need a last minute easter treat?
you’ve come to the right place. these jellybean sugar cookies are quite possibly the easiest cookies i’ve ever made. even easier than my chewy butterfinger cookies.
i didn’t think it got much easier than those!
while you may use regular vanilla extract in these cookies, i kicked it up a notch using something i recently won from Averie’s giveaway.
i won three bakery emulsions from LorAnn Oils. what is a bakery “emulsion” you ask? i had no idea either, until i received them and researched the LorAnn Oils website. emulsions are water-based, gluten free, and sugar free alternative to extracts. they are alcohol free, meaning they won’t “bake out” when baked in heat. the website offers a slew of different flavors. i won almond, butter vanilla, and princess cake & cookie. i could not be more excited about my bakery emulsions! the flavor it adds to your baked goods is unreal. you’ll have people wondering what your “secret ingredient” is!
to enhance my jellybean sugar cookies with a little something extra, i used the butter vanilla emulsion. the result is an amazingly luscious, soft, and buttery cookie with a hint of vanilla. of course, you may use regular vanilla extract in place of the baking emulsion as well.
these cookies are made in only 1 bowl (i love one bowl cookies!) and take less than 20 minutes. 10 minute prep time, 10 minute bake time. does it get any better?
jellybean sugar cookies
(categorized under cookies)
adapted from peanut butter & peppers
makes 24-30 small cookies
- 4 tbsp (1/4 cup) butter, softened
- 1/2 cup sugar
- 1 large egg yolk
- 1/4 tsp vanilla extract (i used LorAnn Oils butter vanilla baking emulsion, as noted above)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1 bag jellybeans (you will have some leftover)
Preheat oven to 350 degrees.
- In a medium bowl using a hand-held mixer or stand alone mixer, cream the butter and sugar together. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet (or silpat). *Do NOT let cookies brown.
- 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!
ps: i think you’ll enjoy these sweet eats too! 😉