Try this Easy Jello Flavored Cookies recipe, or contribute your own.
- Carbohydrate 22.7611213521484 g
- Cholesterol 0 mg
- Fat 0.301571333574963 g
- Fiber 0.787500014573464 g
- Protein 3.01296866921364 g
- Saturated Fat 0.0475283333715502 g
- Serving Size 1 1 Serving (30g)
- Sodium 0.595133333826454 mg
- Sugar 21.9736213375749 g
- Trans Fat 0.0950876667467988 g
- Calories 108 calories
Step-by-step
- Preheat oven to 400 degrees F. Spray several cookie sheets with cooking spray. This recipe makes about 50 to 60 cookies!
- In a large bowl, mix the flour and baking powder and set to the side.
- In a separate large bowl, use an electric mixer to beat the butter until it is creamy.
- Add the sugar and one package of the Jello, then continue to mix until well blended and fluffy.
- Mix in your egg and vanilla.
- Then gradually add in the flour and beat until all is well mixed.
- Roll the dough into 1-inch balls and place 2 inches apart on the baking sheets. I spray my hands with a little bit of the cooking spray so the dough doesn't stick.
- Use a glass to flatten each cookie (I also sprayed the bottom of the glass with the cooking spray) and then generously sprinkle the other package of dry Jello mix onto the top of each cookie.
- Bake for 8 to 10 minutes or until the edges are slightly browned.
- Let cool slightly before serving, or cool completely before storing in an air-tight container.
Bakers frequently fail by substituting diet gelatin for regular sugar-sweetened gelatin without adjusting the overall ratios, which alters moisture retention and causes the dough to spread incorrectly in a 400 degrees F oven. Understanding these structural changes prevents dense or crumbly results when modifying classic formulations.
- Substitute salted butter for unsalted at a 1:1 ratio, but reduce any added sodium elsewhere in the recipe to maintain proper balance.
- Cream the softened butter thoroughly with sugar until the mixture becomes pale and fluffy, incorporating air pockets that act as a leavening agent alongside the 1 teaspoon of baking powder.
- Lightly coat hands with cooking spray before rolling the dough into 1-inch balls to prevent sticking without incorporating excess dry flour.
- Flatten the dough balls using the bottom of a glass treated with cooking spray, ensuring uniform thickness so the 30 yield bakes evenly.
- Bake for 8 to 10 minutes, removing the sheets as soon as the edges show a light golden brown color to prevent the high sugar content from burning.
Using preserved gelatin mixes provides concentrated fruit flavoring and citric acid that fresh fruit purees cannot replicate without throwing off the moisture balance of the dough. Storing these baked items in an airtight container once completely cooled preserves their crisp exterior edges.
