Jelly Bean Cookies Recipe

2.5 7 7
Jelly Bean Cookies Recipe
Jelly Bean Cookies Recipe photo by Taste of Home
Publisher Photo

Jelly Bean Cookies Recipe

Read Reviews
2.5 7 7
Publisher Photo
It's a family tradition for my grandmother and me to make these colorful cookies every year for the holidays. —Cheyenne Fink, Pleasantville, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup small jelly beans

Directions

Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.
Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Test Kitchen Tip: Hold back a few jelly beans from the dough and press them into the tops of the cookies before baking. That way, you'll have a few colorful spots right on top of each cookie.
Originally published as Jelly Bean Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p172

Nutritional Facts

1 cookie: 91 calories, 3g fat (1g saturated fat), 6mg cholesterol, 61mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup small jelly beans
  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.
  2. Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Test Kitchen Tip: Hold back a few jelly beans from the dough and press them into the tops of the cookies before baking. That way, you'll have a few colorful spots right on top of each cookie.
Originally published as Jelly Bean Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p172

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Reviews forJelly Bean Cookies

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MY REVIEW
Dukie1 User ID: 3901367 263851
Reviewed Mar. 24, 2017

"I did not use the parchment paper. half of the cookies stuck and broke into pieces which I can not take to church and serve. Would put jelly beans in after cookies are on sheet. Recipe made about 6-8 more than it said. Used Welch's jelly beans since they were the only kind that I found that were small. Would use regular size one and cut in half next time. Shape stayed nice and round."

MY REVIEW
charleselginkansassedan User ID: 8777074 246004
Reviewed Mar. 25, 2016

"the cookies were great and to Vernamaloo it's by the way not btw"

MY REVIEW
tommypoo User ID: 1263135 245844
Reviewed Mar. 22, 2016

"I followed a suggestion and put the jellybeans on top instead of mixing them in. These cookies are going to be so pretty on my Easter buffet table!"

MY REVIEW
whatever2003 User ID: 2661161 245808
Reviewed Mar. 22, 2016

"These are pretty cookies. I also used parchment (greased) and let the cookies sit for a couple of minutes before moving them to a wire rack and had no trouble. I used Starburst sweet & sour beans which were good. cookie held its shape nicely during baking."

MY REVIEW
Vernamaloo User ID: 8613352 245807
Reviewed Mar. 22, 2016

"These are horrible and, btw, in this context, it's my grandmother and ME."

MY REVIEW
Kathyjordan User ID: 6897948 245705
Reviewed Mar. 20, 2016

"The recipe was easy enough. I used parchment paper and didn't have any trouble getting cookies off pan or jelly beans melting. They look like the picture, but the family didn't like the taste. Basic cookie dough but maybe the jelly bean taste influenced the taste. Won't make again though."

MY REVIEW
Whatheheck User ID: 913916 245666
Reviewed Mar. 19, 2016

"I was very disappointed in this recipe. Not sure I'll ever make it again. Recipe combines jelly beans with the dough before dropping onto the cookie sheet. None of the jelly beans in the cookies ended up looking like the picture shown. They melted and stock to the no-stick cookie sheet and were mess. IF I EVER try this again, I would drop the dough on the cookie sheet and then put jelly beans on top. I also only got 24 or 25 cookies."

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