If you’re on the hunt for a classic cookie that’s both nostalgic and totally irresistible, I have just the thing for you: Jam Drop Cookies with Strawberry Filling Recipe. These buttery, tender thumbprint cookies filled with luscious strawberry jam always win me over every time I bake them. They’re simple to make, and the best part? Baking the jam right into the cookie creates such a lovely caramelized flavor that you won’t get with filling it after baking. Stick around and I’ll share all my tips to help you perfect these little gems!
Why You’ll Love This Recipe
- Simple, Classic Ingredients: No fancy or hard-to-find items here — just good ol’ pantry staples.
- Baked-In Jam Magic: The jam bakes right into the cookie, giving you that perfect sweet-tart pop and a slightly caramelized edge.
- Perfect Texture Every Time: Tender shortbread with a delightful crumb that holds its shape beautifully.
- Family Favorite: These cookies always bring smiles, whether it’s tea time, holidays, or casual snacking.
Ingredients You’ll Need
To get these Jam Drop Cookies with Strawberry Filling Recipe just right, use simple ingredients that lend a rich flavor and buttery texture. I always recommend using softened unsalted butter—room temperature is key for smooth dough. And when it comes to jam, strawberry is my go-to, but you can mix it up!
- Unsalted butter: Softened for easy blending and to control saltiness in your cookies.
- Caster sugar (or superfine sugar): Dissolves quickly for a smooth batter; regular granulated sugar works fine if that’s what you have.
- Vanilla extract: Gives a warm, aromatic note that elevates this simple cookie.
- Egg: At room temperature to ensure even mixing and tender crumb.
- Plain flour (all-purpose flour): The base for your cookie dough, providing structure and softness.
- Salt: A pinch enhances the flavors—don’t skip it, especially since the butter is unsalted.
- Strawberry jam: Mixed well to loosen for easy spooning and that lovely strawberry filling.
Variations
I love how versatile this Jam Drop Cookies with Strawberry Filling Recipe is. While the classic strawberry jam is a favorite, you can play around with fillings and add-ins to suit your mood or season. Don’t hesitate to make it yours!
- Jam Flavors: I’ve tried raspberry, apricot, and even cherry jam—all fantastic! Each jam brings a slightly different sweetness and tartness, so pick your favorite or rotate through the seasons.
- Nutty Twist: For a little crunch, try rolling the cookie edges in finely chopped pistachios or almonds before baking. It’s a lovely contrast to the soft filling.
- Gluten-Free Version: Use your favorite gluten-free flour blend in place of plain flour (watch the texture and add a touch of xanthan gum if needed) — still delicious.
- Mini Size Cookies: Make bite-sized versions for parties or gift boxes. Just reduce baking time slightly and keep an eye on them.
How to Make Jam Drop Cookies with Strawberry Filling Recipe
Step 1: Cream Butter and Sugar Until Light and Fluffy
Start by beating the softened butter and caster sugar together. I prefer using an electric mixer here, but a sturdy wooden spoon works in a pinch. The goal is to get a light, fluffy mixture that’s pale in color—this takes about 3 to 5 minutes. This step is key because it traps air that helps create a tender crumb.
Step 2: Add Egg and Vanilla, Mix Thoroughly
Pop in the egg and the vanilla extract and keep beating until everything is fully combined. If the egg is too cold, your batter might seize up; that’s why I always use eggs straight from the counter.
Step 3: Sift in Flour and Salt, Then Fold Gently
Next, sift the plain flour and salt together. Gently fold the flour into your wet mixture using a spatula or your hands—overmixing can make cookies tough, so be gentle. You want a smooth dough that just comes together.
Step 4: Shape Dough into Balls and Create Thumbprints
Roll dough into 1-inch balls and place them on a lined baking tray, spaced about 2 inches apart. Now the fun part: press your thumb firmly into the center of each ball to create a well. This is where the jam goes—yes, it really does work best with your thumb!
Step 5: Fill Each Indentation with Strawberry Jam
Make sure your strawberry jam is stirred up and loosened so it’s easy to spoon. Fill each thumbprint well generously but don’t overfill or it might overflow while baking. My secret: I use a small teaspoon or piping bag to get neat dollops in each cookie.
Step 6: Bake Until Edges Are Lightly Golden
Bake at 350°F (175°C) for about 12 to 14 minutes. The cookies will be set but still soft to the touch and the edges gently golden. Keep an eye on them — jam can bubble up, and you want to avoid burning.
Step 7: Cool on a Wire Rack and Enjoy
Let the cookies cool on the tray for a few minutes before transferring to a wire rack. This helps them set perfectly without breaking. I enjoy these with coffee or afternoon tea — they’re just pure comfort wrapped up in a cookie.
Pro Tips for Making Jam Drop Cookies with Strawberry Filling Recipe
- Use Room Temperature Ingredients: Softened butter and room-temp egg make a smoother dough that mixes evenly every time.
- Don’t Overmix the Dough: Once flour is added, mix gently to keep the cookies tender and crumbly instead of tough.
- Loosen Your Jam: I always stir my jam a bit to make spooning easier and to prevent clumping inside the cookies.
- Press Generously but Carefully: Make a good-sized well with your thumb but avoid pressing all the way through the dough so the jam stays put while baking.
How to Serve Jam Drop Cookies with Strawberry Filling Recipe
Garnishes
For a little extra flair, I sometimes dust these cookies lightly with powdered sugar after they’ve cooled. A few fresh strawberry slices or a tiny mint leaf on top can pretty them up for guests, too!
Side Dishes
Serve these jam drop cookies alongside a cup of hot tea, coffee, or even a chilled glass of milk. I’ve also paired them with simple fruit salads or whipped cream for a light dessert spread.
Creative Ways to Present
When I bring these to parties, I like arranging them on pretty tiered trays mixed with other small sweets and finger sandwiches, or packaging them in cute cellophane bags tied with ribbon for gifts. They make a charming addition to any dessert table!
Make Ahead and Storage
Storing Leftovers
After cooling completely, store your jam drop cookies in an airtight container at room temperature for up to 5 days. I find layering them between sheets of parchment paper helps prevent sticking and keeps them looking fresh.
Freezing
You can freeze these cookies either before or after baking! If freezing dough balls, shape and thumbprint them first, then freeze on a tray before transferring to bags. Bake directly from frozen, adding a couple extra minutes. If freezing baked cookies, wrap them tightly and thaw at room temperature.
Reheating
To refresh the cookies after storing or freezing, pop them in a preheated oven at 325°F (160°C) for 5-7 minutes. This warms the jam slightly and crisps up the shortbread edges beautifully.
FAQs
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Can I use other types of jam for this recipe?
Absolutely! While strawberry is classic, raspberry, apricot, cherry, or even mixed berry jams work wonderfully. Just make sure the jam isn’t too thick or sticky—stir it to loosen before spooning.
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Why bake the jam inside the cookie instead of filling afterward?
Baking the jam inside the cookie caramelizes it slightly, which deepens the flavor and prevents it from leaking or sliding off. I found that filling after baking just doesn’t have the same tender, melded texture.
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How do I make sure my cookies stay tender and don’t spread too much?
Make sure not to overmix the dough after adding flour, and chill it briefly if your kitchen is warm. Using room temperature butter but not melting it also helps the cookies keep their shape.
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Can I make this recipe gluten-free?
Yes! Substitute plain flour with a gluten-free baking blend, and consider adding a small amount of xanthan gum if your blend doesn’t include it, to help with texture. The cookies will still be delicious.
Final Thoughts
I absolutely love how this Jam Drop Cookies with Strawberry Filling Recipe brings back those cozy, homemade cookie vibes with minimal fuss. The buttery dough paired with sweet, baked-in strawberry jam always feels like a special treat without needing any fancy skills. Whether you’re baking for a rainy afternoon or gifting to friends, these cookies are sure to delight. Give this recipe a try—you’ll have a batch of crowd-pleasers in no time, and I’m confident you’ll keep coming back to it as I do!
Print
Jam Drop Cookies with Strawberry Filling Recipe
- Prep Time: 26 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic jam drops, also known as thumbprint cookies, are buttery vanilla shortbread biscuits filled with your choice of flavored jam. These nostalgic treats are made the traditional way by using your thumb to create a small well in each cookie, which is then baked with the jam inside, resulting in a perfect balance of crisp cookie and sweet jam filling. Ideal as a tea-time snack or a delightful dessert, these cookies are simple to make and offer a timeless flavor that never goes out of style.
Ingredients
Cookies
- 225g (2 sticks) unsalted butter, softened
- 3/4 cup caster sugar / superfine sugar (granulated sugar okay too)
- 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 bowl, beat the softened unsalted butter with caster sugar until light and fluffy. Add the vanilla extract and the room temperature egg, mixing thoroughly to combine all ingredients well.
- Add dry ingredients: Sift the plain flour and salt into the butter mixture gradually. Mix until a soft dough forms, making sure not to overwork it to keep the cookies tender.
- Shape the cookies: Preheat your oven to 180°C (350°F). Roll the dough into small balls about 1 to 1.5 inches in diameter, placing them spaced evenly on a baking sheet lined with parchment paper.
- Create the thumbprint indentations: Using your thumb or the back of a small spoon, gently press into the center of each dough ball to create a small well for the jam. Be careful not to press all the way through the dough.
- Fill with jam: Spoon about one teaspoon of your chosen jam into each thumbprint indentation. The jam should be loose enough to spread slightly during baking but not so runny that it overflows.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for approximately 14 minutes or until the edges of the cookies are lightly golden and set.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve once fully cooled.
Notes
- Use any flavored jam you prefer; strawberry, raspberry, and apricot are popular choices.
- The traditional method involves making the thumbprint with your thumb, hence the name thumbprint cookies.
- Baking the jam inside the cookie is essential for optimal texture and flavor rather than filling after baking.
- Caster sugar can be substituted with regular granulated sugar if needed.
- Ensure the jam is well-mixed and slightly loosened to prevent cracking during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 139 kcal
- 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
