Celebrations Archives - Cookies for Days

Jello Cookies

Karli — Wed, 26 Feb 2025 17:23:10 +0000

Hello, there’s always room for Jello..Cookies! They are the funnest, most colorful, cookies and depending on how many flavors you make, they’re the perfect St. Patrick’s Day rainbow treat.

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Jello Cookies Recipe

We already know our grandmothers put Jello in everything (looking at you, shredded carrot Jell-O salad). But did you know that the passion extended to cookies? This is my take on the vintage Jell-O cookies recipes. They are BEAUTIFUL, soft & tender, rolled in a slightly crisp coating of sugar, and flavored however you’d like! You can decide if you want to make the whole batch one flavor/color or if you’d like to divide the dough and create a whole rainbow – I’ll walk you through the steps for both processes below!

Ingredients in Rainbow Jello Cookies

Salted butter, softened – I ALWAYS use salted butter. But if you’re an unsalted butter fan, you can definitely use that instead.
Granulated sugar – You’ll add this to the dough and also roll the cookie dough balls in more sugar before baking.
Eggs
All-purpose flour
Baking soda
Salt
Colored gelatin powder (Jell-O) – You can make multiple colors/flavors in one batch. Choose your favorites! I used Lemon, Lime, Orange, Grape, Strawberry and Starburst brand (!) Blue Raspberry Jell-O.

How to Make Jello Cookies

Preheat the oven to 350° F.
In the bowl of a stand mixer, combine the butter and granulated sugar.
Add in the eggs and mix well.
To the mixture, add the flour, baking soda and salt, mixing until a soft dough forms.
If only making one flavor, add a 6 oz box of flavored gelatin, mixing until well combined.
To make a rainbow of colors, divide the dough into 6 equal portions. Add 2 tbsp of flavored gelatin to each portion of dough and mix until well combined.
Once you have added your chosen flavor and mixed, divide the finished dough out into 1 1/2 tbsp portions, roll into a ball and then roll in extra granulated sugar before arranging on a parchment or silicone lined cookie sheet.
Bake at 350°F for 10-12 minutes or until the cookies have spread and are no longer glossy in the center.
Allow the cookies to cool for 5 minutes on the pan before transferring to a wire cooling rack.
Enjoy!

How to store Rainbow Cookies

Let your Jello cookie to cool completely and then place them in an airtight container or bag. Store at room temperature for 3-5 days. Enjoy!

What flavors of Jello work best?

Honestly, you can use any flavor of colored gelatin powder you’d like. To make my rainbow of colors I use Lemon, Lime, Orange, Grape, Strawberry and even the Blue Raspberry flavor from the Starburst brand of gelatin.

COLOR

Jello Cookies

Hello, there’s always room for Jello..Cookies! They are the funnest, most colorful cookies and depending on how many flavors you make, they’re the perfect St. Patrick’s Day rainbow treat.

Course Dessert

Keyword Jello Cookies, St. Patrick’s Day, Vintage Jell-O Cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 38kcal

Ingredients

1 cup salted butter, softened
1 1/4 cup granulated sugar, plus extra for rolling
2 eggs
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (6 oz. total) flavored gelatin powder (can make multiple colors/flavors from one batch)

Instructions

Preheat the oven to 350° F.
In the bowl of a stand mixer, combine the butter and granulated sugar.
Add in the eggs and mix well.
To the mixture, add the flour, baking soda and salt, mixing until a soft dough forms.
If only making one flavor, add a 6 oz box of flavored gelatin, mixing until well combined.
To make a rainbow of colors, divide the dough into 6 equal portions. Add 2 tbsp of flavored gelatin to each portion of dough and mix until well combined.
Once you have added your chosen flavor and mixed, divide the finished dough out into 1 1/2 tbsp portions, roll into a ball and then roll in extra granulated sugar before arranging on a parchment or silicone lined cookie sheet.
Bake at 350°F for 10-12 minutes or until the cookies have spread and are no longer glossy in the center.
Allow the cookies to cool for 5 minutes on the pan before transferring to a wire cooling rack.
Enjoy!

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Rainbow Layer Cake

admin — Fri, 14 Feb 2025 16:53:39 +0000

Magical and show stopping, this rainbow cake features layers of tender-crumb cake in various colors accented by vibrant white buttercream frosting. Completely fun and undeniably delicious, this will delight people of all ages.

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Rainbow Cake Recipe

I cannot get over how pretty this Rainbow Cake is! The vibrant rainbow layers sandwiched by a white buttercream that is silky smooth –mmmmhmmm, give me more of that! This is the perfect Rainbow Birthday Cake, St. Patrick’s Day celebration cake or baby shower cake with rainbow for a sweet rainbow baby.

But looks aren’t everything. Which is why it’s a really good thing that this cake is really, really good. It is the perfect vanilla-y, buttery flavor with a moist/tender/fluffy texture that will make you feel like you picked it up from your nearest bakery. All I’m saying is you’re going to be glad it is 6 layers tall because you’re going to want every single bite.

What Ingredients Are In Rainbow Cake?

Cake

Salted butter, melted – I always use salted butter! You are welcome to use unsalted butter, if you’d prefer. Just be sure to add an extra pinch of salt to the batter.
Canola oil– we use both butter and oil in this recipe to give the cake a super spongey and moist crumb.
Granulated sugar
Eggs, room temperature – Cold eggs? No problem. Quickly bring eggs to room temperature by placing them in a bowl of warm (almost tepid) water for a few minutes.
Vanilla extract
Butter flavor – Try my high-quality, super-strength Butter Flavoring! This flavor is what will give your cake that bakery taste.
Cake flour – The cake flour will help your cake maintain a fluffy softness and tender crumb.
All-purpose flour– this is what will give our cake more structure so it won’t fall while baking.
Baking soda
Baking powder
Salt
Buttermilk, room temperature – Buttermilk is KEY to the light, fluffy, and tender texture of this cake!
Food coloring – I find that gel works best, but regular food coloring will also work if needed.

Vanilla Buttercream

Salted butter, softened – Again, unsalted will work too.
Powdered sugar
Clear vanilla – You can sub regular vanilla, your frosting just won’t be bright white.
Rainbow colored sprinkles

How to Make Rainbow Birthday Cake

Preheat the oven to 350°F.
Prepare six 6-inch cake pans by spraying with nonstick spray and then lining the bottom with parchment paper. Set aside.
In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
Add in the eggs, one at a time, mixing thoroughly between each addition.
Once mixed in, add the vanilla extract and butter flavor.
In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
Divide the batter evenly into 6 bowls. Color each bowl your desired color– I did pink, purple, blue, green, yellow and orange.
Pour the colored batter into the prepared pans.
Bake at 350°F for 20-25 minutes or until the edges of the cake start to pull away from the sides of the pan. Do not underbake or the cake will collapse.
Allow the cakes to cool on the counter for 10 minutes before flipping the cake out onto a cooling rack. Allow the cakes to cool completely and then freeze for 15 minutes before trimming.
To trim your cakes, use a sharp knife and cut the hard edge off of the outside of the cake. Next, use a long serrated knife to cut the top of the cake flat and to remove the browned portion on the bottom of the cake. This will make the final cake look much cleaner. Repeat with all 6 layers.
Freeze again while making the vanilla buttercream.

Making the Buttercream & Assembling the Cake

To make the buttercream, whip the butter in a stand mixer on high speed for 10-15 minutes. The butter should turn a very bright white color and will be very fluffy when it is ready for the next step.
Scrape the sides of the bowl and then add the powdered sugar in a few additions, mixing between each.
Add the vanilla and whip until smooth.
To arrange the cake, place a small dollop of frosting on your cake plate or stand to keep the cake in place. Set the first cake layer down in the center.
Spread an even layer of frosting on top using an offset spatula. Place the next layer on top and gently press down. Repeat until all layers have been added.
Spread a thin layer of frosting over the entire cake to trap the crumbs (called a crumb coat) and then chill in the freezer for 5-10 minutes.
Apply the rest of the frosting in a thicker layer, smoothing with an offset spatula or bench scraper. I added the sprinkles to the remaining frosting before applying to my cake. Make sure to set aside enough white frosting for the swirl on top, if desired.
Decorate the top with additional frosting or sprinkles, if desired.
Store in the fridge until 30 minutes before serving. Enjoy!

How should I store my cake with rainbow design?

After you have assembled your cake, store in the fridge for up to 2 days. Remove from the fridge 30 minutes prior to serving. Enjoy!

Rainbow Faves

Rainbow Layer Cake

Course Dessert

Keyword buttercream frosting, layer cake, rainbow cake

Prep Time 2

Cook Time 25

Servings servings

Calories 617kcal

Ingredients

1/2 cup salted butter, melted
1/2 cup canola oil
2 cup granulated sugar
4 eggs, room temperature
1 tbsp vanilla extract
1/2 tsp butter flavor
2 cup cake flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/3 cups buttermilk, room temperature
Food coloring (gel works best)

Vanilla Buttercream

2 1/2 cups salted butter softened
4 1/2 cups powdered sugar
1 tbsp + 1 tsp clear vanilla
1/4 cup rainbow colored sprinkles

Instructions

Preheat the oven to 350°F.
Prepare six 6-inch cake pans by spraying with nonstick spray and then lining the bottom with parchment paper. Set aside.
In the bowl of a stand mixer with the paddle attachment, combine the salted butter, canola oil and granulated sugar until well combined.
Add in the eggs, one at a time, mixing thoroughly between each addition.
Once mixed in, add the vanilla extract and butter flavor.
In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder and salt.
Add the dry ingredients to the mixer and slowly begin to incorporate. Once the dry ingredients are almost all combined with the wet ingredients, slowly pour in the buttermilk and mix until well combined and smooth.
Divide the batter evenly into 6 bowls. Color each bowl your desired color- I did pink, purple, blue, green, yellow and orange.
Pour the colored batter into the prepared pans.
Bake at 350°F for 20-25 minutes or until the edges of the cake start to pull away from the sides of the pan. Do not underbake or the cake will collapse.
Allow the cakes to cool on the counter for 10 minutes before flipping the cake out onto a cooling rack. Allow the cakes to cool completely and then freeze for 15 minutes before trimming.
To trim your cakes, use a sharp knife and cut the hard edge off of the outside of the cake. Next, use a long serrated knife to cut the top of the cake flat and to remove the browned portion on the bottom of the cake. This will make the final cake look much cleaner. Repeat with all 6 layers.
Freeze again while making the vanilla buttercream
To make the buttercream, whip the butter in a stand mixer on high speed for 10-15 minutes. The butter should turn a very bright white color and will be very fluffy when it is ready for the next step.
Scrape the sides of the bowl and then add the powdered sugar in a few additions, mixing between each.
Add the vanilla and whip until smooth.
To arrange the cake, place a small dollop of frosting on your cake plate or stand to keep the cake in place. Set the first cake layer down in the center.
Spread an even layer of frosting on top using an offset spatula. Place the next layer on top and gently press down. Repeat until all layers have been added.
Spread a thin layer of frosting over the entire cake to trap the crumbs (called a crumb coat) and then chill in the freezer for 5-10 minutes.
Apply the rest of the frosting in a thicker layer, smoothing with an offset spatula or bench scraper. I added the sprinkles to the remaining frosting before applying to my cake. Make sure to set aside enough white frosting for the swirl on top, if desired.
Decorate the top with additional frosting or sprinkles, if desired.
Store in the fridge until 30 minutes before serving. Enjoy!

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Costco Sprinkle Cookie

admin — Fri, 11 Aug 2023 14:41:38 +0000

A Costco sprinkle cookie copycat that is every bit (and more) as chewy, delicious, and fun as the original.

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Costco Sprinkle Cookie Recipe

There are some things that Costco just does better than any of its competitors. Rotisserie chicken, baby wipes, and their white chocolate sprinkle cookies. With Costco’s trademark chewy cookie texture and a delicious buttery sugar base, these copycat Costco sprinkle cookies are worth celebrating.

Not only do Costco sprinkle cookies scream ‘fun’ they are delicious and perfect for every occasion. And now you can make them from home! You’re going to be amazed by how easy these are to mix up and, in my completely unbiased biased opinion, how they taste so much better, too. So, save yourself the trip to the warehouse (and the uneccesary purchases of snacks) and enjoy my white chocolate sprinkle cookies in your own kitchen.

Ingredients in Sprinkle Costco Cookies

Salted butter softened – I prefer using salted butter. If you don’t have salted, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar – We just use granulated sugar here for the perfect sugar cookie base.
Egg
Light corn syrup – The corn syrup gives this cookie an ultra chewy texture like Costco’s cookies are known for.
Vanilla extract
Butter extract – I know it sounds weird, but trust me on the butter extract. It takes the flavor of this cookie to a whole new level!
All-purpose flour
Salt
Baking soda
White chocolate chips – Use your favorite brand of white chocolate chips or chop up a bar of white chocolate.
Sprinkles – Use rainbow sprinkles, preferably ones without brown sprinkles. I find my bulk sprinkles either at Walmart or at my local grocery store’s bakery.

How to Make White Chocolate Sprinkle Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light and fluffy. It should take about 2 minutes.
Scrape the sides and add in the egg, corn syrup, vanilla extract and butter extract. Mix until incorporated.
Add the flour, salt and baking soda. Mix until a soft dough forms.
Finally, fold in the white chocolate chips and sprinkles until evenly distributed.
Scoop and portion out the dough into 1 tbsp portions, roll in a ball and arrange on a cookie sheet.
Bake at 350° F for 7-9 min or until the cookies spread and flatten slightly. Pull them out before they turn brown.
Enjoy! Eat warm or cold. But they will be at their chewiest after sitting in an airtight container for 12 hours.

Are there any variations I can try with these sprinkle cookies?

Yes! First, i recommend drizzling melted white chocolate across the top of the cookies. You can also add in different flavors of chocolate chips to add a little fun. To make these cookies more festive, you can also change up the colors of the sprinkles depending on the season.

Should I flatten the cookie dough balls before baking?

To achieve the perfect amount of chewiness, do not flatten your dough balls. Just leave them balled up and they will spread on their own.

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Other Costco Copycat Cookies

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Costco Sprinkle Cookies

A Costco sprinkle cookie copycat that is every bit (and more) as chewy, delicious, and fun as the original.

Course Dessert

Cuisine American

Keyword costco cookies, costco sprinkle cookies

Prep Time 13

Cook Time 8

Servings small cookies

Calories 100kcal

Ingredients

1/2 cup salted butter, softened
3/4 cup granulated sugar
1 egg
1/4 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp butter extract
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 cup white chocolate chips
1/3 cup sprinkles

Instructions

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
Cream together the butter and granulated sugar until light and fluffy.
Add in the egg, corn syrup, vanilla extract and butter extract. Mix until incorporated.
Add the flour, salt and baking soda. Mix until a soft dough forms.
Fold in the white chocolate chips and sprinkles until evenly distributed.
Scoop and portion out the dough into 1 tbsp portions, roll in a ball and arrange on a cookie sheet.
Bake at 350° F for 7-9 min or until the cookies spread and flatten slightly. Pull them out before they turn brown.
Enjoy! Eat warm or cold. They'll be at their chewiest after sitting in an airtight container for 12 hours.

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Sprinkle Cookies

admin — Mon, 23 Jan 2023 16:25:01 +0000

Rainbow Sprinkle Cookies are a fun twist on a regular sugar cookie. These cookies are soft & chewy, full of buttery vanilla flavor, and coated in bright rainbow sprinkles!

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Sprinkle Cookie Recipe

I love making these cookies and customizing the sprinkles based on an upcoming holiday, a party theme, the birthday kid’s favorite colors, etc. But don’t let the bright sprinkles fool you, these cookies have the best flavor and texture that will keep even the adults coming back for seconds.

Ingredients for Sprinkle Sugar Cookies

Salted Butter (softened) – If you only have unsalted butter, just add an extra pinch of salt to the dough.
Margarine (softened) – You’ll notice this recipe calls for both butter and margarine. This combination creates a soft and chewy cookie with a buttery, crisp, melt-in-your-mouth edge. However, you can use all butter or all margarine if you’re in a pinch.
Granulated Sugar – Because this is a sugar cookie base, you don’t need any brown sugar in this recipe.
Egg
Light Corn Syrup – The corn syrup makes this cookie extra chewy. However, if you don’t have any, it won’t ruin the cookie without it.
Vanilla Extract – This is my favorite kind.
Butter Extract – Just trust me on the butter extract – it makes this cookie almost taste like funfetti cake! If you only have vanilla extract, increase to 1 1/2 tsp of vanilla. However, it’s totally worth it to use butter extract because it will make these cookies taste out of this world!
All Purpose Flour
Baking Soda – We use baking soda in this recipe to help the cookies spread, rather than puff up. It also gives the cookies that perfect crisp edge we’re looking for.
Salt – This is my go-to salt for baking.
Rainbow Sprinkles – You can use any sprinkles here. I love using rainbow sprinkles or a festive holiday mix depending on the upcoming holiday. I always purchase sprinkles in bulk from the grocery store bakery – it’s so much cheaper that way!

How to Make Sugar Cookies with Sprinkles

Begin by preheating the oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In the bowl of a stand mixer, or using an electric hand mixer, cream together the margarine, butter, and sugar until well combined.
Use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are in the mixture.
Now add in the egg, corn syrup, vanilla, and butter extract and continue to mix until well combined.
Scrape the sides of the bowl again, then add the flour, baking soda, and salt and mix until a soft dough forms.
Portion out the cookie dough into your desired cookie size. For small cookies, use 1 1/2 tbsp of dough (I use my #50 scoop for this). For medium cookies, use about 3 tbsp of dough.
Roll each portion of dough into a ball and then roll/press the sprinkles onto the outside of the ball. Then place each sprinkle cookie dough ball onto your prepared baking sheet.
Bake the cookies in the preheated oven for about 7-9 minutes (small cookies) or 9-11 minutes (medium cookies). To know the cookies are done baking, they should have flattened, spread, and no longer look wet or glossy in the center.
Allow the cookies to cool completely on the pan (about 5 minutes) before transferring to a wire cooling rack.
Enjoy!

Do you put sprinkles on before or after baking cookies?

Always put sprinkles on cookies before baking so the sprinkles can stick to the dough, otherwise they won’t stick to the baked cookies. In this recipe specifically, we roll the dough in sprinkles to create an outer layer, but you could also simply just mix sprinkles into the cookie dough for a different look.

Will my sprinkles burn in the oven if I put them on the cookies before baking?

Nope! As long as you follow the recipe and use the correct oven temperature, you should have no problems with sprinkles burning while baking.

How to store Sprinkle Cookies:

Store your Sprinkle Cookies in an airtight container at room temperature for up to 3 days. If you want the cookies to stay fresh longer, store them in the freezer for up to 3 months.

Recipes Similar to Sprinkle Cookies

Sprinkle Cookies

Rainbow Sprinkle Cookies are a fun twist on a regular sugar cookie. These cookies are soft & chewy, full of buttery vanilla flavor, and coated in bright rainbow sprinkles!

Course Dessert

Cuisine American

Keyword sprinkle cookies

Prep Time 20

Cook Time 15

Servings small cookies

Calories 144kcal

Ingredients

1/2 cup (111g) salted butter softened
1/2 cup (111g) margarine softened
1 1/4 cup (293g) granulated sugar
1 egg
2 tbsp light corn syrup
1 tsp vanilla extract
1/2 tsp butter extract
2 1/2 cups (380g) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (200g) sprinkles

Instructions

Preheat the oven to 350° F (180° C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
Scrape the sides of the bowl and add in the egg, corn syrup, vanilla and butter extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.
Portion the dough out into your desired size. For small cookies, use 1 1/2 Tbsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough.
Roll into a ball and then roll and press sprinkles onto the outside of the cookie dough. Place on the prepared baking sheet. Repeat with the remaining dough.
Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

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