October 27, 2023
Review RecipeStrawberry Pudding Cookies
These strawberry pudding cookies are everything you want in life - soft, fluffy, and packed with chewy strawberry goodness.
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These strawberry pudding cookies are soft, fluffy, and full of strawberry flavor. The pudding mix gives them a delicious richness that will make your mouth water, and they are loaded with plenty of white chocolate chips for an extra burst of sweetness.
Strawberry Pudding Cookies Ingredients
These strawberry pudding cookies offer a delightful blend of sweet and fruity flavors.
Strawberry-flavored gelatin and extract infuse a genuine strawberry essence, while white chocolate chips add creamy richness.
Cheesecake-flavored pudding mix contributes a unique texture, and the result is a scrumptious treat.
You’ll need:
- 1 cup of unsalted butter, room temperature
- 1 cup of granulated sugar
- 3 tablespoons of strawberry-flavored instant jello gelatin powder
- 2 large eggs, room temperature
- 1 teaspoon of strawberry extract (I used Lorann brand)
- ½ teaspoon of vanilla extract
- Red gel food coloring, optional if your extract is clear (the Lorann brand is already colored red)
- 2½ cups of all-purpose flour
- 1 (3.4-ounce) box of cheesecake-flavored instant pudding mix
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 (12-ounce bag) of white chocolate chips, divided into 1½ cups and ¼ cup
PRO TIP:
Make sure you are using an instant pudding mix for these cookies. The cook & serve will not work for this recipe.
Substitutions And Additions
PUDDING: I love the flavor that the cheesecake flavor adds to the strawberry, but you can substitute white chocolate or vanilla in this easy strawberry pudding cookies recipe.
STRAWBERRY EXTRACT: The Lorann strawberry extract is a red color that will enhance the pink color of your cookie dough.
You would not need to add any extra gel food coloring if this is the brand you use.
If you use a brand that is clear, then you may want to add a couple of drops of red gel food coloring to deepen the pink color of your cookies.
You do not need to add the additional food coloring if you do not wish. The cookies will still be a light pink color from adding the strawberry-flavored gelatin powder.
How To Make This Strawberry Pudding Cookies Recipe
Let’s have a look at how to make the easy cookie dough for this recipe.
STEP ONE: Cream together the unsalted butter, granulated sugar, and strawberry-flavored gelatin powder until light and fluffy.
Use a large mixing bowl and a handheld mixer on medium-low speed to do this.
STEP TWO: Add the eggs, strawberry extract, and vanilla extract. If the strawberry extract is clear, add two to three drops of red gel food coloring.
Beat for an additional one to two minutes or until all the wet ingredients are fully combined.
STEP THREE: In a medium mixing bowl, stir together the all-purpose flour, cheesecake pudding mix, baking powder, baking soda, and salt.
OUR RECIPE DEVELOPER SAYS
Make sure you are just adding the dry pudding mix. Do not make the actual pudding.
STEP FOUR: Mix the dry ingredients into the wet ingredients on low speed just until combined.
STEP FIVE: Stir in 1½ cups of the white chocolate chips into the strawberry cookie dough.
PRO TIP:
If you do not want to add the extra couple of chips to the tops of the cookies before baking, you can just add them into the cookie dough before scooping and baking. You would just use the entire 12-ounce bag of white chocolate chips.
STEP SIX: Chill the strawberry pudding cookie dough for 30 minutes.
STEP SEVEN: Preheat the oven to 375°F. Line a large cookie sheet with parchment paper. Set aside.
STEP EIGHT: Using a 1½-inch (or 1½ tablespoon) cookie scoop, scoop out the cookie dough onto the prepared baking tray.
STEP NINE: You will have an additional ¼ cup of leftover white chocolate chips.
You can add three to four chips to the top of each cookie dough ball before baking if desired.
STEP TEN: Bake for ten minutes or just until set in the middle. Repeat until you have baked all your cookies.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP ELEVEN: Allow your strawberry pudding cookies to cool on the tray for five minutes.
Transfer them to a cooling rack to cool completely before serving or storing them.
How To Serve
The beautiful pink color makes these delicious cookies a perfect choice for Valentine’s Day, along with our pink drink to wash them down.
Of course, summertime is also the ideal time to celebrate the flavor of strawberries, and these cute pink cookies would be yummy paired with our strawberry lemonade.
Our chocolate chip pudding cookies are another recipe featuring pudding to create an amazingly moist cookie.
Our Cool Whip cookies are also one of our delightfully pink treats that take no time at all to make.
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Storage
Now that you’ve whipped up a batch of these scrumptious cookies, you’ll want to know how to store them to keep that delightful freshness intact.
MAKE AHEAD: If you’re planning ahead or want to save some time, you can make the cookie dough ahead of time.
Simply prepare the dough according to the recipe, then roll it into cookie dough balls and freeze them on a baking sheet.
Once they’re firm, transfer them to an airtight container or a zip-top bag and store them in the freezer for up to three months.
When you’re ready to bake, no need to thaw—just pop them straight into the oven, adding a minute or two to the baking time.
ON THE COUNTER: Once completely cooled, you can store these strawberry pudding cookies in a lidded storage container for up to four days.
IN THE FREEZER: You can freeze the baked cookies for up to three months. You can also freeze the cookie dough in an airtight container for up to five months.
Allow the cookie dough to thaw in the refrigerator overnight before scooping it onto a baking sheet and baking.
Why We Love This Recipe
IRRESISTIBLE STRAWBERRY FLAVOR: The use of strawberry jello powder and strawberry extract infuses these cookies with an irresistible and authentic strawberry taste.
CREAMY TEXTURE: Thanks to the addition of cheesecake-flavored instant pudding mix, these cookies have a unique, creamy texture that sets them apart from regular cookies.
PERFECT BALANCE OF SWEETNESS: The combination of granulated sugar and white chocolate chips strikes a perfect balance of sweetness in every bite.
The secret ingredient in this strawberry pudding cookies recipe is the pudding mix. It creates a deliciously moist cookie, and we will warn you that they’re dangerously addictive! Get ready to devour an entire batch in record time. Trust me, your taste buds will thank you for it.
Frequently Asked Questions
Can I use different-flavored pudding mixes in this delicious cookie recipe?
This soft strawberry cookie recipe would be delicious with several different pudding flavors. Vanilla or white chocolate would both be delightful choices.
Can I freeze these pudding mix cookies?
These strawberry cookies with pudding mix can be frozen either in cookie dough form or baked. Store in an airtight container or freezer bag for up to three months.
Can I add other mix-ins to these strawberry shortcake pudding cookies?
You could add different flavored chocolate chips, toffee bits, nuts, or raisins to these delectable cookies.
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Strawberry Pudding Cookies
These strawberry pudding cookies are everything you want in life – soft, fluffy, and packed with chewy strawberry goodness.
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 35
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 tablespoons strawberry-flavored instant jello gelatin powder
- 2 large eggs, room temperature
- 1 teaspoon strawberry extract, I used Lorann brand
- Red gel food coloring, optional if your extract is clear (the Lorann brand is already colored red)
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 3.4 ounces cheesecake flavored instant pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 ounces white chocolate chips, divided
Instructions
- In a large mixing bowl, using a handheld mixer on medium-low speed, cream together the unsalted butter, granulated sugar, and strawberry-flavored gelatin powder until light and fluffy.
- Add the eggs, strawberry extract (if clear, add 2 to 3 drops of red gel food coloring), and vanilla extract. Beat for an additional 1 to 2 minutes or until all the wet ingredients are fully combined.
- In a medium mixing bowl, stir together the all-purpose flour, cheesecake-flavored instant pudding mix, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet ingredients on low speed just until combined.
- Stir in 1½ cups of the white chocolate chips into the strawberry cookie dough.
- Chill the strawberry pudding cookie dough for 30 minutes.
- Preheat the oven to 375°F. Line a large baking tray with parchment paper. Set aside.
- Using a 1½-inch (or 1 ½ tablespoon) cookie scoop, scoop out the cookie dough onto the prepared baking tray.
- You will have an additional ¼ cup of leftover white chocolate chips. You can add an additional 3 to 4 chips to the top of each cookie dough ball before baking if desired.
- Bake for 10 minutes or just until set in the middle. Repeat until you have baked all your cookies.
- Allow your strawberry pudding cookies to cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely before serving or storing them.
Notes
- Make sure you are using an instant pudding mix for these cookies. The cook & serve will not work for this recipe.
- Make sure you are just adding the dry pudding mix. Do not make the actual pudding.
- If you do not want to add the extra couple of chips to the tops of the cookies before baking, you can just add them into the cookie dough before scooping and baking. You would just use the entire 12-ounce bag of white chocolate chips.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 99mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 1mg
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Comments
Jenny says
These were yummy. My husband made them for me after I shared the recipe with him. He scaled back to 3/4 cup of sugar and they were sweet and delicious.
Cathy Nohavitza says
Love strawberries these sound amazing
Mabel Garrett says
Yummy…
lynn Doane says
they look good
Chris says
Definetly need to try
Anne Pelchat says
My kiddos absolutely love these cookies! And there easy to make. Thank you
Abby says
Sounds delicious! Strawberries are always a win-win.