Jellybean Sugar Cookies

Make a batch of jellybean sugar cookies for Easter dessert! There’s only 9 easy ingredients required for these soft drop sugar cookies. No rolling pin or cookie cutters required. Press a few jellybeans into the warm cookies for a festive treat! 

Easter jellybeans in sugar cookies

As one of the first cookie recipes ever published on Sally’s Baking Addiction, these jellybean sugar cookies craved a facelift. I revamped the recipe, updated the photos, and added plenty of helpful success tips. If you’re looking for a quick and simple Easter cookie recipe this year, may your search end with these jellybean sugar cookies. 🙂

Easter jellybeans in sugar cookies

Let’s Talk Easter!

I’m hosting Easter again this year! We’re having it on the earlier side, so it will be an Easter brunch and Easter supper hybrid. Deviled eggs, glazed ham, green bean casserole, and carrot cake are always on the menu, but I would LOVE to hear what you usually serve.

In terms of a tablescape, I usually keep it pretty basic. But since Easter is a little late this year, I have more time to pick up some festive Easter centerpieces, napkins, plates etc. We’ll also have a little Easter egg hunt and Easter baskets for the kids, too.

Do you have any Easter meal traditions?

More Easter Recipes

I have plenty of Easter recipes, including brunch: Easter Recipes.

Sugar cookie dough in mixing bowl

Sugar cookie dough balls on baking Silpat baking mat

Jellybean Sugar Cookies

This is a very basic sugar cookie recipe requiring just 9 easy ingredients. I doubled the original recipe and slightly increased the cookie size. In terms of ingredients and preparation, the recipe is very similar to my drop sugar cookies. Today’s jellybean sugar cookies are slightly smaller (1 Tbsp dough balls vs 2 Tbsp dough balls), so they’ll spread less. Since they’ll spread less, we can get away with a shorter chill time. Remember that cookie dough chilling and cookies spreading are directly related.

These jellybean sugar cookies are pretty buttery, so chilling the dough is important. You only need to chill the cookie dough for 1-2 hours. The cookie dough gets a little hard after 1-2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling.

These easy sugar cookies get all of their flavor from butter, vanilla extract, and almond extract. Make sure you’re using room temperature butter.

cup of jellybeans

How About Those Jellybeans?

Add the jellybeans after the cookies bake. Give them a couple minutes to cool down, then press a couple jellybeans into the tops of the warm cookies. The cooler the cookies, the less likely the jellybeans will stick. Use any jellybeans your heart desires. I like the “Just Born” brand and fit 3 into each sugar cookie.

Easter jellybean sugar cookies

Drop Sugar Cookies

This is a drop sugar cookie recipe. Save the rolling pin, ditch the cookie cutters, and break out a cookie scoop! These soft sugar cookies are perfect if you want no fuss sugar cookies. If you’re looking for an Easter activity, I also have these decorated Easter Egg Sugar Cookies.

Now, that recipe DOES require a rolling pin and cookie cutters. It’s my basic sugar cookie recipe in the shape of Easter eggs. They’re actually really fun to decorate with royal icing!

If you’re looking for something quicker and equally as festive, stick with these jellybean sugar cookies. Or try my Easter Bunny Bark. It’s so cute!

Jellybean sugar cookies on white plate

More Easter Recipes

And don’t forget to share what you usually make on Easter Sunday!

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Easter jellybeans in sugar cookies

Jellybean Sugar Cookies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

There’s only 9 easy ingredients required for these soft drop sugar cookies. Chill the cookie dough for at least 1-2 hours before baking. Press a few jellybeans into the warm cookies for a festive treat!


Ingredients

  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 bag jellybeans

Instructions

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, almond extract, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and a little sticky. Scoop dough (about 1 Tablespoon of dough each) and roll into balls. Place dough balls onto a large plate or lined baking sheet.
  4. Cover and chill the cookie dough balls in the refrigerator for at least 1-2 hours and up to 4 days.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 10-12 minutes or until very lightly browned on the sides. The centers will look very soft.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes. Press a couple jellybeans into the centers of the warm cookies. (Cooling for only 3 minutes is the magic number so the jellybeans stick!) Transfer to a wire rack to cool completely.
  8. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, and chill the dough balls in the refrigerator for up to 4 days. (See note about cookie dough chilling.) Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough. Baked cookies freeze well for up to 3 months.
  2. Special Tools: KitchenAid Stand Mixer | Measuring CupsBaking Sheet | Silpat Baking Mat | Cooling Rack
  3. Jellybeans: Use your favorite variety or brand. I usually use Just Born brand, found in the seasonal section of most grocery stores. Purchase 1 standard bag. You’ll have leftovers.
  4. Dough Chilling: Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less your sugar cookies will over-spread. The cookie dough can get a little hard after 1 hour in the refrigerator, so I recommend rolling the dough into balls before chilling. Here are all of my tips to prevent cookies from over-spreading.
  5. Recipe originally published on Sally’s Baking Addiction in 2012.

Keywords: cookies, Easter

40 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 think that some of these treats in an Easter basket are so much more fun than plain old candy (except for Peeps, of course!)

  3. I think I gained 5 pounds and a major sugar high reading your post – ha! Thanks for sharing – looks delicious!

      1. S sally. I so appreciate you. I made my husband your Choc chip cookies just a few days ago and had them for my dinner party with icecream. What a hit. I’m 72. Love baking and cooking for others. That’s one wAy my Heavenly Father uses me. Your a great cook and I’ve never made such a great Choc.chip cookie. I look forward to see something from you everyday in my emails. Thank you sooooo much.

      2. You are so welcome, Virginia! I’m so happy that the chocolate chip cookies were such a hit!

  4. I love the bright colors of the jellybeans 🙂 Also, those chocolate dipped brownies seem particularly evil considering it isn’t even lunchtime here yet…

    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.

  5. 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!!!

  6. These cookies look so adorable!!!! Jellybeans are quite high on the list of my favourite candies, so I know I’m going to love these cookies as soon as I make them….love it when you revamp one of your old recipes Sally!

    1. Made these today with gummy bears instead of jelly beans for my kids. Came out perfectly and they tasted like a thumbprint cookie with jam center! Love your recipes.

  7. I just baked these and they turned out perfectly! The sugar cookie is delicious and the addition of the jelly beans only makes them better!

  8. I haven’t made these (yet!), but they look adorable. Your blog keeps my attention more than Facebook these days!!!

    My comment is about the name. Yes, it’s good, but ….. as a HUGE fan of the How To Train Your Dragon franchise I have renamed my copy of this recipe as MINI DRAGON EGG COOKIES. What do you think???

    I will be making these throughout the year. They are just too darn adorable. ❤❤ I love a nice, soft cookie & my husband loves jelly beans. Win/win!!!

    I might try to spiff up some Molasses Cookies (my favorite). I wonder if jelly beans would work??? Hmmmm….

  9. The taste of these are sensational! I made them already for Easter, not sure there will be any left since I can’t keep my hands off them.

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