I still love Jell-O cookies! I love the flavor, I love that they are colorful and I love that everyone else seems to love them, too. I changed the recipe a little for the Merry Christmas Jell-O Cookies. Since I am approaching the 100K pin-mark and I thought I would try mixing things up a bit in honor of Valentine’s Day. There are a few extra steps to the process, but it was totally worth it to have such cheery Valentine’s Day treats!
When I make Jell-O cookies, I normally do the raspberry, lemon, lime and orange, but I’d thought I’d change out the lemon for grape this time. This is what I got after adding the grape Jell-O…
…obviously not much color in here! More like yucky! So I added some purple gel coloring from AmeriColor to make it more vibrant…
…what can I say! Sorry for the fuzzy picture.
Normally, I roll the cookie dough into balls and then in sugar, flatten them with a flat-bottomed bowl and then sprinkle them with chunky colored sugar, the way I did in the original post. Then I thought how cute these would be cut-out in the shape of hearts. The dough is very soft when you first make it, so I thought I would refrigerate the dough first, like I do with my Aunt Margy’s Sugar Cookie Dough that we use for cut-out cookies. I did try to cut and bake them without chilling first, but it was marginally successful, so I made all four batches of dough and then put it away in the refrigerator until the next day.
This dough isn’t really designed for rolling, so I followed the normal process, but with chilled dough. Roll the dough into balls – you will have to adjust the size of the ball depending on the size of your heart cookie cutter. But don’t worry about making them a little too big – just put the excess back into the bowl and you can re-roll it. Next, roll the dough ball into plain sugar and put it on your cookie sheet.
Using the bottom of a bowl (Corelle bowls are flat and the one I like to use), flatten the ball.
Use a cookie cutter…
…wiggle it a little to separate it, and remove the excess dough from the outer edge of the cutter.
If you see any excess bits around the cookie cutter, wipe it away before removing the cookie cutter, otherwise you might not have a clean edge for the cookie. I didn’t notice this being an issue as much when the dough was well chilled. Next, sprinkle the cookies with chunky colored sugar.
Don’t forget that this recipe only needs to bake for 6 minutes – no longer!
For reference, the cookies bake almost exactly the same size as they are cut – they just rise!
One thing I have learned about making the Jell-O cookies is to make small experiments. With the Christmas Jell-O Cookies, I added lemon extract. When I was at Home Goods (can I say how much I love that store?) I found something called Lemon Bakery Emulsion.
It says that it is prefered by bakers…I’m a baker! The difference has to do with extracts having an alcohol base, while emulsions are flavorful oils mixed with water with the aid of emulsifiers like vegetable gum. Emulsions are stronger than extract, so you can use less. I did use a full teaspoon. This time around I used both, two had extract and two had emulsion…honestly, it is hard to tell which is which. But it was fun to try something different.
Okay…these cookies make me smile!
Who wouldn’t like to get a box of these? This little box found their way to Lizzie’s place today…do you think she’ll share with James? I think I love these little heart Jell-O cookies even just a little more than the ones in my original post…I love, love, love these cookies!
I wonder how long it will take to get 100K pins for these? What do you think?
- 3/4 Cup Butter
- 1/2 Cup Granulated Sugar
- 1/2 cup Jell-O powder (Used strawberry, lime, orange and grape)
- 2 Large Eggs
- 1 Tsp Lemon Baking Emulsion
- 2 1/2 Cups Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
- Gel paste icing coloring to boost the cookie color
- Cream butter, granulated sugar and Jell-O. If the color looks weak, add a few drops of color at a time until you reach the desired color. Add eggs and lemon baking emulsion to the mixture, cream well. Add flour, baking powder and salt; mix well.
The dough will be fairly soft, but not sticky. To make these heart cut-outs, it is best if you refrigerate the dough before cutting, several hours or overnight if you don’t like to wait.
Pre-heat oven to 400°. Depending on the size of your cookie cutter, you may need to experiment a little with the size of the dough balls because you want them to be a little bigger than the heart cookie cutter you will use. Roll the cookie dough ball in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 3″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness. Cut the heart out and then remove the excess dough from around the outer edge of the cutter and put back into the bowl of dough. If any excess dough remains at the bottom of the cutter or on the cookie sheet, wipe it clean with a paper towel before removing the cutter.
Generously sprinkle the top with colored, chunky sugar. Mine all matched the different colors of dough, but you could contrast the colors if you like. Bake at 400 degrees for 6 minutes…no longer! Remove from oven and let cool on a cookie rack.
It takes about an hour, start to finish, for one batch. You can make all four batches of dough,chill them overnight and then bake in the morning. Four colors/flavors = four batches. Store in a air-tight container. These stay moist and chewy for days!
Yield40-48 Cookies depending on cookie size