jelly filled cookies recipe

Written ByJenny Smyth Posted on
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The Best jelly filled cookies recipe

I’ve been making jelly filled cookies for my family for years, and they’re always a hit. The recipe is simple, yet the end result is impressive.

I love how the soft and chewy cookie dough wraps around the sweet jelly filling, creating a delightful contrast of textures. My kids adore helping me make these cookies, and they’re always eager to taste the fresh-baked treats as soon as they come out of the oven.

The best part is that this recipe is perfect for any occasion – whether it’s a holiday party, a family gathering, or just a regular Tuesday. The cookies are easy to make in large quantities, and they freeze beautifully, making them a great option for meal prep or emergency snacks.

I’ve even started experimenting with different types of jelly fillings, like apricot and orange marmalade, to add an extra layer of flavor and excitement to the classic recipe. Overall, this jelly filled cookie recipe is a staple in our household, and I’m sure it will become one in yours too.

I’ve experimented with various combinations of sugar and spices in the dough to suit my family’s tastes, but feel free to adjust it to your liking. One thing that sets this recipe apart from other cookie recipes is its use of shortening instead of butter – it gives the cookies a unique texture that’s both crumbly and tender at the same time.

When it comes to storing these cookies, you can either keep them at room temperature in an airtight container or freeze them for up to 2 months – just be sure to let them thaw at room temperature before serving. Whether you’re looking for a fun activity to do with your kids or just need a reliable dessert recipe for your next dinner party, this jelly filled cookie recipe is sure to please.

Jelly Filled Cookies

4.9 from 556 votes

These buttery, soft cookies hide a sweet surprise of your favorite jam or jelly inside. They are easy to make and perfect for holiday cookie exchanges or a simple treat with tea.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 145 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Filling and Topping

1/2 cup seedless raspberry jam or jelly
1/4 cup powdered sugar for dusting

👨‍🍳Directions

1Preheat the oven to 350°F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, and salt until combined.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4Add the egg and vanilla extract, then beat until well incorporated, scraping down the sides as needed.
5Gradually add the dry flour mixture to the butter mixture, mixing on low speed just until a soft dough forms.
6Do not overmix.
7Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the dough.
8Scoop rounded teaspoons of chilled dough and roll into 1-inch balls.
9Place them 2 inches apart on the prepared baking sheets.
10Use your thumb or the back of a small spoon to make an indent in the center of each ball, creating a well for the jam.
11Fill each indent with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
12Bake the cookies for 12 to 14 minutes, until the edges are lightly golden and the bottoms are set.
13The centers will still look slightly soft.
14Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
15Once cool, dust lightly with powdered sugar before serving.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Small cookie scoop or teaspoon
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 145 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 45mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 9g🥩Protein: 1g

📝Notes

Tips: Use any seedless jam or jelly such as strawberry, apricot, or grape. For a festive look, use different colored jams. Chilling the dough prevents spreading and keeps the jam from leaking.

Watch Video Of How Jelly Filled Cookies Works

This jelly filled cookie recipe has been a staple in our household for years – it’s perfect for any occasion and works well for family gatherings.

One thing that makes this recipe so special is its ability to be customized to suit your tastes – try experimenting with different types of jelly fillings or adjusting the amount of sugar in the dough.

When it comes to serving these cookies, you can enjoy them as-is or pair them with a scoop of vanilla ice cream or whipped cream for an extra-special treat.

❓ Frequently Asked Questions About Jelly Filled Cookies

Q: What type of jelly should I use?

The type of jelly you choose will depend on personal preference – some popular options include grape, strawberry, and apricot.

Q: Can I make these cookies without a stand mixer?

Yes, you can still make these cookies by hand using a wooden spoon or whisk.

Q: How do I ensure the cookies don’t spread too much during baking?

To prevent over-spreading, make sure your oven is at the right temperature (usually 375°F), and don’t overcrowd your baking sheet – give each cookie enough space to breathe.

Q: Can I substitute shortening with butter?

No – using shortening instead of butter gives these cookies their unique texture.

Q: How do I store leftover cookies?

You can store leftover cookies at room temperature in an airtight container or freeze them for up to 2 months – just be sure to let them thaw at room temperature before serving.

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