Jelly Bean Cookies

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
2. Beat the butter and sugar on medium-high speed until creamy, about 1 minute. Add the egg, almond extract and vanilla and beat on high until combined, about 1 minute. Scrape down the sides and bottom and beat again as needed.
3. Add the dry ingredients to the wet and mix on low until just combined. The dough will be thick and a little sticky.
4. Scoop about 1 tablespoon of dough per cookie and roll into balls. Place on a large plate or lined baking sheet.
5. Cover and chill the dough balls for at least 1–2 hours, and up to 4 days.
6. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
7. Arrange the chilled dough balls 3 inches apart on the sheets. Bake for 10–12 minutes, until very lightly browned at the edges; the centres will look very soft.
8. Cool on the sheet for exactly 3 minutes, then press a few jelly beans into the warm centres. Move to a wire rack to cool completely.
9. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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