Go Back

Jello Sugar Cookies

Jello sugar cookies with fluffy creamed butter and a fruity gelatin swirl bake into tender, lightly crisp-edged cookies. Coated in sparkling sugar, they set up in 10–12 minutes and keep their soft center after a short tray cool.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 12 minutes
cooling 5 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup flour
  • 1 tsp baking powder
  • 1 small box flavored gelatin (Jello) about 3 oz
Cookie base
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Coating
  • 0.25 cup sparkling sugar for coating

Equipment

  • 1 sheet pan

Method
 

Preheat and cream
  1. Preheat the oven to 350°F, and line a sheet pan for easy transfer.
  2. Cream the butter and granulated sugar until fluffy, then beat in the egg and vanilla extract until smooth.
Mix dough and chill briefly
  1. Mix in the flour, baking powder, and gelatin powder until a soft dough forms.
  2. Portion the dough into balls and place them on the sheet pan.
Coat and shape
  1. Roll each cookie ball in sparkling sugar until coated.
  2. Flatten the tops slightly so the cookies bake evenly.
Bake and cool
  1. Bake at 350°F for 10–12 minutes, until the edges are just set.
  2. Cool on the tray for 5 minutes before transferring to a rack to finish setting.

Notes

For the most vibrant flavor, choose a bold-colored gelatin; it will tint the dough as it bakes. Don’t overbake—pull the cookies when the centers still look slightly soft. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use a 1:1 plant-butter substitute and keep an eye on baking time by 1–2 minutes.