Jello Pastel Cookies
Brighten up your dessert table with these delightful Jello Pastel Cookies, a colorful twist on classic sugar cookies! Infused with the fruity flavors of powdered gelatin, such as strawberry, lime, and lemon, these cookies boast a tender, melt-in-your-mouth texture and a vibrantly hued, crinkled finish. Perfect for spring gatherings, Easter celebrations, or anytime you need a pop of color, this recipe’s unique use of Jello powder not only adds a burst of flavor but also creates beautiful pastel shades that can be enhanced with optional food coloring. Quick to prepare in just 20 minutes and baked to perfection in 10, these soft and chewy cookies are as fun to make as they are to eat. Enjoy them fresh or share them as a charming, homemade gift!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 tablespoons per color assorted jello powder (variety of flavors like strawberry, lime, lemon, etc.)
- 1 drop per color (as needed) optional food coloring
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into three or four equal parts, depending on how many pastel colors/flavors you want.
For each portion, mix in 3 tablespoons of jello powder (e.g., strawberry for pink, lime for green, etc.). Add optional food coloring to enhance the pastel shade if needed. Knead lightly to ensure an even color.
Use a tablespoon to scoop out small portions of dough or roll into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
For a decorative, crinkly effect, gently press the top of each dough ball with the bottom of a glass or your palm.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft. Avoid overbaking to keep the cookies tender.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy their colorful, fruity delights!
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 7.1 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 12 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.
