These bright sugar cookies are made with one special ingredient: a box of Jell-O!
We Baked the Simple Jell-O Cookies That People Can’t Stop Talking About
Updated on Feb. 13, 2024
Few cookies are considered as classic as a good, soft sugar cookie. Of course, cookies dressed up with chocolate chips or covered in frosting are just as delicious. But when it comes to an age-old cookie that everyone in the house will love, sugar cookies reign supreme.
But what if you could take a classic sugar cookie dough recipe and kick it up a notch with just one additional ingredient? Say hello to Jell-O cookies! These bright, colorful cookies are taking the internet by storm. With such fun colors and a hint of fruity flavor, we knew we had to put these tasty treats to the test.
How to Make Jell-O Cookies
Jell-O cookies are made using a sugar cookie dough as the base. We chose to make our cookie dough from scratch, but you can certainly make them much quicker (and with fewer ingredients) by using a store-bought mix. For multiple colors, you’ll need a variety of Jell-O flavors. Or, choose to just try it out with one of your all-time favorites.
Ingredients
- ½ cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1-1/2 cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Jell-O powder, 4 different flavors
Tools You’ll Need
Directions
Step 1: Cream the butter and sugar
First, preheat your oven to 350°F. In a mixing bowl, cream the butter and sugar until fluffy. Add in the egg and mix to combine.
Step 2: Mix the dry ingredients
In a separate bowl, mix the flour, baking powder and baking soda. Add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Step 3: Knead in the Jell-O powder
Divide the cookie dough into four sections. Place each section of dough in a small bowl and sprinkle 4 tablespoons of Jell-o powder into each bowl. Use your hands to knead the Jell-O powder into each section of dough until fully combined.
Step 4: Time to bake!
Use a cookie scoop to scoop tablespoon-sized balls of dough. Roll the ball with your hands and flatten gently before placing it on a greased cookie sheet. Bake the cookies for 10 minutes until the edges just begin to brown. After 10 minutes, remove the cookies from the oven.
Let sit on the hot baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
Here’s What I Thought
If you love Jell-O, this recipe may sound super appealing right off the bat. However, if you’re like me and not a fan of prepared Jell-O, it’s hard not to be skeptical. Thankfully, I was pleasantly surprised!
First off, the cookies you’ll pull out of the oven are beaming with color. Incorporating the Jell-O powder is such a fun and easy way to get color into the dough, rather than using food coloring. Another major bonus? It won’t stain your hands! This is a great opportunity to get the kids involved, especially as the cookie dough seems just like Play-Doh while you’re kneading in the color.
As for the flavor? That’s where things get interesting. These cookies not only look fun and colorful, but they’re ridiculously tasty—and borderline addictive. Who would have thought a cookie rolled in Jell-O powder would be this good? The fruity taste of each Jell-O flavor is subtle but it does come through, so keep that in mind. Lemon and lime Jell-O powder results in a more delicate flavor, while bolder fruit flavors such as strawberry and berry blue definitely come through more in the cookie. Overall, the exciting colors, the subtle fruit flavors and the slight tanginess the Jell-O powder brings to the mix make this cookie so much more intriguing than your regular old sugar cookie.
Retro Desserts that Start with Jell-O
This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois
Seven-Layer Gelatin SaladThis colorful, showstopping seven-layer gelatin salad is a dessert that's as beautiful as it is delicious. It can be customized with your favorite colors and flavors.
Strawberry Pretzel SaladWhat's a potluck without strawberry pretzel salad? This summer side dish (or should we say dessert?) is definitely a recipe to keep in your back pocket.
Peach BavarianFruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
Berry Dream CakeI use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! —Margaret McNeil, Germantown, Tennessee
Orange Cream PopsFor a lower-fat alternative to ice cream-filled pops, try this citrus novelty. The tangy orange flavor will make your taste buds tingle, while the silky smooth texture offers cool comfort. —Taste Recipes Test Kitchen
Pina Colada Molded SaladMy gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
Strawberry PieOur strawberry pie celebrates the harvest with a beautiful display of sliced fresh berries in a bouncy, sweet filling.
Rainbow Jello CubesMake your next party a hit with rainbow layer Jell-O. A sweet, fun and nostalgic treat for all ages. With patience and a little attention to detail, you’ll create a stunning dessert that’s as enjoyable to make as it is to eat.
Creamy Chocolate-Banana PieYou can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo.
—Diane Nemitz, Ludington, Michigan
Strawberry-Rhubarb Upside-Down CakeI prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
Peach Panna CottaThis no-bake dessert is guaranteed to cool you off in the summer heat. I really enjoy the texture—rich and creamy Panna Cotta balanced by the sweet and pulpy texture of the peach puree. —Andrea Campbell, Los Angeles, California
Apricot FluffWhen we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
Strawberry-Lime BarsOur family loves fresh strawberries, so I look for different ways to use them. This tempting, yummy dessert has sweet strawberries, tart lime and salty pretzels. —Alexandra Barnett, Forest, Virginia
Fluffy Key Lime PieFor a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan
Red, White ‘n’ Blue SaladOur striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
Rhubarb Icebox DessertA light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. —Renee Schwebach, Dumont, Minnesota
Lime Gelatin SaladJiggly retro desserts are back! Bust out your vintage molds for our creamy, citrusy lime gelatin salad recipe.
Mamaw Emily’s Strawberry CakeMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Lemon Chiffon Blueberry DessertThis cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
Creme de Menthe SquaresThis layered bar hits all the sweet spots: It’s airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. —Marilyn Blankschien, Clintonville, Wisconsin
