Jelly Bean Cookie Bites Recipe

Put a jelly bean on a sugar cookie with sprinkles and I AM SOLD. Hence why I created these Jelly Bean Cookies Bites!

When Easter comes around, I instantly crave jelly beans of all shapes, colors, and sizes. There is just something about this time of year, perhaps it’s the spring flowers starting to bloom, but I have to have them!

Put a jelly bean on a sugar cookie with sprinkles and I AM SOLD. Hence today’s recipe!

Jelly bean cookies bites that you and your kids will absolutely love. And eat in 5 minutes flat, ha!

Grab the recipe below!

Jelly Bean Cookie Bites Recipe

Yield: 2 dozen

Put a jelly bean on a sugar cookie with sprinkles and I AM SOLD. Hence why I created these Jelly Bean Cookies Bites!

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Ingredients

• 1 cup granulated sugar plus 1/3 cup
• 1/2 cup 1 stick butter- softened at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 2 cups powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• Rainbow nonpareil's sprinkles
• 24 Jellybeans

Instructions 

• Preheat oven to 350°. Line a large cookie sheet with parchment paper and set aside.
• In a medium mixing bowl, add the flour, baking powder and salt. Whisk to combine. Set aside.
• In a large mixing bowl, cream together the butter and 1 cup of sugar.  Add the egg and vanilla extract and mix until incorporated.
• Add half of the dry ingredients to the wet ingredients and mix until well combined.  Add the remaining flour mixture and mix well.
• Cover and chill the dough for 15 minutes for easier handling.
• Pour 1/3 cup of sugar into a shallow bowl.  Shape the chilled cookie dough into 1 inch balls and roll in the granulated sugar.
• Place the sugar-coated cookie dough balls on the lined cookie sheet, about 2 inches apart. (The dough will not expand much as this recipe was adapted from a thumbprint cookie recipe).
• Bake for 8-10 minutes or until the edges start to turn golden brown.
• Allow to cool on cookie sheet for 3 minutes before transferring to a wire rack to completely cool.
• While the cookies are cooling, line a cookie sheet with parchment paper and set aside. Combine the powdered sugar and milk in a small mixing bowl.  Stir until a think glaze forms.
• Dip the tops of each cookie into the glaze and place back on the lined cookie sheet.
• Sprinkle with the rainbow nonpareil's and place one jellybean on top of each cookie.

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Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.