Description
These Jelly Bean Sugar Cookies are soft and tender with lightly crisp edges and colorful bursts of fruity sweetness. A classic sugar cookie base flavored with vanilla and almond makes them perfect for holidays, parties, or anytime you want a playful dessert.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1 bag jelly beans
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until pale and fluffy, about 2–3 minutes.
- Mix in egg, almond extract, and vanilla extract until smooth.
- Add dry ingredients and mix just until combined.
- Fold in jelly beans gently.
- Scoop 1 1/2 tablespoon portions onto baking sheets, spacing 2 inches apart. Press extra jelly beans on top if desired.
- Bake for 10–12 minutes until edges are lightly golden and centers are set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overmix the dough to keep cookies tender.
- Slightly underbake for softer centers.
- If jelly beans are very large, chop a few for better distribution.
- Chill the dough for 20–30 minutes if cookies spread too much.
- Prep Time: 15 minutes
- Cook Time: 12 minutes