National Jelly Bean Day is probably supposed to be a lot closer to Easter. That didn’t work out this year. It’s still a great way to take advantage of Easter leftovers–or maybe just an excuse to raid the Easter candies that are marked down by 75% off just about now. Of course, the easiest thing for a mom to do is just throw their kid a handful of jelly beans while shouting, “Happy National Jelly Bean Day!” We won’t hold it against you if that’s all you have time for today. If you’re feeling like getting more creative, though, try out this recipe for Jelly Bean Sugar Cookies.You’ll probably be surprised at how well it works as a fun take on a classic cookie–and it provides lots of fun decorating opportunities, too! [photo via pixabay]
Ingredients
- 2 3/4 cups of all purpose flour
- 1 cup of granulated white sugar
- 1 teaspoon of baking soda
- 1 cup of butter or margarine
- 1 teaspoon of vanilla extract
- 1 egg
- 1 large bag of jelly beans
Directions
- Crack open the egg in a small bowl and whisk it until it’s beaten. Set it aside.
- Sift the flour and baking soda into a large bowl. Add the margarine and egg. Mix well until you see a doughy texture.
- Chill the dough in the refrigerator for at least three hours.
- When you’re ready to bake, pre-heat the oven to 350 and grease the cookie sheet.
- Take out the dough. Get a spoonful of dough and sprinkle a little flour on top. Take the dough with your hands and rub it until it forms a smooth ball. Place it on the cookie sheet, flatten it out a little and repeat. Top each cookie with two or three small jelly beans. Space the dough balls two to three inches apart or they will run together.
- Once your baking sheet is properly filled and spaced, place the cookies in the oven for 8 to 10 minutes. Bake until light golden brown. Carefully remove the cookies to a cooling rack and repeat until all the dough has been used. This recipe should yield 50 to 60 small jelly bean cookies depending on the size.
