Description
Jam Drops, also known as Thumbprint Cookies, are delicate buttery cookies filled with a sweet dollop of strawberry or raspberry jam. These classic biscuits are easy to make and perfect for teatime or festive occasions.
Ingredients
Cookie Dough
- 225g (2 sticks) unsalted butter, softened
- 3/4 cup caster sugar / superfine sugar (regular granulated sugar can be used)
- 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
Filling
- 1/2 cup strawberry or raspberry jam, or any other flavor, mixed well to loosen
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C fan-forced). Line two baking trays with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: Using an electric mixer with a paddle attachment, beat the softened butter and sugar together on medium speed for about 1 1/2 minutes until the mixture is creamy and smooth.
- Add Wet Ingredients: Beat in the vanilla extract, egg, and salt for approximately 20 seconds until fully incorporated, making sure the mixture is uniform.
- Incorporate Flour: Gradually add the plain flour and beat until no white flour is visible. The dough will be crumbly but firm enough to hold shape.
- Form Cookies: Scoop out 1 tablespoon of the dough (about 3 cm or 1.2 inches in diameter) using a #60 cookie scoop. Press the dough tightly in your hand and roll into a smooth ball. Flatten the ball into a 1.25 cm (0.5 inch) thick disc and use your thumb to create an indentation in the center without cracking the dough.
- Fill: Place the formed cookies on the prepared trays, leaving about 3.5 cm (1.5 inches) between each cookie for expansion. Fill each thumbprint with a slightly heaped 1/2 teaspoon of jam.
- Bake: Bake both trays simultaneously in the oven for about 14 minutes. At the 10-minute mark, rotate and switch the trays between racks to ensure even baking. The cookies are done when the edges are lightly golden and the tops remain a pale golden color.
- Cool: Allow the cookies to cool fully on the baking trays. This lets the bases finish baking and helps the cookies set properly before removing them.
Notes
- You can use regular granulated sugar if superfine sugar is not available; the texture will still be good.
- Ensure the egg is at room temperature to achieve a better dough consistency.
- Using your thumb to create the indent prevents cracking compared to using a spoon or other tool.
- If the jam is too thick, mix it lightly to loosen for easier filling.
- Cookies keep well stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western