As one of the first cookie recipes ever published on Sally’s Baking Addiction, these jellybean sugar cookies craved a facelift. I revamped the recipe, updated the photos, and added plenty of helpful success tips. If you’re looking for a quick and simple Easter cookie recipe this year, may your search end with these jellybean sugar cookies. ?
I’m hosting Easter again this year! We’re having it on the earlier side, so it will be an Easter brunch and Easter supper hybrid. Deviled eggs, glazed ham, green bean casserole, and carrot cake are always on the menu, but I would LOVE to hear what you usually serve.
In terms of a tablescape, I usually keep it pretty basic. But since Easter is a little late this year, I have more time to pick up some festive Easter centerpieces, napkins, plates etc. We’ll also have a little Easter egg hunt and Easter baskets for the kids, too.
This is a very basic sugar cookie recipe requiring just 9 easy ingredients. I doubled the original recipe and slightly increased the cookie size. In terms of ingredients and preparation, the recipe is very similar to my drop sugar cookies. Today’s jellybean sugar cookies are slightly smaller (1 Tbsp dough balls vs 2 Tbsp dough balls), so they’ll spread less. Since they’ll spread less, we can get away with a shorter chill time. Remember that cookie dough chilling and cookies spreading are directly related.
These jellybean sugar cookies are pretty buttery, so chilling the dough is important. You only need to chill the cookie dough for 1-2 hours. The cookie dough gets a little hard after 1-2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling.
These easy sugar cookies get all of their flavor from butter, vanilla extract, and almond extract. Make sure you’re using room temperature butter.
This is a drop sugar cookie recipe. Save the rolling pin, ditch the cookie cutters, and break out a cookie scoop! These soft sugar cookies are perfect if you want no fuss sugar cookies. If you’re looking for an Easter activity, I also have these decorated Easter Egg Sugar Cookies.
If you’re looking for something quicker and equally as festive, stick with these jellybean sugar cookies. Or try my Easter Bunny Bark. It’s so cute!
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Description
There’s only 9 easy ingredients required for these soft drop sugar cookies. Chill the cookie dough for at least 1-2 hours before baking. Press a few jellybeans into the warm cookies for a festive treat!
Ingredients
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 115g) 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 jellybeans
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- 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.
- 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.
- Cover and chill the cookie dough balls in the refrigerator for at least 1-2 hours and up to 4 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes. Press a couple jellybeans into the centers of the warm cookies. (Cooling for only 3 minutes is the magic number so the jellybeans stick!) Transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
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. (See note about cookie dough chilling.) Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough. Baked cookies freeze well for up to 3 months.
- Special Tools: KitchenAid Stand Mixer | Measuring Cups | Baking Sheet | Silpat Baking Mat | Cooling Rack
- Jellybeans: 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. Here are all of my tips to prevent cookies from over-spreading.
Keywords: cookies, Easter
