Jell-O Cookies
Tucked away in my mom’s recipe box is a retro take on sugar cookies capitalizing on the popularity of Jell-O. I adapted the recipe process so that the Jell-O is mixed into the finished dough, rather than adding it in the butter-creaming, so that more flavors can be used. Buttery and tender, with light fruity flavor and a color punch, these cookies would be fun to make (and eat) with kids. Cherry Jell-O is my favorite.
Ingredients
- 1 1/2 cup butter softened to room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 3 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 3- oz. pkgs. Jell-O regular, not sugar-free in three different flavors
Instructions
- Heat oven to 350 F. In the bowl of a stand mixer, combine butter and sugar and cream until light and fluffy, about 2 minutes. Add egg, vanilla extract and lemon juice.
- Combine flour, baking powder, baking soda and salt. Gradually add to the creamed butter mixture until a soft dough forms.
- Divide dough in thirds in three separate bowls. Sprinkle three tablespoons of a Jell-O flavor over a bowl of dough and knead in until well-blended, reserving leftover Jell-O powder in a small bowl. Repeat with the other two bowls of dough, using different flavors for each. (Note: If using one flavor of Jell-O, sprinkle 9 tablespoonfuls of Jell-O for the full batch of dough, reserving remainder in a small bowl).
- Form dough into 1-inch balls and roll in reserved Jell-O powder (balls can also be rolled in plain or colored sugar, if desired). Place on parchment-lined cookie sheets. Flatten each dough ball with the bottom of a drinking glass.
- Bake cookies for 8 to 10 minutes. Allow to cool slightly before removing to a wire rack to finish cooling.
Nutrition
Sodium: 61mgCalcium: 17mgVitamin C: 1mgVitamin A: 17IUSugar: 8gFiber: 1gPotassium: 21mgCholesterol: 4mgCalories: 67kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 2gCarbohydrates: 14gIron: 1mg
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