These pudding Christmas cookies are incredibly tender. Thanks to the vanilla pudding powder in the dough, they melt in your mouth. The recipe is quick and needs only a few ingredients, and the cookies suit a holiday table.
The trick is in the ratio of butter to pudding powder, which gives a very delicate crumb. The preparation is so simple that you can have the dough ready in a few minutes.
How do you make pudding cookies?
Put all the ingredients (butter, flour, pudding powder, sugar, vanilla, salt) in one bowl. Work them into a smooth dough by hand. Shape rolls, cut pieces and roll them into balls. Press them gently flat and bake.
At a Glance
- Prep time: 10 min
- Baking time: 10–12 min
- Servings: about 40 cookies
- Difficulty: Easy
- Calories: about 60 kcal per cookie
- Trend: Quick
Ingredients
(US cups, with grams in brackets)
- 1 cup plus 2 tablespoons (250 g) butter, softened
- 1 2/3 cups (200 g) all-purpose flour
- 3/4 cup (100 g) vanilla pudding powder, cook-and-serve vanilla pudding mix (not instant), or cornstarch plus extra vanilla
- 3/4 cup plus 1 tablespoon (100 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
- powdered sugar, for dusting
Instructions
- Heat the oven to 350°F (180°C) (convection/fan setting). Line a baking sheet with parchment paper.
- Put all the ingredients in a large bowl at once: the softened butter, flour, vanilla pudding powder, sifted powdered sugar, vanilla extract and salt.
- Quickly work the mixture into a smooth, compact dough with your hands (or a mixer with dough hooks).
- Shape the dough into long rolls on a work surface.
- Cut the rolls with a sharp knife into small pieces, about 3/4 inch (2 cm) long.
- Quickly roll each piece into a ball between your palms.
- Place the balls on the prepared baking sheet with some space between them.
- Gently press each ball flat with the bottom of a glass or a fork.
- Bake in the preheated oven for 10–12 minutes.
- Watch the cookies closely. They should stay pale, with only the edges starting to turn lightly golden.
- Let the cookies cool completely on the baking sheet.
- Dust generously with powdered sugar before serving.
Video Recipe
Tips for Perfect Vanilla Pudding Cookies
- Handling the dough: The dough has a high proportion of butter (250 g), which makes the cookies extremely tender but also soft to work with. Work quickly. If it sticks to your hands, lightly flour them.
- Bake them pale: Do not overbake! Pudding cookies must stay pale to be tender. As soon as the edges take on a hint of golden color, they are done. They keep setting on the hot baking sheet.
- Pudding mix note: Use cook-and-serve pudding mix, not instant. Plain cornstarch also works, but the cookies will taste less vanilla-y, so add a little more vanilla extract.
Easy Variations
- Cocoa cookies: Replace about 3 tablespoons (30 g) of the pudding powder with good-quality cocoa.
- Linzer-style: Sandwich two baked, cooled cookies with a thin layer of red currant jam.
Frequently Asked Questions (FAQ)
Why is the dough so sticky? This comes from the high butter content, which gives the cookies their tenderness. Work quickly, lightly flour your hands, or chill the dough for 15 minutes.
Can I use a different pudding flavor? Yes, this recipe also works well with chocolate, caramel or coconut pudding powder.
How long do they keep? In an airtight cookie tin they keep fresh for up to two weeks. They taste best after 1–2 days of resting, when they soften nicely.
The cookies are best after 1–2 days of resting in a tin. Serve them with coffee or Christmas tea.
The recipe is based on a version by Himmlisch, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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