Always a big hit around here, and they are so bright and colorful that they add a fun touch to any event.
They have a real zingy taste to them, especially depending on what flavor of Jell-o that you select.
This recipe is SO easy, and my hubby and kids LOVE them!
Ingredients for Jello Cookies
3/4 cup of butter (softened) 1 6oz. packet of Jell-O (I used raspberry) *for less color and flavor a 3oz packet will also work 1/2 cup sugar 2 eggs 2 1/2 cup flour 1 tsp. baking powder 1 tsp. salt
Note: I use (and love!) these silicone baking mats whenever I make cookies, they work so wonderfully and make cleanup a breeze! I also love using a cookie scoop tool for baking cookies, another little hack that makes baking so much easier!
Mix the butter, jello, sugar and eggs together in mixing bowl.
Add in remaining ingredients.
Depending on your time frame, it isn’t necessary, but it might be easier to let them chill in the fridge for about 20 minutes.
Roll into balls (I like to use a small scoop) and drop them onto a cookie sheet.
Bake for 8-10 minutes at 350 degrees.
*I recommend keeping a close eye on them as they brown quickly and you want to take them out just before they brown.
I will note that I have also baked these by pressing the dough balls down to flatten them before baking and they don’t turn our nearly as well, in my opinion.
They have a very “cakey” quality to them and smashing them down before baking seems to make them too dense.
Isn’t this Jello cookies recipe so much fun?
They are however, hard to photograph!
They are the brightest cookies I’ve ever seen and while they look so pretty in person, the camera has a very hard time figuring them out!
We’ve tried over and over again but the “brightness” of them, makes it really hard to capture a good photo.
What flavor of Jell-O to use for these cookies?
Get creative!
The fun thing about Jello cookies is that you can literally make a rainbow of colors and they will all have a different flavor, depending on what type of Jell-O you use!
Sometimes the colors are very bright and vibrant and other times – depending on what flavor you use – they are more muted.
This is such a fun recipe and you never quite know what you’ll get until the baking is done!
Make sure to check out my other favorite cookie recipes, we’ve shared quite a few over the years!
Print the recipe for Jello Cookies
Jello Cookies Recipe
This is one of our favorite cookie recipes, so easy to make and yummy to eat! These cookies are made using Jell-O which not only gives them a tangy flavor but also a unique and bright coloring. This is a great recipe for kids who are just learning to bake and also a fun cookie treat to make for parties because the colors are so fun and vibrant!
Ingredients
3/4 cup of butter (softened)
1 6oz. packet of Jell-O (I used raspberry)
1/2 cup sugar
2 eggs
2 1/2 cup flour
1 tsp. baking powder
1 tsp. salt
Instructions
Mix the butter, jello, sugar and eggs together in mixing bowl.
Add in remaining ingredients.
Depending on your time frame, it isn't necessary, but it might be easier to let them chill in the fridge for about 20 minutes.
Roll into balls (I like to use a small scoop) and drop them onto a cookie sheet and bake for 8-10 minutes at 350 degrees.
*I recommend keeping a close eye on them as they brown quickly and you want to take them out just before they brown.
Notes
I have also baked these by pressing the dough balls down to flatten them before baking and they don't turn our nearly as well, in my opinion. They have a very "cakey" quality to them and smashing them down before baking seems to make them too dense.
*for less flavor and color you can use a 3oz Jell-O packet. We like them both ways, the 3oz option definitely makes a more subtle cookie flavor/color.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Whisk together 1 cup of hot water with 1 packet of jello in a large bowl. Add 1 cup of cold water to the mixture and whisk it in. Pour the mixture into a jello mold and add some fruit, if desired. Let the jello set in the refrigerator for 2 to 3 hours, then serve.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
It's important to use the right amount of water, as using too much or too little can affect the taste and texture of the Jell-O. Additionally, you can add fruit, whipped cream, or other ingredients to enhance the flavor.
While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product.
A ready-made version of Jell-O lists water as its first ingredient, then sugar, fruit juice blend from concentrate, gelatin, and less than 0.5 percent of the following: adipic acid, citric acid, sodium citrate, red 40, natural and artificial flavor.
To achieve cookies that are soft, chewy, and stay that way over time, here are some tips: Use the right combination of ingredients:Butter: Use softened butter rather than melted butter, as softened butter helps create a softer texture. Sugars: Use a combination of granulated sugar and brown sugar.
Cold Butter – taking your butter straight from the fridge and cubing it before adding it to the mixing bowl helps the cookies stay thick and not spread while baking. Cornstarch – the cornstarch added to the dough helps the cookies be thick but not dry.
Jell-O shifted to single-serve cups and more convenient options as competition for snacks and desserts grew. Kraft in the early 2000's shifted the focus of Jell-O's advertising away from kids and toward adults. It pitched sugar-free Jell-O, for example, as a treat for Atkins dieters.
Entire cookbooks were devoted to lime Jell-O, according to Belluscio, often instructing cooks to add a tablespoon of vinegar to cut the sweetness when using flavored gelatins in savory vegetable salads.
If you add too much gelatin to a recipe, it will set up very hard and be difficult to eat. Too much liquid will make it soupy. The ideal ratio of gelatin to liquid is 2 tablespoons (1 envelope) of gelatin per cup of liquid.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water or other liquid for your particular needs. One (3-ounce) package of flavored, sweetened gelatin needs 2 cups of water.
Here's a basic guide for using powdered gelatin: Sprinkle the desired amount of gelatin powder evenly over the surface of cold liquid. A good ratio is 1 tablespoon (9 grams) of powdered gelatin to 2 cups (500 ml) of liquid.
Dissolve the gelatin mix in 3/4 cup boiling water. Add ice cubes to 1/2 cup cold water to make 1 1/4 cups. Stir the cold water into the gelatin until it's slightly thickened. Then just remove any unmelted ice cubes, and refrigerate the Jello mixture for 30 to 90 minutes, or until firm.
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