Jelly Bean Sugar Cookies

UPDATE 5 APRIL 2012: Hold the phone, people! I just made these again with a different recipe – adapted from Five Flavor Sugar Cookies, over at Cookie Madness – and they were The Bomb.  I do not say this lightly.  The mix of vanilla, lemon, rum, and coconut works perfectly to make these cookies taste like Easter and spring all wrapped in one neat little package. Photos and recipe in this post have now been updated with the new recipe.  If you want just a plain old, plain old version you can use the sugar cookie recipe from the Sugar Cookie Bites with Nutella Nests post.  Now go forth and bake!

Yesterday I was taking pictures of the sweet miniature daffodils at the park near our house.  Today, those adorable little daffys were covered in snow.  Snow!  In March!  At sea level!  Pbblllt.  I’m ready for spring, people.  I’m ready to frolic among the tulips and drool over pastel colored goodies.  I’m ready to stop dressing my baby in three layers of clothes every time we leave the house.

Since Mother Nature is not cooperating, I’m going to hole up in the kitchen and make some cookies.  Cute little Jelly Bean Sugar Cookies, with little pearls of sugary spring colors smiling back at me.  Hello, Spring!

One year ago on C&T: Rocky Road Popcorn and Caramelized White Chocolate Rocky Road

Two years ago on C&T: Yummy Bars (aka Shortbread N0-Bake Layer Bars)

Three years ago on C&T: Honey Bran Whole Wheat Bread and Cinnamon Swirl Bread

Jelly Bean Sugar Cookies

There are plenty of recipes for jelly bean cookies floating around the internets – but, oddly, they all seem to contain oats.  Oats?  I KNOW.  So, here I’m using my favorite go-to sugar cookie dough as the base.  Why mess with good-ness?  Also, I don’t bother cutting up the beans, which seems to be the thing to do in all those other recipes.  Too much work, I say. 

  • 1 stick butter (1/2 cup), softened
  • 3/4 cup sugar
  • 2 Tbsp brown sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1/4 tsp rum extract (or 1 tsp rum)
  • 1/4 tsp coconut extract (or 1/4 cup sweetened coconut)
  • 1-3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup jelly beans, any flavor, divided

Preheat oven to 350 degrees.  In a large mixer, beat butter and sugars until combined.  Add egg and flavorings and mix until combined, scraping down the sides of the bowl as necessary.  Sift or stir together flour, baking soda, and salt in a separate bowl, then add slowly to the butter/sugar mixture.  Mix until fully incorporated.  Stir in 3/4 cup of the jelly beans.  Scoop dough onto a baking sheet covered with parchment paper or a silpat baking mat.  Bake for three minutes, then remove from the oven just long enough to quickly top each cookie with a few more jelly beans (this makes a prettier cookie, but if you don’t care, skip this and mix all the beans into the dough before you bake).  Return to the oven and bake another 8 to 10 minutes (10 to 12 minutes total) or until center is set and edges are very lightly brown.  Cool slightly on pan, then move to a wire rack to cool completely.  Store airtight up to a week, or freeze for up to two months (bring to room temperature before serving, unless you want to break your teeth on a jelly bean!). 

2 thoughts on “Jelly Bean Sugar Cookies

  1. Pingback: Sugar Cookie Bites with Nutella Nests | Chocolate & Toast

  2. Pingback: Quarantine Cake (or, Chocolate Fudge Upside Down Cake) | Chocolate & Toast

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