Fun Christmas Cookies with Jolly Ranchers

Hey friends!

The holiday season is here, and you know what that means—time for some festive baking!

I’m super excited to share my Christmas cookies with Jolly Ranchers recipe.

These cookies are colorful, sweet, and oh-so-fun!

They’re perfect for holiday parties or to leave out for Santa.

Let’s spread some cheer and get baking together!

Preparation Time	40-60 minutes
Cooking Time	20-24 minutes
Total Time	60-84 minutes
Level of Difficulty	Medium

Ingredients

For the cookie dough:

• 2 eggs (room temperature for best emulsification)
• 1 cup unsalted butter (softened to room temperature)
• 3 cups all-purpose flour (King Arthur all-purpose flour works great)
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 1/4 tsp vanilla extract (I use Simply Organic vanilla extract)

For the topping:

• 1/2 cup crushed hard candies (Jolly Ranchers are my favorite for this)
• 2/3 cup coarse sugar

Step 1: Prepare the Dough

In the bowl of a mixer, beat the butter and sugar together until the mixture is smooth, about 2 minutes.

Add the eggs one at a time, ensuring to beat well after each addition.

Incorporate the vanilla and salt, then slowly mix in the flour until thoroughly combined.

Remove the dough from the bowl and place it on a large piece of plastic wrap.

Shape the dough into a disc, wrap it tightly with the plastic wrap, and chill for at least 1 hour or up to 1 day before you plan to bake your cookies.

Step 2: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350 degrees Fahrenheit.

Line a sheet pan with parchment paper or a nonstick baking mat to ensure the cookies do not stick during baking.

Step 3: Roll and Cut the Dough

Divide the chilled dough in half.

Re-wrap one half of the dough and place it back in the fridge.

Roll the remaining dough into a 1/2 inch thick rectangle.

Using a 4-inch star-shaped cookie cutter, cut out as many shapes as you can from the dough.

Place the stars 1 inch apart on the prepared baking sheet.

Use a 2-inch star cookie cutter to cut out windows from the larger stars.

Re-roll the dough scraps and repeat the process until you’ve filled your first baking sheet.

Step 4: Decorate and Chill the Cookies

Gently press sparkling sugar into the tops of the cookies.

Place the pan of cookies in the fridge and chill for 20 minutes.

This helps the cookies maintain their shape during baking.

Step 5: Fill and Bake the Cookies

Remove the chilled cookies from the refrigerator.

Fill each cookie window 2/3 of the way full with crushed candy, using a toothpick to nudge the candy into small crevices.

Bake the cookies for 10-12 minutes, or until they are light golden brown and the candy has melted.

Allow the cookies to cool completely on the baking sheet.

Step 6: Repeat with Remaining Dough and Store

Repeat the same process with the other half of the dough that you previously put in the refrigerator.

Once all the cookies are baked and cooled, store them covered in a single layer for up to 2 days.