Community Pick
Jello Cookies
"My daughter loves making these cookies because she can make different flavors and colors. At Christmas we make raspberry & lime which turn out red & green."
photo by didyb
- Ready In:
- 34mins
- Ingredients:
- 8
- Yields:
-
24-30 cookies
ingredients
- 3⁄4 cup margarine or 3/4 cup butter
- 1⁄2 cup sugar
- 1 (3 ounce) package Jello gelatin, any flavor
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
directions
- Cream margarine, sugar, jello and eggs together in a medium to large bowl.
- Add the rest of the ingredients.
- Mix well.
- Roll dough into little balls and place on a greased and floured cookie sheet.
- Flatten each with a fork.
- (Sometimes a little flour on the fork keeps it from sticking).
- Bake 6-8 minutes at 350 degrees.
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Reviews
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I really didn't know what to expect since no one really described the taste or texture of the cookies. They are like little cakey sugar drop cookies that taste fruity. I used berry jello and I rolled the walnut-size balls in powdered sugar before baking. I'm not sure why but I had to bake them for more like 15-17 minutes, not 6 - 8 like the recipe says. This would be even better if you could figure out somehow to make them a little more tart. Like lemon jello with lemon peel maybe? I'll try that next time. A yummy, soft, sweet cookie. Oh - and as everyone else mentioned, the color is nice and vibrant, too. -
Great cookies! I made two batches.....one in the cookie press, which worked beautifully with this dough (don't chill dough). I used cherry Jell-o. The second batch, I omitted the Jell-o and substituted 1/2 cup sugar, added 1 tsp. of vanilla, and pressed balls to about 1/4 inch thickness with a sugared flat-bottomed glass. It made great sugar cookies. Thanks for the recipe! -
I have been making these cookies (we called them Pastilles) for over 10 years but lost the recipe last Christmas. Now I can make them again--thanks! (In fact I have some baking now!) My recipe said to roll them in granulated sugar, then put them on the baking sheet and flatten them with the bottom of a glass. (That works well!)
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I made these for my daughters 3rd b-day party. Everyone loved them. Because the theme was butterfly I made 2 flavors strawberry and berry. I was so excited to see that the pink and green when mixed together looked marbled and held their color without blending into a grey blob. I added some extra flour and chilled then rolled on a flour surface to make cut outs of butterfly's! Perfect and they were awsome!!!!
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i have made these for years as christmas cookies. i use a cookie press and make all kinds of shapes. my favorite flavors are strawberry banana and apricot. yum.
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Tweaks
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I use strawberry or cherry Jello and add m & m's. They are mine & my sister's favorite! :) -
used more Jello
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Very tasty. The first batch was a little lacking, so I added 1/2 tsp. lemon extract. That was just the extra zing it needed. There is no need to oil & flour the cookie sheet if you use a good, non-stick sheet. Instead of using flour on the fork, I used colored sugar sprinkles. -
I made these for Christmas and they were a hit. Everyone loved the colours! They are not the most flavourful cookies, and are slightly tart. To mask this I halved marchino cherries and pressed them into the center of the cookies. It turned out great, and made the cookies even more pleasing to the eye! Also, as for preperation, I found the flour on the baking sheet to be unnecissary, as a good coat of pam did the job wonderfully, and was less work. :) When balling the cookies, instead of using a fork in flour, I patted the cookies down with my finger. This worked very well, and the cookies looked a little better without the flour remains from the fork. Overall a GREAT recipe; very unique! I will definetly make this one again at the hollidays. Thanks for sharing!
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I tried to make these more adult since I have no kids so... Using lemon-flavoured Jell-O, I lowered sugar to 1/3 cup, replaced vanilla with 2 teaspoons lemon juice, and added orange zest. I rolled each individual cookie (40x) into sugar before flattening them. Even with all these alterations, the flavour was still quite weak. Walnuts probably would have made a wonderful addition. Although moist and tender after baking them for 10 minutes, they were much too oily. I cannot even imagine greasing the cookie sheet. I wouldn't make these again.
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RECIPE SUBMITTED BY
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