These aren't just ordinary sugar cookies. Use raspberry JELL-O (or your favourite JELL-O Jelly Powder) to make these perfect fruity gems.
What do I need ?
Original recipe yields 34 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
1/2 tsp. baking soda
2 Tbsp. icing sugar
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How do I make it ?
Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry jelly powder and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
Heat oven to 375ºF. Roll dough into 68 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Sprinkle with icing sugar just before serving.
Kraft Kitchen Tips!
Prepare using your favorite flavour of Jell-O Jelly Powder.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 90 mg
Carbohydrate 15 g
Fibre 0 g
Sugars 9 g
Protein 2 g
34 servings, 2 cookies (28 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.