This recipe is exactly the kind of cookie that fills the kitchen with warmth and the air with nostalgia. I first baked these brown sugar pudding cookies on a snowy December afternoon when I wanted something quick, festive, and forgiving for a crowd of holiday helpers. The dough is silky and soft because of the instant vanilla pudding mix, and the brown sugar gives a deep caramel note that makes every bite taste like a warm hug. Over the years these cookies have become a centerpiece at our holiday cookie swap—neighbors request them by name, and my children insist on helping press the M&Ms into each dough ball. What makes this version special is its pillowy texture and bright, cheerful appearance. The combination of brown sugar, instant vanilla pudding, and a short chill before baking ensures a soft center with slightly crisp edges. I love that the dough is easy to handle once chilled, so even inexperienced hands can help roll cookie dough balls. These cookies are forgiving when it comes to mix-ins—use whatever festive candies you have on hand. For me, the moment Santa's Favorite Cookies come out of the oven and the smell of brown sugar and vanilla wafts through the house, everyone drops whatever they’re doing to crowd the kitchen.

Ingredients

• Unsalted butter (1/2 cup): Use high-quality, real butter—preferably European-style if available—for richer flavor and better mouthfeel.
• Brown sugar (3/4 cup, packed): Light or dark both work; dark brown sugar yields a deeper molasses note and slightly darker color.
• Vanilla extract (1 teaspoon) & egg (1 large): Pure vanilla brings genuine warmth; the egg binds and adds structure while keeping cookies tender.
• Instant vanilla pudding mix (3.4-ounce box): Not sugar-free—this is the secret for soft, cakey centers and extra flavor without extra steps.
• Baking soda (1/2 teaspoon) & salt (1/4 teaspoon): Small amounts that control rise and balance sweetness; whisk into dry ingredients for even distribution.
• All-purpose flour (1 1/4 cups): Spoon and level for accuracy; too much flour makes cookies dense, so measure carefully.
• Sprinkles (1/4 cup): Choose red and green or any festive colors; they add color without affecting structure—use wide nonpareils for even distribution.
• Christmas M&Ms (3/4 cup): Or substitute other small candies or mini chocolate chips—reserve a few to press on top before baking for a polished look.

Instructions

Prepare the base: Cream 1/2 cup softened unsalted butter and 3/4 cup packed brown sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer) until light and fluffy, about 2-3 minutes. Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated and smooth. Proper creaming traps air which contributes to a tender crumb. Add dry components: Sprinkle in the 3.4-ounce box of instant vanilla pudding mix, 1/2 teaspoon baking soda, and 1/4 teaspoon salt and mix on low until combined. Gradually add 1 1/4 cups all-purpose flour and mix until just combined—avoid overmixing to keep the cookies soft. Fold in mix-ins: Gently stir in 1/4 cup sprinkles and 3/4 cup Christmas M&Ms by hand with a rubber spatula to avoid crushing candies. Reserve a few M&Ms to press onto the tops of dough balls after chilling for a decorative finish. Scoop and chill: Scoop dough into 2-tablespoon balls onto a parchment-lined tray. There’s no need to space them because they will be chilled. Cover the tray tightly and chill for at least 30 minutes—this firms the butter and prevents excessive spreading during baking. Bake: Preheat oven to 350°F (177°C). Place chilled dough balls 2 inches apart on prepared baking sheets lined with parchment paper or silicone baking mats. Bake 9-11 minutes, or until edges just begin to turn golden and centers look set but still soft. Rotate pans halfway through baking for even color. Cool and store: Allow cookies to cool 5 minutes on the baking sheet so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 4 days or freeze baked cookies for up to one month.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment to prevent sticking; they keep at room temperature for up to four days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a resealable freezer bag for up to one month. To refresh a day-old cookie, warm in a 300°F oven for 4-5 minutes or microwave for 7-10 seconds—this revives the soft interior and brings back that just-baked aroma. If freezing dough, shape into balls and freeze on a tray before placing them into a bag; bake from frozen, adding 1-2 minutes to the time.

Ingredient Substitutions

If you need to adapt the mix, swap the instant vanilla pudding for instant chocolate or butterscotch for a flavor twist; reduce additional mix-ins to avoid overcrowding. To make dairy-free, use a vegan butter substitute and ensure pudding mix is dairy-free (some brands are not). For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free blend and chill the dough a bit longer to maintain structure—results are best when xanthan gum is included in the blend. Mini chocolate chips work as a direct swap for M&Ms for less color but more chocolate.

Serving Suggestions

Serve these on a festive platter lined with parchment or evergreen sprigs for holiday gatherings. They pair beautifully with simple milk, hot chocolate, or a spiced tea—consider a salted caramel latte for an elevated pairing. For a cookie tray, combine with chewy ginger molasses cookies and shortbread for textural contrast. Garnish individual cookies with a light dusting of confectioners’ sugar or press a contrasting colored M&M into the center before serving for a neat presentation that looks store-bought.

Cultural Background

Decorated cookies have long been part of winter holiday traditions across America and much of Europe—bright colors and sweet flavors make them ideal for celebrations. The addition of instant pudding to cookie dough is a relatively modern home-bakery technique that gained popularity for producing softer, more cake-like cookies without extensive ingredient lists. This approach reflects the mid-20th-century surge in convenience baking products that home cooks embraced to speed up holiday preparations. Today, these cookies blend nostalgic Americana with modern convenience and colorful holiday aesthetics.

Seasonal Adaptations

For a winter twist, replace the M&Ms with peppermint chips and use crushed candy canes as a topping for a minty crunch. In warmer months, swap the sprinkles for pastel colors and use strawberry or lemon pudding for a seasonal flavor shift. You can scale the recipe to produce larger sandwich cookies—pair two cookies with a thin layer of buttercream or whipped mascarpone for an elegant dessert at a spring gathering. Small changes to mix-ins and pudding flavors adapt the base dough to any season or celebration.

Meal Prep Tips

Make the dough up to 48 hours in advance—scoop into balls and keep chilled until ready to bake. If preparing for a large event, freeze scooped dough balls on a tray, then store in labeled freezer bags; bake from frozen and add 1-2 minutes to the baking time. Pack baked cookies in shallow tins with parchment separators for transportation, and keep a small container of extra M&Ms on hand for quick repairs if any candies crack in transit. Label containers with date and variety to keep a large cookie table organized.

These cookies are a holiday staple in my home because they are easy to make, reliably delicious, and endlessly adaptable. Invite family to help shape and decorate—the joy of sharing them is as important as the flavor. Make a batch, leave a plate for Santa, and enjoy the smiles they bring to the people you love.