Recipe by D. Wiman
"Sour cream and gelatin pinwheeled cookie...the dough needs to be refrigerated for at least 3 hours."
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unsalted butter, softened
1 (6 ounce) package
fruit flavored Jell-O® mix
These cookies take a while since the dough has to be refrigerated twice, but they look and taste great! The colors look great on a cookie plate, especially when dusted with colored sugar of a contrasting color. I had an easier time slicing them and keeping their shape if they were frozen, then slightly thawed after rolling.
I've been baking for 40 years, and this was the worst disaster in memory. Despite lengthy chilling and great care in following the recipe, the gelatin oozed onto the cookie sheets, creating a gluey, unmoveable mess. Two tins are soaking now, we have nothing but crumbs, and the rest of the dough is being thrown out. Very disappointing and frustrating. The one cookie that I managed to salvage is very pretty, however.
Fantastic! I was in a hurry, so I just mixed everything together (including the jell-o mix), rolled them into balls, and popped them into the oven. They turned out fantastic! Soft and just the right texture. These are definately a keeper!
**Added later: These cookies did not stay soft long. I loved them at first; but, a day later (they were in a closed tupperware), they were dry and much less tasty. I reccomend cooking them right before eating, and freeze leftovers.**
I added 1 tsp vanilla and an additional 1/3 cup sugar for taste.
Not only were these cookies delicious, and gorgeous to look at, but they were simple and fun to make. I followed this exact recipe, but took the advice and cut them with dental floss. Warning: Do NOT allow the cookies to cool after removing from the oven. Remove them from the pan immediately, because, despite greasing the pan, the jell-o sticks to the pan as it starts to cool.
Very good, we enjoyed making them! I did as recommended and added some flavorings, vanilla and lemon extracts, then let them chill overnight. I rolled them (to about 1/4") between two sheets of plastic wrap, and froze them before slicing and baking. Darling cookies!
This a fun cookie and tastes good. I added 1/2 tsp of almond flavoring and 1/2 tsp of vanilla. I also used Light Jello. To cut down on chilling time you roll out your dough in between 2 sheets of parchment paper and chill for about 20 minutes in the fridge. Then after you put on the jello, roll it up and put in the freezer for another 15-20 minutes.
These looked and tasted great. I didn't refrigerate them again after rolling - I just used dental floss to cut them, and they were fine. I use parchment paper on the cookie sheets; the cookies never stick, and there's nothing to clean up. (I don't know how one reviewer got a gooey mess - she didn't actually make the gelatin first, did she?)
I turned these into Margarita Cookies and made these for a get-together with some friends. I added a few Tablespoons of tequila and a bit more flour and instead using a 6oz box of jello, I used a 3oz box of each lemon and lime jello mixed together. Then I brushed the dough with more tequila instead of water before sprinkling the gelatin. Before I baked them I gave them a light sprinkle of kosher salt. I had a hard time getting some of them off the pan, so next time I will line the pan with waxed or parchment paper. Other than that, they were wonderful. I got great reviews!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 123
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