Retro Baking: Jell-O Cookies

These are about 3 minutes overbaked, because I forgot what the timer was for and didn’t smell them over the vinegar I was cleaning with. There shouldn’t really be browning on the top. These are the green ones, which you can barely tell because they’re overbaked even though they were still soft and cloudy in the mouth.

This one probably will be strange to most of you, and for the rest of you this will be exciting to see. Those of you for whom this was not childhood eating, I’m guessing, will be like, “Jell-O cookies?” I’m guessing that because I’ve only ever seen someone react differently one time in my 44 years that I wasn’t related to. That’s my neighbor and friend, Alyssa.

She also grew up with Jell-O cookies, which I discovered when she was telling me a story I’ve now forgotten because all I really heard was her say a lightly garbled “Jell-O cookies.” I think it was about how she’d make them when she was in the Navy, though, and no one in the Navy knew what they were, either. I asked if “Jell-O cookies” is what she said, sounding incredulous, and she did the same thing I do when I bring these up randomly and am questioned about it: she said, “yeah, Jell-O cookies. They’re this thing my grandma makes and they’re really good,” which is about the moment I cut her off to tell her I too grew up eating Jell-O cookies! For each of us, this was the first time someone we weren’t related to knew what the cookies were, so we both assume most people legitimately have never had them before. It’s a real shame, honestly.

We of course compared recipes, and my grandmother used almond extract and no cream of tartar, whereas her grandmother uses cream of tartar and no almond extract. I have this recipe because I got it from my mother at least 15 or 20 years ago. When I make them, no one knows what they are the first time around. I have always assumed this is a Depression or WWII era treat, because it does go pretty light on foods that were under rationing or just plain expensive. My mother dated this recipe as being from sometime in the 1950s, which also would make sense since that’s when the Jell-O craze gets going with all those weird aspic dishes people in contemporary times tend to think look disgusting. (Because they do look disgusting).

The cookies are not disgusting. They’re good. You can use any flavor of Jell-O, but I only make these in green/lime. Alyssa makes them in green/lime and red/strawberry. You do what you want. Y’all thank Alyssa for these, because I only made them because she reminded me of the recipe with her story. Then I realized y’all might like the one my family has traditionally made, too!

Here’s what you’ll need

3-3/4 cups sifted all-purpose flour (I don’t sift mine)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened to room temperature

1 3-ounce package of Jell-O (name brand or not, as you see fit; any flavor)

1/2 cup sugar

2 eggs (technically, in some nations this was a week of egg ration for 2 adults back in the day)

1 teaspoon vanilla extract

1/2 teaspoon almond extract (for real, measure this; I didn’t this time and I have regrets)

1/2 cup milk (you can use yogurt instead, which I sometimes do)

Here’s what you’ll do

Combine flour, soda, and salt, then set aside. Cream the butter (3 minutes, please; no one does this long enough), then gradually add the Jell-O and sugar, beating well in between additions. Add the eggs, one at a time, also beating well after each.

Stir in your extracts. Once that’s done, you’ll add half of the flour mixture, beating well, then all the milk, then the last of the flour mixture. It should be smooth when you’re done. Chill this thoroughly. I’m really not kidding. It’s a nightmare if it’s not wicked cold.

Bake time!

Preheat oven to 375F. Drop teaspoon sized amounts on your ungreased baking sheet, then flatten slightly. It’s easier if your hands are damp when you flatten them a bit. I also do tablespoons instead of teaspoons, and this does not affect the baking time. One they’re on your tray, toss them in the fridge or freezer for a few minutes, then bake for 10 minutes.

Try not to eat them all in one sitting, even though it’s really hard. If you do, however, this makes about 5 dozen at tablespoon sized and I’m not sure how many (I guess up to 15 dozen?) at teaspoon size.