Cookie press cookie made with any flavor of gelatin.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C).

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  • Sift flour with baking powder. Cream margarine; gradually add sugar and gelatin and cream well. Add egg and vanilla; beat well. Gradually add flour mixture; mix until smooth.

  • Force dough through cookie press onto ungreased cookie sheet. Sprinkle with gelatin. Bake for about 12-13 minutes or until golden brown at the edges.

Nutrition Facts

184 calories; 9.3 g total fat; 6 mg cholesterol; 134 mg sodium. 23 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/26/2003
Way too much flour most of my cookie press designs would not work with such a thick dough and I actually bruised my thumbs trying to press these out. I looke at my other cookie press recipies and most call for about 2 to 2 1/2 cups flour NOT 4 CUPS. I will try these again with less flour. Revised on 12-24-03: I made these again today and they turned out great. I used black cherry jello and increased the butter to 2 cups and added another egg. I kept flour the same. All the cookie press shapes turned out. I only baked for about 6 and a half minutes and they turned nice and golden brown on the bottom. Read More
(56)

Most helpful critical review

Rating: 3 stars
01/01/2004
I give this recipe three stars for creativity. It is worth making but not according to the given directions. I took this recipe and used 3 1/4 C flour added 1/4 C butter and added an extra egg. They then pressed well and baked well and had a nice mild flavor. Don't overbake them though. 8 minutes is all you need! Read More
(30)
45 Ratings
  • 5 star values: 17
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 6
  • 1 star values: 3
Rating: 4 stars
12/26/2003
Way too much flour most of my cookie press designs would not work with such a thick dough and I actually bruised my thumbs trying to press these out. I looke at my other cookie press recipies and most call for about 2 to 2 1/2 cups flour NOT 4 CUPS. I will try these again with less flour. Revised on 12-24-03: I made these again today and they turned out great. I used black cherry jello and increased the butter to 2 cups and added another egg. I kept flour the same. All the cookie press shapes turned out. I only baked for about 6 and a half minutes and they turned nice and golden brown on the bottom. Read More
(56)
Rating: 4 stars
12/26/2003
Way too much flour most of my cookie press designs would not work with such a thick dough and I actually bruised my thumbs trying to press these out. I looke at my other cookie press recipies and most call for about 2 to 2 1/2 cups flour NOT 4 CUPS. I will try these again with less flour. Revised on 12-24-03: I made these again today and they turned out great. I used black cherry jello and increased the butter to 2 cups and added another egg. I kept flour the same. All the cookie press shapes turned out. I only baked for about 6 and a half minutes and they turned nice and golden brown on the bottom. Read More
(56)
Rating: 5 stars
08/25/2005
This was a GREAT recipe I used the suggested changes from the message board. I used 2 cups margarine 2 eggs and 4oz of jello for the cookies (boosts the flavor) & 2 oz for sprinkling. They turned out wonderful and after putting them in an airtight container have remained soft and delicious for 2 days. My kids & I can't wait to try other flavours (we used Orange)! Thanks for the recipe and the tips everyone! Read More
(44)
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Rating: 3 stars
01/01/2004
I give this recipe three stars for creativity. It is worth making but not according to the given directions. I took this recipe and used 3 1/4 C flour added 1/4 C butter and added an extra egg. They then pressed well and baked well and had a nice mild flavor. Don't overbake them though. 8 minutes is all you need! Read More
(30)
Rating: 5 stars
12/07/2007
I remember my Mom making these cookies when I was growing up. I made the mistake of following some of the other reviewers suggestions and they turned out crappy. The second time I made these I followed the recipe (I used butter instead of margarine)and they turned out perfect. I did bake them at 400 and I took them out at 6 minutes and they were perfect doneness. Read More
(25)
Rating: 5 stars
12/22/2010
I have been making these cookies for over 40 years. My recipe says to bake them at 375 degrees. The time given is too long. I try 6 minutes and then check cookies adding more time if necessary--usually 50 seconds to 1 minute. The dough is too stiff using 4 cups of flour. I use 3 1/2 cups. The butter needs to be soft. Plus you cannot mix them very easily unless you use your hands. Believe me this works. There is a knack to using a cookie press. Not every cookie comes out right. I put the ones that don't back in bowl and continue with the next one. You need to be patient but it is worth it. Read More
(24)
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Rating: 4 stars
12/22/2004
My mom used this recipe for years before I saw it here. She always used starwberry and I never thought that the 3 oz. did the flavor any justice. Now that it is my turn for this recipe I mix everything together except the gelatin. I split the whole batch three ways and use half a package of lemon orange and strawberry gelatin adding a touch of lukewarm tap water. Before baking I sprinkle a little gelatin on top. They come out with a bang of fruit flavor and wonderful coloring and there's enough for two batches!!! Read More
(21)
Rating: 5 stars
03/16/2005
These cookies were awesome! I only used 3 cups of flour and changed butter to 2 cups. I put the dough in the fridge for 1 hour and rolled them to cut out shamrocks for St Patrick's Day. I used the lime flavored gelatin powder which gave it the green color. Perfect touch! Read More
(21)
Rating: 2 stars
03/15/2003
I don't know if I did something wrong or what but with the 4 cups of flour the dough came out so hard I couldn't FORCE it thru the cookie press. I finally gave up and rolled some into balls and used a clay cookie stamp on them. Baked they could have been used for skeet targets. Are you SURE it calls for all that flour? Read More
(20)
Rating: 4 stars
12/22/2010
I read the reviews and tweeked the recipe a bit. I used 2 sticks of crisco baking sticks instead of margarine 3 1/4 cup of flour 2 packages of jello. No problem with feeding it through cookie press. If you want you can refrigerate it but not needed. I put in fridge for a bit to do some other kind of cookies then took it out and ran a beater through it and dough was fine. After placing cookies on pan I sprinkled some jello on top. They are not too sweet but very easy for a beginner. We used Island Pineapple and Apricot in the dough and sprinkled with Strawberry/Banana. Cook for only 6 min and will be just right. Read More
(18)