Sugar Cookie Jelly Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 teaspoon pure vanilla extract
02 -
1/2 teaspoon almond extract
03 -
1 large egg, room temperature
04 -
1 cup (200g) granulated sugar
05 -
1/2 cup (8 Tbsp; 113g) unsalted butter, softened
06 -
1/2 teaspoon salt
07 -
1 teaspoon baking powder
08 -
1 and 1/2 cups (188g) all-purpose flour, spooned and leveled
→ Decoration
09 -
1 bag of jelly beans
# Instructions:
01 -
Combine the flour, salt, and baking powder in a medium bowl. Put it aside.
02 -
Use a hand mixer or stand mixer with a paddle to cream the butter and sugar on medium-high for about a minute. Toss in the vanilla, almond extract, and egg, then beat on high till combined. Scrape the sides and bottom of the bowl as needed to combine everything evenly.
03 -
Pour the dry mix into the wet mix and combine everything on low speed. The dough might feel thick and a bit sticky.
04 -
Grab roughly 1 tablespoon of dough and form it into a ball. Pop the balls onto a baking sheet or a large plate.
05 -
Cover the dough balls and put them in the fridge for an hour or two. If you want, you can leave them for up to 4 days.
06 -
Heat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats. Set them aside.
07 -
Arrange the chilled dough balls with 3 inches of space between them on the prepared baking sheets. Bake for 10-12 minutes until the sides are just barely golden while the middle stays soft.
08 -
Take the cookies out of the oven and let them sit on the tray for 3 minutes. Gently press a few jelly beans into the centers while the cookies are still warm (this timing is key for sticking!).
09 -
Move the cookies to a wire rack to cool all the way before eating.
# Notes:
01 -
You'll need only 9 simple ingredients to make these tender sugar cookies.
02 -
Chilling the dough is super important since the colder butter keeps the cookies from spreading too much.
03 -
Store them in an airtight container at room temperature for up to a week.
04 -
You can freeze the dough balls for up to 3 months. Frozen dough balls can head straight to the oven—just add a minute to the baking time.