Raspberry Jam Drop Biscuits

Jam drop biscuits are an old-fashioned childhood favourite! Soft and buttery vanilla biscuits topped with a sweet raspberry jam filling, these easy cookies are made with only 6 easy pantry ingredients and can be ready in 20 minutes. These jam drops make the perfect sweet afternoon tea treat to share with a cuppa.

Jam drops (thumbprint cookies) are buttery, melt in your mouth bites of pure happiness!

A classic family favourite, this easy jam drop recipe is so quick and easy to make. Jam drop biscuits are made with the most basic pantry ingredients and I bet that you probably already have them in your cupboard, just begging to be transformed into these delicious, golden cookies!

Fill these delicious biscuits with a dollop of your favourite jam. Use whichever flavour you like best, or whatever you have on hand. Or try this homemade raspberry chia jam.

They make a great activity for kids as well and the dough is totally kid-proof! Get them to help measure ingredients, roll the cookie dough and press the centres.

It’s time to fill up your cookie jar!

Jam drop biscuits recipe

If you keep the most basic pantry and fridge staples in your home, you will most likely already have the ingredients you need to make these jam drops;

• Butter. I prefer to use salted butter, but either works in this recipe. Ensure the butter is at room temperature before beating, to avoid lumps.
• Caster sugar.
• Vanilla.
• Eggs.
• Self raising flour.
• Jam. Choose your favourite, or whatever you have in your pantry! Raspberry, strawberry, apricot, peach, plum, fig. Any sweet jam will work.

To make these jam drops, simply;

1. Beat the butter, sugar and vanilla together until pale and fluffy.
2. Add the eggs, one at a time and beat until combined.
3. Stir in the flour and stir until a soft dough forms.
4. Roll the dough into balls and place on a lined baking tray. Press your thumb or finger into the centre of the balls, to form a well.
5. Spoon a little jam into each hole and bake until lightly golden.
6. Cool on a wire rack and top up with a little extra jam, if desired. Watch out for hot jam if you are eating them straight from the oven!
   

How to store homemade cookies

Once cooled, place these jam drops into an airtight container and store at room temperature for up to 5 days. They can also be frozen, ready to thaw whenever you feel like a sweet, jammy treat with your afternoon coffee!


The dough can also be frozen and thawed to make biscuits whenever you like. Try making a double batch, wrapping and freezing half for another time. Allow the dough to cool at room temperature before baking.

Tips for the best jam drop biscuits

• For perfectly shaped cookies, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat!
• Try adding this homemade raspberry chia jam.
• The dough may crack slightly when you press your thumb into it. You can either smooth it out with your fingers or leave them. It’s ok to have some cracks!
• Don’t press the well in the dough too deep, or the jam will fall through the bottom of the biscuits.
• The biscuits will expand while baking, so leave space on the tray between each one.
• Be careful not to overfill the jam in the dough or it may drip over the edges while the cookies bake and expand. You can always top the jam drops up with a little more jam after baking.
• The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!
  

Simple cookie recipes

For more delicious recipes to fill up your cookie jar, try these chocolate crinkle cookies or these peanut butter cookies with chocolate chips. Or, try these other sweet cakes and baking recipes.

If you are after a delicious and easy jam drop recipe, then this is it! I hope you love them as much as I do. If you try them, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

Raspberry Jam Drop Biscuits

Jam drop biscuits are an old-fashioned childhood favourite! Soft and buttery vanilla biscuits topped with a sweet raspberry jam filling, these easy cookies are made with only 6 easy pantry ingredients and can be ready in 20 minutes. These jam drops make the perfect sweet afternoon tea treat to share with a cuppa.

4.82 from 16 votes

Print Pin Rate

Course: baking, Snack

Cuisine: Australian

Keyword: jam drop biscuits

Prep Time: 5 minutes

Cook Time: 10 minutes

0 minutes

Servings: 22

Calories: 154kcal

Author: Andrea Geddes

Ingredients

• 120 grams butter (a little over 1/2 cup) at room temperature
• 1 cup caster sugar
• 1 tsp vanilla bean paste or vanilla extract
• 2 large eggs
• 2 1/2 cups self raising flour
• 1/2 cup raspberry jam or other jam of choice

Metric – US Customary

Instructions

• Pre-heat oven to 180 Cº (350 F) and line two baking trays with baking paper.
• Beat the butter, sugar and vanilla together in a large mixing bowl until pale and soft. Add the eggs, one at a time and continue to beat until combined and fluffy.
• Add the flour and mix to a soft (but not sticky) dough. You can use your hands to bring it together if needed.
• Roll the mixture into balls (around 22-24) on the prepared trays and gently flatten them slightly. The cookies will spread a little, so keep at least 5cm between each ball. Using your thumb, press the centre of each biscuit to make a well for the jam.
• Add spoonfuls of jam to the centre of each biscuit and bake for 10-15 minutes, or until slightly golden and cooked through.
• Allow to sit for a few minutes and then use a flat spatula to transfer the biscuits to a wire rack to cool completely. (Or eat while warm- be careful of hot jam!). Enjoy!

Notes

• I prefer salted butter for this recipe, but salted or unsalted can be used, depending on what you have available.
• For perfectly shaped cookies, rest the dough in the refrigerator for 20 minutes before baking. This step is not essential if you need cookies, stat!
• Try adding this homemade raspberry chia jam.
• The dough may crack slightly when you press your thumb into it. You can either smooth it out with your fingers or leave them. It’s ok to have some cracks!
• Don’t press the hole in the dough too deep, or the jam will fall through the bottom of the biscuits.
• The biscuits will expand while baking, so leave space on the tray between each one.
• Be careful not to overfill the jam in the dough or it may drip over the edges while the cookies bake and expand. You can always top the jam drops up with a little more jam after baking.
• The jam will be burning hot when the biscuits are removed from the oven. Eat with caution!

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Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 47mg | Potassium: 26mg | Fiber: 1g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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