These Jello cookies feature a Snickerdoodle cookie mix combined with flavored gelatin for a fun, colorful, and tasty Jello recipe! Mix your cookie dough and roll the dough balls in more Jello to make these easy drop cookies! You can use your preferred gelatin colors to customize them to suit your party or holiday!
Best Jello Cookie Recipe
Gelatin is a versatile ingredient that I can always use to make fun, kid-friendly treats! From Jello grapes to orange Jello salad (and, of course, Jello shots), I always have a blast with these simple recipes!
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🥘 Ingredients
- Snickerdoodle Cookie Mix - A 17.9-ounce bag of snickerdoodle mix. Omit the packet of cinnamon sugar. *You can opt for a bag of sugar cookie mix, too.
- Butter - ½ cup of salted butter, melted.
- Egg - 1 large egg at room temperature.
- Gelatin Powder - You will need 3 tablespoons each of green, blue, red, and yellow gelatin powders. This is about half of the 3-ounce packages they typically come in. Save the excess powder for rolling your cookies in.
- Sugar - 1 cup of white granulated sugar for rolling the dough balls.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Jello cookies aren't any harder to make than any other cookie variety. You will need mixing bowls, measuring utensils, shallow dishes for rolling, and a baking sheet!
Depending on how large you scoop your cookies, you should have about 30-32 baked cookies.
Prepare the Cookie Dough
Step 1: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet(s) with parchment paper or silicone baking mat.
Step 2: Combine. In a large bowl, combine the 17.9-ounce (507 grams) package of Snickerdoodle cookie mix, the melted ½ cup (113.5 grams) of butter, and 1 large egg (50 grams).
Step 3: Divide. Split the mixed cookie dough into 4 small bowls and then gently work the different colored gelatins into the cookie dough (3 tablespoons (21 grams) each of green, blue, red, and yellow powder). You can wear gloves, but using your hands to work the Jello into the dough is easiest.
Step 4: Finish incorporating the dough. When done, you should have cookie dough in 4 different colors (and flavors).
Portion and Roll
Step 5: Prepare. Set a small shallow dish aside with 1 cup (200 grams) of sugar as well as some small bowls with the excess jello powder to roll the cookie dough into as you portion out the dough.
Step 6: Portion and roll. Portion the dough out into 2 tablespoon-sized balls (use a cookie scoop if desired) and then roll them into balls. Roll the dough balls in the matching jello powder, followed by the sugar, then transfer them onto your prepared baking sheet(s).
Bake and Serve
Step 7: Bake. Leave 2 inches of spacing between each cookie for spreading, then bake at 350°F (175°C/Gas Mark 4) for 10-13 minutes. Once the tops begin to set or any color starts to show on the bottoms or tops of the cookies, remove them from the oven.
Step 8: Serve. Leave the baked cookies on your baking sheet for 5 minutes to finish baking, then serve them warm or transfer to a wire cooling rack to cool completely before storing.
💭 Angela's Pro Tips & Recipe Notes
- You can use sugar-free gelatin powders if you prefer.
- For puffier cookies, chill your dough balls in the fridge for at least 30 minutes before rolling in the gelatin powder and sugar and then baking.
- Feel free to swap the jello flavors out for your preferred flavors or colors! You can easily customize them for different holidays, birthdays, or any other celebrations.
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🥡 Storing
Store any leftover cookies in a sealed container at room temperature for up to 3 days.
Freezing Cookies
To freeze, let your cookies cool completely and place them into a sealed container. They can be frozen for up to 6 months.
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📖 Recipe Card
Jello Cookies
Ingredients
- 17.9 oz snickerdoodle cookie mix (one packaged 17.5-ounce bag, omit the cinnamon sugar packet)
- ½ cup butter (salted, melted)
- 1 large egg (at room temperature)
- 3 tablespoon green flavored gelatin powder (½ of a 3-ounce package)
- 3 tablespoon blue flavored gelatin powder (½ of a 3-ounce package)
- 3 tablespoon red flavored gelatin powder (½ of a 3-ounce package)
- 3 tablespoon yellow flavored gelatin powder (½ of a 3-ounce package)
- 1 cup sugar
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare The Cookie Dough
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet(s) with parchment paper or silicone baking mat.
- In a large bowl, combine 17.9 oz snickerdoodle cookie mix, melted ½ cup butter, and 1 large egg.
- Split the mixed cookie dough into 4 small bowls and then gently work the different colored gelatins into the cookie dough (3 tablespoon green flavored gelatin powder, 3 tablespoon blue flavored gelatin powder, 3 tablespoon red flavored gelatin powder, and 3 tablespoon yellow flavored gelatin powder). You can wear gloves, but using your hands to work the Jello into the dough is easiest.
- When done, you should have cookie dough in 4 different colors (and flavors).
- Set a small shallow dish aside with 1 cup sugar as well as some small bowls with the excess jello powder to roll the cookie dough into as you portion out the dough.
Portion and Roll
- Portion the dough out into 2 tablespoon-sized balls (use a cookie scoop if desired) and then roll them into balls. Roll the dough balls in the matching jello powder followed by the sugar then transfer them onto your prepared baking sheet(s).
Bake and Serve
- Leave 2 inches of spacing between each cookie for spreading, then bake at 350°F (175°C/Gas Mark 4) for 10-13 minutes. Once the tops begin to set or any color starts to show on the bottoms or tops of the cookies, remove them from the oven.
- Leave the baked cookies on your baking sheet for 5 minutes to finish baking, then serve them warm or transfer to a wire cooling rack to cool completely before storing.
Notes
- You can use sugar-free gelatin powders if you prefer.
- For puffier cookies, chill your dough balls in the fridge for at least 30 minutes before rolling in the gelatin powder and sugar and then baking.
- Feel free to swap the jello flavors out for your preferred flavors or colors! You can easily customize them for different holidays, birthdays, or any other celebrations.
- Store any leftover cookies in a sealed container at room temperature for up to 3 days.
- To freeze, let your cookies cool completely and place them into a sealed container. They can be frozen for up to 6 months.
Kim K says
This worked exactly as written, thanks!