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Jello Sugar Cookies

Jello Sugar Cookies combine buttery, soft sugar cookie dough with fruity Jello powder for bold, playful color and a sweet crackled top. You knead Jello into separate dough portions, then roll into balls and bake until lightly golden for a slightly chewy bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Unsalted butter
  • 1.5 cup unsalted butter, softened Soften to room temperature for easy creaming.
Sugar
  • 1 cup granulated sugar, plus extra for rolling Extra is for coating the dough balls.
Egg
  • 1 large egg
Vanilla
  • 1 tsp vanilla extract
Flour
  • 3.25 cup all-purpose flour
Leavening
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp cream of tartar Helps keep the cookies tender and slightly chewy.
Jello flavor powder
  • 4 can (3 oz) packages Jello, assorted flavors Use the powder only; knead 2 tablespoons into each dough portion.

Equipment

  • 1 sheet pan

Method
 

Prep and mix wet ingredients
  1. Preheat the oven to 350°F and line a sheet pan for easy baking.
  2. Cream the softened butter and 1 cup granulated sugar until smooth, then mix in the egg and vanilla until fully combined.
Whisk dry ingredients
  1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and cream of tartar until evenly distributed.
Form dough and add Jello
  1. Gradually mix the dry ingredients into the wet ingredients until a dough forms and no dry pockets remain.
  2. Divide the dough into sections and knead 2 tablespoons of Jello powder into each section until fully combined, creating distinct bold colors.
Shape, coat, and bake
  1. Roll the dough into 1-inch balls, then coat in extra sugar or Jello powder for a sparkly finish.
  2. Place the balls 2 inches apart on the prepared sheet pan, flatten slightly, and bake for 8 to 10 minutes at 350°F, until set and lightly golden at the edges.

Notes

For the brightest color, knead each Jello flavor thoroughly until the dough looks uniform. Store cookies in an airtight container at room temperature for 3-4 days; freeze baked cookies for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free baking flour blend in place of all-purpose flour (check it contains xanthan gum).