Jell-O Cookies

While delicious, my chocolate caramel macarons unfortunately didn't last long. Apparently, while great in theory, adding caramel ice cream topping to the filling of sandwich cookies that aren't going in the fridge leads to white fuzzy mold after a couple months (especially when there are some warm days during that time). So I had to toss my hard work in the trash and find a new recipe. Fortunately for my indecisive brain, I had a starting point.

You see, a year ago while on Facebook during lockdown, I came across a sponsored post for an artisanal soft pretzel company called Eastern Standard Provisions. I was hooked from the start. There are two options for buying the various types they offer: individually or as a variety in a box. Almost everything comes with regular salt but one of the boxes, a collaboration with St. Jude's, comes with Raspberry Lime sugar. Since I like my soft pretzels plain I usually toss the salt but I decided to keep the sugar when I bought the St. Jude's box, figuring I'd bake with it.

Because it's sugar I decided to take the obvious route and find some cookies to roll in it (like with snickerdoodles). As always I wasn't sure where to start on Pinterest at first. Except with lemon, since that's a flavor that goes well with both raspberry and lime. After some searching I decided to look at the Jell-O cookie recipes I've saved and see if there was one that included rolling the cookie dough in sugar. Didn't find that so I just decided to pick one and roll as many cookies as I could. I finally settled on a recipe from 99 Easy Recipes.

Jell-O Cookies (source)

Ingredients

• 3⁄4 cup margarine or 3⁄4 cup butter
  
• 1⁄2 cup sugar
• 1 3-ounce package Jell-O gelatin, any flavor (obviously I bought lemon)
• 2 eggs
• 1 teaspoon vanilla
• 2 1⁄2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Directions

1. Cream margarine, sugar, Jell-O and eggs together in a medium to large bowl.
2. Add the rest of the ingredients.
3. Mix well.
4. Roll dough into little balls and place on a greased and floured cookie sheet.
5. Flatten each with a fork. (I found this direction weird since the cookies in the blog post picture didn't have fork impressions. I just left them alone).
6. Bake 6-8 minutes at 350℉.

They turned out nice and soft. And the sugar really sticks to the cookies (not always the experience I have with this type of cookie).

Also, as you might be able to see in the ingredients pic, I added an extra ingredient: the Super Veggie flavor of Pampered Chef's Enrichables line. It's a flavorless way to add a serving of vegetables to baked goods, sauces, and more. I've also started adding it to my Sunday morning breakfast (which right now is waffle sticks made with Pampered Chef's Waffle Stick Pan).