Jellybean Sugar Cookies Recipe

Jellybean Sugar Cookies Recipe

Photos of Jellybean Sugar Cookies Recipe

How To Make Jellybean Sugar Cookies

You’ll surely love these delightfully sweet and soft Jellybean Sugar Cookies! They’re easy to make, and perfect to serve to the kids for Easter.

Preparation: 15 minutes
Cooking: 11 minutes
Chill Time: 2 hours
Total: 2 hours 26 minutes



  • cupsall-purpose flour,spooned and leveled
  • 1tspbaking powder
  • ½tspsalt
  • ½cupunsalted butter,(1 stick), softened to room temperature
  • 1cupgranulated sugar
  • 1large egg,room temperature
  • ½tspalmond extract
  • ½tsppure vanilla extract
  • 1bagjellybeans


  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed for about 1 minute until creamed.

  3. Add the egg, almond extract, and vanilla extract and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  4. Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be thick and a little sticky.

  5. Scoop the dough, about 1 tablespoon of dough each, and roll into balls. Place the dough balls onto a large plate or lined baking sheet.

  6. Cover and chill the cookie dough balls in the refrigerator for at least 1 to 2 hours, or up to 4 days.

  7. Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper or silicone baking mats. Set aside.

  8. Arrange the chilled cookie dough balls 3-inches apart on the baking sheets.

  9. Bake for 10 to 12 minutes or until very lightly browned on the sides. The centers will look very soft.

  10. Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes.

  11. Press a couple of jellybeans into the centers of the warm cookies. Cool for only 3 minutes. Transfer to a wire rack to cool completely.

  12. Serve and enjoy!

Recipe Notes

  • The cookies stay fresh covered at room temperature for up to 1 week.
  • Make-Ahead and Freezing instructions: The cookie dough can be made ahead, roll into balls, and chill the dough balls in the refrigerator for up to 4 days.
  • The cookie dough balls freeze well for up to 3 months. Bake the frozen cookie dough balls for an extra 1 minute, no need to thaw. The baked cookies freeze well for up to 3 months.
  • Use any favorite variety or brand of jellybeans. Purchase 1 standard bag. There will be leftovers.
  • Dough Chilling: Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less the sugar cookies will over-spread. The cookie dough can get a little hard after 1 hour in the refrigerator, so it is recommend rolling the dough into balls before chilling.


  • Calories: 92.67kcal
  • Fat: 3.29g
  • Saturated Fat: 2.01g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 0.86g
  • Polyunsaturated Fat: 0.17g
  • Carbohydrates: 15.03g
  • Fiber: 0.18g
  • Sugar: 9.33g
  • Protein: 0.89g
  • Cholesterol: 14.33mg
  • Sodium: 52.15mg
  • Calcium: 14.29mg
  • Potassium: 11.64mg
  • Iron: 0.35mg
  • Vitamin A: 28.54µg
Share your thoughts and experiences with making Jellybean Sugar Cookies in the Baking and Desserts forum section. Join the discussion and let us know if you have any tips or variations to this delightful recipe!

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