Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to a lighter cookie texture.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the lime gelatin mix with 1 tablespoon of the flour to prevent clumping. Gradually add this lime gelatin mixture to the butter and sugar mixture, beating until well combined. You'll notice the dough taking on a beautiful lime-green hue.1 (3-ounce) package lime gelatin mix (Jell-O), 2 1/2 cups all-purpose flour
- In a separate medium bowl, whisk together the remaining 2 ½ cups of all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough makes it firmer and easier to handle, preventing it from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Once the dough is chilled, roll it into 1-inch balls. You can lightly dust your hands with flour if the dough is too sticky. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Using the bottom of a glass or a flat-bottomed measuring cup, gently flatten each dough ball. Alternatively, you can press them with the tines of a fork for a decorative pattern.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are just set. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.
- Once completely cool, you can decorate your Easy Lime Jello Sugar Cookies with a dusting of powdered sugar, colorful sprinkles, or a simple lime glaze made with powdered sugar and a touch of lime juice.Powdered sugar, Sprinkles, Simple lime glaze
Notes
These cookies are best stored in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cooled cookies for up to 2 months. Reheating is not recommended.
