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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

ADVERTISEMENT

Directions

  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.

Share It

Reviews (13)

Rate This Recipe
JCHARLTON
10

JCHARLTON

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.

EARCMRA
6

EARCMRA

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.

Starlight_Miss
4

Starlight_Miss

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.

More Reviews

Similar Recipes

White Velvet Cutouts
(97)

White Velvet Cutouts

Sour Cream Cut-Out Cookies
(46)

Sour Cream Cut-Out Cookies

Busia's Cutout Cookies
(45)

Busia's Cutout Cookies

Sour Cream Sugar Cookies III
(37)

Sour Cream Sugar Cookies III

Chocolate Swirls
(17)

Chocolate Swirls

Sour Cream Cookies I
(17)

Sour Cream Cookies I

Nutrition

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

Top

<

previous recipe:

White Velvet Cutouts

>

next recipe:

Sour Cream Cookies I