Jelly Bean Sugar Cookies

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Sally’s

Total Time

1 hour, 45 minutes

Prep Time

1 hour, 15 minutes

Cook Time

11 minutes

Rating

(16)

Ingredients

30 cookies

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1 bag jelly beans

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Preparation

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Step 1

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

Step 2

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, almond extract, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Step 3

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and a little sticky. Scoop dough (about 1 Tablespoon of dough each) and roll into balls. Place dough balls onto a large plate or lined baking sheet.

Step 4

Cover and chill the cookie dough balls in the refrigerator for at least 1-2 hours and up to 4 days.

Step 5

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 6

Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 10-12 minutes or until very lightly browned on the sides. The centers will look very soft.

Step 7

Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes. Press a couple jelly beans into the centers of the warm cookies. (Cooling for only 3 minutes is the magic number so the jelly beans stick!) Transfer to a wire rack to cool completely.

Step 8

Cookies stay fresh covered at room temperature for up to 1 week.

Chef’s notes

Make Ahead & Freezing Instructions:

You can make the cookie dough, roll into balls, and chill the dough balls in the refrigerator for up to 4 days. Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Special Tools:

Jelly Beans:

Use your favorite variety or brand. I usually use Just Born brand, found in the seasonal section of most grocery stores. Purchase 1 standard bag. You’ll have leftovers.

Dough Chilling:

Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less your sugar cookies will over-spread. The cookie dough can get a little hard after 1 hour in the refrigerator, so I recommend rolling the dough into balls before chilling.

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Seasonal Recipes

Skill Level

other

Jelly Bean Sugar Cookies

Ingredients

Preparation

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Chef’s notes

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