Reviewed: Nov. 18, 2012

Very pretty cookies! The dough is incredibly soft, even after refrigerating, but with a sharp knife and reshaping the cookies slightly, they are absolutely gorgeous once baked. I like the flavor from the jello--I used sugar free (what I had in the colors hubs thought I should use), so I am not sure if with sugar jello it wouldve had more flavor or not. Still, very pretty and lovely in the different shades of red and green hubs wanted since these are for Christmas cookie tins. They don't make a lot of cookies, but are easy and I may make more--I have plenty of jello, and they are fun. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 15, 2011

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Starlight_Miss

Reviewed: Nov. 1, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

krismrich

Cooking Level: Intermediate

Reviewed: Aug. 2, 2007

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ALICIAW2

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 5, 2007

Very disappointed in these. The dough tasted great before baking. They do look beautiful, but once baked they taste more like a poptart without the sweetness. Will definitely never make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrsK

Reviewed: Feb. 4, 2007

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jacquie

Reviewed: May 21, 2005

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

EARCMRA

Reviewed: Feb. 23, 2005

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?)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

UMMABDULLA

Reviewed: Dec. 13, 2003

I have this recipe at home and make them every Christmas with red and green jello. They do take time to make but they are well worth it. They are always a big hit at Christmas parties. Never had a problem with jello running/sticking.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bakengive

Reviewed: Jun. 10, 2001

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.

Was this review helpful? [ YES ]
1 user found this review helpful