{"id":"1dd35d97-1313-4d6a-84db-0dfb16974889","url":"https://recipestripper.com/recipes/1dd35d97-1313-4d6a-84db-0dfb16974889","source_url":"https://www.recipetineats.com/jam-drops-thumbprint-cookies/","title":"Jam Drops (Thumbprint Cookies)","description":"Recipe video above. Buttery vanilla shortbread biscuits filled with jam, made the old fashioned way - because you can't improve on perfection! I'm a little more generous on the jam than typical recipes, and insist on baking the jam into the cookie rather than filling the dent in afterwards (it's just not the same!).I also insist on making this the traditional way using your thumb to make the dent (hence the recipe name Thumbprint Cookies). Use any flavoured jam you want, though strawberry and raspberry are popular choices (strawberry is pictured), apricot is also common.","servings":28,"servings_text":"28","prep_time":"PT26M","cook_time":"PT14M","image_url":"https://www.recipetineats.com/tachyon/2024/07/Jam-drops-Thumbprint-cookies_5-2.jpg","ingredients":[{"text":"225g (2 sticks)   unsalted butter, softened","item":"unsalted butter","quantity":225,"unit":"g","preparation":"softened","metric_alternate":{"quantity":2,"unit":"stick"}},{"text":"3/4 cup caster sugar / superfine sugar ((regular/granulated sugar ok too, Note 1))","item":"caster sugar / superfine sugar ((regular/granulated sugar ok too, Note 1))","quantity":0.75,"unit":"cup"},{"text":"2 tsp vanilla extract","item":"vanilla extract","quantity":2,"unit":"tsp"},{"text":"1  large egg (, at room temperature (~50-55g/2oz))","item":"large egg (","quantity":1,"preparation":"at room temperature (~50-55g/2oz))"},{"text":"2 1/2 cups plain flour ((all-purpose flour))","item":"plain flour ((all-purpose flour))","quantity":2.5,"unit":"cup"},{"text":"1/4 tsp cooking salt / kosher salt","item":"cooking salt / kosher salt","quantity":0.25,"unit":"tsp"},{"text":"1/2 cup strawberry or raspberry jam (, or any other flavour, mixed well to loosen (Note 2))","item":"strawberry or raspberry jam (, or any other flavour, mixed well to loosen (Note 2))","quantity":0.5,"unit":"cup"}],"instructions":[{"number":1,"text":"Cream butter and sugar. Beat in vanilla, egg and salt, then beat in flour. Roll 3cm/1.2\" balls (#60 cookie scoop), flatten, indent, fill. Bake 14 minutes 180°C/350°F (160°C fan), cool on tray.","section":"Abbreviated steps for baking pros:"},{"number":2,"text":"Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 trays with baking paper/parchment paper.","section":"Full recipe steps"},{"number":3,"text":"Cream butter and sugar - Beat the butter and sugar until creamy - about 1 1/2 minutes on medium speed using an electric beater or stand mixer fitted with the paddle attachment.","section":"Full recipe steps"},{"number":4,"text":"Crumbly dough - Add the vanilla, egg and salt, then beat for ~20 seconds until incorporated. Add the flour and salt, then beat until you cannot see white flour. The mixture will be crumbly.","section":"Full recipe steps"},{"number":5,"text":"Form cookies - Measure out 1 tablespoon of mixture, very tightly packed (#60 cookie scoop). Tap out onto your hand, scrunch in your first to press into a dough then roll into a smooth ball (3cm/1.2\"). Flatten into a 1.25cm / 0.5\" thick disc then use your thumb to make an indent. (This method avoids cracks, see Note 3).","section":"Full recipe steps"},{"number":6,"text":"Fill - Place cookie on the tray, and repeat to make 25 - 28 cookies, leaving 3.5cm / 1.5\" between each. Fill the indent with slightly heaped 1/2 teaspoon jam (Note 4).","section":"Full recipe steps"},{"number":7,"text":"Bake for 14 minutes (both trays at the same time), or until the edges are light golden and the surface is pale golden. Rotate and switch the tray shelves at the 10 minute mark, so they cook evenly.","section":"Full recipe steps"},{"number":8,"text":"Cool fully on the tray (the base will finish cooking). Then grab and devour!","section":"Full recipe steps"}],"date_published":"2026-10-29T23:42:12.26446+00:00","date_modified":"2026-10-29T23:42:12.26446+00:00"}