Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ounces Jello powder (your choice of flavor)
- Optional: Sprinkles for decoration
Feel free to substitute the Jello flavor to your liking. My personal favorite is strawberry, as it reminds me of the sun-drenched summer days spent in our backyard, but lime or raspberry are equally delightful.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for that perfect cookie texture that I learned from my grandmother.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into sections based on the number of Jello flavors you’re using. Mix in the Jello powder until the color is even.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- If desired, roll each dough ball in sprinkles for extra color and texture.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to brown. The cookies should be soft, as they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International