If you’re looking for a quick, colorful, and irresistibly fun cookie recipe, these Jelly Bean Sugar Cookies are exactly what you need. Soft, buttery sugar cookies with a hint of almond, topped with a chewy jelly bean center — they’re as playful as they are delicious. Whether it’s National Jump for Jelly Beans Day (July 31), Easter, a birthday party, or just a rainy afternoon baking session with the kids, these cookies deliver big smiles with minimal effort.
Ingredients:
4 Tbsp (1/4 cup) butter, softened to room temperature
1/2 cup sugar
1 large egg yolk
1/4 tsp almond extract
1/4 tsp baking powder
1/4 tsp salt
3/4 cup all-purpose flour
1 bag jellybeans (you will have some leftover)
1/2 cup sugar
1 large egg yolk
1/4 tsp almond extract
1/4 tsp baking powder
1/4 tsp salt
3/4 cup all-purpose flour
1 bag jellybeans (you will have some leftover)
Directions:
Preheat oven to 350 degrees.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, almond extract, baking powder, and salt. Add flour, and mix until a dough forms.
Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet or silicone baking mat. *Watch them closely at the 10 minute mark. Do NOT let cookies brown.
While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie. Allow to cool completely and enjoy!
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