Funfetti Pudding Cookies

4 from 1 vote

When you need a smile make something with sprinkles! These Funfetti Pudding Cookies are so fun and pretty – and they’re easy enough a kid can make.

Funfetti cookies on wood board with title

Today is a super special day, and not just because I’m posting another Jordan recipe. Today is Stephanie’s Baby Shower Day! My friend Stephanie, from Back for Seconds, had her fourth baby, a little boy, two weeks ago.

First off, she’s kind of my hero. FOUR kids? I mean…I don’t think I could handle more than one, seriously. Then again, I’ve always said Jordan is like 2 kids. At least she was when she was little; she’s much easier now that she’s ALMOST 9. {gasp}

Anyway, I’m super happy for Stephanie and her family. Babies are miracles, each and every one. So today a group of us bloggers are celebrating. I really wish we could all be at a real baby shower, with real food and presents. And we could pass that baby around and get high off the new baby smell.

{You know that smell, right? The one that tightens your uterus and magically makes you think Wow! I could so totally do this again! until you hand the baby off and the feeling goes away? It’s like a drug.}

I’m bringing Funfetti Pudding Cookies to the shower today. Because everything is happier and more fun with sprinkles!

Stack of Funfetti cookies on wood board with title

Another reason these cookies are totally appropriate for a shower? Jordan made them! Yes, this is another one of those recipes she made when she had a hankering for baking. She’s also responsible for these mint cupcakes, these easy peanut butter cookies, and this peppermint oreo bark.

That kid has a good dessert mind on her. Maybe she’ll take over CfC when I retire. 😉

I helped her with these, but she did 90% of the work. These are a simple sugar cookie infused with vanilla and butter extract for the cake batter flavor, and pudding mix to keep them soft. Nope; there is NO cake mix in this recipe!

It’s magical, what butter extract does: it makes things taste like cake batter. You can find butter extract at most grocery stores in the spice aisle. Then, of course, they’re filled to the brim with sprinkles. Because that’s what separates Funfetti from regular old cake, am I right?

Jordan made these small, using a 1 tablespoon cookie scoop, but you can make them bigger if you want. Just edit the cooking time.

You really can’t help but smile when you see them. Or when you eat them!

Stack of Funfetti cookies on wood board with title

 Perfect for a baby shower. Or a birthday. Or a holiday (think pink and red sprinkles for Valentine’s Day). Or a random Wednesday. 🙂

Be sure to check out all my pudding cookie recipes and all my funfetti recipes!

Funfetti Pudding Cookies

4 from 1 vote
Yield 36 cookies
Serving Size


  • 1/2 cup butter 1 stick, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract found in the baking aisle at many grocery stores
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 small box 3.4 ounce size vanilla pudding mix (I use instant)
  • 1 1/2 cups flour
  • 1/2 cup rainbow sprinkles jimmies


  • Preheat oven to 350 degrees and line cookie sheets with parchment paper or silpat baking mats.
  • Beat butter and sugar in a stand mixer until fluffy, just a few minutes. Beat in egg and both extracts. Beat in salt, baking soda, and pudding mix. Add flour and mix slowly until completely combined.
  • Drop cookies onto prepared cookies sheets. I used a 1 tablespoon sized cookie scoop for small cookies (they are bite sized). Bake for 7-8 minutes, until they just start to get a teeny bit golden around the edges. Cool before removing from cookie sheets.
  • Note: for a puffier cookie, chill dough for at least one hour before baking.

Nutritional information not guaranteed to be accurate

Two picture collage of Stack of Funfetti cookies on wood board with title

Go check out all the other baby shower treats!

Pimiento Cheese Spread by Laura’s Baking Talent
Sweet and Sour Pulled Chicken by Kathy’s Kitchen Table
Skinny Chocolate Chip Cannoli Dip by Frugal Foodie Mama
Funfetti Pudding Cookies by Crazy for Crust
Blueberry Boy Bait by Pint Sized Baker
Strawberry Butter Streusel Muffins by Chocolate, Chocolate, and More
White Chocolate Reese’s Brownies by Inside BruCrew Life
Blueberry Coffee Cake by Heather’s French Press
Skinny Banana Nutella Dip with Star Pie Crust Dippers by Wine & Glue
Celebrating with Star Cookies by Created by Diane
Lemon Meringue Cookie Cups by Mom on Timeout
Skinny Blueberry Cheesecake Bites by Yummy Healthy Easy
Skinny Chocolate Muffins by Kitchen Meets Girl
Flourless Chocolate Cake by Plaid and Paisley Kitchen

Funfetti Gooey Bars

funfetti gooey bars stack of parchment paper with title

Funfetti Sandwich Cookies with Marshmallow Filling

Funfetti Sandwich Cookies with Marshmallow on parchment paper with title

Funfetti Chocolate Chip Scones

Funfetti-Chocolate-Chip-Scones overhead shot with title

Sweets from friends:
Funfetti Overnight French Toast by Julie’s Eats and Treats
Funfetti Cheesecake Bars by Sweet Treats and More
Pumpkin Cheesecake Blossom Pudding Cookies by Something Swanky

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Recipe Rating

75 CommentsLeave a comment or review

  1. I savor, result in I discovered exactly what I was looking for.
    You have ended my 4 day lengthy hunt! God Bless you man. Have a great day.

  2. Made these with my mother and can’t figure out what we did wrong. We both read the recipe multiple times and I’m certain we didn’t miss anything. Our cookies were so crumbly and dry they wouldn’t stick together. To shape them I ended up coating my hands in cooking spray. Any suggestions? We’ve got some littles that love sprinkles, so these would be great treats for them if we could figure out how to fix the batter!

    1. I’m so sorry! What kind of pudding did you use? I think sugar-free can affect it, if you used that, by chance. Are you spooning your flour to measure? Try starting with 1 cup and seeing if that works better, although depending on how the dough is you may need to chill it so they don’t spread too much. Let me know how it turns out!!

  3. Made these little beauties this morning. I just thought you may want to edit your instructions to add when to include the butter extract and the sprinkles, as there is no mention of that. Of course, I added the butter flavoring at the same time as the vanilla, and put the sprinkles in after the flour and all was well. Thanks for a fun cookie!

  4. Made these today and they were a huge hit! Would it be alright if I feature them on my blog? (linking back to your original post)

    1. Of course, thanks Kelly! (Just be sure that if you’re sharing the recipe, to use your own photos. If you’re using one of my photos, then please just link for the recipe. Thank you!)

      1. Dorothy,
        My kiddos enjoyed them; however, they were too sweet and had a bit too much baking soda for me. Maybe I did something wrong. The cookies are very festive looking and have been received well by so many as noted in previous comments:)

      2. Some people are definitely more sensitive to baking soda. You can cut it down to 1 or even 1/2 teaspoon with success (but the texture of the cookie will change…it’ll actually get softer.)

  5. Awww so sweet of Jordan! She has REALLY good taste when it comes to recipes — seriously. I haven’t tried putting pudding in cookies before, but I’ve put in cornstarch, which is somewhat similar… Right? And I literally just bought butter extract to play with; you’ve convinced me I need to start tonight. Even though I just baked cupcakes that are cooling on the counter. 😉 So happy you can still find time to bake with Jordan even with your busy cookbook schedule!