Nothing quite says holiday cheer like the warm, comforting aroma of freshly baked treats. That’s why I’m excited to share this cozy, festive Christmas Brown Sugar Pudding Cookies Recipe with you! These soft, pillowy cookies are not only bursting with brown sugar goodness but also loaded with colorful Christmas candies that make every bite feel like a winter celebration.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Christmas Brown Sugar Pudding Cookies Recipe
- Top Tip
- How to Serve Christmas Brown Sugar Pudding Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Brown Sugar Pudding Cookies Recipe
Why You'll Love This Recipe
I’m genuinely smitten with this Christmas Brown Sugar Pudding Cookies Recipe because it strikes the perfect balance between soft, melt-in-your-mouth texture and festive fun. Plus, I love how the pudding mix adds a subtle richness that keeps these cookies irresistibly tender, even days later.
- Soft, pillowy texture: The secret pudding mix keeps these cookies unbelievably tender and chewy.
- Festive fun in every bite: Red and green sprinkles plus Christmas M&Ms add that joyful holiday pop.
- Easy to prepare: Straightforward steps and common pantry ingredients make it a stress-free treat.
- Perfect make-ahead cookie dough: Chilling the dough helps the flavors develop and makes baking a breeze on the big day.
Ingredients & Why They Work
This Christmas Brown Sugar Pudding Cookies Recipe relies on simple ingredients that each add their own special touch. From the richness of butter to the magic of instant pudding, every component plays a role in creating that perfect holiday treat.

- Unsalted Butter: Softened butter offers creamy richness and helps create that tender crumb.
- Brown Sugar: Packed brown sugar brings depth and subtle molasses flavor that’s quintessentially warm.
- Vanilla Extract: Adds warmth and rounds out the flavors beautifully.
- Egg: Binds everything together and adds moisture to the dough.
- Instant Vanilla Pudding Mix: The star ingredient for softness and chew – it’s a game-changer in cookies.
- Baking Soda: Gives just enough lift to keep cookies light without puffing up too much.
- Salt: Balances all the sweetness and enhances flavor.
- All-Purpose Flour: The body of your cookie; using the right amount keeps your cookies tender but stable.
- Red and Green Sprinkles: Gives those cheerful holiday colors that instantly brighten up the batch.
- Christmas M&Ms: Adds melty, colorful candy bites with a bit of chocolate crunch.
Make It Your Way
One of the best parts about this Christmas Brown Sugar Pudding Cookies Recipe is how easily it adapts to your style and preferences. I often tweak it based on the occasion or what candies I have on hand, and you can too!
- Variation: I once swapped out the Christmas M&Ms for crushed peppermint candies to add a refreshing twist – it was a hit with friends who prefer minty treats.
- Dietary Modifications: For a gluten-free version, I recommend using a gluten-free all-purpose flour blend; just check the pudding mix for gluten-free certification.
- Color Fun: Feel free to mix up sprinkles and candies to match any holiday theme or birthday party colors.
- Extra Chewy: Try adding an extra egg yolk for an extra moist and chewy cookie texture.
Step-by-Step: How I Make Christmas Brown Sugar Pudding Cookies Recipe

Step 1: Creaming the Butter and Sugar
Start by softening your butter to room temperature – it should be soft enough to press your finger into but not melted. I love using my stand mixer fitted with the paddle attachment here. Beat the butter and packed brown sugar together until light and fluffy, about 2–3 minutes. This step is crucial because creaming aerates the mixture, giving your cookies some lift and tenderness.
Step 2: Adding Egg and Vanilla
Next, crack in the egg along with the vanilla extract. Blend these until the dough turns smooth and glossy. The egg adds moisture while vanilla rounds out those warm, comforting notes that scream holiday baking.
Step 3: Incorporating the Pudding Mix and Dry Ingredients
Sprinkle in the instant vanilla pudding mix, baking soda, and salt. Mix just until combined. Then, gradually add the all-purpose flour, mixing until you have a soft, cohesive dough. This pudding mix is what makes these cookies so uniquely soft and chewy – trust me, it’s worth the few extra minutes to include it.
Step 4: Stir in Sprinkles and M&Ms
Now for the fun part: folding in the red and green sprinkles and those festive M&Ms. This adds bursts of color and a little crunch that makes every bite joyful. Be gentle when folding so the candy shells don’t break up too much, keeping that pretty color intact.
Step 5: Chill the Dough
This step sets these cookies apart: scoop 2-tablespoon balls of dough onto a parchment-lined baking sheet. You don’t have to space them since you’ll chill the dough. Cover everything tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to handle and allowing flavors to meld beautifully.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Now place the chilled dough balls 2 inches apart on a prepared baking sheet. Bake for 9 to 11 minutes, watching closely—the edges should just start to turn a light golden brown. Don’t overbake if you want soft, tender cookies. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Top Tip
Over time, I’ve learned some valuable tricks with this Christmas Brown Sugar Pudding Cookies Recipe that make all the difference between good cookies and truly unforgettable ones.
- Don’t Skip Chilling: Chilling the dough isn’t just for convenience—it helps control spread during baking and intensifies the flavors.
- Use Room Temp Ingredients: Your butter and egg should be room temperature for smooth mixing and better dough texture.
- Watch Your Oven: Ovens vary, so start checking cookies at the 9-minute mark to catch that perfect golden edge without overbaking.
- Handle the M&Ms Gently: Fold in candy last and lightly to keep the candy shells whole and beautiful.
How to Serve Christmas Brown Sugar Pudding Cookies Recipe

Garnishes
I tend to keep garnishes simple—sometimes a light dusting of powdered sugar right before serving adds a lovely snowy touch. For holiday gatherings, I’ve also sprinkled some extra festive sprinkles on warm cookies for a colorful, glittering finish.
Side Dishes
These cookies shine as a sweet treat alongside warm drinks like spiced hot cocoa, cinnamon-spiked coffee, or even a glass of cold milk. I’ve found pairing them with fruitcakes or nutty biscotti on a holiday dessert tray makes an irresistible spread.
Creative Ways to Present
For festive parties, I like arranging these Christmas Brown Sugar Pudding Cookies Recipe on decorative platters lined with holiday-themed napkins. You can also stack them with wax paper separators inside a clear cookie tin wrapped with a big red ribbon—makes a lovely homemade gift!
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature, and they stay soft and delicious for up to 4 days. Adding a slice of bread inside the container helps maintain that moisture, keeping them wonderfully tender.
Freezing
This recipe freezes beautifully—either freeze the dough balls or fully baked cookies. Just wrap cookies tightly and place in a freezer-safe bag or container. When I’ve frozen the dough, I thaw it overnight in the fridge before baking fresh cookies straight from chilled dough.
Reheating
To bring frozen or stored cookies back to life, I pop a few in the microwave for about 10-15 seconds or in a warm oven (300°F) for 5 minutes. This revives their soft texture and melts the M&Ms just slightly—so yummy!
Frequently Asked Questions:
I wouldn’t recommend sugar-free pudding mix because it can change the texture and sweetness balance of the cookies. The classic instant vanilla pudding mix gives these cookies their signature soft, chewy texture and a touch of sweetness that’s hard to replicate.
Chilling the dough helps prevent the cookies from spreading too much during baking. It also allows the flavors to develop and results in a thicker, chewier texture. Trust me, letting the dough rest is well worth the wait!
Absolutely! You can swap out Christmas M&Ms for any similar-sized candies like mini chocolate chips, chopped candy canes, or even dried cranberries for a tart contrast. Just keep in mind candy size and melting properties.
Keeping cookies in an airtight container with a slice of fresh bread inside helps maintain moisture. Also, don’t overbake; pulling them from the oven as soon as edges brown keeps them soft and chewy.
Final Thoughts
This Christmas Brown Sugar Pudding Cookies Recipe has become my go-to holiday favorite for sharing with family and friends because it’s both fun and reliably delicious. Every year, these cookies bring smiles and a feeling of warmth and togetherness that no store-bought cookie can match. I warmly encourage you to give this recipe a try—you might be surprised how easy it is to create holiday magic in your own kitchen!
Print
Christmas Brown Sugar Pudding Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Santa's Favorite Cookies are soft and pillowy brown sugar pudding cookies loaded with festive red and green sprinkles and Christmas M&Ms. These easy-to-make cookies are perfect for holiday celebrations and offer a delightful combination of sweetness and texture with a rich buttery flavor and a hint of vanilla.
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 box (3.4 ounces) instant vanilla pudding mix (not sugar free)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups all purpose flour
- ¼ cup red and green sprinkles (or any colors)
- ¾ cup Christmas M&Ms (or any color of M&M)
Instructions
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and packed brown sugar until light and fluffy. If you don’t have a stand mixer, a hand mixer works just as well.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth and uniformly combined.
- Incorporate Dry Ingredients: Add the instant vanilla pudding mix, baking soda, and salt to the bowl. Mix until well combined and the dough starts to come together.
- Mix in Flour and Mix-ins: Gradually add the all purpose flour to the dough and mix until incorporated. Then gently fold in the red and green sprinkles and Christmas M&Ms evenly throughout the dough.
- Chill the Dough: Scoop 2 tablespoon-sized balls of cookie dough onto a baking sheet lined with parchment paper or a Silpat baking mat. There is no need to space them out at this stage. Cover the sheet and chill the dough balls in the refrigerator for at least 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line cookie sheets with parchment paper or Silpat baking mats for easy release and cleanup.
- Arrange and Bake Cookies: Place the chilled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 11 minutes or until the edges just start to turn golden brown.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store Properly: Store the cooled cookies in an airtight container for up to 4 days or freeze them for up to one month to retain freshness.
Notes
- For best texture, make sure to chill the dough before baking to prevent spreading and to keep the cookies soft and pillowy.
- You can substitute the red and green sprinkles with any festive colors or leave them out if preferred.
- M&Ms can be replaced with your favorite holiday candies or chocolate chips.
- Use unsalted butter to control salt levels in the recipe — if using salted butter, reduce the added salt accordingly.
- Be careful not to overbake; removing the cookies when edges just begin to brown keeps them soft inside.
- Allow cookies to cool on the baking sheet first to firm up and avoid breakage when transferring.
- For a gluten-free version, substitute all purpose flour with a gluten-free flour blend designed for baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 12 g
- Sodium: 57 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg


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