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.
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.
The primary ingredient in jello is gelatin. Gelatin is made from animal collagen — a protein that makes up connective tissues, such as skin, tendons, ligaments, and bones.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.
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.
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.
The idea is that unlike extra water, the jello will not have much adverse effect on the dough texture, stickiness and ease of handling. However, when baked, the gelatin will dissolve and allow the water to boil into steam and effectively increase the hydration, resulting in more aeration, raise and moistness.
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.
Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.
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.
The reason gelatin needs cold water has to do with its gel-forming properties. When gelatin is mixed with hot water, the proteins can clump together, forming lumps that are difficult to dissolve. This is because the heat causes the proteins to denature, or change shape, which can prevent them from forming a smooth gel.
1. Hydrate the Gelatin: Unlike most other ingredients we work with, gelatin can't be added directly into the recipe. It needs to be mixed with a little bit of water before being added in order to hydrate (or “bloom”) the grains of gelatin.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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