Description
Jam Drops, also known as Thumbprint Cookies, are buttery vanilla shortbread biscuits filled with luscious jam. This classic recipe features a tender, rich cookie base made with softened unsalted butter, caster sugar, and vanilla, shaped traditionally by pressing a thumbprint into the dough to create a well for the jam. Unlike some versions that add jam after baking, this recipe bakes the jam directly into the cookie, enhancing the flavor and texture. Popular jam choices include strawberry, raspberry, and apricot, making these cookies delightfully sweet and perfect for teatime or festive occasions.
Ingredients
Scale
Cookie Dough
- 225g (2 sticks) unsalted butter, softened
- 3/4 cup caster sugar / superfine sugar (regular granulated sugar is acceptable)
- 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
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Add the vanilla extract and the room temperature egg, beating well to combine fully.
- Mix dry ingredients: In a separate bowl, sift together the plain flour and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until a smooth, stiff dough forms. Do not overwork the dough to keep it tender.
- Chill the dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 20 minutes. This helps the dough firm up, making it easier to handle and helps the cookies keep their shape during baking.
- Preheat the oven: Set your oven to 350°F (175°C) and line baking trays with parchment paper or a silicone baking mat to prevent sticking.
- Shape the cookies: Roll the dough into walnut-sized balls and place them evenly spaced on the prepared trays. Use your thumb or the back of a spoon to press a deep dent into the center of each ball, creating the “thumbprint.”
- Add the jam: Spoon about 1/2 teaspoon of the loosened jam into each thumbprint indentation. Be generous but avoid overfilling to prevent jam spilling during baking.
- Bake: Place the trays in the preheated oven and bake for approximately 14 minutes, or until the edges of the cookies are light golden brown and the jam is bubbling slightly.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and prevents breakage.
Notes
- Video demonstration is available above, showing the traditional thumbprint technique for shaping these cookies.
- The recipe uses a generous amount of jam baked directly into the cookie for optimal flavor contrast and moistness.
- Any jam flavor can be used, with strawberry, raspberry, and apricot being popular and classic choices.
- Using softened butter and room temperature egg is essential for proper dough consistency and texture.
- Chilling the dough before baking helps maintain cookie shape and texture.
- These cookies are inspired by traditional shortbread and are perfect for festive occasions or teatime treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 8 g
- Sodium: 77 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 23 mg
