If you enjoy the traditional pecan sandies, you might want to give these bluebird cookies a try as well. The best part is that you can flavor them however you choose.
These Bluebird Cookies are the kind of recipe that gets passed down because it just works. This is an easy 6 or 7 ingredient recipe that can easily satisfy a sweet tooth. Simple, kid-friendly, and made with Bisquick, they come together quickly and don’t require a lot of measuring or fussing. That’s what made them perfect for busy kitchens and little hands helping at the counter. Honestly, they are pretty forgiving. My grandma made them, and now we make them with our kids.
What makes these cookies special is how easily they change with you. By swapping out the Jell-O flavor, one basic recipe turns into endless variations — cherry, lemon, lime, orange, or whatever happens to be in the pantry. Each batch feels familiar but a little new, which makes them fun to bake year after year.
These are soft, easy cookies meant for family gatherings, after-school snacks, and baking with kids who care more about color than perfection. They’re not fancy, — just a good, reliable recipe that leaves room for memories.
We also wouldn’t be mad if you crushed some up and sprinkled them over a scoop of vanilla ice cream.
Grandma’s Bluebird Cookies
Ingredients
- 1 Cup Bisquick
- 1 Pkg Instant Pudding Mix we used banana cream.
- ¼ Cup Oil we used vegetable oil.
- ½ Cup peans, walnuts, or nuts of your choice optional
- 1 tsp Vanilla
- 1 Egg
- ¼ cup nuts your choice.
Instructions
- Mix all the ingredients in a bowl.
- Form into small balls and spread out onto a cookies sheet about 1 in apart.
- Flatten with the back of a fork.
- Place into a 375 °F oven for 12-15 minutes.
Notes
Ingredients:
1 Cup Bisquick
1 Pkg Instant Pudding Mix
¼ Cup Oil we used vegetable oil.
½ Cup peans, walnuts, or nuts of your choice optional
1 tsp Vanilla
1 Egg
Instructions:
Mix all the ingredients in a bowl.
Form into small balls and spread out onto a cookies sheet about 1 inch apart.
Flatten with the back of a fork.
Place into a 375 °F oven for 12-15 minutes.
The kids can enjoy these bluebird cookies too. It’s just as simple as dumping the ingredients in a bowl. You can also leave out the nuts if you need to, and any other type of instant pudding or chocolate chip will work. For this recipe we use pecans, but you can add any nut of your choice. They are so much better when you eat them right out of the oven. There are numerous different combinations that you can use, but if cookies are not your thing hop over and try our banana bundt cake, Fruit Cocktail Cake, or Pineapple Cake. All crowd-pleasers!
Instant Pudding Options
