If you’ve been on the hunt for that perfect buttery, melt-in-your-mouth cookie with a sweet surprise inside, then you’re gonna adore this Jam Drop Cookies with Strawberry Filling Recipe. I absolutely love how these classic thumbprint cookies come together—the simple vanilla shortbread paired with a generous dollop of strawberry jam is just unbeatable. Stick with me, and I’ll walk you through every step so you can nail these delicious treats right in your own kitchen!
Why You’ll Love This Recipe
- Classic Comfort: These cookies remind me of cozy afternoons baking with family, bringing that warm nostalgia straight to your kitchen.
- Simple Ingredients: You probably have everything you need right now—no fancy stuff, just good, honest baking essentials.
- Perfect Jam Filling: I love that the jam is baked right into the cookie, making every bite irresistibly gooey and fresh.
- Versatile Flavor: Although strawberry is my personal favorite, you can switch up the jams any way you like for a fun twist.
Ingredients You’ll Need
The magic of this Jam Drop Cookies with Strawberry Filling Recipe lies in its simplicity. Each ingredient has a role that balances texture and flavor, so it’s worth choosing good-quality butter and ripe strawberry jam for the best results.
- Unsalted Butter: Softened to room temperature so it creams nicely with sugar, giving you tender cookies.
- Caster Sugar (or superfine sugar): Helps give the dough a smooth texture; if you only have granulated sugar, that works too—just pulse it a bit in a blender to make it finer.
- Vanilla Extract: Pure vanilla is best here to deepen the flavor; it truly makes a difference in these buttery cookies.
- Egg: Brings everything together and adds richness; make sure it’s at room temp for easier mixing.
- Plain Flour (All-Purpose Flour): The base of the dough; sift it if you want a lighter texture.
- Salt: Just a pinch to balance the sweetness and enhance the jam’s flavor.
- Strawberry Jam: The star filling—choose a good-quality, smooth jam so it bakes well and stays wonderfully soft inside the cookies.
Variations
One of the things I love about this Jam Drop Cookies with Strawberry Filling Recipe is how easy it is to personalize. Over time, I’ve played around with different jams and even made it gluten-free to suit friends’ diets—feel free to get creative!
- Jam Choices: I once swapped strawberry jam for tangy apricot, and my family went crazy for it—each jam gives the cookies its own character.
- Gluten-Free Version: Using a gluten-free flour blend worked beautifully for me, though I recommend chilling the dough a bit longer to help it hold.
- Add Zest: A teaspoon of lemon or orange zest in the dough brightens the flavor delightfully.
- Nutty Twist: Roll the dough balls lightly in finely chopped nuts before baking to add crunch and flavor.
How to Make Jam Drop Cookies with Strawberry Filling Recipe
Step 1: Cream Butter and Sugar Until Fluffy
Start by beating your softened butter with caster sugar until the mix is light and fluffy. This usually takes about 3-4 minutes with a hand mixer. When I first tried this recipe, I underestimated the creaming time and ended up with denser cookies—but once I gave it enough time, the dough was perfect for shaping and baking.
Step 2: Mix in Vanilla and Egg
Next, add in your vanilla extract and egg (room temp is best so it mixes smoothly). Beat again until everything is well combined, creating a rich, custardy base for the cookie dough.
Step 3: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk the plain flour and salt. Gradually add the flour mixture into your wet ingredients, mixing until you get a soft, slightly crumbly dough. It shouldn’t be sticky—if it is, pop it in the fridge for 10-15 minutes to firm up.
Step 4: Shape and Create Thumbprints
Roll the dough into walnut-sized balls and place them on your baking tray lined with parchment. Now comes the fun part—press your thumb gently into the center of each ball to create a well for the jam. I’ve tried spoons and other tools, but honestly, using your thumb gives that perfect, authentic shape every single time.
Step 5: Fill with Strawberry Jam and Bake
Fill each indent generously with strawberry jam—you want a nice, gooey center. I like to loosen my jam a bit with a spoon so it spreads easily but doesn’t spill over. Bake in a preheated oven at 350°F (175°C) for about 14 minutes, until the cookies are just beginning to golden around the edges.
Step 6: Cool and Enjoy
Once out of the oven, let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack. Watching the jam set while cooling is one of my favorite moments—it’s like a little edible jewel on top!
Pro Tips for Making Jam Drop Cookies with Strawberry Filling Recipe
- Butter Softness: Don’t rush softening your butter—if it’s too cold, the dough won’t come together well, but too soft and it gets greasy.
- Jam Consistency: I learned that loosening the jam just a bit before filling helps it bake evenly without drying out or bubbling over.
- Thumbprint Size: Use your thumb or the knuckle of your finger for a consistent indent size—this ensures every cookie bakes at the same rate.
- Cooling Patience: Resist the urge to pop them off the tray too soon; cooling slightly on the tray helps them firm up without breaking.
How to Serve Jam Drop Cookies with Strawberry Filling Recipe
Garnishes
I like dusting these cookies lightly with powdered sugar before serving—it adds a touch of elegance and cuts the sweetness just a smidge. Sometimes, I even sprinkle a tiny pinch of finely chopped pistachios around the jam for color and a subtle crunch.
Side Dishes
These cookies pair beautifully with a hot cup of tea or a fresh glass of milk. For casual get-togethers, I serve them alongside fruit salad or simple vanilla ice cream—trust me, it’s an instant crowd-pleaser.
Creative Ways to Present
At holiday parties, I like arranging these cookies on tiered platters with fresh strawberries and mint leaves sprinkled around. For birthday celebrations, I sometimes pipe whipped cream rosettes next to each cookie—it makes homemade feel extra special.
Make Ahead and Storage
Storing Leftovers
After they’ve completely cooled, I keep leftover Jam Drop Cookies stored in an airtight container at room temperature. They stay fresh and soft for about 3-4 days, but honestly, they rarely last that long in my house!
Freezing
If I want to stash these away for later, I freeze the unbaked dough shaped into balls on a tray, then transfer them to a freezer-safe bag. This way, I can bake fresh cookies anytime by simply popping frozen balls straight into the oven—no defrosting needed.
Reheating
To revive leftover baked cookies, I warm them in a low oven (about 300°F/150°C) for 5 minutes—it softens the shortbread and slightly reactivates the jam’s lovely gooey texture, making them taste freshly baked all over again.
FAQs
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Can I use other types of jam in this recipe?
Absolutely! While strawberry jam is classic and my favorite, raspberry, apricot, or even mixed berry jams work wonderfully. Just make sure the jam isn’t too chunky so it bakes nicely without spilling over.
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Why do you bake the jam inside the cookie instead of filling after baking?
Great question! Baking the jam inside lets it soften and meld perfectly with the buttery dough, creating a warm, melded flavor. Filling after baking tends to stay sticky and separate from the cookie, missing out on that cozy, baked-in goodness I love.
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How do I prevent the jam from bubbling over in the oven?
Loosen your jam slightly before filling the cookies by stirring it gently. Also, don’t overfill the thumbprint indent—just a generous spoonful is enough. These little tricks keep the jam in place for a neat, beautiful cookie.
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Can I make the dough ahead of time?
Yes! You can freeze the shaped dough balls individually on a baking tray, then store them in a freezer bag for up to 3 months. When you’re ready to bake, just pop them straight from frozen into the oven—no defrosting needed!
Final Thoughts
This Jam Drop Cookies with Strawberry Filling Recipe has become my go-to when I want a quick, comforting treat that’s guaranteed to impress. The buttery dough combined with that luscious strawberry center brings back so many happy memories of baking with my family. I really hope you give this recipe a try—it’s easy, forgiving, and so, so delicious. Trust me, once you make this, you’ll want to keep these cookies in your rotation forever.
Print
Jam Drop Cookies with Strawberry Filling Recipe
- Prep Time: 26 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
Jam Drops, also known as Thumbprint Cookies, are buttery vanilla shortbread biscuits filled with your choice of jam. These classic cookies are made by pressing your thumb into the dough to create an indentation filled with jam before baking, ensuring the jam is baked into the cookie for a perfect blend of buttery and fruity flavors.
Ingredients
Cookie Dough
- 225g (2 sticks) unsalted butter, softened
- 3/4 cup caster sugar (superfine sugar, regular granulated sugar is also fine)
- 2 tsp vanilla extract
- 1 large egg, at room temperature (~50-55g/2oz)
- 2 1/2 cups plain flour (all-purpose flour)
- 1/4 tsp cooking salt or kosher salt
Filling
- 1/2 cup strawberry or raspberry jam (or any other flavor, mixed well to loosen)
Instructions
- Prepare the Dough: Cream the softened butter and caster sugar together until light and fluffy. Add the vanilla extract and egg, mixing well to combine. Gradually add the plain flour and salt to the wet ingredients, mixing until a soft dough forms.
- Shape the Cookies: Roll the dough into small balls, about the size of a walnut. Place them evenly spaced on a baking sheet lined with parchment paper.
- Create the Thumbprint Indentations: Using your thumb, gently press into the center of each dough ball to create a small indentation without breaking through to the baking sheet.
- Add the Jam: Spoon about 1/2 teaspoon of your chosen jam into each indentation, making sure the jam is well distributed and fills the thumbprint.
- Bake the Cookies: Preheat the oven to 175°C (350°F). Bake the cookies for about 14 minutes or until the edges are lightly golden and the jam has set into the cookie.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy once cooled.
Notes
- Watch the recipe video above for helpful visual guidance.
- These cookies are best made using your thumb to create the jam indentation for the traditional authentic shape and texture.
- You can use any jam flavor, but strawberry, raspberry, and apricot are the most popular choices.
- The jam is baked into the cookie rather than added after baking for a superior texture and flavor experience.
- This recipe yields about 28 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 139 kcal
- Sugar: 8 g
- Sodium: 77 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 23 mg
