117.5 ounce bagsnickerdoodle cookie mix(you will not be using the cinnamon-sugar package for this recipe)
½cup(1 stick) salted butter melted
3tbspred flavored gelatin powder(about ½ of a 3 ounce package)
3tbspblue flavored gelatin powder(about ½ of a 3 ounce package)
3tbspgreen flavored gelatin powder(about ½ of a 3 ounce package)
3tbspyellow flavored gelatin powder(about ½ of a 3 ounce package)
1cupgranulated white sugar
Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper or a silicone baking mat.
In a large bowl, stir together the cookie mix, melted butter, and egg until fully combined.
Separate the cookie dough evenly into four small mixing bowls.
To each bowl, knead in 3 Tablespoons of each color of flavored gelatin. You should have four different colored doughs when you finish. (I found it was easier to use my hands for this part)
Place the sugar in a shallow bowl, you will be rolling your cookies in it as you prepare them.
Scoop out the cookies using a 2 Tablespoon cookie scoop and roll them into balls. Roll them in the sugar until completely covered.
Place the balls on the prepared sheet pan with 2 inches between each cookie. Bake in the oven for 10-13 minutes or until the tops of the cookies get firm to the touch. You may begin to see a golden color on the tops of the cookies, if so take them out so that they don’t overcook.
Let cool on the baking sheet for 3-5 minutes and enjoy warm or cooled!
To Store: Store at room temperature in an airtight container for 3-5 days.
To Freeze: Completely cool your baked cookies and freeze in an airtight container for up to 6 months.
Bake the cookies until the bottoms are just barely golden and the tops are firm to the touch.
You can use sugar-free jello mix if preferred.
For an even sweeter cookie, you can roll the cookie dough balls into the extra jello powder prior to baking.