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Colorful jelly bean sugar cookies on a plate, great for celebrations.

Jelly Bean Sugar Cookies

Delight in these colorful Jelly Bean Sugar Cookies that are easy to make and perfect for sharing during cozy moments.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: Classic American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour, spooned & leveled Use a gluten-free flour blend if needed.
  • 1 teaspoon baking powder Replace if older than a year for the best rise.
  • 0.5 teaspoon salt Reduce slightly for low-sodium diets.
Wet Ingredients
  • 0.5 cup unsalted butter, softened to room temperature If using salted butter, omit additional salt.
  • 1 cup granulated sugar Brown sugar can create chewier cookies.
  • 1 large egg, at room temperature Use a flax egg for a vegan version.
  • 0.5 teaspoon almond extract Can omit or increase vanilla extract.
  • 0.5 teaspoon pure vanilla extract Imitation vanilla will work in a pinch.
Add-ins
  • 1 bag jelly beans Use small jelly beans for the best fit.

Method
 

Preparation
  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl, using a hand mixer or stand mixer, beat the butter and granulated sugar until creamed, about 1 minute.
  3. Add the egg, almond extract, and vanilla extract; beat on high speed until combined, about 1 minute. Scrape the bowl and beat again as needed.
  4. Add dry ingredients to the wet ingredients and mix on low until combined; the dough will be thick and a little sticky.
  5. Scoop about 1 tablespoon of dough, roll into balls, and place on a large plate or lined baking sheet.
  6. Cover and chill in the refrigerator for at least 1-2 hours or up to 4 days.
Baking
  1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  2. Arrange chilled dough balls 3 inches apart on baking sheets. Bake for 10-12 minutes until very lightly browned; the centers will look soft.
  3. Allow cookies to cool on the baking sheet for 3 minutes. Press jelly beans into the centers, then transfer to a wire rack to cool completely.

Notes

Cookies stay fresh covered at room temperature for up to 1 week. For storage, layer baked cookies with parchment in an airtight container; freeze for up to 3 months.