These Jam Drops are quick and easy to make, and taste delicious. They are perfect for every occasion and make a cute gift if you need something simple.
These dainty Jam Drops are a fantastic way to get your children into the kitchen for some baking fun. They're so tasty and simple to make. Plus, you can add any flavour of jam you have on hand.
In Australia, they are typically known as Jam Drops, but they are known as Thumbprint Cookies in other parts of the world.
A similar recipe on my blog is Melting Moments which are soft, crumbly, shortbread biscuits sandwiched together with buttercream.
Why We Love This Recipe
- Only 6 ingredients (egg-free).
- A one-bowl recipe, which means less washing up.
- A delicious bite-size treat for morning or afternoon tea.
Note: The full quantities are shown in the recipe card below.
Plain flour - known as all-purpose flour in the USA and Canada.
Butter - use unsalted butter softened at room temperature.
Icing sugar - also known as powdered sugar/confectioners sugar.
Custard powder - the essential ingredient for that melt in the mouth texture. Cornflour (cornstarch) can replace it if you run out or can't get hold of it.
Jam - we use raspberry jam, but you could use any flavour of jam.
Vanilla extract - use pure extract and not imitation.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Cream the butter, sifted icing sugar, and vanilla extract in a large bowl with an electric whisk.
Step 2. Add the sifted flour and custard powder.
Step 3. Mix with a spoon or spatula until it comes together.
Step 4. Take out a tablespoon of dough and roll it into a ball with your hands. Make an indentation with the bottom of a spoon or with your finger.
Quick Tip: When rolling, flour your hands so the dough doesn't stick to them.
Step 5. Fill with enough jam so that it doesn't overflow.
Step 6. Bake in the oven for 12-14 minutes. It's essential to leave the Jam Drops on the baking tray for 10 minutes as they will still be soft.
FAQs & Expert Tips
They will last for up to a week stored in an airtight container in a cool place.
Ensure they have cooled for 10 minutes on the baking tray before being transferred to a wire rack to cool completely.
A few cracks are normal and will diminish once they have cooled down.
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- Large baking tray
- Electric whisk
- 60 g icing sugar, (confectioners sugar / powdered sugar), sifted
- 170 g unsalted butter, softened at room temperature
- ½ teaspoon vanilla extract
- 175 g plain flour, (all-purpose flour) sifted
- 50 g custard powder, note 1
- 80 g raspberry jam, or other flavoured jam
- Preheat the oven to 160°C fan / 180°C, and line a large baking tray with baking paper.
- In a large bowl, cream the butter, sifted icing sugar, and vanilla extract until pale and creamy using an electric whisk.
- Add the sifted flour and custard powder and mix together with a spatula or wooden spoon until a soft dough forms. (see photo 3 in the recipe post).
- Roll roughly a tablespoon of dough with your hands to form a ball and place it on the prepared baking tray. Repeat with the remaining dough allowing 4cm between each ball to spread. A quick tip is to flour your hands before rolling so that the dough doesn't stick to them.
- Use the bottom of a wooden spoon or your finger to make indents in the balls. Fill each ball with enough jam, so it doesn't overflow. Half a teaspoon should do the trick.
- Bake in the oven for 12-14 minutes until slightly golden. It's essential to leave the Jam Drops on the baking tray for 10 minutes as they will still be soft.
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.