Made From Scratch Jelly Bean Sugar Cookies
I have another confession to make ! I could eat a whole bag of jelly beans if I don’t stop myself. Yep, those little boogers are one of my downfalls. Believe you me when I was making these sugar cookies I was tempted to eat the bag while the cookies were baking. Did I eat a few while I was waiting, you bet I did, but I practiced restraint and saved some for this yummy jelly bean sugar cookie recipe. This recipe will make two dozen small cookies:
INGREDIENTS
One stick butter (8 Tablespoons ) at room temperature
3/4 cup sugar
1 egg yolk
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/4 cup Wilton coarse sparkling sugar crystals
1 bag jelly beans
DIRECTIONS
1. Preheat oven to 350°.
2. Line two cookie sheets with parchment paper. Set aside.
3. In a large mixing bowl, add the butter and sugar. Cream with an electric mixer on medium speed until light and fluffy (about 2 minutes).
4. Mix in the egg yolk, baking powder, almond extract, and salt until well incorporated.
5. Gradually, add the flour to the mixture and beat on medium speed until a dough begins to form. NOTE: the dough will be very coarse.
6. Because the dough is so coarse, you will need to use your hands to form the dough into small 1 inch balls. And you know how much I love to get my hands dirty when I am cooking.
7. Roll each cookie dough ball in a bowl filled with coarse sugar, covering each ball in sugar.
8. Place the balls of dough onto the cookie sheets at least 2 inches apart.
9. Bake for 10 minutes exactly.
10. Leave cookies on the cookie sheet for five minutes before transferring them to wire racks to cool.
11. Before they are completely cool, gently press a jellybean into the middle of each cookie.
12. ENJOY!!
Love the recipe so much here is a printable one for you.
- One stick butter (8 Tablespoons ) at room temperature
- 3/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup Wilton coarse sparkling sugar crystals
- 1 bag jelly beans
- Preheat oven to 350°.
- Line two cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, add the butter and sugar. Cream with an electric mixer on medium speed until light and fluffy (about 2 minutes).
- Mix in the egg yolk, baking powder, almond extract, and salt until well incorporated.
- Gradually, add the flour to the mixture and beat on medium speed until a dough begins to form. NOTE: the dough will be very coarse.
- Because the dough is so coarse, you will need to use your hands to form the dough into small 1 inch balls.
- Roll each cookie dough ball in a bowl filled with coarse sugar, covering each ball in sugar.
- Place the balls of dough onto the cookie sheets at least 2 inches apart.
- Bake for 10 minutes exactly.
- Leave cookies on the cookie sheet for five minutes before transferring them to wire racks to cool.
- Before they are completely cool, gently press a jellybean into the middle of each cookie.
- ENJOY!!
These cookies would make awesome additions to a child’s Easter basket or place in an airtight container to give as a gift! Speaking of Easter baskets you will want to check this out.
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