Rudolph Cookies

The trick to these surprisingly chewy but light treats? Instant pudding mix! Yes, that is correct. We have dozens of boxes of instant pudding mix laying around (don’t ask me why) and decided to experiment with these luscious cookies.

Obviously called Rudolph Cookies because of the bright red cherry in the center – these are the perfect addition to any cookie platter or upcoming holiday cookie exchange with friends!


For the cookies

  • 1 stick of salted butter, softened 
  • 3/4 cup brown sugar 
  • 1/4 cup sugar 
  • 1 tsp almond extract 
  • 2 eggs 
  • 2 1/3 cups flour 
  • 1 3.4 oz. package of instant vanilla pudding mix 
  • 1 tsp baking powder
  • 1 tsp baking soda 
  • 1/4 tsp salt 

For the decorations

  • 2 tbs cinnamon
  • 1/2 granulated sugar
  • 1 package holiday fruit cherries


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper
  • In a shallow bowl or dish, mix together 2 tbs of cinnamon with 1/2 of granulated sugar to make the cinnamon sugar; set aside
  • In a large bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt; set aside
  • In a standing mixer, cream together the butter, brown sugar, granulated sugar, and almond extract; add the eggs, one at a time, until all ingredients come together
  • Slowly add the flour mixture to the wet ingredients, mixing until a dough begins to form
  • Using a tablespoon, or cookie scoop, scoop out 1 1/2 inch dough balls. Roll the dough in your hands to form a ball, and then dip in the cinnamon-sugar mixture; Repeat this step until you have used all of your dough!
  • Bake the cookies for about 10 minutes, or until they are lightly golden at the edges
  • Once the cookies have baked, remove them from the oven and press one cherry into the center of each cookie

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