Jello Cookies Recipe (2024)

FAQs

What can I do with extra Jell-O? ›

After you try our strawberry pretzel tart, you'll realize all the delicious desserts that Jell-O can create. Jell-O instant pudding mix is often the key to some of our all-time favorite no-bake desserts, like creamsicle cheesecake, peanut butter dessert lasagna and banana pudding icebox cake.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.

Whisk together 1 cup of hot water with 1 packet of jello in a large bowl. Add 1 cup of cold water to the mixture and whisk it in. Pour the mixture into a jello mold and add some fruit, if desired. Let the jello set in the refrigerator for 2 to 3 hours, then serve.

Jello has 3 main ingredients: water, sugar, and protein (in the form of gelatin). As such, it hydrates you, is easy to digest, and gives your body energy and resources for healing. Jello is being used in some nursing homes as a way to hydrate patients who may have trouble drinking liquid water.

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.

“Drop cookie” is a term applied to cookie recipes where bakers “drop” cookie dough from a spoon or cookie scoop onto a baking sheet, rather than roll it out or cut it into specific shapes.

Why only egg yolk in cookies? ›

Cookies With Just Egg Yolks

I'd had such high hopes, too, as the lecithin-rich yolks worked as an emulsifier, helping the butter and sugar whip up especially light and fluffy, without any hint of curdling.

So, while jelly and jello both contain gelatin as an ingredient, they are not the same thing. Jelly is a fruit spread that is thickened with pectin, while jello is a brand of gelatin dessert mix that contains gelatin as its primary thickening agent.

Despite its long shelf life, jello can go bad, and when it does there are usually telltale signs to clue you in. Noticeable changes in the color or texture or an obviously off odor point to spoiled jello. Mold is also a dead giveaway.

Prepackaged desserts, such as the ones made by Jello-O, can be stored and consumed several ways. At one time, refrigeration was necessary for all of these treats. However, modern technology has advanced and the majority of these desserts can sit on a counter or table and still remain safe to eat.

When Jell-O freezes, the tiny pockets of liquid trapped inside harden and expand, but the gelatin itself stays flexible and pliable. What you end up with is a blend of hard and soft textures in a cool, chewy treat. Shockingly, you can eat it straight out of the freezer before it thaws without hurting your teeth.

Freezing damages the polymers and colloids that bind gelatin together, which in turn ruins the texture of Jell-O. When thawed, your lovely congealed salad will separate, and you will lose the chance to "watch it jiggle and see it wiggle."

Once prepared, Jello's quality and safety begin to change. Prepared Jello, when kept sealed and refrigerated, typically lasts for 7 to 10 days. Consistent refrigeration at or below 40°F (4°C) is essential to maintain its freshness and prevent the growth of bacteria.

Yes, you can reheat jello as long as it does not come to a boil. Jello easily reacts to heat, which is why it keeps its shape so well when you store it in the fridge.