Easy to Make Jello Cookies Recipe (2024)

FAQs

How to make jello step by step? ›

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.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

The 3 oz. box of Jell-O (that's 1/3 cup) uses 1 cup of boiling water and 1 cup of cold water. The 6 ox. box of Jell-O (that's 2/3 cup) uses 2 cups of boiling water and 2 cups of cold water.

Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.

In one mixing bowl, pour the packet of gelatin mix in. Carefully add 1 cup of boiling hot water inside. Stir until the powder is dissolved. Now slowly stir in 1 cup of cold water.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What's the Deal with Pectin?

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.

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.

If you are making a larger batch, you can use a muffin baking pan to keep the round containers standing straight while the gelatin is setting in the fridge. A half-sphere container with a flat top is the next best choice.

A cold environment can assist in the setting process. Use Less Liquid:Reducing the amount of liquid used in the Jello mix can result in a firmer set in a shorter time. Follow the package instructions but consider using a bit less liquid.

What is a drop cookie? ›

noun. a cookie made by dropping batter from a spoon onto a cookie sheet for baking.

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water or other liquid for your particular needs. One (3-ounce) package of flavored, sweetened gelatin needs 2 cups of water.

To make gelatin, start by adding 1/2 cup (120ml) of cold water to a large bowl. Then, empty a packet of gelatin into the cold water, and wait 5-10 minutes for the gelatin to expand. Next, bring 1 1/2 cups (360ml) of water to a simmer, and pour it into the gelatin mixture.

What is in gelatin? Gelatin consists of processed collagen extracted from the skin, bones, cartilage, and tendons of animals. The end result—gelatin, or hydrolyzed collagen—is a soluble protein, meaning it dissolves in warm water. Its chemical composition is very similar to collagen.

To make a Jell-O type of dessert, you simply melt gelatin, combine it with a liquid, and let it set for a few hours in the refrigerator. Easy! The ratio of gelatin to liquid: For firm squares, use about 2 teaspoons of gelatin per 1 cup of liquid.