The chocolate chip cookie gets a lot of attention, but the humble sugar cookie is still a favorite in my house. It’s a versatile cookie dough that can be added to in many ways, from chocolate to, in this, case Jello. If you’ve never had Jello sugar cookies then you have been missing out!
This recipe makes a lot of cookies so we tried a few different flavors of Jello: cherry, blue raspberry, lemon, and orange. But, you can stick to your favorite flavor of Jello instead if you’d rather. In all you’ll get 36 cookies from this recipe, so halving the quantities might be in order if you don’t have a large family or if you only want 1 1/2 dozen cookies.
1 cup butter softened to room temp
1 cup sugar
1 pkg Jello* 3 oz. box
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup butter softened to room temp
1 Tbsp sour cream (or plain yogurt)
2 cups powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk
1 Tbsp Jello powder*
Cream butter and sugar together for about 2 minutes with an electric mixer.
Add Jello and continue to mix for 1-2 minutes.
Add eggs and mix well.
Mix flour, baking powder and salt together in a separate bowl and then add to the Jello mixture. Mix just until thoroughly combined.
If rolling into ball, scoop the dough out by tablespoons and roll into smooth balls. Place on prepared cookie sheet. Spray the bottom of a measuring cup with cooking spray and then press the measuring cup onto a plate with a thin layer of sugar on it. Press each cookie ball with the bottom of the measuring cup, dipping into the sugar in between each cookie.
If making cut-out cookies, chill the dough for at least 2 hours. Divide in half and roll out each half to about 1/4″ thick. Cut out shapes and place on a prepared cookie sheet.
Bake cookies at 375° for 8-9 minutes.
Let cool and then add frosting if desired.
Mix butter, sour cream, 2 cups powdered sugar, 1 tsp vanilla and reserved Jello power with an electric mixer until smooth. Add milk 1/2 Tbsp at a time until the mixture reaches desired consistency.