Go Back
Delicious freshly baked Jam Drops Cookies with vibrant fruit jam filling.

Jam Drops Cookies

Deliciously soft and buttery cookies filled with your favorite fruit jam, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 225 g unsalted butter, softened The foundation of buttery goodness.
  • 150 g granulated sugar Adds sweetness and a delightfully crisp texture.
  • 1 large egg egg Binds ingredients, ensuring your cookies are soft.
  • 1 teaspoon vanilla extract Adds an irresistible aroma.
  • 300 g all-purpose flour Creates the perfect structure for your cookies.
  • ¼ teaspoon salt Balances flavors and enhances sweetness.
  • Your favorite jam jam (strawberry, raspberry, apricot, or mixed berry) The star of the show, offering a gooey, fruity surprise.
Optional
  • to taste powdered sugar For dusting, adding a touch of elegance.

Method
 

Preparation
  1. Cream together the softened butter and granulated sugar until light and fluffy—about 3-5 minutes.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a medium bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  5. Turn the dough out onto a lightly floured surface and gently knead it into a smooth disc.
  6. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.
Baking
  1. Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
  2. Roll out the chilled dough to about 1/4 inch thickness.
  3. Cut out cookie shapes from the dough, ensuring you have an even number.
  4. Using a smaller cutter, cut out the centers of half the cookies.
  5. Transfer cookies to the baking sheets, leaving space between them.
  6. Bake for 8-10 minutes, or until edges are lightly golden brown.
  7. Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack.
  8. If necessary, warm your jam slightly for easy spreading.
  9. Spread a small amount of jam on the flat side of each cookie without a center cutout.
  10. Top with cut-out cookies and gently press together.
  11. Dust with powdered sugar if desired.

Notes

Store cookies in an airtight container for up to a week. Dough can be frozen for up to three months.