Jewel Swirls

Jewel Swirls

13 Reviews 4 Pics
D. Wiman
Recipe by  D. Wiman

“Sour cream and gelatin pinwheeled cookie...the dough needs to be refrigerated for at least 3 hours.”

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Adjust Servings

Original recipe yields 2 dozen


  1. Cream butter and sugar, then add sour cream. Stir in the flour, baking soda and salt. . Blend well and chill 2 hours or overnight.
  2. Divide dough in half and roll into a rectangle. Brush rectangles with water and sprinkle each with 1/2 package flavored gelatin. Roll up. Chill 1 to 2 hours.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Cut dough into 1/4 to 1/2 inch thick slices. Put on greased cookie sheets and bake for 10 to 12 minutes.

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Reviews (13)

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These cookies take a while since the dough has to be refrigerated twice, but they look and taste great! The colors look great on a cookie plate, especially when dusted with colored sugar of a contrasting color. I had an easier time slicing them and keeping their shape if they were frozen, then slightly thawed after rolling.



Fantastic! I was in a hurry, so I just mixed everything together (including the jell-o mix), rolled them into balls, and popped them into the oven. They turned out fantastic! Soft and just the right texture. These are definately a keeper! **Added later: These cookies did not stay soft long. I loved them at first; but, a day later (they were in a closed tupperware), they were dry and much less tasty. I reccomend cooking them right before eating, and freeze leftovers.** I added 1 tsp vanilla and an additional 1/3 cup sugar for taste.



Not only were these cookies delicious, and gorgeous to look at, but they were simple and fun to make. I followed this exact recipe, but took the advice and cut them with dental floss. Warning: Do NOT allow the cookies to cool after removing from the oven. Remove them from the pan immediately, because, despite greasing the pan, the jell-o sticks to the pan as it starts to cool.

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Amount Per Serving (12 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

White Velvet Cutouts


next recipe:

Sour Cream Sugar Cookies III