Jelly-Glazed Doughnut Cookies Recipe

Name: Jelly-Glazed Doughnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 2 teaspoons baking powder; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon fine salt; 10 tablespoons unsalted butter, at room temperature; 3/4 cup granulated sugar; 2 large eggs; 1/4 cup sour cream; 1 teaspoon vanilla extract; Finely grated zest of 1 lemon; 2 1/4 cups confectioners' sugar; 1/3 cup fresh lemon juice; 2 tablespoons grape jelly

Servings: persons

2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
2 1/4 cups confectioners' sugar
1/3 cup fresh lemon juice
2 tablespoons grape jelly

1
Chocolate sprinkles, for decorating
2
For the cookies: Position an oven rack in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
3
Whisk together the flour, baking powder, nutmeg and salt in a medium bowl.
4
Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
5
Beat in the eggs, one at a time, then beat in the sour cream, vanilla and lemon zest.
6
Add the flour mixture to the butter mixture and use a rubber spatula to gently fold and stir until just combined.
7
Scoop the dough by level tablespoonfuls onto one of the prepared baking sheets and refrigerate until slightly chilled and firm, about 15 minutes.
8
With lightly floured hands, roll each piece out into a 51/2-inch-long rope.
9
Join the ends together to form 2-inch rings.
10
Place on the prepared baking sheets, leaving about a 1 inch between the cookies.
11
Once you've filled the 2 baking sheets (you should be able to fit about 14 on each sheet), bake the cookies until puffed and very light brown on the bottom, 10 to 12 minutes, switching the baking sheets in the oven halfway through baking.
12
Transfer the cookies to a rack to cool.
13
Let the baking sheets cool and bake the remaining cookies.
14
For the glaze: Whisk together the confectioners' sugar, lemon juice, grape jelly and 1/3 cup water in a medium bowl.
15
Dip the rounded top of the cooled cookies into the glaze, letting any excess drip off, and place back on the rack.
16
Immediately decorate with chocolate sprinkles before the glaze sets.
17
Let the cookies sit for about 30 minutes for the glaze to harden.
18
Store at room temperature in an airtight container for up to 3 days.

1221

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, plus more for dusting, 2 teaspoons baking powder, 1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon fine salt, and more.

Yes, Jelly-Glazed Doughnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jelly-Glazed Doughnut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions