Description
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.
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg