Fruity Spritz Cookies Made with Jell O
Brighten up your cookie platter with these Fruity Spritz Cookies Made with Jell-O! Bursting with vibrant color and flavor from unsweetened Jell-O mix, these delicate, buttery cookies are as fun to make as they are to eat. Featuring a soft, pressable dough that’s easy to customize with your favorite spritz cookie disc, each bite delivers a playful twist of fruity sweetness. Ready in just 30 minutes, these cookies are perfect for holiday gatherings, bake sales, or as an anytime treat. Serve them as-is or decorate with sprinkles for an extra pop of personality. Whether you choose cherry, lime, or any other Jell-O flavor, these cookies are sure to delight! Perfect for those searching for "Jell-O cookies," "colorful spritz cookies," or "easy fruity desserts."
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 3 tablespoons unsweetened Jell-O mix (any flavor)
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 tablespoon milk
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, blending until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, Jell-O mix, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
If the dough feels too stiff, add the milk, one teaspoon at a time, until it reaches a consistency that is easy to press through a cookie press.
Spoon the dough into a cookie press fitted with the disc of your choice. Press the cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are just starting to turn light golden brown. Be careful not to overbake.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
81 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 2.6 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 10 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
