✨ Easter Jello Cookies ✨
Ingredients:
1 box (3 oz) Jello gelatin mix (any flavor)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions:
Prepare the dry ingredients: In a medium bowl, whisk together the Jello powder, flour, baking soda, and salt until evenly combined. Set aside.
Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy. This step ensures a tender texture in the finished cookies.
Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated. The mixture may look curdled at this point, but don't worry—it will come together in the next step.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking.
Shape the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls about 2 inches apart on the prepared baking sheet.
Bake the cookies: Bake for 8–10 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy: Once cooled, these cookies are ready to be devoured! Store leftovers in an airtight container for up to 5 days.