Colourful Jelly Cookies

Colourful Jelly Cookies


Servings 6
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.2 based on 20 ratings.


  • 1.5 cups Unsalted Butter softened
  • 1/2 cup White Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 2.75 cups Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate Soda
  • 1/4 tsp Cream Of Tartar
  • 4 Packages Jelly Crystals
  • 1 Food Colouring optional

Nutrition Information

Qty per
137g serve
Qty per
Energy 587cal 428cal
Protein 8.9g 6.5g
Fat (total) 51g 37g
 - saturated 31g 23g
Carbohydrate 27g 20g
 - sugars 16.1g 11.8g
Dietary Fibre 0.55g 0.4g
Sodium 149mg 109mg

Nutritional information does not include the following ingredients: Food colouring

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Colourful Jelly Cookies are perfect for spring or summer.

The kids will love the vibrant colours. It comes in different flavours, too!

Colourful Jelly Cookies | Stay at Home Mum


  1. Preheat the oven to 180 degrees. Cream together butter and sugar with a mixer until light and fluffy.

  2. Mix in egg and vanilla. Mix baking powder, bicarb soda and cream of tartar. Add flour slowly.

  3. Now, separate the dough into four mixing bowls.

  4. Sprinkle two tablespoons of jelly crystals on the cookie dough (only one flavour per bowl).

  5. Using your hand fold and mix or even knead the jello until all is combined and the colour is solid throughout.

  6. Add a few drops of food colouring in -- or more if you'd like the colour to be more vibrant.

  7. Scoop 1 tbsp sized amount of cookie dough, roll onto a biscuit tray lined with baking paper. Do the same for the rest of the dough.

  8. Press down and flatten with the back of a spoon.

  9. Chill the dough at least 30 minutes to 2 hours.

  10. Bake for 9 minutes. Then remove. Now, have a bite! Make sure it's not too hot, though. Let it cool for a few minutes and then serve.

Recipe Hints and Tips:

  • These Colourful Jelly Cookies can be frozen for up to one month.
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