These Jam Drops, also known as Thumbprint Cookies, are soft, buttery, and filled with your favorite jam. The perfect combination of sweetness and texture, making them a perfect treat for tea time or holiday gatherings.
Prep Time:15 minutes
Cook Time:14 minutes
Total Time:30 minutes
Yield:25-28 cookies 1x
Category:Dessert, Cookies
Method:Baked
Cuisine:British, American
Diet:Vegetarian
Ingredients
Scale
225g (2 sticks) unsalted butter, softened
3/4 cup caster sugar (superfine sugar)
2 tsp vanilla extract
1 large egg, at room temperature (~50-55g/2oz)
2 1/2 cups plain flour (all-purpose flour)
1/4 tsp cooking salt (kosher salt)
1/2 cup strawberry or raspberry jam (or any flavor), mixed well to loosen
Instructions
Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 trays with baking paper/parchment paper.
Cream butter and sugar – Beat the butter and sugar until creamy, about 1 1/2 minutes on medium speed using an electric beater or stand mixer fitted with the paddle attachment.
Add the vanilla, egg, and salt, then beat for ~20 seconds until incorporated.
Add the flour and salt, then beat until the flour is incorporated and the dough becomes crumbly.
Roll 1 tablespoon of dough into smooth 3cm (1.2″) balls, flatten them into 1.25cm (0.5″) thick discs, and use your thumb to make an indent in the center.
Fill the indents with slightly heaped 1/2 teaspoon of jam.
Place the cookies on the prepared trays, leaving about 3.5cm (1.5″) between each.
Bake for 14 minutes, or until the edges are light golden and the surface is pale golden. Rotate the trays at the 10-minute mark to ensure even baking.
Cool completely on the tray. Enjoy!
Notes
You can use any jam flavor you prefer. Strawberry and raspberry are common choices.
Make sure to allow the cookies to cool on the tray so the base finishes cooking properly.
Store the cookies in an airtight container for up to 5 days.