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Growing up we were always baking, making some kind of sweet treat or another. My grandma, especially, would always have something sweet for us to snack on, and one of her treats was sugar cookies rolled in Jello instead of sugar. They always had the chewy/crispy texture of a sugar cookie yet a slightly fruity taste, as well.
Though mine are probably made a bit differently, my kids and even Dan really enjoyed these. Here’s a basic rundown of how to make these fruity cookies for your own family. Also, below is a printable recipe, without photos, for your convenience.
First things first, mix up your sugar cookie dough. I use a favorite recipe from an old school cookbook. In fact, it’s my 4th grade teacher’s recipe. Prepare your Jello by pouring the Jello powder into two small bowls. Once the dough is mixed up, take spoonfuls of dough and roll into 1-inch dough balls. Then roll the dough balls in the Jello, whichever flavor is preferred. Line the coated dough balls on an ungreased cookie sheet. Then flatten the dough balls with a cup or other flat utensil. This allows the cookies to bake evenly and not be raw in the middle. Finally, bake for about 8-10 minutes. When the cookies are done, remove from the cookie sheet and place on a cooling rack. Once they’re cool enough to eat, enjoy!
Jello Sugar Cookies
- Cream together butter, eggs, sugar, vanilla, and milk. Add remaining ingredients, except Jello.
- Roll spoonfuls of dough into 1-inch balls, and roll in Jello. Place on ungreased cookie sheet, and flatten with cup or other flat utenstil. Bake for about 8-10 minutes at 350 degrees.
- (Disclosure: The recipe for the actual dough is from the Sugar and Spice Cookbook.)