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These jelly bean sugar cookies are a sweet little treat that bring a burst of Easter fun to your table without any hassle. With a handful of everyday ingredients, you get soft, buttery cookies that don’t need a rolling pin or cutters—just scoop, bake, and press in some colorful jelly beans. They’re ready in a snap, with a quick chill to keep them perfectly shaped, and that pop of candy on top makes them irresistible. Perfect for a holiday dessert or a simple way to brighten up a spring afternoon.
I baked these for an Easter brunch last year, and they were gone before the coffee cooled. My niece couldn’t stop giggling as she picked off the jelly beans, and even my picky dad grabbed a second one. They’ve become my easy go-to when I want something cheerful without the cleanup.
Ingredients That Make It Special
- Butter: Room-temperature unsalted butter is the heart—soft but not melted, it gives that rich taste. Fresh is best for flavor.
- Sugar: Granulated sugar keeps them sweet and tender—nothing fancy, just the good stuff.
- Flour: All-purpose flour builds the structure—measure it right so they don’t get tough.
- Vanilla Extract: A splash adds warmth—pure extract beats imitation every time.
- Almond Extract: Just a hint for that extra cozy note—skip it if you’re not a fan, but I love it.
- Jelly Beans: Any kind you like—small ones like Just Born stick well and look cute. Pick fresh, vibrant ones for the best pop.
Those extracts are my secret—they make these taste like home. I tried skipping the almond once, and they were still good, but that little nudge takes them up a notch. My family always asks what’s in them—they can’t quite place it, but they love it.
Let’s Bake Them Up
- Step 1: Mix the Dough
- In a big bowl, beat ¾ cup softened butter with ¾ cup sugar until it’s creamy—about 2 minutes with a mixer or a good arm workout by hand. Add 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract, mixing until smooth. Stir in 2 cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt until it’s all just combined—don’t overmix, or they’ll toughen up.
- Step 2: Shape and Chill
- Scoop tablespoon-sized bits of dough and roll them into balls—about 1 inch across. Pop them on a plate or tray, cover with plastic wrap, and chill in the fridge for 1-2 hours. They’ll firm up but won’t get rock-hard—perfect for baking.
- Step 3: Get Baking
- Preheat your oven to 350°F and line a baking sheet with parchment. Space the chilled dough balls 2 inches apart—they’ll spread a bit. Bake for 10-12 minutes until the edges are just golden—don’t let them brown too much; you want them soft.
- Step 4: Add the Fun
- Let the cookies cool on the sheet for 2-3 minutes—they’ll still be warm and soft. Press 2-3 jelly beans into the top of each one—gently, so they stick without sinking too deep. Move them to a rack to cool completely.
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I’m all about those jelly beans—they turn a simple cookie into a party. My sister caught me sneaking one fresh from the oven, jelly beans and all, and now she insists I make extra for her. It’s our little Easter tradition.
Make Them Your Own
Swap the jelly beans for mini chocolate eggs if you’re feeling chocolaty—my nephew loves that version. Or sprinkle a bit of colored sugar on top with the beans for extra sparkle. I’ve even tried lemon extract instead of almond—bright and springy.
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Storing the Sweetness
They keep in an airtight container at room temp for about a week—the jelly beans might firm up, but they’re still tasty. Freeze the plain cookies (no beans) for up to a month, then add the candy after thawing. I’ve stashed a batch this way and popped them out for a last-minute treat—works like a charm.
Perfect Pairings
Set them out with a cup of tea or milk—the buttery cookie and sweet beans play so well together. For Easter, I’ve paired them with a glazed ham and green beans—dessert that doesn’t fight the meal. They’re cute on a brunch spread too, next to deviled eggs and fruit.
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These jelly bean sugar cookies are my springtime joy—soft, sweet, and so easy they feel like cheating. They’re a little burst of fun that doesn’t demand much, just a bit of love and a few jelly beans. Bake them once, and you’ll be hooked—I sure am.
Frequently Asked Questions
- → Can I use different extracts in these cookies?
- Absolutely! While the combination of vanilla and almond extract gives these cookies their signature flavor, you can customize them to your taste. You could use all vanilla extract (1 teaspoon total), or try other extracts like lemon, orange, or coconut. For a more traditional sugar cookie, simply use 1 teaspoon of vanilla extract and omit the almond extract altogether.
- → Why do I need to chill the cookie dough?
- Chilling the dough is crucial for several reasons: 1) It solidifies the butter, preventing the cookies from spreading too much during baking, 2) It allows the flour to hydrate more fully, improving texture, and 3) It enhances flavor development. Don't skip this step, even if you're short on time - you'll end up with flatter, less flavorful cookies. Rolling the dough into balls before chilling makes them easier to handle later.
- → What types of jelly beans work best for these cookies?
- Any type of jelly beans will work! Traditional jelly beans like Just Born or Jelly Belly are perfect, but you can also use specialty flavors or seasonal varieties. For Easter, pastel-colored jelly beans look particularly festive. Mini jelly beans work well too, allowing you to fit more on each cookie. Just make sure to press them into the cookies while they're still warm (but not hot) so they adhere properly.
- → Why are my cookies spreading too much when baking?
- If your cookies are spreading too much, there are several possible causes: 1) The dough wasn't chilled long enough - make sure to chill for at least 1-2 hours, 2) Your butter might have been too warm when making the dough, 3) The baking sheets might be warm from a previous batch, or 4) Your oven temperature might be inaccurate. For the next batch, try chilling the dough longer or even placing the shaped dough balls in the freezer for 10 minutes before baking.
- → Can I make these cookies ahead of time?
- These cookies are perfect for making ahead! You have several options: 1) Make the dough, roll into balls, and refrigerate for up to 4 days before baking, 2) Freeze the dough balls for up to 3 months and bake directly from frozen (add 1 minute to baking time), or 3) Bake the cookies completely and freeze for up to 3 months. For best results with fully baked cookies, freeze them without the jelly beans, then thaw and briefly warm them in the oven before adding the jelly beans.
- → What's the best way to store these cookies?
- Store the cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. Avoid storing them with other cookies that have strong flavors, as sugar cookies tend to absorb aromas. If you need to store them longer, freeze them in a freezer-safe container with parchment between layers for up to 3 months. The jelly beans may become slightly softer over time but will still taste great.