Jellybean Sugar Cookies

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Jellybean Sugar Cookies

Need a last minute Easter treat? These simple, quick sugar cookies are amazingly luscious, soft, and buttery with a hint of almond from the almond extract I threw in.  Of course, you may use vanilla extract if you don’t have almond.

These cookies are made in only 1 bowl and take less than 20 minutes. 10 minute prep time, 10 minute bake time.  Does it get any better?

Jellybean Sugar Cookies

The cutest (and easiest!) Easter treat.


  • 4 Tablespoons (1/4 cup) butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 bag jellybeans (you will have some leftover)


  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, almond extract, baking powder, and salt. Add flour, and mix until a dough forms.
  3. Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet or silicone baking mat. *Watch them closely at the 10 minute mark. Do NOT let cookies brown.
  4. While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie. Allow to cool completely and enjoy!

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If you like these, you will love my Cake Batter Sugar Cookies.

Cake Batter Sugar Cookies-8


All Comments

  1. How yummy they look! Your photos are amazing! And you must be a mind reader as i have just bought some jelly beans for My daughter for Easter as they are her favourite, and was wondering how I could make them look a bit special,thank you, looking forward to your next batch!

  2. I have recently joined your blog Sally.I am really bad at baking, and all the measuring and all makes me fed up of it.Before i used to pick my favorite assortments from my favourite patisseries and bakeries.But your blogs got me all tempted again to bake.The addiction’s growing…You are marvelous at it!I especially love the colors in your snaps and blog!

  3. I am into photography, and I gotta say you have the most gorgeous pictures! It helps I have a major sweet tooth! Thanks for sharing the emulsion oil website. I am addicted to almond extract, so I think I will try the almond emulsion. Thank you!

    1. Hey Natasha! Yes, they will work wonderfully. Be sure to freeze the chocolate easter eggs before hand so they don’t melt all over the warm cookies as you press them in.

  4. Hi Sally! I just wanted to thank you soooo much for this amazing recipe! I made the Jellybean cookies today and I was so happy that they turned out looking practically like yours 😀 I accedentally stumbled upon your blog a few days ago and I already printed probably a billion and one recipes I want to try haha. Happy Easter!!!

  5. The dough was pretty dry and didn’t stick together much. Is this normal? We added another egg yolk to see if that would help.

    1. I had crumbly dough too. Added egg white and held together better, cooked them and tasted one and were just fine. These are going to Texas. That is where grandchildren are.



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