Jello Cookies Recipe

Colorful Jello Cookies Recipe That Brings Fun to Every Bite

When I first tried baking these Jello cookies, I didn’t expect them to turn out this good. The colors were bright, the texture was soft, and the flavor was playful. I felt like a kid again while making and eating them.

If you’ve ever wanted to bake something simple but impressive, this recipe will not let you down. Trust me, it’s as fun as making a Fried Pineapple with Coconut Crust Recipee, but way more cheerful for your sweet cravings!

Ingredients You’ll Need for the Jello Cookies

Getting the right ingredients makes a big difference. Here’s what you’ll need and why each one matters.

• 0.75 cup unsalted butter, softened – soft butter gives you smooth dough and chewy cookies.
• 1 cup granulated sugar – adds sweetness and a slightly crisp edge.
• 1 egg – helps the cookies hold together and gives structure.
• 2.5 cups all-purpose flour – forms the body of the cookies; measure carefully.
• 1 teaspoon baking powder – adds a light lift so cookies don’t turn flat.
• 0.25 teaspoon salt – balances flavor and prevents too much sweetness.
• 2 packages Jello (3 oz each) – your choice of flavor; adds both taste and color.
• Extra granulated sugar – optional, for rolling dough balls and adding sparkle.

Note: This recipe makes around 36 cookies, enough for several servings.

Cooking Time

These cookies don’t take too long but do require chilling.

• Prep Time: 40 minutes
• Cooking Time: 9 minutes
• Total Time: 49 minutes

Additional Tips for Making This Recipe Better

When I made this recipe, I learned a few tricks that made the cookies turn out even better.

• Chill the dough properly. I left mine for 30 minutes, but an hour makes the cookies hold shape even more.
• Don’t overbake. The cookies should look slightly soft in the center when you pull them out. They will set as they cool.
• Try rolling in flavored sugar. I mixed sugar with a little extra Jello powder for a colorful coating.
• Use parchment paper or silicone mats. This keeps the bottoms from getting too brown.
• Experiment with sizes. I made some smaller cookies, which were perfect for kids’ snacks.

Variations You Can Try

One of the best things about this recipe is how flexible it is. You can make little changes to suit your needs.

• Dairy-free: Swap butter for plant-based margarine.
• Sugar-free: Use sugar substitutes and sugar-free Jello.
• Flavor mix: Combine two different Jello flavors for a swirl of colors.
• Extra texture: Add sprinkles or white chocolate chips to the dough.
• Holiday theme: Match the Jello colors with holiday seasons, like red and green for Christmas.

If you love fun desserts like this, you can also explore dinner recipes on the savory side, or try unique sweets such as the Andes Mint Mini Cheesecakes Recipe for a minty twist.

Equipment You’ll Need

Having the right tools makes baking smoother and easier.

• Large bowl – for mixing butter and sugar.
• Electric mixer – optional but speeds up the creaming process.
• Medium bowl – for whisking the dry ingredients.
• Plastic wrap – to chill and firm the dough.
• Baking sheets – for baking cookies evenly.
• Parchment paper or silicone mats – to prevent sticking.
• Wire rack – cools cookies evenly without sogginess.
• Airtight container – for keeping cookies fresh after baking.

How to Serve Jello Cookies

These cookies aren’t just tasty—they look gorgeous on the table. Here are some serving ideas.

• Arrange on a colorful platter for parties.
• Pair with a scoop of vanilla ice cream.
• Pack in small boxes or bags as edible gifts.
• Serve alongside hot cocoa or tea for a cozy treat.
• Mix different Jello flavors for a rainbow cookie tray.

For more dessert inspiration, I also recommend checking out the Red Velvet Cake Recipe for a classy and refreshing dessert pairing.

Calories Count

Here’s a breakdown of the nutrition for one cookie (average size, rolled in sugar).

• Calories: 95–105
• Carbohydrates: 14 g
• Protein: 1 g
• Fat: 4 g
• Saturated Fat: 2.5 g
• Cholesterol: 12 mg
• Sodium: 40 mg
• Sugar: 9 g

How to Store the Jello Cookies

These cookies store well if you follow a few simple steps.

• At Room Temperature
  Store cooled cookies in an airtight container for up to 3–4 days. Keep them in a cool, dry place away from direct sunlight.
• Freezing Baked Cookies
  Place cooled cookies on a tray, freeze them for one hour, then transfer to freezer bags. They stay fresh for up to 3 months. Thaw at room temperature before serving.
• Freezing Dough
  Shape dough into balls, place on a tray, freeze, then store in a sealed bag. When ready, bake straight from frozen with an extra 1–2 minutes of baking time.

Why You’ll Love This Recipe

There are so many reasons these cookies stand out. Here’s why you should give them a try.

• So easy to make – No advanced baking skills needed, just basic mixing.
• Endless flavor choices – You can switch Jello flavors for different tastes.
• Great for kids and parties – The colors and sweetness make them perfect for fun vents.
• Customizable – Make them sugar-free, dairy-free, or add extras like sprinkles.
• Quick baking time – With less than 10 minutes in the oven, you’ll have cookies in no time.

Ben Carraoli

Jello Cookies Recipe

Jello cookies are bright, colorful, and full of fun. They are soft, chewy, and bring a cheerful twist to your baking day. You can easily make them with simple pantry ingredients and a couple of Jello packs for flavor and color. Perfect for parties, holidays, or just when you need something sweet and joyful.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 9 minutes mins

Total Time 49 minutes mins

Servings: 10

Course: Dessert

Calories: 95

Ingredients Method

Ingredients

  

• 0.75 cup unsalted butter softened – soft butter mixes smoothly and gives the cookies a light, creamy base. Avoid melted butter, as it makes the dough greasy.
• 1 cup granulated sugar – adds sweetness and helps create a slightly crisp edge while keeping the inside tender.
• 1 egg – binds the ingredients together and gives structure to the cookies.
• 2.5 cups all-purpose flour – the main dry ingredient that forms the cookie’s body. Spoon and level it properly to avoid dense cookies.
• 1 teaspoon baking powder – gives a little lift and keeps the cookies from being too flat.
• 0.25 teaspoon salt – balances sweetness and enhances flavor.
• 2 packages Jello 3 oz each – choose your favorite flavors and colors. The Jello adds color, taste, and a playful twist.
• Extra granulated sugar optional – rolling dough balls in sugar gives a sparkling finish and slight crunch.

Method

 

1. In a large bowl, beat the softened butter with the granulated sugar until the mixture turns light and fluffy. Using an electric mixer makes this easier and faster, but you can also do it by hand with a sturdy whisk. This step is important because it traps air and makes the cookies soft instead of dense.
2. Once the butter and sugar are creamy, crack in the egg and beat again until fully mixed. Make sure to scrape down the sides of the bowl so everything blends together smoothly. The egg gives the dough structure and helps hold the cookies in shape while baking.
3. In a separate medium bowl, whisk together the flour, baking powder, salt, and both packs of Jello powder. This step ensures the Jello flavor spreads evenly throughout the cookies. Be careful not to skip mixing well, or some cookies may taste stronger than others.
4. Slowly add the dry mixture into the wet ingredients, stirring on low speed. The dough will feel thick and may look crumbly at first, but keep mixing until it comes together. Avoid overmixing as it can make the cookies tough instead of tender.
5. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. Chilling is very important because it makes the dough easier to roll and prevents the cookies from spreading too much while baking. Cold dough bakes into neater shapes.
6. Scoop out small portions of the dough and roll them into balls about one inch in size. If you like, roll each ball in extra granulated sugar to give the cookies a shiny look. Place them on lined baking sheets about two inches apart so they have space to expand.
7. Preheat the oven to 375°F (190°C). Bake the cookies for 8–10 minutes until the edges are set but the centers still look slightly soft. They should not turn brown, as that would make them dry. Let the cookies cool for a couple of minutes on the baking sheet, then transfer them to a wire rack to cool completely.