This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Jewel Swirls

Read Reviews (12)

"Sour cream and gelatin pinwheeled cookie...the dough needs to be refrigerated for at least 3 hours." — D. Wiman

Ingredients Edit and Save

Watch video tips and tricks

The Best Rolled Sugar Cookies

How to Decorate Cookies

How to Make Cookies

Best Chocolate Chip Cookies

Chili Chocolate Cookies

Triple Chocolate Chip Cookies

Thin Mint Crackers

Robbi’s M&M Cookies

Gingerbread Cookies II

Sugar and Sweeteners

Measuring All-Purpose Flour

Baking Powder vs Baking Soda

All about Cream

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 2 dozen Change Servings

3/4 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup sour cream
2 cups all-purpose flour

1/2 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package fruit flavored Jell-O® mix

Check All Add to Shopping List

Directions

Cream butter and sugar, then add sour cream. Stir in the flour, baking soda and salt. . Blend well and chill 2 hours or overnight.
Divide dough in half and roll into a rectangle. Brush rectangles with water and sprinkle each with 1/2 package flavored gelatin. Roll up. Chill 1 to 2 hours.
Preheat oven to 350 degrees F (180 degrees C).
Cut dough into 1/4 to 1/2 inch thick slices. Put on greased cookie sheets and bake for 10 to 12 minutes.

Kitchen-Friendly View

ADVERTISE WITH US

These cookies take a while since the dough has to be refrigerated twice, but they look and taste great! The colors look great on a cookie plate, especially when dusted with colored sugar of a contrasting color. I had an easier time slicing them and keeping their shape if they were frozen, then slightly thawed after rolling.

—JCHARLTON

See full review »

Most Helpful Critical Review

Dec 13, 2003

I've been baking for 40 years, and this was the worst disaster in memory. Despite lengthy chilling and great care in following the recipe, the gelatin oozed onto the cookie sheets, creating a gluey, unmoveable mess. Two tins are soaking now, we have nothing but crumbs, and the rest of the dough is being thrown out. Very disappointing and frustrating. The one cookie that I managed to salvage is very pretty, however.

—AUNTMEEMEE

See full review »

14 Ratings

Sep 08, 2005

Fantastic! I was in a hurry, so I just mixed everything together (including the jell-o mix), rolled them into balls, and popped them into the oven. They turned out fantastic! Soft and just the right texture. These are definately a keeper! **Added later: These cookies did not stay soft long. I loved them at first; but, a day later (they were in a closed tupperware), they were dry and much less tasty. I reccomend cooking them right before eating, and freeze leftovers.** I added 1 tsp vanilla and an additional 1/3 cup sugar for taste.

—EARCMRA

See full review »

Aug 02, 2007

Very good, we enjoyed making them! I did as recommended and added some flavorings, vanilla and lemon extracts, then let them chill overnight. I rolled them (to about 1/4") between two sheets of plastic wrap, and froze them before slicing and baking. Darling cookies!

—ALICIAW2

See full review »

Feb 17, 2011

Not only were these cookies delicious, and gorgeous to look at, but they were simple and fun to make. I followed this exact recipe, but took the advice and cut them with dental floss. Warning: Do NOT allow the cookies to cool after removing from the oven. Remove them from the pan immediately, because, despite greasing the pan, the jell-o sticks to the pan as it starts to cool.

—Starlight_Miss

See full review »

Feb 04, 2007

This a fun cookie and tastes good. I added 1/2 tsp of almond flavoring and 1/2 tsp of vanilla. I also used Light Jello. To cut down on chilling time you roll out your dough in between 2 sheets of parchment paper and chill for about 20 minutes in the fridge. Then after you put on the jello, roll it up and put in the freezer for another 15-20 minutes.

—Jacquie

See full review »

Nov 01, 2008

I turned these into Margarita Cookies and made these for a get-together with some friends. I added a few Tablespoons of tequila and a bit more flour and instead using a 6oz box of jello, I used a 3oz box of each lemon and lime jello mixed together. Then I brushed the dough with more tequila instead of water before sprinkling the gelatin. Before I baked them I gave them a light sprinkle of kosher salt. I had a hard time getting some of them off the pan, so next time I will line the pan with waxed or parchment paper. Other than that, they were wonderful. I got great reviews!

—krismrich

See full review »

Feb 23, 2005

These looked and tasted great. I didn't refrigerate them again after rolling - I just used dental floss to cut them, and they were fine. I use parchment paper on the cookie sheets; the cookies never stick, and there's nothing to clean up. (I don't know how one reviewer got a gooey mess - she didn't actually make the gelatin first, did she?)

—UMMABDULLA

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chocolate Swirls

Sour Cream Cut-Out Cookies

Sour Cream Figure-Eights

Pinwheel Cookies I

White Velvet Cutouts

Sour Cream Raisin Cookies

Sandtarts II

Orange Cookies I

Busia's Cutout Cookies

Sour Cream Sugar Cookies III

ADVERTISE WITH US

Nutrition

Calories
284 kcal
14%

Carbohydrates
37.3 g
12%

Cholesterol
35 mg
12%

Fat
13.7 g
21%

Fiber
0.6 g
2%

Protein
3.7 g
7%

Sodium
144 mg
6%

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

Nutritional Information

Jewel Swirls

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 284
Calories from Fat: 123

% Daily Value *
Total Fat 13.7g 21 %
Saturated Fat 8.6g 43 %
Cholesterol 35mg 12 %
Sodium 144mg 6 %
Potassium 41mg 1 %
Total Carbohydrates 37.3g 12 %
Dietary Fiber 0.6g 2 %
Protein 3.7g 7 %
** Sugars 8.4g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 2 %
Iron 10 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 22 %

* 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.