This is my go-to cookie for every holiday season: soft, brown sugar pudding cookies studded with Christmas M&Ms and cheerful red-and-green sprinkles. I first made this version during a blizzard when the kids were home from school and the pantry needed to be turned into magic. The instant vanilla pudding mix keeps these cookies impossibly tender, while the brown sugar gives them a deep caramel note that pairs perfectly with the little pops of chocolate candy. They bake up with delicate crinkled edges and a pillowy center — exactly the sort of cookie you leave a plate of for Santa and never regret stealing one or two yourself.

I discovered the pudding shortcut years ago when experimenting with additions to my basic drop cookie. The pudding mix acts as a subtle binder and moisture keeper, meaning you get bakery-style softness without fuss. The Christmas M&Ms add color and crunch while sprinkles make each cookie feel festive and bright. These cookies are forgiving: the dough chills well, you can scoop them ahead of time, and they travel beautifully to school parties or neighbor swaps. They have become a holiday staple in my house because everyone from toddlers to grandparents reaches for them first.

Ingredients

• Unsalted butter: 1/2 cup (1 stick), softened. Use real butter for the best flavor — I often use Land O'Lakes or Kerrygold when I want a buttery depth. Room temperature ensures even creaming with sugar.
• Brown sugar: 3/4 cup packed. Light brown sugar adds moisture and a gentle molasses note; pack it into the measuring cup for accuracy.
• Vanilla extract: 1 teaspoon. Pure vanilla gives the best aroma; a good quality brand like Nielsen-Massey elevates the flavor.
• Egg: 1 large, at room temperature. Helps bind and contributes to the cookie's tender crumb.
• Instant vanilla pudding mix: 1 (3.4 ounce) box — not sugar-free. This is the texture secret: it keeps cookies soft and gives a subtle vanilla flavor without extra work.
• Baking soda: 1/2 teaspoon. A small amount for light lift and slightly rounded edges.
• Salt: 1/4 teaspoon. Balances sweetness and brightens flavors.
• All-purpose flour: 1 1/4 cups. Measure by spooning into the cup and leveling for consistent results; do not pack.
• Sprinkles: 1/4 cup red-and-green or mixed colors. Adds festive color — use nonpareils or jimmies depending on your texture preference.
• Christmas M&Ms: 3/4 cup. Any small candy-coated chocolate works; M&Ms add crunch and chocolate pockets throughout.

Instructions

Prepare the dough: Cream 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for about 2 to 3 minutes, until light and fluffy. If using a hand mixer, use a large bowl and scrape sides once. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, mixing until smooth and homogenous. Add dry ingredients: Sift 1 (3.4 ounce) box instant vanilla pudding mix, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into the bowl and mix just until combined. Add 1 1/4 cups all-purpose flour and mix on low until the dough comes together; avoid overmixing to keep cookies tender. Fold in mix-ins: Using a spatula, gently fold in 1/4 cup sprinkles and 3/4 cup Christmas M&Ms so they are evenly distributed but not crushed. The dough will be soft but scoopable. Scoop and chill: Scoop two-tablespoon balls of dough onto a parchment-lined baking sheet. There’s no need to space them out tightly — cover the sheet and chill the dough balls in the refrigerator for at least 30 minutes. Chilling firms the butter, preventing excess spread and improving texture. Bake: Preheat the oven to 350°F (175°C). Arrange chilled dough balls about 2 inches apart on lined baking sheets. Bake 9 to 11 minutes, or until the edges are just starting to turn golden and the centers still look slightly soft — they will finish setting as they cool. Cool and store: Allow cookies to rest on the sheet for 5 minutes before transferring to a cooling rack. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to one month. For frozen dough balls, bake from frozen adding 1 to 2 minutes to bake time.

Storage Tips

Store cooled cookies in an airtight container with a sheet of parchment between layers to prevent sticking. At room temperature they remain fresh for up to four days; to extend life, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container for up to one month. For make-ahead baking, scoop dough balls, flash-freeze on a tray, then store frozen in a zip-top bag; bake from frozen, adding about 1 to 2 minutes to the bake time. Reheat gently in a low oven for a few minutes to restore that freshly-baked warmth.

Ingredient Substitutions

If you need to swap ingredients, try brown sugar alternatives or partial swaps: 1/2 cup granulated sugar plus 2 tablespoons molasses can mimic 3/4 cup packed brown sugar. For a chocolate twist, use chocolate pudding mix instead of vanilla. To make these dairy-free, substitute a vegan stick-style margarine and choose dairy-free chocolate candies; note texture and flavor will shift slightly. For a gluten-free option, use a 1-for-1 gluten-free flour blend, but expect a slightly different crumb — chill the dough a little longer to limit spread.

Serving Suggestions

Serve warm from the oven with a glass of milk or hot cocoa for the ultimate holiday snack. For a prettier platter, stack cookies with parchment between layers and garnish with a few whole M&Ms. These cookies pair well with spiced cider or coffee and make adorable packaged gifts: include six cookies in a clear bag tied with ribbon and a handwritten note for neighbors or teachers.

Cultural Background

While not a traditional historic biscuit, these cookies blend classic American holiday baking elements: brown sugar comfort, colorful candy for festive cheer, and convenience ingredients like instant pudding that rose in popularity in mid-20th-century home baking. The technique of adding pudding mix to cookie dough became a modern shortcut to achieve that bakery-soft texture many home bakers love.

Seasonal Adaptations

Change colors and candies to match other holidays: pastel M&Ms for spring, orange-and-black sprinkles for Halloween, or peppermint candies for a winter minty twist. Add a teaspoon of cinnamon and a pinch of nutmeg for a spiced variation, or fold in chopped toasted pecans for fall warmth. Swap vanilla pudding for lemon pudding and use white chocolate chips for a bright summer cookie.

Meal Prep Tips

For cookie trays or parties, prepare multiple baking sheets of scooped dough and chill them overnight; bake on the day you need them for fresh results. Portion dough with a two-tablespoon scoop into labeled freezer bags to bake throughout the season. Keep a small plate of warm cookies set aside for instant hostess gifts or unexpected guests — they’re an easy, impressive treat with minimal fuss.

These brown sugar pudding cookies are the kind of simple holiday joy that become family tradition: easy to make, easy to love, and always disappearing faster than you expect. Make a double batch and share the cheer.