Pastel sugar cookies take just four ingredients — and one dough makes five different flavors. Refrigerate, slice, and bake anytime!
Colored pastel sugar cookies (1962)
Ingredients
- 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
Instructions
- 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.
Notes
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: 1Amount 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.
