Jelly Doughnut Cookies

Jelly Doughnut Cookies

Makes 30 cookies
Author Wendy Sondov


  • 1/2 cup unsalted butter
  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cups granulated sugar
  • 1 large eggs plus 1 yolk
  • 2 ½ tablespoons plain yogurt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract or vanilla paste for desert-safe recipe
  • 4 tablespoons granulated sugar
  • 1 teaspoon cinnamon


  1. In a small bowl, microwave butter until melted. Set aside to cool slightly.
  2. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In the bowl of an electric mixer, beat butter and sugar until combined, about 2-3 minutes.
  4. Mix in the eggs, yogurt, milk, and vanilla.
  5. Reduce speed of mixer and slowly add dry ingredients until just combined.
  6. Chill in the refrigerator for 1 hour-overnight.
  7. When dough is chilled and ready to bake: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  8. In a small bowl mix together the granulated sugar and cinnamon for the coating. Set aside.
  9. With a small 1 tablespoon scoop, form golf-ball sized dough balls.
  10. Tear the dough ball in half and place a gummy Life Saver on one of the torn sides.
  11. Put the dough ball halves back together with the Life Saver gummy in the middle.
  12. Roll the dough back into a ball shape, enclosing the Life Saver in dough.
  13. Roll the dough in the cinnamon-sugar to coat.
  14. Place on prepared cookie sheet about 2” apart, and bake for 10 minutes.
  15. Cool completely on cookie tray before storing.
  16. These cookies are soft and cake-like. They will remain soft for at least 1 week if stored at room temperature in an airtight container. Separate layers of cookies with wax paper to prevent sticking together due to exposed “jelly”.

Packing Tips

Wrap pairs of cookies, with bottoms together, in plastic wrap. Place in an airtight container or ziplock bag.