Sugar Cookies With Jell O Icing Recipes

JELLO SUGAR COOKIES

Steps:

• Cream butter and sugar together for about 2 minutes with an electric mixer.
• Add Jello and continue to mix for 1-2 minutes.
• Add eggs and mix well.
• Mix flour, baking powder and salt together in a separate bowl and then add to the Jello mixture. Mix just until thoroughly combined.
• If rolling into ball, scoop the dough out by tablespoons and roll into smooth balls. Place on prepared cookie sheet. Spray the bottom of a measuring cup with cooking spray and then press the measuring cup onto a plate with a thin layer of sugar on it. Press each cookie ball with the bottom of the measuring cup, dipping into the sugar in between each cookie.
• If making cut-out cookies, chill the dough for at least 2 hours. Divide in half and roll out each half to about 1/4" thick. Cut out shapes and place on a prepared cookie sheet.
• Bake cookies at 375° for 8-9 minutes.
• Let cool and then add frosting if desired.

JELL-O™ SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
• Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
• Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
• Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.

JELLO COOKIES W/FROSTING

Steps:

• Preheat oven to 350 degrees.
• For cookies: Cream margarine, sugar, and box of jello.
• Mix in one egg at a time, then add milk and vanilla and beat well.
• Add dry ingredients.
• Drop by tsp on ungreased baking sheet.
• Bake at 350 degrees for 8-10 minutes or until lightly brown.
• This is a very soft cookie. After completely cool, frost with jello icing.
• For icing: Mix all ingredients and stir. Add more powdered sugar if necessary to thicken.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

JELLY-CENTERED SUGAR COOKIES

Steps:

• Sift first three ingredients together.
• Cream butter and sugar together until fluffy' add eggs, milk and lemon juice.
• Blend well and add flour mixture; mix until fully incorporated.
• Chill.
• Preheat oven to 350F and lightly grease cookie sheets.
• Place half the dough on a well-floured board and roll to 1/8" thickness.
• Cut with a 2" round cookie cutter and place on prepared cookie sheet.
• Place a teaspoonful of jelly or jam in the center of each cookie.
• Roll remaining dough to the same thickness and cut with the same cookie cutter.
• Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly.
• Sprinkle lightly with sugar and bake for about 15 minutes or until golden.

SUGAR COOKIES XI

Steps:

• In a large bowl, cream sugar and lard together. Add eggs and vanilla, mix until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the buttermilk. Dough should be soft but not soupy. Chill for at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven. Remove cookies to cool on wire racks. Frost with Butter Icing for Cookies.

JELLY-TOPPED SUGAR COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. , Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY

Steps:

• Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
• Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
• Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
• Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
• When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
• On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
• Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
• Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
• To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
• Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
• Decorate the cookies as desired.
• Enjoy!

SUGAR COOKIES XII

Steps:

• In a large bowl, cream together the sugar and lard until smooth. Beat in the eggs one at a time then stir in the vanilla and buttermilk. Combine the flour, baking powder, baking soda and salt; blend into the creamed mixture. Cover dough and chill for at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters, into desired shapes. Place on unprepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

CHRISTMAS SUGAR COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in dry pudding mix, egg and vanilla. Gradually add flour mixture, mixing well after each addition. Transfer dough to lightly floured surface; mix with your hands until ingredients are well blended and come together to form smooth ball.
• Divide dough into four pieces; roll each into ball. Flatten each into disk. Roll out dough, one disk at a time, on lightly floured surface to 1/4-inch thickness; cut into Christmas shapes with 2-inch cookie cutter, rerolling scraps as necessary.
• Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.
• Mix powdered sugar, meringue powder and water until blended. Spoon into separate bowls to match desired number of colored frostings. Tint frosting in each bowl with desired food coloring(s). Spoon frosting from one bowl into piping bag fitted with small piping tip, such as a number 2, 3, or 4. Repeat with remaining frostings to fill additional piping bags fitted with piping tips.
• Use piping bags to pipe line of frosting around edge of each cookie, then gently squeeze additional frosting back and forth over top of cookie to cover with frosting. Decorate with sprinkles as desired. Let stand until frosting is firm.