I have been wanting to make these Jello Snickerdoodle cookies since before Baby N was born. I kept thinking it wouldn’t be that hard and would even be something I could do with the older boys. But, they lose interest in cooking projects as soon as all the dumping and mixing is done. When it comes to the “don’t touch that” parts (you know, the oven or a hot baking sheet for example), they are so not interested and are often off causing all kinds of mischief and mayhem while I finish up whatever recipe we started. But Mr Napping went out of town for work and I figured, “hey, I’ve got two days to get these done.” It ended up only taking a couple hours, thankfully. And then I had two days to binge on snickerdoodles.
JELLO SNICKERDOODLE COOKIES
Serves: Approx 6 dozen
- 3 cups flour
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 2 tsp vanilla
- ½ tsp salt
- 1 tsp baking soda
- 1 cup (2 sticks) softened butter
- ½ tsp cream of tartar
- Flavored Gelatin (Jello) - I made 5 different colors/flavors. I used about 1.5 oz for every 8 oz of cookie dough, but I'll explain that more in a minute.
Cinnamon Sugar Topping:
- ⅓ cup sugar
- 3 tsp cinnamon
- Adjust to taste if you prefer
- Combine butter, sugars, salt, soda and cream of tartar in a large mixing bowl.
- Add eggs and vanilla. Mix well.
- Stir in flour and mix until well combined and dough forms.
- Separate the dough into equal balls. This is were I got a little complicated. I made 5 colors and each ball of dough ended up being just barely over 8 oz. Yes, I measured it out on my kitchen scale. You don't have to be as precise, but it will make your flavors more consistent in strength as well as keeping each flavor close to the same number of cookies if you do measure it out. For each 8 oz ball of dough I ended up using 1.5 oz of gelatin powder. You could easily use 1 oz and the flavor would still be strong enough (although the color probably wouldn't be as bright).
- Mix the gelatin in to each ball. I just put the dough back in my KitchenAid and mixed it until the gelatin powder was combined with the dough. Then I kneaded the dough by hand to get the color mixed evenly. It didn't take much kneading.
- Roll dough into 1 inch balls and roll the tops in cinnamon sugar topping. Place on an ungreased cookie sheet.
- Preheat oven to 300F and bake for 12-15 mins. Mine were perfect at 13 mins.
- Remove from oven and cool 2-4 minutes before moving to a cooling rack to cool completely.
Store in an airtight container. Yields approximately 6 dozen cookies (I got about 15 cookies of each color, just FYI.).