Jam drop biscuits are an old-fashioned favourite and are oh so easy to make. Depending on where you are in the world, you may know them as thumbprint cookies.
Essentially these are buttery, soft & perfectly sweet cookies that are filled with jam. Any flavour of jam works - I’m a huge fan of strawberry but you can use whatever sounds good.
Jam drops are a popular Christmas cookie but I have always enjoyed them year round. My earliest baking memories are watching my Nan whip up a batch of jam drops, and they’ve always been a biscuit that’s close to my heart.
Whether you’re looking to do some holiday baking or want a tasty treat to share with guests, these jam drops will be perfect!
INGREDIENTS
Here’s what you’ll need to have on hand to make these delicious jam drops (measurements are listed in the recipe at the bottom of this page)…
ButterCaster Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe. Egg VanillaPlain / All Purpose Flour Jam - I use strawberry but you can use any jam you fancy!
INSTRUCTIONS
Preheat the oven to 180C / 350F (160C / 325F if fan forced) and line two baking trays with baking paper. Place butter & sugar in an electric mixer and beat until pale & creamy. Add eggs & vanilla & beat until combined. Add flour & stir through until a dough is formed. Chill the dough for 30 mins. Roll tablespoon-sized balls of dough and place onto the prepared baking trays. Be sure to leave a generous gap between each ball to allow for some spreading. Use your thumb to make a deep well in the top of each ball, then fill with ½ teaspoon of jam. Bake for 15-20 minutes until lightly golden. Leave to cool on the trays for 5 minutes then move to a wire rack to cool completely.
TOP TIPS
Spreading - to prevent spreading, be sure to stick to only a tablespoon of mixture for each ball. Also be careful not to flatten the ball when you add the well for the jam, and leave a gap between the balls of dough on the tray prior to baking. Presentation - if you want picture perfect jam drops you’ll have to be quite conservative with how much jam you “drop”. But then they are quite boring taste wise. I suggest you dollop the jam in ½ a teaspoon at a time and be ok with a more rustic look. Jam - Use whatever jam flavour you like - I love these with strawberry jam but it will work with any and all. Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe.
MORE BAKING IDEAS
Golden Syrup DumplingsMini Caramel TartsGolden Syrup CookiesChewy Anzac BiscuitsOr see all Baking Recipes
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Spreading - to prevent spreading, be sure to stick to only a tablespoon of mixture for each ball. Also be careful not to flatten the ball when you add the well for the jam, and leave a gap between the balls of dough on the tray prior to baking. Presentation - if you want picture perfect jam drops you’ll have to be quite conservative with how much jam you “drop”. But then they are quite boring taste wise. I suggest you dollop the jam in ½ a teaspoon at a time and be ok with a more rustic look. Jam - Use whatever jam flavour you like - I love these with strawberry jam but it will work with any and all. Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe.
