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Jam Drops (Thumbprint Cookies) Recipe

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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
  1. 225g (2 sticks) unsalted butter, softened
  2. 3/4 cup caster sugar (superfine sugar)
  3. 2 tsp vanilla extract
  4. 1 large egg, at room temperature (~50-55g/2oz)
  5. 2 1/2 cups plain flour (all-purpose flour)
  6. 1/4 tsp cooking salt (kosher salt)
  7. 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

Find it online: https://grandmarecipesflash.com/jam-drops-thumbprint-cookies-recipe/