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Jelly-Topped Sugar Cookies

 Jelly-Topped Sugar Cookies
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
42 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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. Yield: about 3-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 84 calories,

2 of 2

Jelly-Topped Sugar Cookies (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 10 mg cholesterol, 52 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.