Fruity Spritz Cookies made with Jell-O

Total Time
1hr 13mins
Prep
1 hr
Cook
13 mins

This recipe came from a magazine page in Good Housekeeping, and I remember making them in the early '80's with my mom, so this recipe is at least that old. I've made this with several different Jell-o flavors and they've all been good. If you have trouble handling the dough in the cookie press chill it a bit.

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Ingredients

Nutrition

Directions

  1. Sift flour with baking powder.
  2. Cream butter.
  3. Gradually add sugar and gelatin, cream well after each addition.
  4. Add egg and vanilla; beat well.
  5. Gradually add flour mixture, mixing after each addition until smooth.
  6. Use cookie press to process dough, droping onto ungreased baking sheets.
  7. Sprinkle with Jell-o or decorate as desired.
  8. Bake at 400 degrees, about 13 or 14 minutes, or until golden brown at edges.
  9. This can vary depending on your oven, in mine these will be done in about 6-8 minutes- to be sure keep an eye on the first sheet to go in so they don't burn.
  10. Store in loosely covered container.
  11. Makes about 5 dozen cookies.
Most Helpful

4 5

Very good - Got this recipe from an old Wisconsin Gas Cookbook from the 50's - decided to give them a whirl and glad I did.

4 5

I just made these for our annual Christmas cookie making that we do for gifts. I made the mistake of using 3/4 Cup of powdered sugar (I was reading another recipe oops), so I added 3/4 Cup of white sugar not knowing how it turn out as well as another 1/4 cup of flour. I also chilled the dough for about 10 minutes. They ended up turning out very well. I used the lime jello to make green christmas trees and they were delicious. I will try this with a cherry or something for the red. My kids loved them too! I will definitely be making these every year from now on!

4 5

This recipe did what I needed-- gave me good, red cookies for Christmas trays. Done in 5-7 minutes (yes, I burnt the first pan even with all the warnings given in other reviews). I used Cherry jello and the flavor was stronger than I thought- but still good. Need to refrigerate the dough between putting batches in the oven- mine got too soft and the last pans had much bigger cookies (oozed out of the press).