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
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.
When Jell-O freezes, the tiny pockets of liquid trapped inside harden and expand, but the gelatin itself stays flexible and pliable. What you end up with is a blend of hard and soft textures in a cool, chewy treat. Shockingly, you can eat it straight out of the freezer before it thaws without hurting your teeth.
As the gelatin mixture begins to cool, the protein strands have less and less energy to wiggle, until eventually they eventually bond together. If everything happens correctly, bonding occurs at points along the strands, forming pockets that trap the surrounding liquid.
Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.
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.
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
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.
The extra egg yolk helps to add more moisture and richness, for a soft and chewy texture. The other trick is found in the size of the dough ball…. a whole 3 tablespoons in each! This creates larger cookies that spread out perfectly with ultra-soft centers.
So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.
Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.
I love frozen jello, but if you are just trying to set it, try 30 minutes in the freezer, and see what happens. It may need a bit longer. If you are using the stuff in one small package, it normally takes around 2–4 hours to freeze (become gelatinous), or until you can eat it.
The time it takes for Jell-O to partially set can vary, but generally, it starts to thicken within 1-2 hours in the refrigerator. However, it might not be fully firm until around 4 hours or more, depending on the recipe and the temperature of your refrigerator.
If you are in a hurry, you can set your jello faster by having your liquids as cold as possible when starting to make your shots. You can have your alcohol in the freezer to get it cold, and/or you can add some ice cubes in with your cold water and remove the ice that's left after 2-3 minutes.
You do not want to freeze jello shots. You can speed up the set time by placing it in the freezer, but you'll have to keep checking them to make sure they don't freeze. Jello shots can last in the fridge for up to three to five days, so you can still make them in advance of the party without having to freeze them!
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
