Bakery-Style Jelly Butter Cookies Recipe

This Bakery-Style Jelly Butter Cookies Recipe recreates the nostalgic magic of the fancy tin box treats found in Italian-American bakeries. Featuring a tender, piped butter dough scented with vanilla and a hint of orange, each rosette is crowned with a jewel of raspberry jam that bakes right into the center. These delicate, golden swirls offer a melt-in-your-mouth texture that is far superior to store-bought versions.

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Bakery-Style Jelly Butter Cookies Ingredients

1/2 cup Raspberry Preserves: Or strawberry/apricot. You will need a smooth jam to pipe easily into the centers.
2 sticks (1 cup) Unsalted Butter: Must be at room temperature. This is the most critical ingredient; if it is too cold, you won’t be able to pipe the dough; too warm, and the cookies will lose their definition.
1/3 cup plus 1 tablespoon (85 grams) Granulated Sugar: Fine sugar dissolves best into the butter for a smooth pipeable consistency.
1 tablespoon Pure Vanilla Extract: Provides the classic bakery aroma.
1/2 teaspoon Orange Extract: The secret ingredient that gives these cookies their distinctive, sophisticated floral note.
1/4 teaspoon Fine Salt: Balances the sweetness.
1 Large Egg: At room temperature, to emulsify the dough.
2 cups (260 grams) All-Purpose Flour: Provides structure. Weighing or spoon-and-leveling is crucial to prevent a stiff dough.

Bakery-Style Jelly Butter Cookies Recipe

How To Make Bakery-Style Jelly Butter Cookies

Prep Equipment: Position racks in the upper and lower thirds of the oven and preheat to 325°F (165°C). Line two baking sheets with parchment paper. Fit a large (18-inch) piping bag with a large open star tip (like a Wilton 1M). Place the raspberry preserves in a small resealable bag and set aside.
Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, combine the soft butter, sugar, vanilla extract, orange extract, and salt. Beat on medium speed for 2 to 3 minutes until the mixture is pale, light, and smooth. Scrape down the bowl.
Add Egg and Flour: With the mixer on low, add the egg. Increase to medium and beat for 1 minute until smooth. Scrape the bowl again. Add the flour and mix on low speed just until combined and no streaks remain. Do not overmix.
Fill the Bag: Transfer half of the soft dough into the prepared piping bag. (Working with half batches keeps the dough from warming up too much in your hands).
Pipe the Swirls: Use a dab of dough to glue the parchment to the baking sheet. Pipe round rosettes (swirls) about 1 1/2 inches wide. Space them in 4 rows of 5 on each sheet. Refill the bag with remaining dough and repeat.
Fill Centers: Snip a tiny corner (1/4 inch) off the bag containing the raspberry preserves. Squeeze a small dollop (about 1/4 teaspoon) into the center of each dough swirl.
Bake: Bake for 24 to 25 minutes, rotating the pans top-to-bottom and front-to-back halfway through. The cookies should be golden brown and firm.
Cool: Let the cookies cool completely on the baking sheets to allow the structure to set before moving them.

Recipe Tips

Piping Temperature: The dough consistency is everything. If the dough is too stiff to pipe, wrap the bag in a warm towel for a few seconds. If it is piping too easily and losing shape, pop the bag in the fridge for 5 minutes.
Double Bagging: This dough is stiff. If using disposable plastic piping bags, use two bags (one inside the other) to prevent the bag from bursting under the pressure of your grip.
Star Tip Selection: You must use a large “Open Star” tip (1M or similar). Small icing tips will not work for cookie dough and will result in frustration.
Jam Texture: If your preserves have large chunks of fruit, mash them slightly or blend them before putting them in the bag so they don’t clog the opening.

What To Serve With Jelly Cookies

Afternoon Tea: The orange essence makes these a perfect companion for Earl Grey or English Breakfast tea.
Hot Chocolate: The richness of the butter stands up well to a creamy cocoa.
Gelato: Serve a cookie alongside a scoop of vanilla bean or pistachio gelato for a textural contrast.
Espresso: A classic Italian bakery pairing.

How To Store Jelly Butter Cookies

Layering: Because the jam stays tacky even after baking, always separate layers of cookies with wax paper or parchment paper in your storage container to prevent sticking.
Room Temperature: Store in an airtight container for up to 5 days. They actually soften slightly and taste better on day two.
Freezing: Freeze the baked cookies in a single layer until solid, then transfer to a container. Thaw at room temperature.

Jelly Butter Cookies Nutrition Facts

Calories: ~75 kcal
Fat: 5g
Carbohydrates: 7g
Protein: 1g
Nutrition information is estimated per cookie based on 40 cookies.

FAQs

Why is my dough too hard to pipe?

Usually, this means the butter wasn’t soft enough initially, or the kitchen is cold. Try massaging the piping bag with your warm hands for a minute to soften the butter within the dough.

Can I make these without a piping bag?

Yes, but they won’t look the same. You can roll the dough into balls and press a thumbprint into the center, but the texture will be denser than the piped version.

Can I use a cookie press?

Yes, this dough is very similar to spritz dough. You can use a cookie press, though you may need to omit the jam or add it carefully after pressing the shape.