Jelly Bean Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
05 -
1 cup (200g) granulated sugar
06 -
1 large egg, at room temperature
07 -
1/2 teaspoon almond extract
08 -
1/2 teaspoon pure vanilla extract
→ Decoration
09 -
1 bag jelly beans
# Instructions:
01 -
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
02 -
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.
03 -
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and a little sticky.
04 -
Scoop dough (about 1 Tablespoon of dough each) and roll into balls. Place dough balls onto a large plate or lined baking sheet.
05 -
Cover and chill the cookie dough balls in the refrigerator for at least 1-2 hours and up to 4 days.
06 -
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
07 -
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.
08 -
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!)
09 -
Transfer to a wire rack to cool completely.
# Notes:
01 -
There's only 9 easy ingredients required for these soft drop sugar cookies.
02 -
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.
03 -
Cookies stay fresh covered at room temperature for up to 1 week.
04 -
Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.