Earlier I had baked eggless butter pecan pudding cookies using instant butterscotch pudding mix, which was a big hit. These pudding mix cookies are very easy to put together and taste very good.
You don't need eggs, baking soda, baking powder or sugar. This pudding cookie recipe calls for only 3 ingredients (nuts optional) butter, pudding mix and flour you can bake these easy pudding cookies in no time.
If you are interested in baking but have not baked before this is "the recipe" you should try. Nothing can go wrong and I guarantee that everybody who tastes these cookies will be asking you for the recipe.
Christmas is nearing and I've decided to bake goodies and give it to the people in my community, like the firefighters, ER workers, librarians, postmen, etc. So I'm thinking of trying this pudding cookies recipe in 3 different flavors, create an assorted pudding mix cookies tray and gift it to them.
This time around I tried to bake these cookies using pistachio and French vanilla pudding mix. Simply follow the butter pecan pudding cookies recipe and substitute the butterscotch pudding mix with pistachio pudding mix for 1 batch and french vanilla pudding mix for another batch.
For the pistachio pudding cookies mix in coarsely chopped pistachios and semi-sweet chocolate chips for the vanilla pudding mix cookies.
For a Christmas themed eggless pudding cookies, you can add red, green and white sprinkles in the French vanilla flavor or even crushed peppermints. Chocolate pudding mix will also make very good pudding cookies. I have tried that too.
Of all the flavors of instant pudding cookies without eggs I have baked so far the butterscotch pudding cookies and pistachio pudding cookies are my most favorite.
If you tried this Christmas Pudding Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Christmas Pudding Cookies
Ingredients
- ¾ Cup Butter Softened
- 3.4 Oz Instant Pistachio Pudding Mix 1 Package
- 1 and ¼ Cups All-Purpose Flour
- ½ Cup Pistachios Toasted and Chopped
Instructions
- Preheat oven at 375F/190C for 15 minutes.
- In a small mixing bowl, cream butter and pudding mix until smooth. I used a hand held electric mixer.
- Gradually beat in flour.
- Fold in pistachios.
- Grease a tablespoon with non stick cooking spray.
- Take a tablespoonful of dough and drop it on the baking sheet 2 inch apart.
- Flatten the dough using your fingers.
- Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.
- Remove it from the oven and let it cool on the baking sheet itself for 5 minutes.
- Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.
My Notes
- Toast the nuts before adding it to the dough. This will give a nice crunch to the cookies. Toast the nuts in the oven while it is preheating.
- Shaping the dough into balls and then flattening it with my palm. For this I first dropped tablespoonful of dough on the baking sheets. Then I greased my hands by with little butter (from the butter wrapper) and then rolled each into ball and then flattened it by pressing it with my palm. So this time I got beautiful round cookies for all the batches. Last time I just dropped a tablespoonful of dough and used a fork to press it down.
- The above measurement yields exactly 2 dozen cookies. I used 2 large baking sheets for each dozen and baked it one batch at a time. You can also bake both at the same time with one sheet on the middle rack and the other one on the bottom rack. If you decide to bake both batches at the same time, be sure to switch the baking sheets half way through. That is, once it’s baked for 5 minutes, move the top rack sheet to the bottom and the bottom rack sheet to the top to ensure even baking.
- Using the same method, bake a batch of French Vanilla cookies, using instant French vanilla pudding mix and semi-sweet chocolate chips instead of nuts.
Nutrition
Acurts says
How does one keep these moist, or what can i add, these are insanely dry (we are very high altitude) and we do have a legit egg allergy to consider...id there something i could add to make them softer?
Madhuram says
Wow! Sorry about that. I have no experience baking at high altitude so just have to guess some tricks that can help with keeping the cookies moist. How about increasing the liquid/butter/fat a bit and reducing the baking temperature? Do you think it will work?
Justin says
I have NO egg allergies and this is my favorite cookie. Pistachio chocolate chip is best. Use jello name brand only. Others are dry. Also I like to use margarine as it keeps them chewy. I use two spoons to get the dough on the pan. 10 stars excellent.
Madhuram says
Thank you very much, Justin.
AMtGal says
I can't eat pudding or eggs but liked the way these cookies looked for a Christmas Tea. Today was my trial batch. I achieved the creamy texture. I used a mini melon ball scoop and then flattened them out. They are orange,I used French Vanilla instant pudding so that color surprised me. They turned out more like shortbread,texture wise. (I'm one armed for a while so I can't experiment anymore).
I'll stick with the eggless Sugar cookies with crushed peppermints.
My girlfriend cooked for me and used your pancake, dinner roll and flat bread eggless recipes!
Thank you so much for all of your work! I have 3 new yummy items to enjoy.
Madhuram says
Wow! Thank you very much for trying all the recipes and the feedback.
Blaire says
Just made these for the kids. I used vanilla pudding though and added brown sugar and cinnamon. Had to finally hide them from the kids. They were very flat, like pancakes. Going to play with the ingredients a little more. Thanks.
Madhuram says
You don't have to add sugar at all for the recipe if you use instant pudding mixes because it has sugar in it.
Penny Mazur says
Does the instant pudding contain eggs?
Madhuram says
It does not Penny.
Linda says
I left a comment last night about my cookies melting. After leaving the dough in the frig overnight, I baked another pan and they still melted. So I decided I must have the recipe wrong. Sure enough, the "1 and" was missing from my printout so instead of 1 1/4 cups flour, I only added 1/4 cup. I will try again.
Madhuram says
Oh no! 🙁
Bhuvana says
Hi
Tried this but turned to be a disaster
Didn't know that pudding had to be made and mixed. Could have explained better so that amateur bakers like me can do a better job. Sorry.
Madhuram says
Nope Bhuvana...you don't have to make the pudding. Just mix the pudding mix, all-purpose flour and butter. This is my no-fail recipe. I'm pretty sure that you have missed something.
Amber says
So I tried this recipe and I think I messed up! Was I supposed to actually make the pudding and then mix it into the butter? Because I didn't do that! I creamed the powder pudding mix right into the butter then added flour. They turned out very dry and crumbly! HELP!!
Madhuram says
That's how it has to be done Amber. I don't get why it didn't turn out good. Was the butter soft enough?
panna says
Hi Madhuram,
I loved this recipe. I tried it some time back and they were awesome. I made it with Homemade Pudding mix from Browneyed Baker ( http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/ ). Worked out wonderfully. The first time I tried, I added a little sugar but it was too sweet after baking. So next batch, followed your instructions specifically and they were perfect!
I even tried the vegan blueberry muffins, they were wonderfully light. They tasted best when I used melted butter though.
Thanks for taking the time to post these wonderful recipes. I appreciate it very much! 🙂
Madhuram says
Thank you so much for the detailed feedback Panna. Really appreciate it.
Becky says
Came here for a cookie recipe that didn't use eggs - just ran out and didn't feel like going to the store 😉 Made these with lemon pudding mix, and rolled the dough in sugar before putting the balls on the baking sheet. Turned out so delicious!
Madhuram says
Thanks for the feedback Becky. I have tried so many flavors but not the lemon pudding mix so far. You've made me curious now. 😉
Smitha says
Yummy Yummy Yummy, just tried it and it is so delicious. Thanks,we dont eat egg, so I can not buy food which has egg. Having your website, I dont miss anything!!
I am unable to select 5 stars. But want to tell you its excellent.
Madhuram says
Thank you very much Smitha. I'll rate it on your behalf. 😉
Maau says
Could you please tell which brand pudding mix did u use ?
Madhuram says
I used the Jello brand mix.
Hema says
Hi,
I hope you know that pudding mix have gelatin in it. And for a vegan and vegetarian it is no no. Wish this recipe had different option than pudding mix. thanks.
Madhuram says
The pudding mix does not contain gelatin. It's vegan in fact.
destingirl says
Hello,
Can you use Gluten Free Pantry "favorite sandwich bread" mix to make these cookies? It has white rice flour, brown rice flour,potato starch, skim milk, whey, corn starch sugar, and guar gum. Thanks,
destinchick
Madhuram says
Maybe it could, but you would have to add some more sugar. The amount of sugar used in the bread mix would be definitely less than the pudding mix. So you would have to add sugar. But I wouldn't know exactly until I try it out myself.
Sutirtha says
Hi Madhuram, nice recipe you have posted. Before that I tried to make egg less cookies several time and in-vain. But this time I followed your recipe and outcome is mouth watering result. Thanks again for posting the wonderful recipe.
Madhuram says
You're welcome Sutirtha.
Mel says
WOW! I cam across this website by accident and its amazing! im going to try these cookies tonight, and look through the rest! thank you so much for your time and effort putting these reciepes up. I have 3 children all with different allergies....Kind Regards M.
Madhuram says
Thanks Mel.
Mel says
Please dont laugh at me but was I meant to make the puuding mix up with mix first? the reciepe told me to spoon drop the mix but mine was crumbly i had to rool into balls, neverless it tasted amazing, kids loved them, used strawberry flavour. tasted similar to shortbread biscuit?
Madhuram says
Sorry Mel, I don't understand your question. You have to cream the butter and pudding mix (powder) together. You don't need to make the pudding, if that's what you meant.
Mel says
Great thank you, was just wondering about my texture, yip that answers my question.
Madhuram says
These cookies have the "melt-in-your-mouth" texture. It's not firm like some cookies.
Josh says
Well, I just can't figure out where I went wrong either. I am a culinary school grad and worked in professional kitchens for over a decade. Faced with the challenge of baking for my son, who is allergic to eggs, I turned to your website, since baking was never really my forte to begin with.
I have had GREAT success with the chocolate cake I found here that calls for silken tofu, achieving perfect results each and every time I make it, but this occasion being his first party at pre-school, I wanted to make something new. I tried these cookies precisely as the recipe indicates, but still managed to produce a suspiciously dry dough (French Vanilla instant pudding, AP flour, and 1.5 sticks of butter). The dough was actually so dry, I didn't think they'd take the chips so I simply topped each cookie with a single large chip. Nevertheless, I kept moving forward, and baked them off. They took about 11-12 min and came out looking beautiful, but the taste was all wrong, as the cookie fell apart in my mouth like a handful of sand.
Browsing thru all the comments, I'm assuming I messed up here somewhere, but I just can't figure out where I went wrong...it's such a simple recipe, it almost makes no sense that they didn't come out like yours.
Could it be the humidity of FL getting the better of the dough? The school party is not for two more days so I plan to make cupcakes out of the chocolate cake recipe that you posted (It truly is magnificent) tomorrow morning, but I may take another shot at these as well if you can point me down the right path.
Thanks!
Madhuram says
Hi Josh, I'm not a trained chef like you but my guess is the butter was not soft enough and so it did not give you enough moisture when you creamed it with sugar. When you creamed the sugar and butter together was it light, fluffy and creamy or did it resemble coarse crumbs? Did you use the right size of instant pudding mix? Because there are only a very few ingredients, I'm not able to think of anything else.