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Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silpat liner. Note: depending on the size of your baking sheet, you may need to use two.
In a medium bowl, combine the flour, dry pudding mix, baking soda, and salt together. Set aside.
In a large mixing bowl with a handheld electric mixer (or stand mixer fitted with the paddle attachment) cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Scrape down the sides of the bowl, if needed to make sure that no bits are left behind. Then add in the egg and almond extract and continue beating together until just combined.
Next, add in the dry ingredients and with your mixer on the lowest setting, slowly mix everything until just combined- being careful not to over mix the dough. Lastly, toss in the sprinkles and mix together again until everything is incorporated and just combined.
Use a medium-sized cookie scoop to scoop the dough into balls. I like to scoop the dough into the scooper and then press it in to make sure it’s full. Then I simply drop it out onto my baking sheet. Note– I prefer not to roll the dough into balls (the former method I mentioned helps to create those aesthetic cookie ripples on the surface) but you certainly can if you like. Place the cookie dough balls about 2 inches apart from each other to make room for spreading.
Bake the cookies for 10-11 minutes. The cookies will look undercooked upon coming out but will continue “cooking” as they sit. Allow the cookies to cool on the baking sheet for 5 minutes and then use a spatula to transfer them onto a wire rack to continue cooling.
Serve the funfetti pudding cookies (with milk of choice, if desired) and enjoy!