Adventures of Mel

Category: Cookies & Bars

Let your inner Cookie Monster out, and bake up a batch of cookies. Here you’ll find all kinds of cookie recipes, bar recipes, brownies, and even our family’s favorite sugar cookie icing.

Reader favorites include the best chocolate chip cookies ever (my family agrees), no bake peanut butter bars, wonderful oatmeal chocolate chip cookies, and easy Rice Krispie treats.

Chocolate Lover’s Christmas Light Cookies
We have been baking up a storm, ordering Christmas presents, and thoroughly enjoying the holiday season this year.

Now, I usually make these cookies any time of the year, but when I thought about it, the candies in these cookies really do resemble Christmas lights! So, why not give them a new name… Christmas Light Cookies!

I’ve made these twice in the past week because they’re just that good. My kids gobble them up as fast as they gobble up M&M monster cookies, but they also make great gifts.

Made similarly to my favorite Chocolate Chip Cookies, these cookies are filled with mini milk chocolate candy bits, semi-sweet dark chocolate candy bits, and semi-sweet chocolate chips. They’re made for the chocolate lover in you.

My favorite time to eat them is fresh out of the oven, but as they age, they get even more of a chewy texture to them. I love a chocolaty cookie that’s good and chewy, don’t you? Chewy is best when it comes to any kind of cookie with chocolate chunks in it.

Below you’ll find the printable recipe. Enjoy!

Looking for more Christmas cookie recipes?

Chewy Gingerbread Cookies

Hot Chocolate Cookies Recipe

Rolled Sugar Cookies

Butter Almond Snowball Christmas Cookies

Red-Nosed Reindeer Thumbprint Cookies

Mint Chocolate Crinkle Cookies

30 of the Most Scrumptious Classic Christmas Cookies Ever

You can find even more holiday recipes on my list of The Best Christmas Recipes for Your Holiday Celebrations!
Chocolate Lover’s Christmas Light Cookies

Christmas light cookies are filled with mini milk chocolate M&M's Minis, semi-sweet dark chocolate M&M's, and semi-sweet chocolate chips. They’re made for the chocolate lover in you.

1 cup 2 sticks unsalted butter
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
2 tsp. vanilla extract
2¼ cups all-purpose flour (measure before sifting)
½ tsp. baking soda
1 heaping tsp. salt
1/2 bag (6 oz. semi-sweet chocolate chips)
1 bag Semi-Sweet Dark Chocolate M&M’s Baking Bits
3/4 bag Milk Chocolate M&M’s Minis Holiday Baking Bits

Pre-heat oven to 375°.
Cream butter and sugars together. It’s up to you whether you use light brown or dark brown sugar, depending on your preferred cookie texture. I prefer light brown because it lends to a more golden, raised cookie with crunchy edges and a chewy, slightly cake-like center.
Add eggs and vanilla, mixing well.
Sift flour, baking soda, and salt.
Add sifted dry ingredients to creamed mixture, mixing well.
Add chocolate chips and chocolate candies, thoroughly mixing into dough.
At this point, nuts are an optional add-in, but I always make without.
Drop by heaping teaspoon onto cookie sheet.
Bake at 375° for 10-11 minutes, or until cookies are lightly golden and done.
Serve and enjoy!

Cookies & Bars
American
chocolate chip cookies, chocolate chip cookies with M&M’s, Christmas cookies, Christmas light cookies, M&M’s cookies
What’s your favorite holiday treat? Share in the comments! I’d love to know your favorite Christmas-y treats and traditions.

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December 21, 2015
Chocolate Whoopie Pies from Grandma’s Kitchen
Let me share with you how to make my grandma’s recipe for chocolate whoopie pies. These soft chocolate cookie sandwiches with vanilla buttercream filling are a family-favorite dessert recipe she taught us all how to bake.

It’s no secret that I love my grandma’s recipes. Both my grandmas were wonderful cooks, and the heirloom recipes they passed down mean everything to me. This chocolate whoopie pie recipe has been in my family for over a century.

Sometimes I even love to make this version of heart shaped whoopie pies for Valentine’s Day.

Why You’re Going to Love These Cookies
- They’re so delicious. Soft and cake-like, they’re sandwiched together with a creamy vanilla buttercream filling.
- You’ll love how easy they are to make. There’s nothing to them. Mix up the cookie dough and bake, and mix up a quick filling while they’re cooling. Easy peasy.
- They require minimal ingredients you likely already have in your pantry.
Ingredient and Substitution Notes
- Butter – You’ll need unsalted for the cookie dough, and salted butter for the filling.
- All-Purpose Flour – While these are made with regular flour, I make them gluten-free all the time; I just use my favorite gluten-free all-purpose flour to make them. You can make them both ways with no issues whatsoever. Just use a good flour.
- Unsweetened Cocoa Powder – I prefer Hershey’s unsweetened cocoa powder, but you can use whatever you have on hand, as long as it’s unsweetened.
While we’re talking ingredients…
Let’s Talk Quick about What Whoopie Pie Filling is Made of

You have options when it comes to making your whoopie pie filling…
- Most whoopie pies include marshmallow fluff in the filling.
- My great grandma, who traveled to Missouri by covered wagon, used a cooked icing she made with 1 cup sugar, 1 or 2 tbsp. butter, 1 tsp. vanilla, a dash of salt, and enough cream to set this mixture. She’d cook it to soft ball stage and ice the cookies on the underside, putting together two cookies like a sandwich. She would make these and have them ready for an after school snack when my mom and her sisters would arrive home from school via the school bus. She stored them in a metal roasting pan with a lid that was all bent up, and she kept it in the pantry.
- You can use a simple cream cheese frosting.
- I prefer to use a whoopie pie filling without fluff, my favorite sugar cookie icing I’ve made since I was a kid. It includes powdered sugar, salted butter, vanilla, almond extract, and milk or heavy whipping cream. This is pretty much what my grandma used too.
Remember, the complete ingredient list with amounts and everything is in the printable recipe card below. Keep scrolling.

How to Make Chocolate Whoopie Pies

Baking chocolate gobs is a 2-step process. First, cookies, then the filling.
First Bake the Cookies
1. Cream (or mix) the butter and sugar together.
2. Then add the eggs and vanilla, mixing well.
3. Whisk or sift all the dry ingredients, including the flour, baking powder, cocoa powder, and salt, together.
4. Mix the dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. If the batter is too thin, you may need to add just a bit more flour.
5. Drop from teaspoons onto a baking sheet; then bake at 350° F for 10 to 12 minutes.
6. When fully baked, remove the cookies from the cookie sheet, and allow them to cool on a wire rack.
Then Make the Whoopie Pie Filling
1. In a large mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
2. Add the milk to the mixture.
3. Slowly add the powdered sugar to the mixture, mixing it in as you go. You want a good consistency, not too runny or the cookies will slide apart; you want the icing thick enough to stay on the cookie but not so thick that it breaks the cookies apart when trying to spread it. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.
4. Put the cookies together with this filling to form chocolate sandwich cookies.
And that’s it! They’re ready to enjoy, and boy will you enjoy these cookies. My mouth is watering just thinking about them.

Expert Tips and Recipe FAQ’s

Why are my whoopie pies flat?
This is why I mention that you may need to add just a bit more flour. Depending on the flour you use, your dough could be quite thin, and you don’t want it to be so thin that it’s falling off the spoon. It should scoop quite nicely without running off the spoon. If your batter’s too thin, your cookies will be flat.

Can I make these ahead of time?
Yes, of course! I wouldn’t recommend more than a day ahead of time, but yes, you can make them the day before and they’ll be just fine. You may, however, want to store them in the fridge if you add the filling the day before, since the icing has milk.

How should I store whoopie pies?
I recommend keeping them in the fridge ’til you’re ready to serve them, since the filling does have milk (or cream). They should keep for 3-5 days if stored in an airtight container.

Can you freeze whoopie pies?
Yes, you can. You can bake them, frost them, package them in plastic wrap, then place them in an airtight container and freeze. They should keep for about 3 months.

More Chocolate Recipes:
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chocolate Whoopie Pies

How to make my grandma's family-favorite recipe for chocolate whoopie pies. Soft cookie sandwiches with vanilla buttercream filling.
Stand Mixer
Cookie Scoop
Cookie Sheet
Whoopie Pie Dough:
1 cup unsalted butter (softened)
2 cups cane sugar
2 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 cup whole milk
Whoopie Pie Filling:
2 tablespoons salted butter (softened)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup whole milk (or heaving whipping cream)
3 cups powdered sugar
Pre-heat the oven to 350° F.
Cream (or mix) the butter and sugar together.
Then add the eggs and vanilla, mixing well.
Whisk or sift together the flour, baking powder, cocoa powder, and salt.
Mix the dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. If the batter is too thin, you may need to add just a bit more flour.
Drop from teaspoons onto a baking sheet.
Bake at 350° F for about 10 to 12 minutes.
When fully baked, remove the cookies from the cookie sheet, and allow them to cool on a wire rack.
Whoopie Pie Filling:
In a large mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
Add the milk to the mixture.
Slowly add the powdered sugar to the mixture, mixing it in as you go. You want a good consistency, not too runny or the cookies will slide apart; you want the icing thick enough to stay on the cookie but not so thick that it breaks the cookies apart when trying to spread it. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.
Put the cookies together with this filling to form chocolate sandwich cookies.
Why are my whoopie pies flat?

This is why I mention that you may need to add just a bit more flour. Depending on the flour you use, your dough could be quite thin, and you don’t want it to be so thin that it’s falling off the spoon. It should scoop quite nicely without running off the spoon. If your batter’s too thin, your cookies will be flat.

How should I store whoopie pies?

I recommend keeping them in the fridge ’til you’re ready to serve them, since the filling does have milk (or cream). They should keep for 3-5 days if stored in an airtight container.

Cookies & Bars, Desserts
American
chocolate gobs, chocolate sandwich cookies, chocolate whoopie pie, chocolate whoopie pies
October 23, 2015
Butter Almond Snowball Christmas Cookies Recipe
Over the years we’ve had our favorite Christmas recipes in the form of candy, cookies, cakes, and more.

I used to love these little almond crescent cookies that I’d buy around the holiday season. Yes, they were store bought cookies, even came in a box.

In fact, if I remember right, they were Keebler cookies. They were oh so scrumptious.

Since I haven’t seen them in awhile, I thought I’d try making my own version, only in a round cookie shape vs. a crescent. I think I have a new favorite Christmas cookie recipe.

These have a much more buttery taste than your typical sugar or almond cookie…I was going for a really buttery, almond-y flavor with these cookies. They have a crunchy edge, but depending on how long you bake them, they’re very chewy in the center.

The powdered sugar is the secret to the pure yumminess of these cookies. I swear, they melt in your mouth, so de-lish!

They don’t take a lot of ingredients, a win-win for a Christmas cookie, meaning they’re quite simple to make.

Looking for more Christmas cookie recipes?

Chewy Gingerbread Cookies

Hot Chocolate Marshmallow Cookies

Chocolate Lover’s Christmas Light Cookies

Soft Cut Out Sugar Cookie Recipe

Red-Nosed Reindeer Thumbprint Cookies

Mint Chocolate Crinkle Cookies

30 of the Most Scrumptious Classic Christmas Cookies Ever

You can find even more holiday recipes on my list of Best Christmas Recipes for Your Holiday Celebrations!

You’ll find the printable recipe below. If you happen to bake them, drop me a line and let me know how you like them. Enjoy!

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Butter Almond Snowball Cookies

Butter Almond Snowball Cookies, one of my favorite Christmas cookies ever. Dusted with powdered sugar for a melt in your mouth goodness like no other dessert.
1 cup unsalted butter (softened)
1 cup cane sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup finely chopped almonds
1 cup powdered sugar (for dusting)
Pre-heat the oven to 400° F.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Add the egg, vanilla extract, and almond extract, mixing well.
In a separate mixing bowl, sift or whisk together the flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture, mixing well.
Add the finely chopped almonds, mixing well.
Drop the dough by tablespoonfuls onto an un-greased cookie sheet.
Bake at 400° F for 10 to 12 minutes, or until the edges of the cookies begin to turn golden. Remove them from the cookie sheet, and place them on a wire rack to cool.
When the cookies have mostly cooled but are still slightly warm, dust them in powdered sugar, making sure each cookie has a good coating of powdered sugar.
Serve with a mug of ice cold milk, hot tea, or coffee.
Cookies & Bars, Desserts
American
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December 9, 2014
Raspberry Lemon Butter Cookies
Have you ever been to tea? Maybe you’ve gone to a local tea room, or maybe you’ve had tea with a special little one in your life.

These little cookies are the perfect treat for an afternoon tea or even a get together, like a party, bridal shower, or baby shower. Of course, they also make the perfect homemade gift for Mother’s Day.

This recipe makes a light, buttery cookie with a taste of lemon and a soft raspberry center. The lemon and raspberry together make these cookies a delectable treat.

Below you’ll find a printable recipe for your convenience. Enjoy!

Looking for more scrumptious cookie recipes?
Raspberry Lemon Butter Cookies

Raspberry lemon butter cookies are the perfect treat for an afternoon tea or even a get together, like a party, bridal shower, or baby shower.
1 cup 2 sticks unsalted butter
1 cup granulated sugar
1 tsp. vanilla
1 egg
1 1/2 tbsp. lemon juice
1 tsp. lemon zest
2 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
Raspberry Jam
Cream together the butter, sugar, and vanilla. Beat in the egg. Add lemon juice and lemon zest, mixing well.
Sift dry ingredients together; then add to creamed mixture. Mix well.
Drop by teaspoon onto ungreased cookie sheet, forming a round cookie with each teaspoonful of dough. Press thumb into each cookie center, making sure sides of cookie are rounded up around the thumbprint. Add a dab of raspberry jam to thumbprint of each cookie.
Bake at 350° for about 10-12 minutes, or until bottom edge of cookie begins to turn golden. Cool cookies on wire rack. If desired, sprinkle cookies with just a light sprinkling of powdered sugar.
Serve and enjoy!
Cookies & Bars
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butter cookies, lemon butter cookies, raspberry cookies, raspberry thumbprints
May 8, 2014
Valentine Cookie Pops from Sugar Cookie Dough
Bake heart shaped sugar cookies on a stick to make Valentine cookie pops. This is the perfect recipe to make and decorate with kids on Valentine’s Day! It’s fun and easy too!

With February just around the corner, I’ve been seeing Valentine treats galore on Pinterest. These Valentines cookie pops were more of an experiment for me, but I was determined to make them.

The end result with these sugar cookie pops was most definitely worth it. It was a lot of fun decorating them too. Who knew a cookie on a stick could be so much fun?

How to Make Valentine Cookie Pops

For these frosted sugar cookie pops, I made my mom’s cutout sugar cookie recipe; I’ve been making this recipe for as long as I can remember.

Make the Dough

First mix up the dough following these steps…
1. Sift or whisk together the flour with the baking soda, salt, and sugar.
2. Using a pastry blender, cut the butter into the dry ingredients.
3. Work the butter in until the mixture is as fine as corn meal.
4. Give the eggs a slight beating with a whisk.
5. Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
6. Add the dry ingredients to the liquid ingredients.
7. Mix ’til you have a smooth cookie dough.
Chill the Dough

At this point, you’ll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.

Cut out Heart Shapes and More
1. Now it’s time to roll out the dough.
1. Then cut out the heart shaped cookies. I have a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter.
How to Put Cookies on a Stick
1. After cutting out the cookies, place them, one at a time, onto an un-greased baking sheet. Then place the cookie pop sticks on each cookie, gently pressing down into the dough just a bit.
1. Bake the heart cookie pops at 425° for about 8-10 minutes. They’ll puff up somewhat. Lay cookies out on a paper towel, and let cool.
Frost and Decorate Heart Shaped Cookie Pops

When the cookies have cooled well, the fun begins. You can make a simple sugar cookie icing out of powdered sugar, butter, cream, vanilla, and almond extract.

We like to use different colors. I normally shy away from coloring as much as possible, because I don’t like to feed it to my kids; but it’s an occasional special treat.

You can use whatever your heart desires to decorate, things like sprinkles, colored sugar, candy hearts, etc. Once you’ve decorated your cookies to the hilt, they’re ready to eat or gift.

Though my mitten and heart cookie pops are definitely far from perfect, they’re really fun to make, especially once I halfway figured out what I was doing. They’re definitely a fun project to work on with kids (especially the decorating part). Enjoy!

More Valentine’s Day Recipes, Including Cookies

Valentine’s Day recipes are fun to make, and these are a few of our favorites…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Valentine Cookie Pops

Bake heart shaped sugar cookies on a stick to make Valentine cookie pops. Perfect recipe to make and decorate with kids on Valentine's Day!
Cookie Dough:
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 cups unsalted butter
1/2 cup buttermilk (or sour milk)
2 large eggs
1 teaspoon vanilla extract
Frosting:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
6 cups powdered sugar
Cookie Decorating:
1/2 cup sprinkles (optional)
5 drops food coloring (optional)
Cookies:
Sift or whisk together the flour with the baking soda, salt, and sugar.
Using a pastry blender, cut the butter into the dry ingredients.
Work the butter in until the mixture is as fine as corn meal.
Give the eggs a slight beating with a whisk.
Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
Add the dry ingredients to the liquid ingredients.
Mix 'til you have a smooth cookie dough.
At this point, you'll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.
Roll out the dough on a floured surface.
Then cut out the heart shaped cookies. I have a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter.
After cutting out the cookies, place them, one at a time, onto an un-greased baking sheet. Then place the cookie pop sticks on each cookie, gently pressing down into the dough just a bit.
Bake the heart cookie pops at 425° for about 8-10 minutes. They'll puff up somewhat. Lay the cookies out on a paper towel, and let cool.
Frosting and Decorating:
Mix together the softened butter, vanilla extract, almond extract, whipping cream, and powdered sugar, 'til you have a smooth frosting that's spreadable.
Decorate each Valentines cookie pop with frosting and sprinkles, as desired. Enjoy!
Cookies & Bars, Desserts
American
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January 24, 2013
Chocolate Peanut Butter Fingers {Recipe Box}
Chocolate and peanut butter…. it’s a match made in heaven…. a combination no good for my hips.

These two ingredients, combined in just about any form, have to be my favorite sweet treat, whether it’s peanut butter cups, chocolate peanut butter balls with Rice Krispies, easy buckeye bars, cookies, etc.

This recipe comes from my grandma’s recipe box; we’ve made it a couple times now. It’s a chewy sweet treat that only requires a small piece, very rich, so one pan will go a long way.

Below you’ll find a printable recipe, without photos, for your convenience.

First, cream together the butter and sugars until light and fluffy.

Add in the egg, and beat well. Add in peanut butter and vanilla, mixing well.

Sift together flour, baking soda, and salt. Stir dry ingredients and oats gradually into creamed mixture (or dump everything in like I did and mix).

Spread mixture into a greased 13x9x2 pan.

Bake in moderate oven (about 350 degrees) for 20-25 minutes. Sprinkle top with chocolate chips, and let stand for about 5 minutes. Spread melted chocolate over the top.

For the topping, combine powdered sugar, peanut butter, and enough milk to make a thin icing. Drizzle over melted chocolate in pan.

Cut chocolate peanut butter bars into squares or “fingers.” Serve and enjoy!

More Cookies and Cookie Bar Recipes
- Monster chocolate chip cookies
Chocolate Peanut Butter Fingers

Chocolate peanut butter fingers bring my two favorite ingredients together in one chewy treat.
Bars:
1/2 cup salted butter
1/2 cup sugar
1/2 cup brown sugar (firmly packed)
1 large egg
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour (sifted)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick cook oats
6 ounces semi-sweet chocolate chips
Icing:
1/2 cup powdered sugar
1/4 cup peanut butter
4 tablespoons milk
Cream together butter and sugars until light and fluffy. Add egg, and beat well. Add in peanut butter and vanilla, mixing well.
Sift together flour, baking soda, and salt. Stir dry ingredients and oats gradually into creamed mixture. Spread mixture into a greased 13x9x2 pan. Bake in moderate oven (about 350 degrees) for 20-25 minutes.
Upon removal from oven, sprinkle top with chocolate chips, and let stand for about 5 minutes. Spread melted chocolate over top.
For topping, combine powdered sugar, peanut butter, and enough milk to make a thin icing. Drizzle over melted chocolate in pan. Cut chocolate peanut butter bars into squares or “fingers.” Serve and enjoy!
Cookies & Bars, Desserts
American
chocolate peanut butter fingers
January 3, 2013
Quick and Easy Jello Sugar Cookies
How to make quick and easy Jello sugar cookies with your favorite Jello flavors. Soft and chewy, these cookies are so colorful and perfect for holidays and celebrations, like baby showers and parties.

Growing up I baked a lot with my grandma. One of her favorite desserts to make was easy Jello cookies, essentially sugar cookies rolled in Jello powder before baking.

These cookies made with Jello always had the crispy, chewy texture of a sugar cookie yet a slightly fruity taste, as well. As a kid, I absolutely loved that tangy flavor.

Why I Think You’ll Like This Recipe Too
- They’re super easy to make.
- You only need a few simple ingredients to make them.
- They’re such a colorful and versatile food for any type of party or celebration with the people in your life, like friends, family, and co-workers. Think red and green for Christmas, blue for a boy baby shower, pink for a girl baby shower, green for St. Patrick’s Day, pink or red for Valentine’s Day… You get the picture.
- You can use whatever flavor Jello powder you like. So, you can make strawberry Jello cookies or raspberry Jello cookies, even lime Jello cookies.
- There’s no need for frosting on these cookies because the Jello powder adds enough of a festive touch as is.
- Kids love to help make this Jello sugar cookie recipe because of how fun it is.
Ingredients and Substitutions Notes:

You’ll need a few simple ingredients to make this Jello cookie recipe…
- Unsalted Butter – You can use salted butter if that’s all you have; you may just want to decrease the amount of salt you use by maybe 1/2 teaspoon.
- Cane Sugar – You can also use granulated sugar.
- Large Eggs
- Vanilla Extract – I love using pure Mexican vanilla I get from Leos Imports. It makes such delicious desserts.
- Whole Milk – You can also use 2% or skim milk, but keep in mind, this lower fat milk may change the texture of the cookie.
- All-Purpose Flour – I recommend using unbleached all-purpose flour. You can also make these gluten-free Jello sugar cookies by using a good gluten-free flour.
- Baking Powder
- Sea Salt – Or just table salt. I prefer to use Redmond Sea Salt.
- Jello Mix – You can use whatever flavors Jello you like. I picked up a box of Raspberry Jello and Berry Blue Jello for this batch. Just be sure to keep it in powder form, no need to actually make Jello with it.
How to Make Jello Sugar Cookies

Here’s a basic rundown, step-by-step, of how to make Jello cookies for your own family.
First Mix the Cookie Dough…
1. In a large mixing bowl, cream or mix together the softened butter and sugar.
2. Then mix in the eggs, vanilla extract, and milk.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Then add the dry ingredients to the wet ingredients, mixing everything together ’til it forms a soft dough.
Form and Roll the Cookies…
1. Take spoonfuls of dough and roll into 1-inch dough balls. Pour a little bit of the Jello powder at a time, straight out of the box into small bowls, and roll the dough balls in the Jello powder. Again, you can use raspberry, strawberry Jello, or whatever flavor you like.
2. Place the Jello coated dough balls on an un-greased cookie sheet.
3. Using the bottom of a glass or cup, flatten the dough balls to about 1/2-inch thickness; this allows the cookies to bake evenly.
4. Bake at 350° F for about 8-10 minutes. When the cookies are done, remove from the cookie sheet and place on a cooling rack.
Once they’ve cooled, you can serve them and enjoy with a glass of cold milk.

Expert Tips and Recipe FAQ’s

Why aren’t my sugar cookies chewy?
Several factors play a role in whether or not your cookies turn out chewy, probably most of all, the ingredients that you use. As long as you follow this recipe to a t and use the proper ingredients, you should have chewy sugar cookies. If you use margarine instead of butter, or melted butter instead of softened butter, that will greatly affect that chewy texture. If you don’t use large eggs, that can change the texture. Not using whole milk can also change the texture of your cookies. Changing the ratio of ingredients can also affect the end results.

Why aren’t my sugar cookies fluffy?
Again, ingredients. Make sure you follow the recipe to a t, including using the proper amount of dry ingredients, like flour and baking powder. But also, oven temperature can really affect how cookies bake. It’s a given that oven temperatures will vary from household to household. So, if you notice your sugar cookies are coming out flat and not baking into a soft, chewy cookie, think about decreasing the temperature of your oven before baking.

How do I store Jello cookies?
Once they’ve cooled completely, you can store them in an airtight container on the counter.

Can I freeze these cookies?
Yes, you totally can. Just place completely cooled cookies in an airtight container or freezer bag, and put them in the freezer for up to 3 months.

More Easy Cookie Recipes

If you love this Jello sugar cookie recipe, you’ll love these cookies too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Jello Sugar Cookies

Easy to make Jello sugar cookies made with your favorite flavor Jello. Soft and chewy, colorful, and versatile for holidays and celebrations.
Large Mixing Bowl
Whisk
Cookie Sheet
Wire Rack
1 cup unsalted butter
2 cups cane sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 tablespoons whole milk
3 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons sea salt
3 ounces Jello mix (whichever flavor/s you prefer)
Pre-heat the oven to 350° F.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Then mix in the eggs, vanilla extract, and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Then add the dry ingredients to the wet ingredients, mixing everything together 'til it forms a soft dough.
Take spoonfuls of the dough and roll into 1-inch dough balls. Pour a little bit of the Jello powder at a time, straight out of the box into small bowls, and roll the dough balls in the Jello powder. Again, you can use raspberry, strawberry Jello, or whatever flavor you like.
Place the Jello coated dough balls on an un-greased cookie sheet.
Using the bottom of a glass or cup, flatten the dough balls to about 1/2-inch thickness; this allows the cookies to bake evenly.
Bake at 350° F for about 8-10 minutes. When the cookies are done, remove them from the cookie sheet and place on a cooling rack.
Once they've cooled, you can serve them and enjoy with a glass of cold milk.
Once they’ve cooled completely, you can store the cookies in an airtight container on the counter.

Cookies & Bars, Desserts
American
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August 2, 2012