Jelly Cookies Recipe -
Jelly Cookies Recipe

Jelly Cookies

Recipe by  

"Jam filled wells sprinkled with confectioners' sugar."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2011

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
Jun 30, 2010

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 I would cook this again would be to completly change the ingrediants.

Dec 08, 2007

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 sugar they looked and tasted just like a bakery cookie, if not better.

Dec 02, 2010

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. They are Delicious! TY for sharing!

Mar 11, 2007

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 expensive bakery look and taste. Thank you!!

Sep 09, 2009

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 out the cookie while making a pit for the jelly. i used a blackberry/blueberry/raspberry combination preserve and orange marmalade. The orange marmalade ones were the best! which surprised me. i also did not use powdered sugar, and they were fine. very yummy cookies. only thing is that they lacked a little bit of umph, which i am not sure what, since i am not a great cook/baker.

Aug 26, 2003

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. : )

Dec 07, 2010

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 used a round teaspoon dipped in sugar to depress the centers with before filling with the jam. These come out perfectly when baked on an airbake sheet. They tend to get too brown on the bottom if you use a regular cookie sheet. It took a while to get the bake time right, but once I did, oh WOW! Wonderfully buttery cookies! I made 2 batches, one with seedless boysenberry preserves, the other with homemade apricot jam. I preferred the apricot, and these got rave reviews at Bunco! I'm making more today!


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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