Jelly-Topped Sugar Cookies

Name: Jelly-Topped Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 3-1/2 dozen
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

Total Time Prep: 20 min. Cook: 10 min./batch

Yield about 3-1/2 dozen

Test Kitchen Approved

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

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

Preheat 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.
Drop 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.
Place 1/2 teaspoon jelly in the center of each cookie. Bake until set, 6-8 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 97 calories, 4g fat (0 saturated fat), 9mg cholesterol, 58mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.

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

Recipe Creator