Jelly-Filled Doughnut Cookies — Soft Jam-Stuffed Cookies Recipe

Fans of jelly doughnuts know those fried, sugar-coated pastries with jam centers don’t travel well. That’s why I created Jelly Doughnut Cookies: soft, cake-like cookies rolled in cinnamon sugar with a gooey fruity center. They look and taste like a tiny jelly doughnut and will stay soft and delicious for more than a week when stored properly.

Why you’ll love this recipe

Jelly doughnuts are a classic Hanukkah treat for many Jewish families because the holiday celebrates a miracle of oil, and traditional foods are often fried or made with oil—think latkes and sufganiyot. These cookies capture that familiar flavor profile in a bakeable, portable form that makes a lovely addition to a Chanukah care package or any holiday spread.

The base is a pillowy vanilla cookie adapted from a soft Italian cookie recipe. The challenge was creating a jam-like center that melts into a molten fruit pocket while baking but stays soft once cooled. Regular jam proved messy and didn’t create the desired pocket, so after experimenting I found Lifesaver Gummies (wild berry) melt perfectly, forming a warm, gooey center that firms to a soft, jam-like texture as the cookie cools.

Instructions

This overview covers the main steps. The full recipe and measurements are included in the recipe card below.

1. Microwave butter in a small bowl until melted, then let it cool briefly.
2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. In a mixer, beat butter and sugar until combined, about 2–3 minutes. Add the egg, extra yolk, yogurt, milk, and vanilla. Reduce mixer speed and slowly add dry ingredients until just combined. Chill the dough for 1 hour to overnight.
4. When the dough is chilled, mix granulated sugar and cinnamon for the coating in a small bowl.
5. Scoop dough into golf-ball sized portions using a 1-tablespoon scoop.
6. Tear each dough ball in half, place a Lifesaver gummy on one torn half, then press the halves back together to enclose the gummy.
7. Roll the filled dough into a smooth ball, coat in the cinnamon-sugar mixture, and arrange on a parchment-lined baking sheet about 2 inches apart.
8. Bake at 350°F (175°C) for 10 minutes. Cool completely on the tray before storing.

Storage

These cookies are soft and cake-like. Store them in an airtight container at room temperature and they will remain soft for at least one week. To prevent sticking from the exposed jelly center, separate layers with wax paper.

Tips

• Other gummy brands may work, but Lifesaver Gummies reliably melt into a jam-like center. In my tests, Welch’s Fruit Snacks, Dots, gumdrops/spice drops, and Jelly Belly jelly beans did not melt — they stay chewy and solid inside the cookie.
• For variety, try alternative fillings such as a teaspoon of peanut butter or a few chocolate chips in place of the gummy.

More Hanukkah treats

Lemon Stars are crunchy lemon sugar cookies with a tart lemon icing—another family favorite. Homemade chocolate gelt, chocolate espresso spritz cookies shaped with a cookie press and sandwiched with melted chocolate, and chewy Very Chocolate Hanukkah Cookies are all great additions to a holiday baking lineup.

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First Published: December 7, 2015. Last Updated: November 10, 2021.