Jello Cookies Recipe (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Simply add 2 cups boiling water to the gelatin mix, stir for 2 minutes until completely dissolved, stir in 2 cups cold water, then refrigerate for 4 hours or until firm. Each family size Jell-O gelatin dessert mix is individually packaged in a 6-ounce sealed pouch and makes 8, 1/2-cup servings.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Tips for baking soft sugar cookies

If there's too much flour, the cookies will turn out dry and they will not spread. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level if off with a flat edge.

To add depth to your cookies, add a few drops of a pure flavor extract to your dough, Newgent said. This is a simple way to personalize the cookies to your liking or give them a unique twist each time you bake them. Some extracts to try include peppermint, lemon, vanilla, coffee, almond, or coconut.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Prep Instructions

HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 15 to 19 minutes or until edges are light golden brown. COOL 3 minutes; remove from cookie sheet.

There are a few reasons: Jell-O is easy to swallow and digest, making it suitable for patients who have difficulty eating solid foods or have digestive issues. It's smooth texture and mild flavor make it more tolerable for those with sensitive stomachs or who are recovering from surgery.

Jello, on the other hand, is a specific brand of gelatin dessert mix that has become so popular that the brand name is often used to refer to any type of gelatin dessert. Gelatin itself is a colorless, tasteless substance that is derived from animal collagen.

Is Jello good for you? ›

Though Jello is low in fat, it has a high sugar content, making it high in calories. While occasionally having it in as a treat may not cause harm, in the broader picture, it does not make for a nourishing, healthy snack option.

After doing a little research, the Jell-O 3 oz sugared gelatin mix calls for 16 oz of water and yields 4 half cup servings.

Why This Works: Cornstarch binds with the liquids in your dough, so this makes your cookies spread less. It will also help them be soft and tender! How: Scoop your dough first, then chill in the refrigerator (covered in plastic wrap) for up to 24 hours.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

So by poking the holes in, the cookie. will ensure that the cookie shape does not spread, which sugar cookies love to do.

Cookies can spread when baked and lose their shape. To fix this, let your cookie dough rest in the refrigerator for an hour before you roll it out and cut out shapes. Our result: We didn't see a huge difference between chilled dough and room-temperature dough after baking.

When left at room temperature, undecorated sugar cookies can last about a week. You can also decide to refrigerate them. In this case, the cookies will last about two weeks. Keep in mind though that they can start going stale after about a week.

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

How to Keep Cookies Chewy. Once cookies are baked and cooled completely, transfer them to a resealable zipper-lock bag or airtight container. They should stay chewy for up to 4 days. Adding a slice of bread to the bag or container with the cookies is a great trick for imparting more moisture into the cookies.

Why don't my cookies come out chewy? ›

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.