1-First Step: Preheat and Prep Heat oven to 350°F. Line two baking sheets with parchment paper. Soften butter to room temperature. Sift Jello powder to avoid lumps. Measure flour by spooning into cups and leveling, not scooping, for light dough.

2-Second Step: Cream Wet Ingredients In a large bowl, beat ½ cup softened butter and 1½ cups sugar with a mixer on medium for 2 minutes until fluffy. Add 2 eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract until smooth. Scrape bowl sides for even blend.

3-Third Step: Combine Dry Ingredients In a separate bowl, whisk 3 cups flour, 1 tsp baking powder, ½ tsp salt, and entire 3-oz Jello box. Gradually add dry mix to wet on low speed. Stir just until combined, about 1 minute. Dough will be soft and colorful; avoid overmixing to keep tenderness.

4-Fourth Step: Shape the Cookies Scoop tablespoon-sized dough balls (about 1.5 inches). Roll each in ½ cup powdered sugar until coated thickly. Place 2 inches apart on sheets. Gently flatten tops slightly if desired for even baking.

5-Fifth Step: Bake to Perfection Bake one sheet at a time on middle rack for 8-10 minutes. Edges set but centers stay soft for chewiness. Rotate sheet halfway for even color. They firm as cooling.

6-Final Step: Cool and Serve Cool on sheet 5 minutes, then transfer to wire rack. Enjoy warm or store. For extra flair, press a thumbprint and fill with jam post-bake.