candy like mini chocolate chips, chopped candy canes, or even dried cranberries for an extra festive twist. Just be mindful of candy melting behavior during baking.
When stored in an airtight container at room temperature, these cookies stay soft and fresh for up to 4 days. For longer storage, freezing either dough or baked cookies is a great option and preserves freshness well.
Final Thoughts
This Christmas Pudding Cookies Recipe has a special place in my heart because it captures everything I love about the holidays—warmth, sweetness, and a little bit of fun flair. I promise, once you try these soft, festive cookies, you’ll want to keep them on your holiday rotation forever. So grab your mixer, pull on your favorite holiday sweater, and make some magic in your kitchen!
Print
Christmas Pudding Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Santa's Favorite Cookies are soft and pillowy brown sugar pudding cookies loaded with festive Christmas M&Ms and colorful sprinkles. These easy-to-make cookies have a delightful vanilla and brown sugar flavor with a chewy texture, perfect for holiday celebrations and gifting.
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 box (3.4 ounces) instant vanilla pudding mix (not sugar free)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- ¼ cup red and green sprinkles (or any colors)
- ¾ cup Christmas M&Ms (or any color of M&M)
Instructions
- Cream Ingredients: Cream the softened butter and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Then mix in the egg and vanilla extract until smooth.
- Add Dry Ingredients: Add the instant vanilla pudding mix, baking soda, and salt to the creamed mixture. Mix until combined.
- Incorporate Flour and Mix-ins: Mix in the all-purpose flour until incorporated, then gently stir in the red and green sprinkles and the Christmas M&Ms.
- Chill Dough: Scoop the dough into 2-tablespoon balls and place them onto a cookie sheet lined with parchment paper or a silpat baking mat. No need to space them apart. Cover the cookie sheet and chill the dough for at least 30 minutes to firm up.
- Prepare Oven and Bake: Preheat the oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Space the chilled dough balls 2 inches apart on the cookie sheets. Bake for 11 minutes or until the edges just start to turn brown.
- Cool Cookies: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store cooled cookies in an airtight container for up to 4 days or freeze for up to one month.
Notes
- Chilling the dough is important to achieve the right texture and prevent spreading during baking.
- You can substitute sprinkles and M&Ms with any holiday-themed candies or chopped nuts for variation.
- Use parchment paper or silpat mats to prevent sticking and promote even baking.
- For softer cookies, bake closer to 9 minutes; for slightly crisper edges, bake the full 11 minutes.
- These cookies keep well and can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 12 g
- Sodium: 57 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg
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