Jello Sugar Cookies Soft Chewy (Printable Version)

Soft chewy sugar cookies with fruity Jello powder for vibrant colors and burst of flavor. Perfect festive treats.

# Ingredient List:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ For Flavor & Color

09 - 2 packages (3 oz each) Jello gelatin powder, any flavors/colors
10 - Extra granulated sugar, for rolling

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes.
04 - Add egg and vanilla extract, beating until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Divide dough evenly into two bowls. Add one flavor of Jello powder to each bowl (about 3 tablespoons per bowl) and knead until color and flavor are well incorporated.
07 - Scoop tablespoon portions of dough, roll into balls, then gently roll in extra granulated sugar. Repeat for remaining dough.
08 - Place cookies 2 inches apart on prepared baking sheets.
09 - Bake for 8-10 minutes, until edges are set but centers look slightly underbaked for extra chewiness.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Tips from hearthlykitchen:

01 -
  • The Jello creates this incredible soft chewiness that regular sugar cookies just cant match
  • You get to play with colors and flavors without any food coloring or artificial extracts
  • They bake up with this slightly crackled sugary crust that makes them look like you worked way harder than you actually did
02 -
  • The centers will look underbaked when you take them out but that's exactly how they should look
  • Letting them cool on the baking sheet for those 5 minutes is not optional. They're too fragile to move immediately.
  • Different Jello flavors have different intensities. Lemon is much stronger than grape so adjust amounts if you notice one dough is much more vibrant than the other.
03 -
  • If your dough feels too soft to roll into balls, chill it for 15 minutes. The butter firms up and makes handling so much easier.
  • Room temperature ingredients make all the difference here. Cold butter won't cream properly and your cookies won't get that perfect texture.

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