Brighten up your day with these vibrant and delicious jello cookies!
They’re soft, chewy, and packed with nostalgic fruity goodness that’ll transport you right back to childhood.
Rolling these beauties in sugar before baking gives them a delightful crunch and an extra touch of sweetness.
With their rainbow appearance and irresistible taste, these cookies are sure to bring smiles all around.
Why You’ll Love These Jello Cookies
Vibrant Colors: Mix and match Jello flavors for a variety of colorful creations.
Fun Flavors: Choose your favorite fruity flavors like strawberry, lemon, lime, orange, and grape.
Kid-Friendly: Get the kids involved! They’ll love helping knead the colorful dough and rolling it into balls.
Quick and Easy: Made with just a few simple ingredients and a box of Jello, this recipe comes together in no time!
Ingredients
- Unsalted Butter: The base of the dough, giving it richness and a soft texture.
- Granulated Sugar: Sweetens the cookies and adds that signature sparkle on the outside.
- Egg + Egg Yolk: Adds structure and moisture, keeping the cookies soft and chewy.
- Vanilla Extract: Brings a hint of warmth and sweetness to balance the fruity jello flavors.
- All-Purpose Flour: Forms the structure for the dough, giving the cookies their shape.
- Baking Powder & Baking Soda: Helps the cookies rise and stay light and fluffy.
- Cream of Tartar: Adds a slight tang and keeps the cookies soft and tender.
- Jello (Different Flavors): Provides vibrant colors and fruity flavors, making these cookies fun and flavorful.
How to Make Jello Cookies
These eye-catching treats are not just a feast for the eyes but also a burst of flavor in every bite.
You can make them in single colors or marble them together to make them extra magical.
Either way, they’re a cinch to whip up:
1. PREHEAT the oven to 350°F. Line 2-3 baking sheets with parchment paper.
2. BEAT the butter and 1 cup of sugar until light and fluffy. Add the egg, yolk, and vanilla. In a separate bowl, whisk the flour, baking powder, baking soda, and cream of tartar.
3. MIX the dry ingredients into the butter mixture to form a soft dough.
4. DIVIDE the dough into 4 portions and knead a jello mix into each. Add food coloring if desired, and chill for 30-60 minutes.
5. SHAPE the dough into 2 tablespoon-sized balls or combine small pieces of each color to form rainbow balls. Roll each ball in granulated sugar or extra jello powder for added color. Flatten slightly with a glass.
6. BAKE for 10-12 minutes until edges are lightly browned. Cool for 5 minutes, then transfer to a wire rack. Enjoy!
Tips For the Best Jello Cookies
Once you bite into one of these soft, chewy, and tangy cookies, you won’t be able to stop.
The same goes for your friends and family – and they’ll definitely want the recipe!
Here’s a few tips to keep in mind:
- Jello distribution. Ensure the jello mix is evenly distributed throughout the dough so you get the best taste and color in every cookie.
- Vibrant color option. For more intense and vibrant colors, consider adding a few drops of food coloring to the dough along with the jello mix.
- Sugar coating tip. Roll the dough balls in granulated sugar immediately after shaping to ensure the sugar sticks well.
- Chill for better shape. Don’t skip the chill, or the cookies will spread too much.
- Flatten with care. Use the bottom of a glass to flatten the dough balls slightly, but avoid pressing too hard to prevent the cookies from becoming too thin.
- Soft and chewy texture. To achieve a soft and chewy texture, slightly underbake the cookies. Bake until the bottoms are just barely golden.
How to Store
With so many jello flavors to choose from, the possibilities for these cookies are endless.
And yes, you can even make them ahead!
To Make Ahead: Make the dough, wrap it in plastic, and chill for 2-3 days before baking. Alternatively, freeze the well-wrapped dough for 1-2 months. Thaw in the fridge, portion, and bake.
To Store: Place leftover cooled cookies in an airtight container. Keep at room temperature or in the fridge for up to one week.
To Freeze: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months.
More Cookie Recipes You’ll Love
Thumbprint Cookies
Edible Sugar Cookie Dough
Almond Joy Cookies
White Chocolate Cranberry Cookies
Jello Cookies
36
servings20
minutes12
minutes128
kcalJello cookies are colorful, fruity, and super fun! Soft and chewy with plenty of bright flavor, they’re perfect for parties or when you need a sweet treat.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar, divided
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
4 (3 ounce) packets jello, different flavors
Instructions
- Preheat oven to 350°F and line 2-3 baking sheets with parchment paper.
- In a large bowl, beat the butter and 1 cup of granulated sugar with an electric mixer on medium speed until light and fluffy. Reduce the speed to low and beat in the egg, yolk, and vanilla extract until well combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, and cream of tartar. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
- Divide the dough into 4 equal portions (one for each color of jello mix). Knead 1 package of jello mix into each portion until the color is evenly distributed. If desired, add a few drops of food coloring for more vibrant colors. Wrap in plastic and chill for 30-60 minutes.
- Portion the dough into 2 tablespoon-sized balls. Alternatively, take about 1 teaspoon of each color and gently press them together to form a larger dough ball. Lightly roll the dough between your hands to mix the colors slightly.
- Roll each ball in the remaining granulated sugar for a sweet coating. Place the cookie dough balls on the prepared baking sheets about 2 inches apart. Using the bottom of a glass, flatten each ball slightly.
- Bake for 10-12 minutes or until the edges are lightly browned. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Slightly underbaking yields soft, chewy cookies. Bake until the bottoms are just barely golden.
- If you can’t bake everything at once, keep any cookie dough you’re not baking in the fridge.
