JELL-O® Pastel Cookies

JELL-O® Pastel Cookies

36 Reviews 8 Pics
  • Prep

    30 m
  • Ready In

    40 m
Recipe by  JELL-O

“Use any flavor of JELL-O Brand Gelatin to flavor and give a punch of color to these fun and easy cookies.”

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Ingredients

Adjust Servings

Original recipe yields 60 cookies

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Directions

  1. Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 package of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
  2. Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
  3. Bake 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.

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Reviews (36)

Rate This Recipe
Sarah
21

Sarah

We LOVE this cookies! I was so excited to find the recipe online, as I remember them from my childhood. The first time I made this recipe I used Strawberry Jello and used another reviewer's idea of dipping in white chocolate. I took them to an adult-only party as dessert, and they were the hit of the night. A couple of notes:1. I only use one box of jello (in the mix), and instead of sprinking the top with jello, I dip the glass into sugar before flattening the cookies. 2. I've noticed if you use the mixer to mix all of the ingredients (except for when adding the flour mixture at the end) the cookies come out smoother and flatter. If you like a thicker, more marzipan-like cookie, only beat the butter with the mixer and mix the rest by hand. Both are very good.

marlakay
17

marlakay

I'm not exactly sure how I feel about these. If half stars were available, I think I would have given them 3 1/2 stars because the flavor was just okay. But I gave them the benefit of the doubt 'cause there are some really positive notes here. First of all, prrreeettty...especially after you bite into them and see the inside. Imagine all the holiday possibilities! They were also really fast and easy and included only ingredients I'm likely to almost always have on hand. What I wasn't so impressed with - they were kind of odd. The jello gave them a subtle sour punch I'm not sure I really like in a cookie. One of my 12-year-olds only ate one and gave the rest of his to his twin sister. (In spite of my misgivings, I managed to eat all mine!) I did cherry and orange. The cherry seemed a little less sour so I liked them better. I think I would have liked them a lot better with frosting. A couple of neutral notes: I baked the first batch at 400* and when the edges had just started to brown, the bottom had already almost blackened. I turned the oven to 350* and was much happier with the results. It makes sense that other reviewers mentioned that the original recipe says to use a cookie press. The dough would really hold up well for that, or as a rolled/cut-out sugar cookie. Oh, and I forgot to press them the first time and they did not spread at all but came out exactly the same little ball shape as they went in - not that that's a bad thing, just good information.

Athena2222
9

Athena2222

These were rather dry and the jello gave them a funny taste. Even the kids didn't eat these.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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