Description
Jam Drops, also known as Thumbprint Cookies, are delightful buttery cookies with a soft center filled with sweet, tangy jam. These classic treats are perfect for any occasion, offering a beautiful combination of a crumbly cookie texture with a fruity burst in every bite.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup fruit jam or preserves (such as raspberry, strawberry, or apricot)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer. Beat in the egg yolk and vanilla extract until fully incorporated.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and salt, stirring until the dough comes together and is smooth but not sticky.
- Shape Cookies: Roll the dough into 1-inch balls and place them evenly spaced on a baking sheet lined with parchment paper. Use your thumb or the back of a small spoon to make an indentation in the center of each ball, being careful not to press all the way through.
- Fill with Jam: Spoon about 1/2 teaspoon of your chosen jam into each indentation, filling it generously but not overflowing.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes or until the edges are just starting to turn golden. The jam should be set but still glossy.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature butter for easier mixing and better texture.
- Choose a thick jam or preserves to prevent spreading during baking.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Feel free to experiment with different jam flavors for variety.
- If dough is too soft to shape, refrigerate for 30 minutes before forming the balls.
