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Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
40
Yield:
40 cookies
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If you’re looking for a simple, customizable, crowd-pleasing treat for the holidays, sparkling gem-colored jewel cookies should be on your list!
My favorite thing about Christmastime is all the glittering lights (aside from the family and food, of course). During the darkest time of the year, they sparkle with hope and cheerfulness. So, while I take my tree down before the New Year, the lights stay up until winter is over. These precious little jewel cookies are an homage to the power of light and color in the darkness!
Buttery little bites of shortbread are wrapped in shiny, colorful foil wrappers and filled with the bright taste of summer fruit preserves for a cookie that looks almost too pretty to eat. And, in the spirit of holiday giving, this batch makes a generous 40 cookies, making it perfect for cookie platters and little goodie bags for friends. Best of all, these adorable little nuggets are made with just a handful of pantry basics—only seven, to be exact.
Equipment needed: mini muffin tin, mini muffin wrappers (preferably multicolored metallic foil)
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Ingredients
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1 cup plus 1 1/2 tablespoons salted butter, softened (such as Kirkland grass-fed salted butter)
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1 2/3 cups powdered sugar
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4 cups all-purpose flour
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1/2 teaspoon kosher salt
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2 large eggs, at room temperature
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2 large egg yolks, at room temperature
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2 teaspoons vanilla extract
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1 cup jam or jelly of choice
Directions
Cream butter in a large bowl with an electric mixer or use a stand mixer. Add powdered sugar and beat on low until a crumbly, sandy mixture forms. Gradually add salt and flour, 1 cup at a time, while mixing on low speed. The dough may look extremely dry and crumbly at this point.
Mix in eggs and egg yolks initially using the mixer, then finishing with your hands to create a smooth, soft, and pliable dough, incorporating all the flour at the bottom of the bowl. Gather dough into a ball and refrigerate in a covered container for about 2 hours.
Recipe Tip
You can use the dough immediately without chilling, but refrigerating the dough makes it easier to handle.
Preheat the oven to 350 degrees F (180 degrees F). Adjust the oven racks to the 2 middle rungs. Line 2 mini muffin tins with paper liners.
Using a small (1 1/2 tablespoons) cookie scoop, measure out portions of the dough and set into the prepared muffin cups. Gently roll each dough portions into a smooth ball between your hands and place back into the muffins cups. Push a deep well into each ball using the wooden handle of a spatula or your finger. Fill wells with jam using a small spoon or a piping bag.
Bake cookies in the preheated oven until the tops of the cookies look dry, but not browned, 13 to 15 minutes, swapping the trays halfway through.(Or bake one at a time).
Remove trays from the oven and transfer cookies to a wire rack to cool.
Cook’s Note
Using 1 teaspoon of almond extract and 1 teaspoon of vanilla extract (instead of 2 teaspoons of vanilla extract as the recipe is currently written) is really yummy too, especially with stone fruit jam.
For extra sparkle, roll the dough in sanding sugar before baking.
Jewel cookies will keep well in an airtight container at room temperature for 7 to 10 days. They will grow softer over time. You can also freeze the dough for up to 3 months if you want to work in advance, or only want to bake off half.
From the Editor
The original recipe is in metric. If you have a scale, please measure out 250 g salted butter, 200 g powdered sugar, and 500 g all-purpose
flour.
I Made It
Nutrition Facts (per serving)
134
Calories
7g
Fat
17g
Carbs
1g
Protein
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Nutrition Facts
Servings Per Recipe
40
Calories
134
% Daily Value *
Total Fat
7g
9%
Saturated Fat
4g
19%
Cholesterol
37mg
12%
Sodium
95mg
4%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
2%
Total Sugars
12g
Protein
1g
2%
Vitamin C
1mg
1%
Calcium
8mg
1%
Iron
0mg
1%
Potassium
99mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
