Festive Fruity Cookies

3.8
(4) 2 Reviews
Prep Time
30
min.
Total Time
1
hr.
Servings

30 servings, 1 cookie each

Sprinkles and a sweet glazed icing make these sugar cookies festive—but the fruity appeal comes from flavored gelatin in any flavor you like.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Reserve 1 Tbsp. dry gelatin mix. Combine remaining dry gelatin mix with flour and baking powder. Beat butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition.
  • Shape dough into 30 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of clean glass.
  • Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  • Whisk powdered sugar, reserved gelatin mix and milk until blended; spread onto cookies. Top with sprinkles.

Reduced-Sugar Version

Save 14g of sugar per serving by omitting the powdered sugar frosting and sprinkles, preparing the cookies with JELL-O Sugar Free Gelatin, and substituting 1/4 cup granulated sugar substitute for the granulated sugar. Melt 1 oz. BAKER'S White Chocolate. Drizzle over cooled cookies.

Cooking Know-How

Dip the bottom of the drinking glass in additional granulated sugar before using to flatten each of the dough balls. In addition to helping to prevent the glass from sticking to the dough, the sugar also adds a glittery look to the baked cookies.

How to Store Cookies

Store in single layer in tightly covered container at room temperature.

Servings

  • 30 servings, 1 cookie each

Nutritional Information

Serving Size 30 servings, 1 cookie each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 20mg
Sodium 65mg
Carbohydrate 21g
Dietary fiber 0g
Sugars 15g
Protein 1g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • deborah/terry | Fri, Dec 14 2012 8:42 AM

    Had to throw a whole batch away....altered the recipe to be 2 1/4 cups of flour. Also, it doesn't say to spray the pan...if you are not using a Sipate, then I suggest you grease or spray your pan. After that...there were PERFECT and YUMMY!!!

  • ma2cinni | Sun, Dec 9 2012 7:33 PM

  • sek_71 | Thu, Nov 15 2012 6:20 PM

    I made it this way, and then I cheated. You can buy a roll of the refridgerated cookie dough and add a package of jello to it and toss it in the mixer. This also allows you to add a few drops of gel food coloring to change the color of your doughs.

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