The 12 Days Of Christmas Cookies *Day 12*

*Shout out to Crazy for Crust* 

Note:

• The dough requires chilling, so be sure to plan for that.
• Be sure to use instant pudding, not cook-n-serve. You just need one of the small boxes, which is about 3.4 ounces, depending on the brand.

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 egg
• 1 box (3.4 ounces) Instant Vanilla Pudding Mix (not sugar free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups all purpose flour
• 1/4 cup red and green sprinkles (or any colors)
• 3/4 cup Christmas M&Ms (or any color of M&M)

DIRECTIONS:

1. Note: This dough requires chilling.
2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.