Pastel sugar cookies take just four ingredients — and one dough makes five different flavors. Refrigerate, slice, and bake anytime!
Colored pastel sugar cookies (1962)
- 3/4 cup shortening, part soft butter
- 1/2 cup sugar
- 3 ounces gelatin, any fruit flavor
- 2-1/2 cups Gold Medal flour
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- Heat oven to 350 degrees (F).
- Thoroughly mix the shortening, sugar, gelatin, eggs and vanilla.
- Blend in dry ingredients, and mix until just combined.
- Shape into two equal-sized logs (each about 1-1/2-inches wide) and roll in colored sprinkles, pushing the roll slightly so the decorations embed themselves in the dough.
- Wrap each cookie dough log in plastic wrap.
- Refrigerate for 4 hours or until firm.
- Unwrap and cut into 1/4 inch slices.
- Place each disc 2 inches apart on ungreased baking sheets.
- Bake 10-14 minutes, making sure to not overcook.
- Remove from oven before the cookies brown.
- Remove to wire racks to cool.
- Repeat recipe with alternate Jell-O flavors to make different colors, or make one large batch of dough (omitting gelatin) and divide into equal portions, which may be colored individually with the gelatin mix.
Alternate method: Heat oven to 400 degrees (F). Roll dough into 3/4 inch balls. Place dough balls 3-inches apart on ungreased baking sheet. Flatten each with bottom of a glass dipped in sugar. Add colored sprinkles into edges, if desired.
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Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 50mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.