Updated for 2026 – The JewBelong Passover Haggadah!

Jelly Doughnut Cookies

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Recipe origin

Cookies over doughnuts is kind of a Hanukkah pro-tip! They can be made ahead, it takes longer for them to go stale, and you’re not waiting in line at the bakery. This recipe will ensure that no one tracks powdered sugar all over your home, which is another bonus.

Yield: 30 filled cookies

Total Time: ~1 hour 45 minutes

ingredients

1.5 cups unsalted butter or butter substitute if you’re serving meat
1 cup + 2 cups of confectioners sugar, kept separate
4 large egg yolks
2 tsp vanilla
3 cups flour
Pinch of salt
2 cups jam(s) of choice (keep it a smooth one though, we’re not looking for chunks of fruit)
4 tbsp, + extra any type of milk (plant-based works here!)

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step by step instructions

Cream the butter and sugar until smooth with an electric mixer
Add the egg yolks and vanilla, and beat until fluffy
Mix together the flour and salt and slowly add it to the mixer until a dough forms
Shape dough into 2 balls and flatten slightly. Put in the fridge covered for 1 hour
Pre-heat the oven to 325 degrees
Roll out each disc on a floured surface until about ¼” thick.
Cut 2” diameter circles, rework the dough to get the most circles out of it. Place circles on a baking sheet lined with foil (no extra grease needed)
On half the circles, add about ½ tsp of fruit jam. Place the no-jam circles on top and seal with a fork (or any way you see fit!)
Bake for 15 minutes. They should just start browning
Mix together the 2 cups of sugar with the milk, adding the milk slowly until you get to a smooth consistency that coats the back of the spoon
Once the cookies are cool, use a spoon to gently spread about a teaspoon of icing on the top of each cookie. Let dry