These soft sugar cookies are loaded with Jelly Beans from the inside out to make these colorful and festive Easter Jelly Bean Cookies the whole family will love!
These Jelly Bean Cookies are full of flavor from using tons of little Jelly Beans in the cookie dough and on top of the cookies.
We love Jelly Beans, how can you not, when they're so cute, colorful, and delicious?
This easy cookie recipe is a great way to enjoy your favorite flavors of Jelly Beans in a handy snack.
They are the perfect Easter treats for Easter baskets, and you don't have to fuss with cookie cutters or royal icing to decorate them!
For more candy-flavored cookies, try my Reese's Pieces Cookies, these Spring Flower Cookies, Cadbury Mini Egg Cookies or my Root Beer Cookies.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil
Dry Ingredients. All Purpose Flour, White Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt
Candy. Jelly Beans
How to Make Jelly Bean Cookies
Preheat your oven to 350 F Degrees. Line the baking sheet with parchment paper or use a silicone baking mat to keep the cookies from sticking.
In a large bowl with a hand mixer or in the bowl of a stand mixer, cream together the Butter and White Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
Mix in the large Egg and Vanilla Extract before adding the Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.
Gradually add the remaining dry ingredients until fully combined.
Cut ½ cup of Jelly Beans in half and mix them into the cookie dough with a wooden spoon or rubber spatula.
Scoop cookie dough using a small size #50 Cookie Scoop.
TIP: Make sure the Jelly Beans aren't touching the baking sheet or they will melt when baking.
Place the cookie dough balls on the baking sheet at least 2 inches apart.
Bake cookies for 7-9 minutes, until the edges are set. Do not overbake.
Place additional Jelly Beans (3-5 Jelly Beans) on top of the cookies immediately once you take them out of the oven.
Allow the cookies to cool on the baking tray before moving them to a wire rack to cool completely.
Storage & Freezing
Storage: Store these Jelly Bean Cookies once they have cooled in an airtight container or Ziploc bag for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Store these cookies in a sealed container or freezer bag and freeze them for up to 3 months. Put a piece of parchment paper between each cookie to prevent them from sticking.
Substitutions & Variations
- Oil. I always use Vegetable Oil when cookie recipes require it, but you can use Canola Oil or Olive Oil if you prefer.
- Butter. I use Salted Butter in my recipes. If you only have Unsalted Butter, you'll need to add ⅛ teaspoon of salt to the cookie dough.
- Color. Add some food coloring to the cookie dough mix to bring even more color to these cute cookies! Choose the color to match your occasion - green for St. Patrick's Day, blue for a boy baby shower, or red for Christmas?!
- Chips. Add some milk chocolate chips or white chocolate chips to the mix for some added sweetness and texture. You could even use peanut butter chips for a peanut butter flavor if you like!
- Jelly Beans. There are SO MANY brands of Jelly Bean, it can be difficult to choose! Either use your favorite brand, choose your favorite flavors, or go with the right colors for your occasion. SweetTarts, Brach's, and Starburst Jelly Beans all come in Easter colors, so that might be your ideal choice for Easter! You can even use Jelly Belly Harry Potter Bertie Botts Every Flavor Beans for a Harry Potter-themed birthday party!
- Candy. You can add your favorite candy to these cookies and they will work great! Try some Reese's Pieces, M&Ms, or colorful candy sprinkles for some variety.
Pro Tips
I know you are licking your lips, ready to dive into these cookies hot out of the oven, but let me share with you some pro tips so your cookies are as ooey-gooey delicious as mine are.
Preheat Oven.
A preheated oven is best when baking a soft and chewy cookie.
Room Temperature Ingredients.
Softening your Butter and Egg to room temperature is a must when baking.
Cookie Sheets.
Line your baking sheets with parchment paper or use baking spray to ensure your cookies don't stick to the tray. You can also use silicone mats for easy cleanup too.
Cookie Dough.
Chilling the dough is not necessary with this recipe, so you can go straight onto the baking stage!
Cookie Scoop.
Use a small size #50 cookie scoop for this recipe.
Jelly Beans.
Place Jelly Beans on top of hot cookies immediately out of the oven. The heat from the cookies will melt the Jelly Beans slightly and hold them in place.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Jelly Bean Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Colorful Cookies for Easter
- No Bake Birds Nest Cookies with Cadbury Mini Eggs
- Lucky Charms Cookies
- Pink Velvet Crumbl Cookies
- Sugar Cookie Bars
- Funfetti Sandwich Cookies
- Unicorn Cookies
- Strawberry Lemonade Cookie Bars
- Lemon Blueberry Cookies
- Neapolitan Cookies
- Church Window Cookies
Jelly Bean Cookie
Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour 240g
- ½ cup Jelly Beans cut in half
Instructions
- Preheat the Oven to 350 F Degrees. Line the baking sheet with parchment paper or use a silicone baking mat to keep the cookies from sticking.
- In a large mixing bowl cream together Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in Egg and Vanilla Extract before adding Vegetable Oil and Powdered Sugar. Then continue to cream together for an additional 2-3 minutes.
- Gradually add the remaining dry ingredients until fully combined.
- Cut ½ cup of Jelly Beans in half and mix them into the cookie dough.
- Scoop cookie dough using a small size #50 Cookie Scoop. TIP: Make sure the Jelly Beans aren't touching the baking sheet or they melt when baking.
- Place the cookie dough balls on the baking sheet at least 2 inches apart.
- Bake cookies for 7-9 minutes, until the edges are set. Do not overbake.
- Place additional Jelly Beans (3-5 Jelly Beans) on top of the cookies immediately once you take them out of the oven. Allow cookies to cool on the baking tray before moving them to a wire rack to cool completely.
Notes
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 8 Ounces | 227 Grams |
- Storage: Store these Jelly Bean Cookies once they have cooled in an airtight container or Ziploc bag for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Store these cookies in a sealed container or freezer bag and freeze them for up to 3 months. Put a piece of parchment paper between each cookie to prevent them from sticking.
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