111 Reviews of Jello Cookies

From: SaraFish

On Apr 7, 2002

I really didn't know what to expect since no one really described the taste or texture of the cookies. They are like little cakey sugar drop cookies that taste fruity. I used berry jello and I rolled the walnut-size balls in powdered sugar before baking. I'm not sure why but I had to bake them for more like 15-17 minutes, not 6 - 8 like the recipe says. This would be even better if you could figure out somehow to make them a little more tart. Like lemon jello with lemon peel maybe? I'll try that next time. A yummy, soft, sweet cookie. Oh - and as everyone else mentioned, the color is nice and vibrant, too.

From: Stewie

On Mar 1, 2002

I have been making these cookies (we called them Pastilles) for over 10 years but lost the recipe last Christmas. Now I can make them again--thanks! (In fact I have some baking now!) My recipe said to roll them in granulated sugar, then put them on the baking sheet and flatten them with the bottom of a glass. (That works well!)

From: Paulcm

On Aug 26, 2002

I made these for my daughters 3rd b-day party. Everyone loved them. Because the theme was butterfly I made 2 flavors strawberry and berry. I was so excited to see that the pink and green when mixed together looked marbled and held their color without blending into a grey blob. I added some extra flour and chilled then rolled on a flour surface to make cut outs of butterfly's! Perfect and they were awsome!!!!

From: Donna M.

On May 13, 2002

Great cookies! I made two batches.....one in the cookie press, which worked beautifully with this dough (don't chill dough). I used cherry Jell-o. The second batch, I omitted the Jell-o and substituted 1/2 cup sugar, added 1 tsp. of vanilla, and pressed balls to about 1/4 inch thickness with a sugared flat-bottomed glass. It made great sugar cookies. Thanks for the recipe!

From: kimbearly

On Jul 24, 2002

i have made these for years as christmas cookies. i use a cookie press and make all kinds of shapes. my favorite flavors are strawberry banana and apricot. yum.

From: Lennie

On Dec 13, 2001

These are truly the perfect addition to a xmas cookie tray, although I intend to make these all year long! They're very easy, tasty, and, of course, colourful. I used real butter instead of margarine, and let the dough chill in the fridge for 20 minutes before shaping into balls. Add this one to your cookbook; you'll love it!

From: bakergurl04

On Apr 23, 2002

I made a batch yesterday as my contribution to the Afterschool Club at my church; and since it's a group of 7-13 years old kids, I used strawberry jello, but skipped the nuts. There is always the possibility of passing on the nut allergy; and if it's optional, I prefer not to take any chances with kids. Since I sell Watkins; and have access to a variety of extracts, I think I would substitute one of our extracts for the vanilla next time, such as strawberry instead of vanilla. I also appreciated the fact that the cookie dough mixed up so easily, instead of making sure to use my stand mixer to get all the flour mixed in properly. I am sure it will be good to vary the jellos according to what is most available, I might try even try using wild raspberry next time.

From: Miss Erin

On Dec 20, 2001

I made cranberry, because that's what I had and they turned out great! I sprinkled them with a bit of powdered suger. Yum. I see a sure favorite for anytime of year in this recipe.

From: Fauve

On Dec 11, 2002

Very pretty, very rich tasting little cookie. Impressive too. I found that letting the dough chill for 30 minutes to an hour helps in the shaping of these cookies. I used cherry jello & these cookies were so pretty. Also sprinkled a bit of regular sugar on the tops before flattening with a fork. I'll be making lime jello cookies to fit in with the Holiday collection!

From: Ellen Brody

On Jan 3, 2002

I made these with my usual christmas cookies and they got a great review from family and friends. Were really easy to make. I used cherry and lime jello. Will definitely make again.