These Jello Sugar Cookies are colorful, soft, and packed with fruity flavor thanks to Jello mixed into both the cookie dough and the frosting. This easy sugar cookie recipe can be made with any flavor of Jello and is perfect for holidays, parties, or any time you want a fun twist on a classic cookie.
We love traditional sugar cookies, but sometimes we want something a little more vibrant and exciting. These Jello cookies add a bright pop of color and flavor, without the need for complicated decorating.
Recipe Highlights
- Fun and flavorful: Jello adds fruity flavors and bold colors to both the cookies and the frosting. You can use any flavor of Jello that you want, and the Jello makes the cookies so bright and delicious.
- Versatile: Make drop cookies or roll the dough for cut-out jello cookies—you decide!
- Simple ingredients: Just a handful of basic pantry staples plus your favorite Jello flavor. If you make drop cookies, there is no need to chill the dough and so the cookies come together quickly. There is so much flavor in the cookies, you can even leave the frosting off if you’d like.
INGREDIENTS IN JELLO SUGAR COOKIES
Butter – For best results, use real butter. Make sure the butter is softened to room temperature before adding it to the sugar.
Sugar – You will need a cup of sugar to give the sugar cookies the traditional sweetness and consistency.
Jello – Use a small (3 oz) box of Jello. You can use any flavor you want! If you want to make frosting in the same flavor, reserve 1 tablespoon of the Jello powder before you add it to the cookie dough.
Eggs – Three eggs will help to bind everything together.
Flour – You will need three cups of all-purpose flour to make the sugar cookies.
Baking powder – Baking powder is the leavening agent in the cookies. For best results, make sure that your baking powder isn’t old or expired.
Salt – Just a little bit of salt will help to bring out all of the other flavors in the cookies.
JELLO BUTTERCREAM FROSTING
Butter – Again, real butter works best. Soften the butter to room temperature before mixing with the other ingredients.
Sour cream – Just a tablespoon of sour cream or plain yogurt adds a bit of tanginess and creaminess to the frosting.
Powdered sugar – The powdered sugar sweetens up the frosting and provides the perfect consistency for the frosting.
Vanilla – A little bit of vanilla extract adds a little bit of extra flavor.
Milk – You will need 1-2 tablespoons of milk to help thin out the frosting. Add a little more or a little less to get the frosting exactly the way that you want.
Jello powder – You can make regular buttercream frosting if you’d like, but if you want to color and flavor the frosting to match the cookies, add the reserved tablespoon of Jello powder.
Tips and Tricks for Making Jello Cookies
The full instructions for making these cookies can be found on the recipe on the recipe card below, but here are a few helpful tips.
- Don’t overbake—jello cookies should look slightly underdone when you pull them from the oven for a soft texture.
- Chill the dough if cutting shapes to make rolling and cutting easier.
- Reserve a tablespoon of Jello powder if you want the frosting to match the cookies.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Roll dough evenly about 1/4-inch thick for consistent baking.
- Use a sugared glass to press drop cookies for a beautiful, crackly top.
Storing Jello Sugar Cookies
Store frosted or unfrosted jello cookies in an airtight container at room temperature for up to 4 days. To freeze, place unfrosted cookies in a single layer in a freezer bag for up to 2 months. Frost after thawing for best results.
FAQs
Can I make Jello sugar cookies without frosting?
Absolutely! The jello cookies have plenty of flavor and color from the Jello, so frosting is totally optional.
What Jello flavors work best for Jello cookies?
Any flavor works! Strawberry, raspberry, lemon, lime, and orange are some of our favorites.
How do I prevent sticky dough when rolling out Jello cookies?
Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’s much more workable for making cut-out cookies. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off, and the cookies end up drier and more crumbly. Make sure the dough is well chilled and lightly flour your surface or use parchment paper.
Can I make the dough ahead of time for my jello cookie recipe?
Yes! Dough can be refrigerated for up to 2 days or frozen for up to 2 months.
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
MORE DELICIOUS SUGAR COOKIE RECIPES TO TRY:
- Classic sugar cookies are classic for a reason. These Cream Cheese Sugar Cookies are easily the best sugar cookie recipe I’ve ever tried. They are soft, chewy, and hold their shape when baking.
- If you don’t have time to shape individual cookies, Sugar Cookie Bars are a great option.
- Adding fruit is always a good idea. Fruit Pizza Cookies, Blueberry Sugar Cookies, and Lemon Sugar Cookie Bars all provide fun variations on traditional sugar cookies.
Jello Sugar Cookies are made with Jello in the cookies and the frosting! Soft sugar cookie recipe that can be made with any flavor, and the simple buttercream frosting can be flavored to match.
Aimee Shugarman says
These are so good. I love that we can change up the flavor so easily!
Kaylie says
Thank you, Aimee!
Linda says
Congrats on the beautiful baby girl! Enjoy every stage as they grow up so quickly. These cookies look amazing! What a great idea to use the jello as the flavoring. Can you use the sugar-free jello as well?
Debra DeLucia says
Can this recipe be used for spritz cookies? Jello put out a recipe 40-50 years ago and I lost it. Haven’t seen it posted since.
April says
This is brilliant! My kids want to try making these with ALL the Jell-o flavors.
Kaylie says
Thank you, April! Such a fun idea!
Tayler Ross says
This is such a fun recipe for Valentine’s Day! Definitely going to try this one!
Kaylie says
Thank you, Tayler!
Rosanna says
Can the iced cookies be stacked?
Imnaz says
I made these today ..it was yummy 😍
such a fun idea .. want to try it out with the other flavors .. thank you so much..
Rosanna says
Imnaz, does the frosting dry hard so you can stack the cookies?
Kaylie says
Thank you, Imnaz!
Justine says
Such a fun idea! I love that the flavors can be changed so easily, too….so they can be made for any occasion!
Kaylie says
Thank you, Justine!
Sues says
I’ve never made cookies with Jello before, but these are so fun and I love the vibrant colors! I’m sure they’re delicious, too 🙂 Definitely a must-try!
Kaylie says
Thank you, Sues!
Hilda says
Made these today for Valentines day. Turned out great! I used strawberry jello and skipped the frosting.. You don;t really need it. The cookie has enough flavor on its own. I will be making these again with different jello flavors.
Kaylie says
Thank you, Hilda! Glad you liked them so much!
Donna says
Can you use the sugar free jello or no? Or could you just add extra sugar to make up for it?
Raquel says
I have never tried using jello in my cookies but what a fun idea!
Kaylie says
Thank you, Raquel!
Marty says
Made these exactly as recipe states and they are delicious, with soft centers, and crispy bottoms! Thank you for sharing this one! Today was strawberry, but will soon try lime. The red and green will be perfect for Christmas parties and for gifting.
Rosanna says
Did your cookies have much color? I’ve made them with grape Jello and had to add purple gel food coloring to the dough.
Kaylie says
Thank you, Marty!
Kayla says
I made these and they came out very very thin, but not baked all the way through. What could I be doing wrong? Super yummy though!
Rosanna says
Kayla, if you make the drop cookie version, freezing the dough balls and the cookie sheet and using fresh baking powder and baking on the middle oven rack may help.
Alisha Ross says
I just want to tell you that I am very new to blogging and honestly savored this web blog. More than likely I’m want to bookmark your website . You really come with very good well written articles. Many thanks for sharing your web-site.
Kaylie says
Thank you, Alisha!
Precious Mwamba says
Have u chill it overnite? For cut out
Nellie says
Yep, you can definitely chill overnight.
Nellie says
Yep, you can definitely chill overnight!
Holly Hooper says
I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won’t have to use ketchup to give my chicken a little moisture when I eat it. 🙂
Whitney Isch says
I made these a couple times at a nursing home I work at, and the residents and staff absolutely love them! I am going to make them for a Galentine’s Party this weekend! 🙂
Karen Brown says
Love your recipes. Congratulations Nellie. What a cute 💕 precious baby. You are blessed and yes time goes by so fast.