Thumbprint Cookies aka Jam Drops
Classic buttery thumbprint cookies with a sweet jam center - perfect for afternoon tea or holiday gatherings.
Equipment
Ingredients
Ingredients
butter (softened)
225 g
granulated sugar
100 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
300 g
strawberry jam
120 g
Instructions
Preheat oven
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
Cream butter and sugar
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Mix in flour
Gradually add flour and mix until a soft dough forms.
Form cookies
Roll dough into 2.5 cm balls and place on prepared baking sheet, spacing 5 cm apart.
Make thumbprint indentations
Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
Fill with jam
Spoon about 1/2 teaspoon of strawberry jam into each indentation.
Bake cookies
Bake for 12-15 minutes until edges are lightly golden.
Cool and serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Jam may soften when frozen.
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