Introduction

These Delightful Colorful Rainbow Jello Sugar Cookies bring a fun twist to classic sugar cookies by incorporating four vibrant flavors using flavored Jello powder. They are soft, flavorful, and perfect for parties or a festive treat that’s as pleasing to the eye as it is to the palate.

A stack of colorful round cookies covered in granulated sugar sits on a white plate. Each cookie has three bright colored sections, divided by lines, with a slightly cracked texture. The top cookie shows orange, yellow, and light pink layers, the second has green, yellow, and light orange, and another visible cookie has blue, purple, and red layers. The sugar crystals sparkle on the surface, giving a frosted look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (Softened)
1 cup Granulated Sugar
1 large Egg (Or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for vegan)
1 teaspoon Vanilla Extract (Can substitute with almond extract)
3 cups All-Purpose Flour (Or gluten-free flour blend)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Fine Salt
1 pack Flavored Jello Powder (Any flavor, adjust for preference)
1/2 cup Granulated Sugar (for coating)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper.
Step 2: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until light and fluffy, about 3 to 4 minutes.
Step 3: Beat in the large egg and vanilla extract until the mixture is well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Step 6: Divide the dough into four equal portions. Add a different flavored Jello powder to each portion and knead until the color and flavor are evenly distributed.
Step 7: Roll each colored dough portion into 1-inch balls, coat them in granulated sugar, and place them on the prepared baking trays, leaving space between each ball.
Step 8: Bake for 8 to 10 minutes until the edges turn golden but the centers remain soft.
Step 9: Allow the cookies to cool on the trays for about 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a vegan version, substitute the egg with a flaxseed egg as indicated in the ingredients.
Try different Jello flavors to create a personalized rainbow effect; mix and match fruity flavors like cherry, lime, orange, and grape for a vibrant tray.
If you want a stronger flavor, add a little extra Jello powder, but be careful not to add too much or the texture may change.
To add extra sparkle, sprinkle coarse sugar on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. When reheating frozen cookies, let them come to room temperature or warm briefly in the oven to restore softness.

How to Serve

The image shows six round cupcakes stacked on a white plate with a thin gold rim. Each cupcake is divided into four equal triangular sections on top, each coated with a different bright color of sugar crystals: purple, blue, green, red, orange, and yellow. The base cake part is pale yellow and fluffy, creating a soft contrast to the vibrant sugar layers. One cupcake has a small bite missing from a blue section, showing a soft texture inside. The background is a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of gelatin or powders instead of Jello?

Yes, you can experiment with other flavored gelatin powders or powdered drink mixes, but keep in mind that ingredients and sweetness level may affect the final taste and texture.

What causes cookies to spread too much when baking?

Cookies may spread excessively if the butter is too soft or melted, the dough is too warm, or if there’s too much sugar. Chilling the dough before baking can help control spreading for thicker cookies.