Strawberry Pudding Cookies

Strawberry Pudding Cookies are a soft, chewy, and flavorful twist on traditional cookies. Bursting with strawberry flavor and made irresistibly tender thanks to the addition of instant pudding mix, these cookies are perfect for any occasion, from spring gatherings to holiday baking trays. With their pretty pink hue and white chocolate chips, they’re as eye-catching as they are delicious.

Why You’ll Love This Recipe

• Ultra Soft Texture: Thanks to the instant pudding mix, these cookies are incredibly moist and chewy.
• Vibrant Flavor: Strawberry gelatin and optional strawberry extract pack a punch of fruity flavor.
• Quick and Easy: Simple to whip up with pantry staples and no chilling required.
• Great for Celebrations: Their pink color and sweet flavor make them perfect for Valentine’s Day, baby showers, or birthdays.
• Customizable: Easily tweak with other flavors or mix-ins for a unique variation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 (3 oz) package strawberry-flavored gelatin (like Jell-O)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon strawberry extract (optional)
• 2¼ cups all-purpose flour
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups white chocolate chips

Directions

this recipe

1. Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and strawberry gelatin until light and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla extract and optional strawberry extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in Chips: Stir in the white chocolate chips by hand.
7. Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are set and the centers are still soft. Don’t overbake.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: About 30 cookies
• Prep Time: 15 minutes
• Bake Time: 10–12 minutes
• Total Time: Approximately 30 minutes

Variations

• Chocolate Lovers: Swap white chocolate chips for milk or dark chocolate chips.
• Berry Mix: Add chopped dried strawberries or a handful of freeze-dried berries for extra fruity texture.
• Different Pudding Flavors: Try using cheesecake or strawberry instant pudding instead of vanilla for more depth.
• Festive Additions: Stir in sprinkles or drizzle with melted chocolate for a decorative touch.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies for up to 3 months. Freeze dough balls separately for fresh-baked cookies later.
• Reheating: Microwave cookies for 10 seconds to revive their soft texture before serving.

FAQs

Can I use cook-and-serve pudding instead of instant?

No, this recipe requires instant pudding mix, which blends into the dough without cooking.

What if I don’t have strawberry gelatin?

You can use strawberry extract or strawberry-flavored pudding mix, but the gelatin adds color and extra flavor.

Do I have to chill the dough?

No chilling is required for this recipe, though you can chill the dough for thicker cookies if desired.

Can I make these cookies without white chocolate chips?

Yes, the chips are optional. You can omit them or replace with another mix-in like nuts or milk chocolate chips.

Can I freeze the dough?

Yes. Roll into balls and freeze on a baking sheet. Once solid, transfer to a bag and freeze up to 3 months.

Why are my cookies too flat?

Make sure your butter isn’t too soft or melted, and double-check your baking soda’s freshness.

Are these cookies overly sweet?

They’re sweet and fruity, but the white chocolate balances them nicely. Reduce sugar slightly if desired.

Can I make these cookies gluten-free?

Yes, substitute a 1:1 gluten-free flour blend to make them gluten-free.

What makes these cookies pink?

The strawberry gelatin adds both flavor and a pink hue. You can boost color with a drop of red food coloring.

Do these cookies ship well?

Yes, they hold their shape and moisture well, making them great for mailing in care packages.

Conclusion

Strawberry Pudding Cookies are a delightful twist on classic cookies, combining fun color, fruity flavor, and a soft, chewy texture. They’re quick to make, perfect for any celebration, and sure to be a crowd favorite. Give this recipe a try and enjoy a sweet taste of strawberry bliss in every bite.

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