Easy to Make Jello Cookies Recipe (2024)

FAQs

What is the secret to moist cookies? ›

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.

Yes, and no. Gelatin is a neutral product that is used to set up your dessert. Jello-O is a brand name of gelatin mixed with sugar and flavors to make your dessert. Jello is a mass produced product.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

Jell-O. When put in the freezer, the gelatin content in Jell-O prevents it from hardening like ice. Freezing damages the polymers and colloids that bind gelatin together, which in turn ruins the texture of Jell-O.

“Gelatin, the primary ingredient in Jell-O, is derived from collagen, a protein found in the connective tissues, bones, and skin of animals," Sabat says. "Historically, gelatin was obtained by boiling the bones and tissues of animals, such as cows or pigs, to extract collagen.

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.

Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough. Use a mixture of baking powder and baking soda as leavening agents. Baking powder provides lift and helps create a fluffy texture, while baking soda helps to densify the cookie and create a chewier texture.

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

Jell-O and Knox are brand names. If you are using Jell-O brand gelatin dessert then you do not need to add Knox (or any other brand) gelatin. If your recipe calls for a gelatin dessert then it doesn't matter which brand you use as long as quantities are the same.

Corn Starch is easily available from any stores, very cheap, and plant-based. When liquid is thickened with Corn Starch, the texture becomes firmer when cooled. If you have never used Corn Starch for jelly desserts, try it once. You will love it.

What happens if you add too much gelatin to Jello? ›

If you add too much gelatin to a recipe, it will set up very hard and be difficult to eat. Too much liquid will make it soupy. The ideal ratio of gelatin to liquid is 2 tablespoons (1 envelope) of gelatin per cup of liquid.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Melted butter helps to make a chewy more dense style cookie (rather than creamed butter and sugar) recipes. You can bake the cookies after mixing, but if you have the time, I strongly suggest chilling the dough balls in the refrigerator for as long as you can.

Alternatively, you could place the prepared jello in a sink/basin/bowl filled with ice cubes to speed up the process. At some point you will need to put this in the fridge. You may certainly put the mixture in the freezer but make certain to check frequently to avoid freezing.

You do not want to freeze jello shots. You can speed up the set time by placing it in the freezer, but you'll have to keep checking them to make sure they don't freeze. Jello shots can last in the fridge for up to three to five days, so you can still make them in advance of the party without having to freeze them!

Sprinkle the gelatin over ¼ cup (60 milliliters) of cold water and stir. Pour the cold water into measuring cup, then sprinkle the gelatin over it. Stir it briskly until the gelatin thickens. If you are vegan/vegetarian and would like a more firm jello, use 2 teaspoons of Agar powder.

To help jello shots to set more quickly, make sure you mix VERY COLD ingredients into your mixture. That means put your alcohol in the freezer and have some ice cubes ready to go. If making them from a box of flavored gelatin: Dissolve the box of jello powder into boiling water and stir until dissolved.