Sunday, September 15, 2013

JELL-O Cookie Recipe

I love Jell-o Cookies! The colors are so fun and bright, and I love that I can make them coordinate with any party theme and color! Plus, I love that they actually taste like the flavor of Jell-o you use, which is fun, and my daughter loves! I made this batch and flattened them out a bit before baking them, I prefer the "bubble" look they have when you just leave them as balls when baking, but they're both fun!! I've had so many people ask me for the recipe, so here it is! Enjoy Jell-o cookies yourself! 

1/4 cup butter
1/2 cup vegetable shortening
1/2 cup sugar
1 3 oz pkg Jell-O – my favorites are raspberry, lime, lemon or orange
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.
The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling. I like to use a scoop to make my cookies more uniform in size.
Pre-heat oven to 400°. Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness.
Sprinkle the top with colored, chunky sugar. Mine all matched the different colors of dough, but you could contrast the colors if you like. Take the bowl (or flat-bottomed glass) and very lightly tap the chunky sugar into the cookie.
Bake the cookies for 6 – 8 minutes. Those 6 minutes are plenty long enough unless you like your cookies crisp! Cool on a rack. It takes about an hour, start to finish. If you get one batch in and start rolling the next, it will go fast enough that you can start working on the next flavor/color before you finish the first. Store in a air-tight container.

Yield30 – 36 cookies

No comments: