Jello Cookies
Jello Cookies are a fun & colorful cookie recipe that starts with a simple homemade sugar cookie dough, and then colorful Jello packets gets mixed in to create the bright color and fruity flavors! Kids love making these cookies and you can choose any flavor of Jello that you want.
Equipment
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
- 4 boxes (3 oz each) different flavors Jello
- additional granulated sugar for rolling (about 1/3 cup)
Instructions
- Preheat the oven to 350℉. Line two cookie sheets/baking sheets with parchment paper, baking mat, or spray with cooking spray.
- In a large bowl using an electric hand mixer, beat together the butter and sugar until light and fluffy, about 2 minutes.1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
- Add in the eggs and vanilla extract and beat on low speed just until the eggs are incorporated.2 large eggs, 1 teaspoon vanilla extract
- In a separate smaller bowl, whisk together the flour, baking powder, baking soda, and salt until combined.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Dump the dry ingredients into the wet ingredient bowl and beat on low speed just until combined and no flour streaks remain in the dough.
- Divide the cookie dough into 4 equal portions and put each one in a separate bowl. Add one package of Jello powder to each bowl and mix until the dough is evenly colored.4 boxes (3 oz each) different flavors Jello
- Place the additional granulated sugar (for rolling) into a small bowl.additional granulated sugar for rolling
- Use a medium cookie scoop, about 1½ tablespoons dough, to scoop the dough and roll into balls. Roll each ball in the granulated sugar until well coated, and place 12 cookie dough balls per cookie sheet.
- Bake for 9-12 minutes or until the edges are just set and turning very lightly golden brown. * The middle of the cookies should not look wet or like raw dough, but look cooked but still soft and lighter in color. They will continue cooking slightly while cooling on the warm pan so be careful to not overbake them in the oven.
- Remove the cookies from the oven and let them cool on the cookie sheet for about 15 minutes before removing them to a cooling rack to cool completely.
Notes
Jello : These cookies use the dry jello powder. Do not prepare it before adding it into the cookie dough. Just dump in the dry powder. Use any flavor you want - I do recommend using cherry for the red color because it's more vibrant than the using the strawberry jello. The strawberry ends up with a slightly orange tint to it once baked.
If you don't want 4 different colors of Jello cookies then split the dough up in half or leave it all one color. Use two large boxes (6 oz each) of Jello for the entire batch of cookie dough so you end up with one color. Or you can divide the cookie dough in half and use one large box (6 oz) per half.
Tip : Use a biscuit cutter to reshape the cookies when they come out of the oven (if wanted). This will give them a 'perfectly round' and uniform look. Gently swirl the cookie around inside the biscuit cutter until the edges are rounded and set neat.
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 138mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 269IU | Calcium: 17mg | Iron: 1mg
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