Christmas Pudding Cookies

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(from 31 reviews)
Vanilla Pudding Cookies

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.


Christmas Pudding Cookies Recipe

Prep TimeCook TimeMakes
15 Mins12 Mins24 Cookies Per Each Pudding Mix
Christmas Pudding Cookies
4.9 from 31 reviews
A very simple recipe to bake tasty cookies using instant pudding mixes. These pudding cookies have a "melt in your mouth" texture.
  • 3/4 Cup Softened Butter
  • 1 Package 3.4Oz Instant Pistachio Pudding Mix
  • 1 and 1/4 Cups All Purpose Flour
  • 1/2 Cup Toasted and Chopped Pistachios
  1. Preheat oven at 375F/190C for 15 minutes.
  2. In a small mixing bowl, cream butter and pudding mix until smooth. I used a hand held electric mixer.
  3. Gradually beat in flour.
  4. Fold in pecans.
  5. Grease a tablespoon with non stick cooking spray.
  6. Take a tablespoonful of dough and drop it on the baking sheet 2 inch apart.
  7. Flatten the dough using your fingers.
  8. Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.
  9. Remove it from the oven and let it cool on the baking sheet itself for 5 minutes.
  10. Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.
My Notes:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Homemade Cookie Tray

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.

Pistachio Pudding Cookies

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  1. Amber

    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

      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?

  2. panna

    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 ( ). 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! πŸ™‚

    • Madhuram

      Thank you so much for the detailed feedback Panna. Really appreciate it.

  3. Becky

    Came here for a cookie recipe that didn’t use eggs – just ran out and didn’t feel like going to the store πŸ˜‰ 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

      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. πŸ˜‰

  4. Smitha

    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

      Thank you very much Smitha. I’ll rate it on your behalf. πŸ˜‰

  5. Maau

    Could you please tell which brand pudding mix did u use ?

    • Madhuram

      I used the Jello brand mix.

  6. Hema

    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

      The pudding mix does not contain gelatin. It’s vegan in fact.

  7. destingirl

    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,

    • Madhuram

      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.

  8. Sutirtha

    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

      You’re welcome Sutirtha.

  9. Mel

    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

      Thanks Mel.

    • Mel

      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

        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

          Great thank you, was just wondering about my texture, yip that answers my question.

          • Madhuram

            These cookies have the “melt-in-your-mouth” texture. It’s not firm like some cookies.

  10. Josh

    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.


    • Madhuram

      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.

  11. Karoline P.

    I don’t know what I did? I baked these for my son to take to preschool (egg allergy). I made French vanilla with chocolate chips and followed the instructions…they turned out with a grainy texture like shortbread. I made a chocolate with pb chip, too. I have yet to try them but they feel like the grainy texture. I also noticed the butter, even after sitting out for an hr, was so thick that it didn’t get “creamy”. I had to melt ever so slightly before adding to the second batch to achieve a smooth texture. What on earth am I doing wrong? I really had high hopes for this cookie since its a perfect, approachable cookie for three year old picky eaters. I’m afraid the texture will throw them off. Is there a step I’m missing? πŸ™ Help!!

    *upon tasting he doesn’t like them. Texture is just sooo grainy. πŸ™ oh how I hate egg allergies.

    • Madhuram

      Sorry about the baking disaster Karoline. This is one of my best and fail-proof recipes. Usually for me the butter doesn’t become soft in an hour. Sometimes it even takes half a day. So if I decide to bake that day, I put out the butter in the morning itself. Did you use instant pudding mix? Because I see that there is the mix which can be cooked to. Did you use all purpose flour or whole wheat flour? Sorry, I’m just wondering what could have gone wrong.

  12. Sumitra

    Wow! These cookies taste great. I made a couple of changes though. I followed the recipe exactly the first time and the cookies were baked exactly at 11 min. Although the cookies were extremely crisp and turned out great, I felt I could reduce the butter or increase the flour a little bit. So, i increased the flour to 1.5 cups and added a dash of cardamom to just add more flavor. Now the dough is a little more pliable and i could really flatten them with my palm and also cut them using cookie cutter to make really beautiful cookies. I had to increase the baking time by about 3 min. (14 min total; 12 – 15 min in general) the cookies were done at about 14 min. They still are very crispy and great and I got almost 32 cookies. I really love this recipe as it is eggless and still the cookies taste great. These remind me of the fresh baked cookies from the bakery in Delhi, which I have been longing to make at home. Thanks so much for the recipe, Madhuram.

    • Madhuram

      You’re welcome Sumitra. It’s great to know that the cookies turn out great even after increasing the quantity of flour.

  13. Vijaya

    DELICIOUS…. and SIMPLE too. That is all that I need to say to describe these cookies. And to add icing to the cake, it is EGGLESS! Wow…..
    The usual rule is that anything tasty is very difficult to make. This one definitely defies the rule.
    I baked a whole batch today – Pistachios, Vanilla and Chocolate. I would have loved to make Butter Pecan also, but didnt have the pudding mix….
    Madhuram – you just rock! I just cant believe how many new things I am trying after discovering your site….. THANKS πŸ™‚

    You’re welcome Vijaya. The credit for the recipe goes to the Taste of Home book only. You should check out their site too.

  14. Leena

    Yeah!!!!!!!Even more wonderful recipes!!!!!!!
    I truly meant every single word, Madhu. The only problem I have with your site is choosing which recipe to try next.Will be eagerly awaiting new postings-Have a great rest of the summer!!!

    Thanks Leena.

  15. Leena

    Dear Madhu,

    I have been eyeing your site for some time now and just wanted to thank you so much for your efforts. My daughter is allergic eggs, soy and all nuts. THANKS TO YOU, I can make her lovley baked goods. This recipe is awesome and u can have every flavor the pudding comes in, really endless possibilities. Your site is a true gift to people like me.To see my daughter enjoy these goodies just as other kids do, is true joy for me. My most sincere heartfelt thanks to you Madhu. You are also truly a class act-this is clear when you respond so courteously to those who quite frankly, do not deserve it. You take so much time and care in your site and post tried recipes and tips,I cannot beleive how rude some people can be(I feel like slapping them,if i could).MOst of the time it is because of their own carelessness, yet they are so quick to lash out.Anyway, I just love your site and wanted to tell you how thankful I am. Will try as many recipes as i can-hopefully without packing on the pounds(i know i’m making these for my kidde,but end up eating them as well)Also love your nonsweet dishes too.Luv u Madhu and keep up the tremendous work!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Dear Leena, I’m truly overwhelmed with joy after reading your comment. What more can I ask for? I truly believe that there is nothing better than an honest, heartfelt compliment appreciating the efforts you put in to do something worthwhile. You have made my day with your lovely feedback and I sincerely thank you for taking the time to record your thoughts here. The past few months have been so tiring and hectic that I was not in a mood to blog but now I’m motivated more than ever to be more regular.

  16. Hema

    Hi Madhu,

    I gone through all your recipes. I wanted to try out some cookies. Yesterday I tried one simple butter cookies in my microwave convection oven. It turned out a bit hard. If I bake any cookies in OTG, is it turns out soft? It was looking like the same one you have in this photo. Please tell me whether you get the cookies like what you get it in Bakery?


    Hi Hema, I don’t have experience baking in a m/w oven, but these cookies turned out so good in the regular oven.

  17. abc

    Hi Madhuram

    Thank you so much for keeping me in your mind. I have been reading your blog daily. I am little tight on my financial situation and hence not been able to participate much in the wonderful events. Hope I overcome it and can participate soon πŸ™‚

    I wish you a very prosperous and successful New Year ABC. You are going to do fine.

  18. abc

    Dear Madhuram

    I just baked these cookies yesterday using Vegetable Oil Spread and Pistachio Pudding (thus made vegan). Those were amazing- All my friends liked it.

    Thank you and Wish you all very happy new year.

    You’re welcome ABC. I was wondering what happened to you because I didn’t hear anything from you over the past couple of months. It’s great to know that oil works fine too in this recipe. Happy New Year to you too.

  19. Luana M. Leger

    I was seriously dissapointed. There was no recepie for this at all. All that’s posted are the ingredients. Do you bake them?? put them in the freezer for 3 hours, put everything in the garbage disposal after you mix it all???? What do you do after you mix everything????? 😐

    Hi Luana, I understand your frustration but I would appreciate some politeness while commenting. You wouldn’t have been disappointed had you gone through the post carefully. I have given the link to the recipe for pudding cookies in the very first line of the paragraph itself, in the dark blue color highlighted words “eggless butter pecan cookies”.

    Anyways, I’m giving it here once again.

  20. HUGH

    Wow, christmas is really just around the bend! Thanks for the reminder and have Happy Holiday! Awesome Post BTW!

  21. Be VEG

    Hi. I would like to thank you for making this. What you are doing is a noble cause and saves a lot of animals.
    Anyways. I made this cookie, and it was perfect, although my oven did not have 375 F, but I still managed to bake it successfully using 350 and a periodic 400 F. I replaced the pecan with chocolate chip and it went great!

    Thanks and keep on the good work!

    Thanks for your kind words of appreciation. I’m glad you liked the cookies.

  22. Deepa

    Thanks for the elaborate reply, Madhuram. I will once again try them all.

    I have to tell you again it’s a great website and every single item out there is tempting to be tried.

    Great Work !!!

    Thank you very much Deepa.

  23. Deepa

    Hi Madhuram,

    Came across this website while searching for eggless recipes. Am so glad i found this site. I am elated that the eggless world in cooking can be this delicious and variety filled. hats off to you.

    I did cookies for the first time and tried out your Vanilla pudding mix & Pistachio pudding mix. Am not sure if they are upto the mark. My cookies are very brittle ( can i reduce butter to some extent) and felt like they were still soft at 11 minutes. So i baked them for a couple of minutes extra. Now i feel they are burnt slightly. Also i feel like they are a bit short of sweet.

    What did i do wrong ? What consistency should the dough be ? Will they be paste like or chunks like ? In you pristachio cookie pictures they look green still. I was aiming for golden brown like you said and i think i burnt them. Could you help ? Even after all these my kids enjoyed the cookies.

    Sorry about the delay in reply Deepa. If I remember right the dough was in the consistency of tight poori dough. I was able to pinch it, roll into balls and flatten them. Reg. the pistachio cookies, you won’t get that bright green color. It was because of sunlight and enhancement. The actual color was a dull green, like the ones in the cookie assortment tray. These cookies were not too sweet Deepa, we liked it that way. I’m not able to suggest about the amount of butter because I’ve baked a couple of batches and each and every time it has come perfect. That was the feedback I got from others too. Also sometimes the cookies might look soft after the given time, but they cook while on the tray even after removing it outside. So remove the tray from the oven after 11 minutes, leave the tray undisturbed for 5 minutes and then transfer it to a cooling rack.

  24. MaryBeth

    I love these cookies, we used to make them all the time when I was a kid. πŸ˜€