Bisquick Patriotic Pudding Cookies

Bisquick Patriotic Pudding Cookies

 Here’s a most delicious cookie with few ingredients thanks to Bisquick. These Bisquick patriotic pudding cookies are festive and have the best taste and texture. Enjoy a few!

 

I love Bisquick for so many recipes.

It’s great for both sweet and savory recipes. And, in my book Bisquick is foolproof.

So, that’s why I consider it my favorite pantry ingredient.

Now, the recipe I’m sharing today came about just a few weeks ago when realizing it was almost the holiday weekend.

However, After I made the first batch, I knew this was going to be a cookie recipe I’ll be making a lot.
But, for now these were going to be decorated for the upcoming Fourth of July. Now, it was time for this new patriotic dessert recipe to be served to family and friends as well as share with all of you.

Bisquick 💙 

There are a few more Bisquick cookie recipes that are on the blog already and they are a big hit. Check them out for more varieties such as Dairy and Egg Free Bisquick Chocolate Chip Cookies.  or Bisquick Almond Flour Cookies 

They’re all easy to make and fun too. The one I’m sharing with you today is melt in your mouth delicious. The texture is just about perfect for a freshly baked cookie.

Bake a batch soon, add any colored sprinkle for any occasion or no occasion at all.

Bisquick Patriotic Pudding Cookies

Yields: 12  cookies

❤️ 🤍 💙 

What you’ll need to make these cookies…

Ingredients:

• 1 1/2 cups Bisquick
• 3/4 cup granulated sugar
• 1 small box 3 ounce box, instant vanilla pudding mix, I used sugar free for this recipe (dry mix)
• 1/4 cup vegetable oil such as canola or avocado
• 1/4 tsp sea or kosher salt
• 1 large egg, lightly beaten
• 1 tsp vanilla extract
• 1 tbsp cold water or milk if needed
• colored sprinkles

 

Are you ready to start Baking…

Directions:

1. Preheat oven to 350 degrees, line two cookie sheets with parchment paper and set aside.
2. In a large mixing bowl, combine Bisquick, dry pudding mix, and salt with a whisk to break up any lumps.
3. Add in egg and oil. Use a rubber spatula to mix together. Dig down deep to incorporate all the dry into the wet. If batter is very dry, you can add 1 tablespoon of water or milk to moisten up. You may need to get in there with clean hands to pull the cookie dough together.
4. Drop on cookie sheets using a cookie scoop, I used a medium scoop for this recipe.  Gently press down with palm or bottom of glass.
5. Have a bowl with sprinkles ready to press each cookie into sprinkles. Press sprinkles into cookie while flattening gently. Place back on cookie sheet. Bake 5 to 8 minutes or until lightly browned on the bottom. Try not to over bake. Let cool on wire rack then transfer to serving dish. Can be kept on counter up to 4 days in a sealed container. 

Enjoy the deliciousness! 

 

Print recipe below

Simple to make and oh so yummy!

 

Thanks for stopping by today. I hope you found some favorite recipes to save and enjoy. Please stop back again soon. There’s so many more recipes to see both sweet and savory. New one too. To save recipes for later on, pin them on Pinterest. Remember to scroll up to print out todays featured recipe.

Bye for now…