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Jello Cookies Recipe
Ash Tyrrell

Jello Cookies Recipe

I still remember the first time I made these Jello cookies—it felt like baking with a rainbow in my kitchen. The colors, the fruity scent, and the way the dough came together made the whole process so much fun.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened – Soft butter makes creaming easier and creates fluffy cookies. Avoid melted butter, or the cookies will spread too much.
  • 1 cup granulated sugar – Adds sweetness and structure. Coconut sugar works if you want a slightly healthier option.
  • 2 large eggs room temperature – Room-temperature eggs mix in better and help the cookies bake evenly.
  • 1 tablespoon vanilla extract – Pure vanilla gives the cookies a warm rich base flavor.
  • 3 cups all-purpose flour – Regular flour works best. If you’re gluten-free swap with a 1:1 gluten-free blend.
  • 1 teaspoon baking powder – Helps the cookies rise slightly and stay soft.
  • 2 packs Jello mix 3 oz each – Pick your favorite fruity flavors like cherry, lime, or lemon. The Jello gives both color and flavor.
  • Optional: sprinkles or sugar crystals – Roll the dough balls in these for sparkle.
  • Optional: lemon or lime zest – Brightens the flavor and adds a refreshing twist.

Method
 

  1. First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. Having your trays ready before mixing saves time and keeps the dough from sitting too long.
  2. In a large bowl, beat the softened butter with the sugar until light and fluffy. This step is key for soft cookies with a tender bite. If you rush this step, the texture may turn out dense.
  3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This helps bind everything together and adds that classic cookie flavor.
  4. In a separate bowl, whisk together flour and baking powder. Slowly add this dry mix to the wet ingredients, stirring just until combined. Don’t overmix—doing so makes the cookies tough.
  5. Split the dough into portions depending on how many flavors you want. Add 2–3 tablespoons of Jello powder to each portion and knead gently until the color and flavor are worked in. The dough will turn vibrant and fruity.
  6. Roll the dough into 1-inch balls and place them on your baking sheets about 2 inches apart. If you want more color, roll the balls in extra Jello powder or sprinkles before baking.
  7. Bake the cookies for 8–10 minutes. They should look slightly set on the edges but soft in the center. Don’t overbake—they’ll continue cooking as they cool.
  8. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack. Once cooled, they’re ready to enjoy!

Notes

  • I like chilling the dough for 30 minutes—it makes rolling so much easier.
  • When I want bold colors, I add a drop of gel food coloring with the Jello mix.
  • I sometimes roll the dough in coarse sugar for a crunchy edge.
  • If you’re baking multiple trays, I rotate them halfway through for even baking.