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Tall stack of cake batter cookies with sprinkles around them
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4.50 from 4 votes

Funfetti Pudding Cookies Recipe

These are the BEST Cake Batter Cookies! They're Funfetti Pudding Cookies so they have tons of cake batter flavor and stay soft for days. These are a hit every time I make them!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 75kcal
Author: Dorothy Kern
Cost: $8


  • ½ cup (113g) unsalted butter , softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter extract see note
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 3.4 ounce box instant vanilla pudding mix
  • 1 ½ cups (186g) all-purpose flour
  • ½ cup rainbow sprinkles (jimmies are best for baking)


  • Preheat oven to 350° 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. Stir in sprinkles.
  • 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.


McCormick now sells cake batter extract - substitute this for butter extract if you can find it.


Serving: 1cookie | Calories: 75kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 8mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Calcium: 2mg | Iron: 1mg