Jelly-Topped Sugar Cookies
On busy days, I appreciate this quick-to-make jelly-topped cookie. Top each sugar cookie with your favorite flavor of jam or jelly. —June Quinn, Kalamazoo, Michigan
Jelly-Topped Sugar Cookies Tips
What kinds of jelly can you use to make jelly-topped sugar cookies?
You can use any flavor of jelly you prefer for these jelly-topped cookies—apple, strawberry, raspberry, grape, apricot, and more. It's all up to your personal preference!
How do you store jelly-top cookies?
These cookies can be stored at room temperature in an airtight, lidded container for up to 3 days. Place layers of parchment or waxed paper between layers if they need to be stacked. Here are more tips on how to store cookies.
Can you freeze jelly-top cookies?
Jam and jelly cookie fillings tend to loosen up a bit as they thaw after being frozen, so it's best for these particular cookies to be made fresh and enjoyed right away. Studier cookies without delicate fillings always freeze best. Here's more on how to freeze cookies.
—Mark Neufang, Taste of Home Culinary Assistant
—Mark Neufang, Taste of Home Culinary Assistant
Ingredients
- 3/4 cup plus 3 tablespoons sugar, divided
- 3/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup jam or jelly
Directions
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1Preheat oven to 400°. In a large bowl, beat 3/4 cup 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.
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2Drop tablespoonfuls of dough 2 in. apart onto ungreased baking sheets. Sprinkle with remaining 3 tablespoons sugar. Press a deep indentation in the center of each cookie with the back of a rounded teaspoon.
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3Place 1/2 teaspoon jelly in the center of each cookie. Bake until set, 6-8 minutes. Remove to wire racks to cool.
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