Jam Drops | Classic Old Fashioned Recipe

Our old fashioned jam drops are the most delicious melt-in-your mouth thumbprint cookies filled with sweet jam! Made from just 6 ingredients with less than 10 minutes preparation time!

A white cake stand topped with cookies filled with jam.

There’s a very good reason that these classic jam drops have stood the test of time… they really are absolutely delicious (and SO simple to make!). Just like our old fashioned choc chip cookies, ANZACS and shortbread recipes, these jam drops are sure to become a family favourite!

A plate of thumbprint cookies.

Ingredients For Jam Drops

Our simple jam drops are made from just 6 basic ingredients: 

Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method. 

  • butter – you can use either salted or unsalted butter for this recipe. Soften the butter to room temperature before using.
  • caster sugar – this is also known as superfine sugar and is a fine white sugar
  • egg – I recommend using a large egg (approximately 60g)
  • plain flour – this is also known as all-purpose flour
  • baking powder – this acts as the rising agent in this recipe
  • jam – you can use absolutely any kind of jam you like! Strawberry, raspberry, apricot or blueberry are all popular options. 

The ingredients for jam drops.

How To Make Jam Drops

It’s so easy to make our jam drops using either hand-held beaters, a stand-mixer or a Thermomix. 

Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method. 

Step 1 – Cream the butter and sugar

Beat until pale, creamy and smooth.

Butter and sugar in a bowl.

Creamed butter and sugar in a bowl.

Step 2 – Mix through the egg

An egg added to creamed butter and sugar in a bowl.

Cookie mixture in a bowl.

Step 3 – Sift over the plain flour and baking powder

Mix together with a spoon until combined.

Flour being added to creamed butter and sugar.

Cookie mixture in a bowl.

Step 4 – Roll the dough

Roll the dough into balls (using approximately 2 teaspoons of mixture per ball). Place onto flat baking trays and use your finger to create an indent. Add a tiny amount of jam to each indent (see my tips below!)

Balls of cookie dough on a flat baking tray.

An indent in the middle of cookie dough balls on a tray.

Jam filled in the middle of cookies on a tray.

Step 5 – Chill the biscuits

Chill the biscuits in the fridge for 30 minutes (see my tips below).

 

Step 6 – Bake the biscuits

Bake the jam drops until very lightly golden.

Circles of jam in the middle of homemade biscuits.

Tips For Making Jam Drops (And Avoiding Common Problems)

How To Stop Jam Drops From Spreading

One of the most common issues when making jam drops is that they spread too much. Here’s 3 simple ways to avoid over-spreading from happening:

  • carefully measure your baking powder – only 1/2 teaspoon is required. The baking powder is the rising agent in this recipe so it’s important not to use too much!
  • use just 2 teaspoons of mixture per jam drop. It might look like your jam drop mixture balls are tiny, but they will flatten and spread once baked. 
  • the most important tip to avoid spreading is to chill the biscuits before baking! This allows the fat in the butter to solidify, which means that it will slowly melt when baked. If you don’t chill the biscuits, they will almost certainly over-spread.

 

Rolling The Biscuits

This is a 3 step process:

  • Roll balls using 2 teaspoons of mixture and place onto flat baking trays. Place the balls at least 5cm-6cm apart to allow for spreading.
  • Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-third to one-half of the way through the ball. Don’t flatten the ball (it will flatten and spread when baking). 
  • Use just a tiny amount of jam (and I can’t stress TINY anymore!) in each indent. The jam should almost come to the top of the indent but should not be completely to the top or the jam will run when baked. 

 

Baking The Biscuits

Jam drops take just 10 minutes to bake:

  • Rotate the trays partway through cooking. 
  • The cookies are cooked when they are just lightly golden.
  • Allow the cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 

 

Storing The Biscuits

Jam drops can be stored in an airtight container at room temperature for up to 1 week. Alternatively they can be frozen for up to 3 months. 

Three thumbprint cookies with strawberry jam on a blue and white plate.

More Classic Cookie & Biscuit Recipes

If you love our old fashioned jam drops, then please browse our other classic biscuit and cookie recipes:

Jam cookies on a blue and white spotted plate.

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Our old fashioned jam drops are the most delicious melt-in-your mouth thumbprint cookies filled with sweet jam! Made from just 6 ingredients with less than 10 minutes preparation time! #jam #drops #cookies #biscuits #thumbprint #thermomix #conventional #lunchbox #snacks

Jam Drops

Our old fashioned jam drops are the most delicious melt-in-your mouth thumbprint cookies filled with sweet jam! Made from just 6 ingredients with less than 10 minutes preparation time!
4.7 from 13 votes
Print Pin Rate
Course: Australian
Cuisine: Biscuits/Cookies
Keyword: Jam drops, thumbprint cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 30 minutes
Total Time: 50 minutes
Servings: 40 serves
Calories: 76kcal

Ingredients

  • 180 g butter softened to room temperature
  • 220 g (1 cup) caster sugar
  • 1 egg
  • 300 g (2 cups) plain flour sifted
  • 1/2 tsp baking powder
  • jam any flavour

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
  • Beat the sugar and softened butter with electric beaters or a stand mixer until light and fluffy.
  • Add the egg and continue to mix until combined.
  • Sift in the plain flour and baking powder. Stir gently to combine.
  • Roll the mixture into small balls (2 teaspoons of mixture per ball).
  • Place the cookie balls onto the baking trays and use the tip of your little finger to create an indent in the middle that goes apprximately one-third to one-half of the way down).
  • Place a very small (TINY!) amount of jam into each indent.
  • Place the trays into the fridge and chill for 30 minutes.
  • Bake the cookies for approximately 10 minutes or until lightly golden.
  • Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 170 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
  • Cream the butter and sugar for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds, Speed 4.
  • Add egg and mix for 10 seconds, Speed 4.
  • Add flour and baking powder and mix for 20 seconds, Speed 5.
  • Roll the mixture into small balls (2 teaspoons of mixture per ball).
  • Place the cookie balls onto the baking trays and use the tip of your little finger to create an indent in the middle that goes apprximately one-third to one-half of the way down).
  • Place a very small (TINY!) amount of jam into each indent.
  • Place the trays into the fridge and chill for 30 minutes.
  • Bake the cookies for approximately 10 minutes or until lightly golden.
  • Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
Ingredient Notes: 
  • butter – you can use either salted or unsalted butter for this recipe. Soften the butter to room temperature before using.
  • caster sugar – this is also known as superfine sugar and is a fine white sugar
  • egg – I recommend using a large egg (approximately 60g)
  • plain flour – this is also known as all-purpose flour
  • baking powder – this acts as the rising agent in this recipe
  • jam – you can use absolutely any kind of jam you like! Strawberry, raspberry, apricot or blueberry are all popular options. 
Recipe Tips: 
How To Stop Jam Drops From Spreading
  • carefully measure your baking powder – only 1/2 teaspoon is required. The baking powder is the rising agent in this recipe so it’s important not to use too much!
  • use just 2 teaspoons of mixture per jam drop. It might look like your jam drop mixture balls are tiny, but they will flatten and spread once baked. 
  • the most important tip to avoid spreading is to chill the biscuits before baking! This allows the fat in the butter to solidify, which means that it will slowly melt when baked. If you don’t chill the biscuits, they will almost certainly over-spread.
Rolling The Biscuits
  • Roll balls using 2 teaspoons of mixture and place onto flat baking trays. Place the balls at least 5cm-6cm apart to allow for spreading.
  • Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-third to one-half of the way through the ball.Don’t flatten the ball (it will flatten and spread when baking). 
  • Use just a tiny amount of jam (and I can’t stress TINY anymore!) in each indent. The jam should almost come to the top of the indent but should not be completely to the top or the jam will run when baked. 
Baking The Biscuits
  • Rotate the trays partway through cooking. 
  • The cookies are cooked when they are just lightly golden.
  • Allow the cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 
Storing The Biscuits
Jam drops can be stored in an airtight container at room temperature for up to 1 week. Alternatively they can be frozen for up to 3 months. 

Nutrition

Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Calcium: 5mg | Iron: 0.3mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

54 thoughts on “Jam Drops | Classic Old Fashioned Recipe”

  1. Maddison says:

    5 stars
    Very amazing recipe. This is my first time making them as I tend to enjoy baking at 4am so much husband wakes up to a yummy smell at 5. He said the house has never smelt better. I added half a vanilla bean to mine because I love vanilla but honestly without it is still amazing. Thank you xx

    1. Lucy says:

      Thank you so much! Oh my goodness – that is an early start!!! So glad you liked it (and I love the idea of adding a vanilla bean). xx

  2. Marilyn Parmenter says:

    I followed the recipe but mine turned out like a disc not like your picture

    1. Lucy says:

      Hi Marilyn, I would recommend rolling the mixture into balls and only adding a tiny indent for the jam. Also chilling the biscuits in the fridge for 30 minutes before baking will help them keep their shape. xx

  3. Elise says:

    5 stars
    Amazing, thank you

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