Spring is officially in the air—and if you’re anything like me, that means two things: you’re Googling “what is Hello Fresh Tex Mex Paste” after your latest dinner kit… and you’re looking for a cheerful, no-fuss treat to brighten up Easter. Well friend, you’re in the right place. I’m going to help with both.
Today, we’re talking about my go-to Easter Day Jello Cookies—a colorful, melt-in-your-mouth cookie that’s as festive as it is foolproof. Think sugar cookie meets Jell-O… with a sprinkle of childhood nostalgia and a pop of pastel joy.
Oh, and don’t worry—we’ll also chat about Tex Mex paste (and the best HelloFresh Tex Mex paste substitute!) in the FAQs below because I’ve been there, squinting at the packet and wondering if I could DIY it. Let’s dive in!
Table of Contents
Why You’ll Love This Recipe (and Wonder Again: What Is Hello Fresh Tex Mex Paste?)
If you’ve got a busy schedule and about 30 minutes to spare (and maybe a kid or two insisting on helping), these cookies will be your new seasonal staple. Not only are they incredibly easy, but the Jello gives them a gorgeous color and subtle fruity twist that even picky eaters won’t complain about.
Plus, this recipe checks all the springtime boxes:
- Easter-ready with pastel flair 🌸
- Simple enough for kitchen helpers (a.k.a. your little chaos crew)
- No chilling, rolling, or cutting required
Pair it with one of our easy spring brunch casseroles or serve as a sweet finale to Easter lunch. Either way, it’s a guaranteed crowd-pleaser.
Ingredients You’ll Need
For the Cookies:
- 1 box (3 oz) flavored gelatin (Strawberry, lemon, or lime work beautifully for Easter)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- Pinch of salt
Optional Decorating Fun:
- Colored sugar sprinkles
- Easter-themed sprinkles
- Royal icing for piping (optional, but extra cute)
Let’s Make Easter Day Jello Cookies!
Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat (because nobody has time to scrub stuck-on cookies).
Step 2: Creamy Dreamy Butter Base In a large bowl, cream the softened butter and sugar until light and fluffy. This part smells like happiness.
Step 3: Add Egg, Vanilla, and the Star—Jello! Crack in your egg and stir in vanilla. Then add your flavored gelatin powder. Don’t be alarmed—it’ll turn the dough into a vibrant, almost too-pretty-to-bake color.
Step 4: Dry Ingredients Go In Mix in the flour, baking powder, and salt until everything’s blended into one sweet doughy masterpiece.
Step 5: Scoop and Style Scoop dough into 1-inch balls, roll them in sugar or sprinkles if you’re feeling fancy, and place them on your prepared baking sheet.
Step 6: Bake and Cool Bake for 8-10 minutes, just until the edges are set. They won’t brown much, so resist the urge to overbake. Cool on the sheet for a few minutes before transferring to a wire rack.
Quick Tips to Keep You Sane (and Smiling)
- Butter Softening Hack: Forgot to take the butter out? Microwave it on 30% power in 5-second bursts until just soft.
- Flavor Combo Fun: Try lemon and strawberry Jello for a fun pink-yellow batch. They’re basically edible springtime.
- No Royal Icing? No problem. A drizzle of store-bought white frosting works just as well.
A Quick Story: Why These Cookies Stuck Around
I first made these on a rainy Easter Sunday when my daughter was 5, and we needed a last-minute dessert to bring to Grandma’s. She picked the Jello flavor (lime, naturally), and I watched her proudly hand them out like glittery little treasures. They’ve been our family tradition ever since—because nothing beats a dessert you can make together.
FAQs – Let’s Talk Substitutes and Tex Mex Paste
Q: What is Hello Fresh Tex Mex Paste, anyway?
A: It’s a concentrated flavor bomb of tomato paste, chili powder, smoked paprika, cumin, garlic, and sometimes a touch of sweetness. It’s designed to quickly season Tex-Mex dishes like tacos and fajita bowls. (And yes, it’s amazing.)
Q: Can I make a HelloFresh Tex Mex paste substitute at home?
A: Totally. Mix tomato paste, olive oil, chili powder, cumin, garlic powder, smoked paprika, a pinch of sugar, and salt. Play with the ratios till it tastes like taco night magic.
Q: Can I switch the Jello flavor in the cookies?
A: Absolutely! Just keep the base the same and go wild with flavors—cherry, orange, blue raspberry, whatever your crew loves.
Q: How do I store these cookies?
A: Airtight container, countertop, 3–4 days. Or freeze them for up to a month—if they last that long.
Hungry for More?
If these sweet pastel bites made you smile, you’ll love these soft, easy sugar cookies or our no-bake Easter dessert roundup for stress-free sweets.
Want to level up your frosting game? Check out this royal icing guide from King Arthur Baking (because let’s be real—Pinterest-worthy cookies are a vibe).
So the next time you’re wondering what is Hello Fresh Tex Mex Paste or need an easy crowd-pleaser that even your kids will adore, remember these cheerful Easter Day Jello Cookies. They’re the kind of dessert that says “spring is here” with every bite—and might just become your own sweet little tradition.
Happy baking (and snacking)!
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Easter Day Jello Cookies :How to make A Quick Recipe
This creamy garlic shrimp orzo recipe is the ultimate one-pan weeknight dinner. Tender shrimp and pasta-style orzo are cooked in a rich, garlicky cream sauce—ready in under 30 minutes! Perfect for busy nights when you want something comforting, flavorful, and satisfying without the cleanup.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound shrimp (peeled and deveined, tails removed)
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional for extra flavor)
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth (or seafood stock)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional for heat)
Instructions
Sauté Shrimp:
In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp, season with salt, pepper, and paprika. Cook 1–2 minutes per side until just pink. Remove shrimp and set aside.Sauté Garlic & Toast Orzo:
In the same skillet, reduce heat to medium. Add minced garlic and stir for 30 seconds until fragrant. Add orzo and stir to lightly toast for about 2 minutes.Simmer:
Pour in chicken broth. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 8–10 minutes until orzo is tender and liquid is mostly absorbed.Make it Creamy:
Stir in heavy cream and Parmesan cheese. Let simmer for 2 more minutes to thicken.Add Shrimp & Spinach:
Return shrimp to the skillet along with spinach if using. Stir until spinach wilts and everything is well combined. Squeeze lemon juice over the top.Finish & Serve:
Garnish with fresh parsley and red pepper flakes if desired. Serve warm and enjoy!
Notes
- You can substitute the shrimp with scallops or chicken for a twist.
- Want it dairy-free? Use coconut cream instead of heavy cream and skip the cheese.
- For added veggies, toss in chopped zucchini, asparagus, or peas.
- Orzo cooks like rice but acts like pasta—stir it often to avoid sticking!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / One-Pan
- Cuisine: Mediterranean / American
Nutrition
- Serving Size: 1 generous serving
- Calories: 470
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 205mg
