Jelly Cookies
Delight your taste buds with these irresistible Jelly Cookies, a classic treat that combines buttery, melt-in-your-mouth shortbread with a fruity burst of your favorite jelly or jam. Perfectly portioned and ready in under 35 minutes, these cookies are as easy to make as they are delicious. The recipe features simple pantry staples like all-purpose flour, unsalted butter, and vanilla extract, creating a rich dough that’s gently indented and filled with vibrant fruit jelly for a pop of color and flavor. Whether you’re baking for a special occasion, holiday platter, or just a cozy snack, these thumbprint cookies are sure to impress. Serve them fresh or store in an airtight container for a delightful, homemade treat that lasts all week.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg yolk
- 0.25 teaspoon Salt
- 0.5 cup Fruit jelly or jam
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the butter mixture and beat until combined.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into small balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a teaspoon, gently press an indent into the center of each dough ball. Be careful not to press all the way through the dough.
Fill each indent with about 1/2 teaspoon of your chosen fruit jelly or jam.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade jelly cookies! Store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 211.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
