Jam Drops (Thumbprint Cookies)
User Reviews
4.9
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Prep Time
26 mins
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Cook Time
14 mins
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Cooling
15 mins
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Servings
28
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Calories
139 kcal
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Course
Baked Goods
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Cuisine
American
Jam Drops (Thumbprint Cookies)
Description
This recipe uses softened unsalted butter creamed with caster sugar for a light texture. Vanilla extract and an egg add moisture and flavor, while flour and salt form a firm dough. After mixing, the dough is rolled into 3-centimeter balls, flattened and indented with a thumbprint to hold the jam filling. Strawberry or raspberry jam works well, ideally loosened slightly before filling to spread gently when baking.
Baking at 180°C (350°F) for about 14 minutes yields cookies with lightly golden edges and a soft crumb with a jam center. Preparing cookies one at a time for indentation reduces cracking by keeping the dough warm and pliable. Excess jam should be avoided to prevent overflow during baking.
These cookies keep for about a week in an airtight container, best consumed within the first few days. Dough can be made and refrigerated for up to two days before baking. Variations can include different jam flavors such as apricot.
Ingredients
- 225g (2 sticks) butter unsalted, softened
- 3/4 cup caster sugar regular/granulated sugar ok too, Note 1, aka superfine sugar
- 2 tsp vanilla extract
- 1 egg at room temperature (~50-55g/2oz, large
- 2 1/2 cups plain flour (all-purpose flour)
- 1/4 tsp kosher salt or cooking salt
- 1/2 cup strawberry jam or any other flavour, mixed well to loosen (Note 2, or raspberry jam
Instructions
Abbreviated steps for baking pros:
- Cream butter and sugar. Beat in vanilla, egg and salt, then beat in flour. Roll 3cm/1.2" balls (#60 cookie scoop), flatten, indent, fill. Bake 14 minutes 180°C/350°F (160°C fan), cool on tray.
Full recipe steps
- 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.
- Crumbly dough - Add the vanilla, egg and salt, then beat for ~20 seconds until incorporated. Add the flour and salt, then beat until you cannot see white flour. The mixture will be crumbly.
- Form cookies - Measure out 1 tablespoon of mixture, very tightly packed (#60 cookie scoop). Tap out onto your hand, scrunch in your first to press into a dough then roll into a smooth ball (3cm/1.2"). Flatten into a 1.25cm / 0.5" thick disc then use your thumb to make an indent. (This method avoids cracks, see Note 3).
- Fill - Place cookie on the tray, and repeat to make 25 - 28 cookies, leaving 3.5cm / 1.5" between each. Fill the indent with slightly heaped 1/2 teaspoon jam (Note 4).
- Bake for 14 minutes (both trays at the same time), or until the edges are light golden and the surface is pale golden. Rotate and switch the tray shelves at the 10 minute mark, so they cook evenly.
- Cool fully on the tray (the base will finish cooking). Then grab and devour!
Notes
- Caster sugar produces a finer texture but regular granulated sugar can be used as a substitute.
- Microwave jam briefly and stir to loosen before filling to allow even spreading.
- Indent cookies one at a time for best results and to avoid cracking.
- Use moderate amounts of jam to prevent overflow during baking.
- Cookie dough can be refrigerated up to 2 days before baking; bring to room temperature before shaping.
- Store baked cookies in an airtight container for up to 7 days, best within 2-3 days.
- Consider mixing jam flavors for visual appeal and taste variety.
- Measuring differences between US and metric cups have minimal impact on results when using weights.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139cal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 77mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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