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Jelly Cookies

"Jam filled wells sprinkled with confectioners' sugar."
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servings 224 cals
Original recipe yields 18 servings (3 dozen)


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
  3. Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
  4. Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

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Read all reviews 115
  1. 147 Ratings

Most helpful positive review

I've made these several times. I turn them into peanut butter and jelly cookies by subbing half of the butter for peanut butter and I use blackberry or boysenberry jelly. They are the best!

Most helpful critical review

I've been cooking cookies for years, and this one is lacking. The dough was bland and tasteless, so I had to add more sugar. Not to mention, cookies baked flate instead of rising! The only way ...

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Most positive
Least positive

I've made these several times. I turn them into peanut butter and jelly cookies by subbing half of the butter for peanut butter and I use blackberry or boysenberry jelly. They are the best!

What a great cookie, and so easy. I flattened them with a glass dipped in sugar then made the smaller indentation for the jelly in the center.When they were cooled and sprinkled with powdered su...

Got it right the second time. Preserves worked better than jelly-the jelly was too thin and ran out of center. And parchment paper, not greased, worked better for us than a greased cookie sheet....

i rolled out the mix into 1 inch balls, and flattened them using a water bottle cap dipped in sugar to keep the mix from sticking to the cap. the shape was perfect, and simultaneously flattened...

My daughter made these for a Christmas Party and they disappeared in minutes. What we did was fill them with other preserves also ; guava is excellent. So easy to make and they have that...

these cookies are definitely underrated, they're the best! i've tried it with guava preserves, peach preseves and stawberry preserves and they've all come out wonderfully. : )

The ingredients are simple enough that you could make these for a last minute treat. You do not need to grease the cookie sheet, as these have enough butter in them to not stick to the pan. I us...

I made these for my family and friends for xmas they loved them. the only change i made was to drizzle a little melted chocolate over the top. I will be making these every year

Good taste, for some reason they really flattened out on me and broke easily. But the taste was really nice.