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Jelly Bean Cookies

It's a family tradition for my grandmother and me to make these colorful cookies every year for the holidays. —Cheyenne Fink, Pleasantville, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 2-1/2 dozen

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

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Average Rating:
  • Jocelyn
    Apr 20, 2019

    These were good, but I don’t think I’ll make them again with this recipe. I did use parchment

  • Dukie1
    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.

  • charleselginkansassedan
    Mar 25, 2016

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

  • tommypoo
    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!

  • whatever2003
    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.

  • Vernamaloo
    Mar 22, 2016

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

  • Kathyjordan
    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.

  • Whatheheck
    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.