Easy & Cheerful Jello Cookies: A Burst of Fun!
These Easy & Cheerful Jello Cookies are like edible rays of sunshine! They're incredibly easy to whip up, making them perfect for when you need a pop of color and fun without a lot of fuss. Seriously, if you can measure and stir, you can make these! Get ready for smiles.
Equipment
- Large bowl
- Electric mixer Optional, but helpful
- Medium bowl
- Plastic wrap
- Baking sheets
- Parchment paper or silicone baking mats For lining baking sheets
- Wire rack For cooling
- Airtight container For storage
Ingredients
Hauptzutaten
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 2.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 package Jello 3 oz each; pick your favorite flavors and colors
- granulated sugar extra, for rolling the dough balls in (optional)
Instructions
- Cream Butter & Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy (2-3 minutes with an electric mixer).
- Add the Egg: Beat in the egg until it's fully incorporated. Scrape down the sides of the bowl.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and both packages of Jello powder. Ensure the Jello powder is evenly distributed.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring by hand) until just combined. Do not overmix. The dough will be thick and might look crumbly initially.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This makes it easier to handle and helps cookies hold shape.
- Preheat Oven & Prep: While chilling, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Take spoonfuls of the chilled dough and roll them into balls, about 1 inch in size. Optionally, roll these balls in a little extra granulated sugar for a sparkly finish. Place balls about 2 inches apart on prepared baking sheets.
- Bake! Bake for 8-10 minutes, or until edges are lightly set but centers still look soft. They should not brown much.
- Cool: Let the cookies cool on the baking sheets for a couple of minutes before carefully transferring them to a wire rack to cool completely.
Notes
Tips for best cookies:
- Soften butter properly: Easily dented, not liquid.
- Don't skip the chill time: Crucial for handling and preventing spread.
- Measure flour correctly: Spoon into cup and level off.
- Bake just until set: Avoid overbaking to prevent dryness. Storage:
- Room Temperature: Store cooled cookies in an airtight container for up to 3-4 days.
- Freezing Baked Cookies: Flash freeze on a baking sheet, then transfer to freezer-safe container/bag. Store up to 3 months. Thaw at room temp.
- Freezing Dough: Roll into log or balls, wrap tightly. Freeze up to 3 months. Thaw in fridge before baking.
- Soften butter properly: Easily dented, not liquid.
- Don't skip the chill time: Crucial for handling and preventing spread.
- Measure flour correctly: Spoon into cup and level off.
- Bake just until set: Avoid overbaking to prevent dryness. Storage:
- Room Temperature: Store cooled cookies in an airtight container for up to 3-4 days.
- Freezing Baked Cookies: Flash freeze on a baking sheet, then transfer to freezer-safe container/bag. Store up to 3 months. Thaw at room temp.
- Freezing Dough: Roll into log or balls, wrap tightly. Freeze up to 3 months. Thaw in fridge before baking.