Jelly-Topped Sugar Cookies Recipe
Jelly-Topped Sugar Cookies Recipe photo by Taste of Home

Jelly-Topped Sugar Cookies Recipe

Publisher Photo
On busy days, I appreciate this fast-to-fix drop sugar cookie. Top each cookie with your favorite flavor of jam or jelly. —June Quinn, Kalamazoo, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:42 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 42 servings

Ingredients

  • 3/4 cup sugar
  • 3/4 cup canola oil
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup jam or jelly

Nutritional Facts

1 serving (1 each) equals 84 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 52 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon peel. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well.
  2. 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.
  3. 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. Yield: about 3-1/2 dozen.
Originally published as Jelly-Topped Sugar Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p92

Nutritional Facts

1 serving (1 each) equals 84 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 52 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Reviews for Jelly-Topped Sugar Cookies

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 15, 2012

"While this is supposed to be a quick, "fast-to-fix" cookie, better than the regular thumbprint cookie, I found these to be just as time consuming. While you don't have to roll out the dough like you do in a regular thumbprint cookie, you still have to press a glass in sugar and then flatten the cookie...before you can even put the jam down. What's the point? The lemon flavor of the cookie was very nice and surprising for this kind of cookie. They did flatten out even more in the oven and be careful not to bake too long, as they'll fall apart on you. They don't really turn brown at all. I would just rate these as an okay cookie, but won't make them again. If I'm going to have a jam/jelly-filled cookie, I'll stick to my normal thumbprint cookies."

MY REVIEW
Reviewed Aug. 25, 2012

"I've made these amazing cookies and my family loved them. I tweaked the ingredients a bit and they turned out delicious."

MY REVIEW
Reviewed Dec. 1, 2011

"I don't see any issue between the ingredients and the instructions. Mine came out a little spread so I added a tablespoon of flour and they were great!"

MY REVIEW
Reviewed Dec. 23, 2008

"This cookie was spread too much and the batter was too runny and could not be pressed down as directed. The instructions in the cookbook itself are correct, but here they are wrong."

MY REVIEW
Reviewed Dec. 22, 2008

"kind of confusing: ingredients list baking powder, but directions say to add baking soda. Which one is correct? Sharon"

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