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
Scale
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
