AuthorMarla MeridithThese cookies have a beautiful texture and delicious texture. Bake them with your kids for Easter!
In a medium sized bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream the butter and powdered sugar together on medium speed for 2 minutes. Add the eggs and vanilla, mix on low until just combined.
Add the flour mixture in 2 additions. Mix until you have a well blended batter.
Lightly flour a work surface and your hands. Scoop the cookie dough out of the mixer bowl. Fold in the jelly beans with your hands.
Pat the cookie dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes to overnight. Let the dough warm up a bit if it tis too firm to work with.
Pre-heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Place 1 inch balls of dough onto two parchment lined cookie sheets. Bake for 10-12 minutes. Cool for a few minutes then transfer to a rack to cool completely.
If you want to make larger or smaller cookies be sure to adjust the baking time a bit.
Ingredients
Directions
In a medium sized bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream the butter and powdered sugar together on medium speed for 2 minutes. Add the eggs and vanilla, mix on low until just combined.
Add the flour mixture in 2 additions. Mix until you have a well blended batter.
Lightly flour a work surface and your hands. Scoop the cookie dough out of the mixer bowl. Fold in the jelly beans with your hands.
Pat the cookie dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes to overnight. Let the dough warm up a bit if it tis too firm to work with.
Pre-heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Place 1 inch balls of dough onto two parchment lined cookie sheets. Bake for 10-12 minutes. Cool for a few minutes then transfer to a rack to cool completely.
