Wholesome Wednesday: Swirly Jell-O Cookies+My Family’s Sugar Cookie Recipe

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Today’s recipe is something I’ve been making for many, many years.  My mom has been making this sugar cookie recipe since before I was born.  Both turn out excellent every single time.  They are so easy to make, you don’t even need a kitchen-aid or a mixer.  Just a bowl and a spoon.  :)

My Jell-O cookie recipe is healthier than the ones I’ve seen lately online.  It calls for a lot less butter and sugar while you still get amazing color and flavor.  And if you want to make the color truly pop, just add some gel food coloring.

This recipe is a little different in that I’ve rolled the sugar cookie and Jell-O doughs together to create beautiful bright swirled cookies.  They’re absolutely gorgeous and even though the Jell-O dough is mixed with sugar cookie dough it doesn’t detract from their flavor.  You can use any flavor of Jell-O in these cookies and even sugar free Jell-O if you want.  I’ve used my faves which are strawberry and berry blue.  I hope your family loves this recipe as much as we do.

This recipe originally came from Betty Crocker’s 110 Cookie Recipes published in August, 1990.  It was also called Crisp Pastel Cookies probably due to the fact that Jell-O is a brand name.  We’ve always called them Jell-O cookies though.  :)

The only thing I’ve changed is to halve the recipe and add a 3 ounce package of Jell-O to each half to increase the color and flavor in the dough.

Jell-O Cookies

1/2 cup sugar
1/2 cup shortening
1/4 cup unsalted butter, softened
1 teaspoon vanilla
2 eggs
1 package (3 ounces) any fruit-flavored gelatin
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt.

Heat oven to 400 degrees (for swirl cookies 375).  Mix sugar, shortening, butter, vanilla, eggs and gelatin (dry).  Stir in flour, baking powder and salt.

Use a tablespoon cookie scoop to scoop dough out on to trays.  Place 3 inches apart on the ungreased cookie sheets.  Flatten with the bottom of a glass dipped in sugar.  Bake 6-8 minutes.  Makes about 5 dozen cookies.

Christmas Cookie Cut-ups

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, either room temp or cold
2 eggs
1 cup sugar
1 teaspoon vanilla

Put all dry ingredients in a large bowl, except the sugar.  Cut butter into this mixture with a pastry cutter until it resembles fine meal.  Beat eggs with sugar and vanilla until well blended.  Add to flour mixture and stir until dough forms a ball.  Wrap in plastic wrap and chill until firm.  Roll out on a floured surface and cut with cookie cutters.  Place on an ungreased cookie sheet and bake at 375 degrees for 6-8 minutes.

Swirl Cookies
1 recipe Jell-O cookies, chilled
1 recipe Christmas Cookie Cut-ups, chilled

Roll out doughs one at a time between 2 pieces of waxed paper.  I rolled mine 8×11 inches and about 1/4 inch thick.  Place doughs in freezer for at least 30 minutes or until cold enough to remove waxed paper without dough sticking.  Set Jell-O dough on top of sugar cookie dough and start rolling up the dough on the longest side.  Continue to roll tightly, fixing any tears in the sugar cookie dough while rolling.  Wrap rolls in plastic wrap and place back in freezer for at least 30 minutes or until cold enough to slice without warping rolls.

Slice cookies 1/4 inch thick and place on baking racks 12 to a rack and bake at 375 degrees for 6-8 minutes.

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