Jelly Topped Sugar Cookies Recipes

JELLY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
• Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
• 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.

JELLY-TOPPED SUGAR COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. , Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool.

JELL-O™ SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
• Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
• Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
• Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.

JELLY SANDWICH COOKIES

Steps:

• On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies., Place whole cookies 2 in. apart on greased baking sheets. Spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

JELLY-CENTERED SUGAR COOKIES

Steps:

• Sift first three ingredients together.
• Cream butter and sugar together until fluffy' add eggs, milk and lemon juice.
• Blend well and add flour mixture; mix until fully incorporated.
• Chill.
• Preheat oven to 350F and lightly grease cookie sheets.
• Place half the dough on a well-floured board and roll to 1/8" thickness.
• Cut with a 2" round cookie cutter and place on prepared cookie sheet.
• Place a teaspoonful of jelly or jam in the center of each cookie.
• Roll remaining dough to the same thickness and cut with the same cookie cutter.
• Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly.
• Sprinkle lightly with sugar and bake for about 15 minutes or until golden.

BAKERY-STYLE JELLY BUTTER COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Fit an 18-inch (or larger) pastry bag with an open star tip (such as Wilton 1M). If using disposable pastry bags, double bag them for more durability.
• Place the raspberry preserves in a small pastry bag or small resealable plastic bag and set aside.
• Combine the butter, sugar, vanilla, orange extract and salt in a stand mixer fitted with the paddle attachment on medium speed until light and smooth, 2 to 3 minutes. Scrape the bowl and paddle with a rubber spatula.
• With the mixer running on low speed, add the egg then increase to medium speed and beat until smooth, about 1 minute. Scrape the bowl then add the flour and mix on low speed just until combined. Stir with a rubber spatula just until no streaks of flour remain. Transfer half of the dough to the 18-inch pastry bag.
• Before piping the dough, use your finger to smear a tiny bit of the dough onto the corners of each baking sheet to help the parchment adhere. Pipe 5 round swirls of the dough, about 1 1/2 inches across, in 4 rows on one of the prepared baking sheets. Refill the pastry bag with the remaining dough and repeat the piping on the second prepared baking sheet. You should have about 40 cookies total.
• Snip off a 1/4-inch opening on the bag with the raspberry preserves. Squeeze about 1/4 teaspoon of the preserves in the center of each cookie.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 24 to 25 minutes. Let cool completely on the baking sheets.

MARY'S FILLED SUGAR COOKIES

Steps:

• Cream shortening, sugar and beaten egg.
• Mix in dry ingredients, then alternate mixing in with milk.
• Chill dough overnight or as long as it takes to make the dough easy to handle.
• Roll and cut into circles, one for the top and one for the bottom.
• Place the bottom circle on the greased cookie sheet, add one+ teaspoon jam/jelly in the center. With a moistened finger, wet the outside edge of the bottom circle, place the top circle over the bottom and seal the edges by pressing down. (You can do this with a fork if you prefer, like the edge of a pie crust).
• You can also put the jam on one side and flip the top over to make a half moon.
• Bake @ 350 degrees for 12-15 minutes or until the bottom edge is starting to brown.