Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Measure all ingredients.

In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.

In a large mixing bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer for 3-5 minutes until light and fluffy.

Beat in 2 room-temperature large eggs, one at a time, scraping down the bowl. Add 1 teaspoon pure vanilla extract and mix until just combined.

Add the entire 3-ounce box of Jello gelatin powder to the wet mixture. Beat on low speed until completely incorporated and uniformly colored.

Gradually add the dry ingredient mixture to the wet, mixing on the lowest speed until just combined. Do not overmix; stop when no dry streaks of flour remain.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours to firm up the dough and prevent spreading during baking. Optionally, freeze for 20-30 minutes for a quicker chill.

While dough chills, pour about ½ cup extra granulated sugar into a shallow bowl for rolling. (Optional: mix with 1-2 tablespoons of Jello powder for extra flavor/color).

Remove chilled dough. Using a small cookie scoop (1.5-2 tablespoons), scoop and roll dough into smooth balls. Roll each ball thoroughly in the prepared granulated sugar to coat all sides.

Place sugar-coated dough balls onto parchment-lined baking sheets, leaving about 2 inches between each. Bake for 8 to 10 minutes, until edges are just set and centers still look soft. (Rotate sheets halfway if your oven bakes unevenly).

Remove from oven and let cookies cool on the baking sheets for 5 minutes. Then, carefully transfer to a wire cooling rack to cool completely. Store leftovers in an airtight container at room temperature for up to 3-4 days.