Jello Cookies. The orange ones are made with Orange Yellow; the green with Pistachio Pudding.
I had orange jello cookies on Halloween in the dining hall at Skidmore College and was inspired to research the recipe. Jello cookies are basically sugar cookies with Jell-O powder added in for color and flavor. Settled on this from Taste of Home but am not happy with the result; next time I will (and you should now) add more leavening (boost the baking powder to ½ t) and use more Jell-O powder. Or, try this recipe which is based on cake mix for the ultimate grocery aisle hack. Makes about 2 dozen cookies.
Ingredients:
½ c unsalted butter, softened
½ c sugar
1 egg
1 ½ c flour
¼ t baking powder*
¼ t baking soda
Jell-O powder, up to 4 different flavors
Jello Cookies cooling on rack. I’d use more Jello next time for a more intense color.
Method: cream sugar and butter until thoroughly blended. Add other ingredients except Jello and stir until thoroughly combined. Divide dough into batches depending on how many colors you are using; I divided in half and used 4 T dry Jello mix for each batch. (This is a fun activity for kids as the dough develops the consistency of play-do though they shouldn’t snitch bites because of the raw egg.)
Preheat oven to 350 degrees. Using a tablespoon or ice cream scoop, form the dough into balls and transfer to a half sheet pan or cookie sheet lined with silicone pad or parchment paper; space the balls an inch apart and flatten slightly with your hand. Bake 10-20 minutes or until edges just start to brown. Remove from oven and cool for 10 minutes, then transfer the cookies to a wire rack using a spatula; cookies are ready to eat when firm.
*This doesn’t seem enough to me and the cookies did not rise as much as expected. I’d double the baking powder next time.
